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Steven Coulson
Steven has been drinking beers, wines and spirits for decades and has a propensity to go about them at length after a few drinks.
Latest Posts
- 57/m: Love beer, but it doesn’t love me as much anymore
- No Stupid Questions Wednesday – ask anything about beer
- Does anyone else get treated like a beer snob for ordering literally anything that isn’t a macro lager?
- Is there a polite way to refuse a beer that’s being served in the wrong glassware without making everyone at the table uncomfortable?
- # What’s the most pretentious thing you’ve ever said about beer that you secretly didn’t understand yourself?
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Exploring the Psychoactive Properties of Hops in Beer
When it comes to beer, hops are often seen as just a flavorful addition or a balancing agent for bitterness. However, I’ve come to the conclusion that hops may actually possess psychoactive qualities. This insight emerged from my previous discussions on the effects of Indian Pale Ales (IPAs), particularly those with high International Bitterness Units (IBUs). While many people shared diverse opinions about these findings, I found that the common debate centered around the relationship between hops and higher alcohol content.
Intrigued by this, I decided to conduct a personal investigation into the effects of different beer styles. I discovered that “cold” IPAs, which have a reduced hop presence but maintain a similar alcohol by volume (ABV) to traditional West Coast IPAs, do not evoke the same response in me. On the other hand, Imperial IPAs, despite their high ABV, also failed to deliver the desired sensation. Instead, it is the West Coast IPAs with moderate ABV that seem to strike a perfect chord.
The feelings I experience when consuming hoppy beers are distinct from the typical effects of alcohol. This sensation feels more cerebral and invigorating, suggesting that there might be more to hops than mere flavoring. I’m beginning to wonder whether hops could indeed have psychoactive effects under certain circumstances. It’s possible that the fermentation process enhances their bioavailability, and perhaps the accompanying alcohol works synergistically, facilitating the ability of certain hop compounds to cross the blood-brain barrier.
I don’t believe this response is due to some kind of sensitivity to hops; there’s no adverse reaction like itching or hives—only an overwhelming sense of euphoria.
This leads me to ponder an important question: why have hops become so integral to the brewing process? Historically, beer did not always contain hops, but since their introduction, they have been universally embraced in beer recipes. There must be a compelling reason for this longstanding preference that transcends mere taste.
As we delve deeper into the complexities of hops and their unique properties, it’s clear that they invite us to explore more than just the surface-level enjoyment of our favorite brews.