Glossary
Bittering hop
A hop chosen for its alpha acid content and added early in the boil, where long exposure isomerises the acids into bitterness.
Also called bittering hops, kettle hop, high alpha hop.
Because a long boil drives off most volatile aroma, a bittering addition contributes bitterness and very little smell. High-alpha varieties are preferred because less plant material is needed for the same bitterness, which reduces the vegetal character carried into the wort.
Related
- Alpha acid — What is being selected for.
- Aroma hop — The complementary role.
More vocabulary
Adjunct · Aroma hop · Base malt · Black malt · Brettanomyces · Candi sugar · Chocolate malt · Crystal malt · Dextrin · Dual-purpose hop
See every term on the glossary index.
Last reviewed 2026-08-16.