Think "hoppy" means "bitter"? You're not alone! It's a super common misconception.

But while the terms may be related, they have different meanings. And understanding the difference between them can totally change how you taste and describe beer.

Defining Hoppiness In Beer

We all know beers contain hops – hops are one of the core ingredients in brewing, even in our gluten-free beer. But just because beer has hops, it doesn't mean it all tastes hoppy.

With around 250 hop varieties out there - each carrying its own flavour and aroma properties – it's impossible to pin down one universal definition of "hoppiness".

Some hops are citrussy.

Some are more berry or tropical fruity.

Others are piney, earthy, or spicy.

Some are subtle, others are intense.

That's why happiness can't be pinned down to one flavour.

We'd describe hoppiness to be the total amount of flavour, aroma, and bitterness that comes from hops (most of this comes from the lupulin – yellow powdery glands which contain flavour active substances - found inside the hop cone).

Defining Bitterness In Beer

Bitterness is best described as a sharp, pungent flavour that balances sweetness in beer. It's one of the five basic tastes (along with salty, sweet, umami, and sour).

Bitterness mostly comes from the alpha acids in hops. It often gets stronger depending on how long the hops have been boiled for. So, the earlier hops are added in the brewing process, the more assertive the bitterness.

How do we measure bitterness in beer?

The International Bitterness Units (IBU) are a scale that quantifies the bitterness levels (of iso-alpha acid compounds) in beer.

That said, bitterness is subjective. Some people like it, some people don't!

So, while we technically know how bitter a beer is, how bitter people perceive it to be is a different story.

The Difference Between Hoppy and Bitter Beers

In short:

• Hoppiness covers a broad range of flavours and aromas that hops bring - like citrusy, fruity, piney, earthy, floral, and more. This can also include bitterness.
• Bitterness is just one aspect of what hops can contribute.

Hoppy Beer Styles

• India Pale Ales (IPAs) originated in the 1700s in England, where beer was heavily hopped to preserve it during its journey to merchants in East India. The beer style grew incredibly popular, and today, it has an extended family of new styles popping up all over the world!
• Double IPAs (also known as Imperial IPAs) were adapted from the US in the 1990s. Expect a big, bold, and intensely hoppy aroma and flavour... and a stronger ABV. So, grab a glass of water too!
• New England IPAs: (from the hazy pale ale family) known for prioritising hop aroma and flavour with a juicy, fruit-forward background. They tend to be a lot softer, cloudier, and less bitter than other styles of IPA.
• Pale Ales: typically hop-forward, but lighter and more approachable.
• Pilsners: the hoppiest of the lager family. With a clean and crisp hop character.

Bitter Beer Styles

India Pale Ales: Thanks to their high hop content, IPAs are typically one of the more bitter beer styles. But not all IPAs are created equal! The style has branched out massively with more and more breweries experimenting with hops and brewing techniques.

For example, West Coast IPAs are heavily hopped to reach a higher IBU – often scoring over 100. They're known for a firm, lingering bitterness and resinous pine notes.

Whereas New England IPAs are still packed with hops, but focus more on juicy, fruity flavours and aroma instead of bitterness.

Traditional English Bitters have a lower ABV, are malt-balanced, and are moderately bitter, often with earthy English hops.

American Barleywines: high in both ABV and IBUs (often 60-100 IBUs), with a bold hop bite compared to sweeter English barleywines.