- beta acids are often overlooked. I listened to a podcast with John Palmer where he said beta acids were more important than alpha acids for authentic german flavor. I started paying more attention to the beta content in noble hops, and wow, they are really high compared to American and British hops. I used to avoid low AA hops in favor of high AA hops, as I wanted as little vegetative material extracted as possible. However, I noticed I enjoyed the flavor of low AA hop (Mittlefurh 2% alpha, 5% beta) that has more beta acids as opposed to using a very small amount of a high AA hop (Magnum). The foam seemed considerably more stable and long lasting too.
I find this interesting and look forward to trying it, my first Helles used magnum at the 60 min mark but when I brew it again I will use a lower AA hop. Thanks for all the great info you provided I look forward to incorporate it in my next Helles.
For a kolsch, someone recommended using noble hops for a huge FWH hop addition only. I had previously been using magnum. The change was huge and go me closer to 'it'.