Size: 330 ml
ABV: 9.5 %
The Urthel Hop-It was born around 2005 when Hildegard van Ostaden (#101) returned inspired from a beer festival in the USA which was devoted to high quality super-hopped beers. In fact in many quarters today, the Urthel Hop-It is considered to be about as hoppy as a Belgian beer can get – even more than the XX Bitter (#131).
This assumption is based on the concept of the IBU (International Bitterness Unit), which I first introduced when drinking the Hopus (#77). This is a scientific analysis of the bitterness of a beer, and the Urthel Hop-It comes out at a rumbustious 180 IBUs. Simplisticly, the IBU is calculated by determining the ratio of isomerized alpha acid to every one litre of beer. For every milligram, one IBU is assigned. Thus for the Urthel Hop-It, there are 180 milligrams of alpha acids, which is a fair bit more than the XX Bitter. People tend to say this beer isn’t quite as bitter tasting as the XX, but that is more to do with the balance and blend, than the IBU rating. Often a beer with plenty of malt can have the same IBU as a pale ale, but taste far less bitter due to the balancing. Many consider the threshold for common decency to be at 100 IBUs, and so when beers end up nearer the 200 mark, the brewery have to work hard to ensure it is palatable.
The IBU can be very accurately measured in a scientific laboratory, but of course this is rarely done. Mostly, brewers apply a set of criteria to estimate the potential IBUs of the beer. The key is to efficiently estimate the utilisation of the alpha acids, and there are three main methods of calculation used. These are the Rager, Tinseth and Garetz methods, and each approaches it in a slightly different way. If I get a chance I will try and go into more detail the next time I find a highly hopped beer on my table.
Anyway, onto the tasting. I can officially confirm that this may be 180 IBUs, but it wasn’t as cheek-creakily bitter as the XX Bitter. It was certainly very hoppy and full of warm spicy goodness, but in a way that left you exploring other strange things going off on the palate. If I hadn’t just eaten a four course meal I would have considered it perfect as an accompaniment to a gastronomical meal. I actually found myself wedged into a tiny area of Brugs Beertje, the famous Bruges beer bar. Where better to sit with like-minded beer fans and celebrate the 150th beer of my journey? The best testimony I can give to this beer, is that one of the Northern ramblers I met on the table next to me was so impressed with my comments, that he promptly ordered one.