Hoptælling

Hoptælling, or hop counting, is a practice in beer brewing where hops used in a batch are recorded and tallied to control bitterness, aroma, and consistency. The term blends the Danish word for hop with tælling (counting) and is most commonly used in Danish-speaking brewing communities, including homebrewers and some microbreweries.

Practice and purpose: Hoptælling involves documenting each hop addition, noting variety, form (whole cone, pellet, or extract), amount, alpha-acid percentage, and boil time. By counting and logging these details, brewers aim to reproduce results across batches, manage inventory, and align with recipe targets for bitterness and aroma. In pelletized or extract hops, precise weighing complements counting, while in whole-cone hops, weight-based counting is more typical. Although hoptælling supports estimation of bitterness using standard models (such as Tinseth or Garetz), its emphasis is on traceability and repeatability rather than on a single calculation method.

Tools and practice setting: Brewers may use spreadsheets, brewing software, or inventory systems to record hop lots, usage, and brew dates. The approach helps with quality control, batch planning, and compliance with recipes, particularly in environments where precise replication is valued.

Relation to broader brewing: Hoptælling is one component of recipe design and process control. It complements other practices such as boil timing, hopping schedules, and bitterness calculations, contributing to consistent flavor profiles and more accurate budgeting of hop programs.

See also: Hop, IBU, Brewing, Beer.