hoppiness

Hoppiness is a term used in beer criticism to describe the perceived intensity of hop-derived character in a beer, including bitterness, aroma, and flavor contributed by hops. It is not a precise technical term but a sensory one used to convey a beer's hop expressiveness. Hoppiness can range from mild to pronounced and is often associated with styles that emphasize hops, such as IPAs and pale ales.

The degree of hoppiness is influenced by hop variety (characteristic aromas such as citrus, pine, resin, tropical fruit), alpha acid content, timing of hop additions (late in the boil, whirlpool, or dry hopping), and brewers’ techniques. Essential oils such as myrcene, humulene, caryophyllene, and farnesene contribute to aroma and flavor that tasters may describe as hoppy. Water chemistry, malt balance, alcohol level, and fermentation can affect perception by masking or amplifying hops.

Hoppiness is primarily a sensory attribute and is not directly measured by bitterness units such as IBU. It is often used in reviews and marketing to signal hop-forward beer. Critics note that excessive hoppiness may overwhelm balance or drinkability, while too little can render a beer dull in aroma and flavor.

See also: hop aroma, IPA, beer styles.