When should hops be added to focus on the bitterness of a beer?

To focus on the bitterness of a beer, hops should be added primarily at the beginning of the brewing process. This is because the bitterness from hops is derived from the alpha acids they contain, which need time to isomerize during the boiling phase of brewing. When hops are added early in the boil, those alpha acids have sufficient time to transform and impart bitterness to the beer as it heats.

By adding hops at the beginning, typically during the first 10 to 60 minutes of the boil, the heat allows for optimal extraction of these alpha acids. As a result, the final product has a more pronounced bitter character, which can balance the sweetness of the malt and contribute to the overall flavor profile of the beer. Those who add hops later in the brewing process, such as in the middle or end, may contribute aroma and flavor, but the bitterness will not be as pronounced since there isn’t enough time for the alpha acids to isomerize effectively. Adding hops after fermentation does not contribute any bitterness, as there is no boiling involved to extract those bitter compounds.