hopmått

Hopmått is a Swedish term that translates to "hop measurement" or "hop unit" and refers to a method of quantifying the bitterness and aroma contributed by hops in beer. It is a standardized system used by brewers and beer enthusiasts to understand and predict the hop character of a brew. The hopmått calculation typically takes into account the alpha acid percentage of the hops, the amount of hops used, and the boiling time. Alpha acids are the primary compounds in hops responsible for bitterness. Longer boiling times tend to isomerize more alpha acids, thus increasing the bitterness.

The formula for calculating hopmått can vary slightly depending on the specific convention or software used, but a common approach involves multiplying the weight of the hops (in grams) by their alpha acid percentage and then dividing by the total volume of the wort (in liters) and a utilization factor that accounts for boil time. A higher hopmått value generally indicates a more hop-forward beer, with greater bitterness and potentially more pronounced hop aromas and flavors. This measurement is particularly useful for recipe formulation and for comparing the hop intensity of different beers. It provides a quantifiable metric that goes beyond subjective taste descriptions.