Can the use of hops contribute to astringency in beer?

Hops can indeed contribute to astringency in beer, particularly when low alpha acid hops are overused. This is largely due to the polyphenols present in hops, which can impart a drying sensation in the mouth when consumed in excess. Low alpha acid hops are often higher in polyphenols, and as a result, their overuse can intensify this effect, leading to an undesirable astringent quality in the finished beer.

Astringency is a tactile sensation that can occur with any ingredient that contains tannins or polyphenolic compounds. In the context of hops, while high alpha acid hops contribute bitterness primarily due to their higher levels of alpha acids, they can also have some polyphenolic compounds, but it is primarily the low alpha acid varieties that are implicated when discussing the potential for increased astringency with overuse.

This understanding highlights the importance of balance in the use of hops during brewing, as both the quantity and type of hops can have a significant impact on the flavor profile and mouthfeel of the beer.