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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.
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- 57/m: Love beer, but it doesn’t love me as much anymore
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- 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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Are Hops Psychoactive? Exploring the Unique Buzz of Hoppy Beers
When it comes to the world of craft brewing, the complexity of hops often sparks intriguing discussions. Recently, I delved into the notion that hops might have psychoactive properties, especially when compared to other varieties of beer. I previously shared my preference for India Pale Ales (IPAs) with high International Bitterness Units (IBUs). Interestingly, my assertions received a mixed bag of responses—some readers resonated with my experience, while others attributed the sensation to the higher alcohol content in these brews.
To further understand this phenomenon, I embarked on some personal experimentation. I examined different styles of IPAs, notably “cold” IPAs that boast lower hop profiles but maintain a similar alcohol by volume (ABV) to traditional West Coast IPAs. Conversely, Imperial IPAs tend to flaunt remarkably high ABV with ample alcohol content yet feature minimal hopping. I found that neither of these styles led to the invigorating experience I associate with a classic West Coast IPA that offers a balanced, lower ABV.
What truly sets the sensation from hoppy beers apart is its unique quality—it’s distinctly cerebral and energetic, diverging from the usual buzz associated with alcohol. This has led me to theorize that hops may indeed hold psychoactive properties under certain circumstances. Perhaps the fermentation process enhances the bioavailability of compounds in hops, or maybe the alcohol interacts synergistically, enabling those compounds to cross the blood-brain barrier more effectively.
It’s worth noting that my experience isn’t indicative of hops intolerance or sensitivity; there are no adverse reactions like itching or hives—just pure euphoria. This leads me to question the deep-rooted tradition of hops in brewing. Historically, beer recipes didn’t always include hops, but when they became widely adopted, they quickly established themselves as a fundamental ingredient. Could this long-standing preference stem from the unique effects hops can induce?
As we continue to enjoy and explore the vast landscape of craft beer, it’s essential to ponder these questions and experience for ourselves the magic and complexity that hops bring to the table. Whether heightened senses or simply a great flavor profile, the power of hops in brewing deserves further reflection and appreciation.