I figured it would be a good idea to write a basic summary of the acids in hops. I suppose should start by saying that there three main compound groups in hops that provide our sought after bitterness, aroma, and flavor. These groups are the hard resins, soft resins, and the essential oils. The consensus is that hard resins aren’t important and don’t contribute much of anything in terms of flavor and aroma. As such, I am going to ignore them… forever. (more…)