Editing Hops (section)

===Noble hops===
[[File:Hopfengarten.jpg|thumb|right|Mature hops growing in a hop yard in Germany]]

The term "noble hops" is a marketing term that traditionally refers to certain varieties of hops that became known for being low in bitterness and high in [[aroma]].<ref name="walsh">{{Cite web |last=Andrew Walsh |date=30 November 2001 |title=An Investigation into the Purity of Noble Hop Lineage |url=https://www.morebeer.com/articles/Noble_Hops |access-date=10 March 2019 |website=www.morebeer.com |publisher=More Beer; In: Brewing Techniques – Vol. 6, No.2}}</ref> They are the European [[cultivar]]s or races Hallertau, Tettnanger, Spalt, and [[Saaz hops|Saaz]].<ref>{{Cite web |title=Hop growers union of the Czech Republic |url=http://www.czhops.cz/index.php/en |access-date=20 May 2012 |website=www.czhops.cz |publisher=Czhops.cz}}</ref> Some proponents assert that the English varieties Fuggle, East Kent Goldings and Goldings might qualify as "noble hops" due to the similar composition, but such terms are not applied to English varieties. Their low relative bitterness, but strong aroma, are often distinguishing characteristics of European-style [[lager]]s, such as [[Pilsener]], [[Dunkel]], and [[Märzen|Oktoberfest/Märzen]]. In beer, they are considered aroma hops (as opposed to bittering hops);<ref name=walsh/> see [[Pilsner Urquell]] as a classic example of the Bohemian Pilsener style, which showcases noble hops.

As with grapes, the location where hops are grown affects the hops' characteristics. Much as [[Dortmunder (beer)|Dortmunder beer]] may within the EU be labelled "Dortmunder" only if it has been brewed in [[Dortmund]], noble hops may officially be considered "noble" only if they were grown in the areas for which the hop varieties ([[Race (biology)|races]]) were named.

* '''Hallertau''' or '''Hallertauer''': The original German lager hop; named after [[Hallertau]] or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by [[Hersbruck]]er in the 1970s and 1980s. (Alpha acid 3.5–5.5% / beta acid 3–4%)
* '''Spalt''': Traditional German noble hop from the [[Spalt]]er region south of Nuremberg. With a delicate, spicy aroma. (Alpha acid 4–5% / beta acid 4–5%)
* '''Tettnang''': Comes from [[Tettnang]], a small town in southern [[Baden-Württemberg]] in Germany. The region produces significant quantities of hops, and ships them to [[brewery|breweries]] throughout the world. Noble German dual-use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. (Alpha acid 3.5–5.5% / beta acid 3.5–5.5%)
* '''Žatec (Saaz)''': Noble hop, named after [[Žatec]] town, used extensively in Bohemia to flavour pale Czech lagers such as [[Pilsner Urquell]]. Soft aroma and bitterness. (Alpha acid 3–4.5% /Beta acid 3–4.5%)

Noble hops are characterized through analysis as having an aroma quality resulting from numerous factors in the essential oil, such as an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation.<ref name=walsh/> In reality, this means they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavor that improves as they age during periods of poor storage.<ref name=walsh/><ref>{{Cite web |date=28 April 2000 |title=Hop Chemistry: Homebrew Science |url=http://www.byo.com/stories/article/indices/18-brewing-science/853-hop-chemistry-homebrew-science |url-status=dead |archive-url=https://web.archive.org/web/20100202165456/https://byo.com/stories/article/indices/18-brewing-science/853-hop-chemistry-homebrew-science |archive-date=2 February 2010 |access-date=20 May 2012 |website=www.byo.com |publisher=Byo.com}}</ref>