Are hop acids and hop polyphenols identical in their characteristics?

Hop acids and hop polyphenols are indeed different compounds, which is why the correct answer is that they are not identical in their characteristics. Hop acids primarily refer to a group of compounds such as alpha acids (including tetrahydroiso-alpha acids) and beta acids that contribute to the bitterness, flavor, and aroma of beer. These acids play a significant role in the brewing process, affecting the beer's taste profile and stability.

On the other hand, hop polyphenols are complex compounds that include tannins and flavonoids. They are not primarily responsible for bitterness but can influence the mouthfeel, color stability, and antioxidant properties of beer. Polyphenols can also interact with proteins in the beer, which can affect clarity and shelf life.

Understanding the distinction between these two types of compounds is essential for brewers and cicerones because they each play different roles in beer production and can significantly impact the final product. The choice of hops in a recipe, therefore, requires knowledge of both hop acids and hop polyphenols to achieve the desired flavor, aroma, and stability in the finished beer.