The Case for Hop Water: Is It Beer or Something New Entirely?

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The Case for Hop Water: Is It Beer or Something New Entirely?

We’ve all heard the phrase: “Beer is proof that God loves us and wants us to be happy.” But what if you could have that hop hit—minus the malt, minus the booze, and minus the calories?

Enter Hop Water. It’s been popping up on brewery menus and grocery store shelves over the last year or two, and it’s definitely raised some eyebrows in the homebrewing world. Some see it as a fun side project or a guilt-free way to enjoy hops without the ABV. Others think it’s a fizzy waste of time that has no place in a brew kettle, let alone a pint glass.

What Is Hop Water, Anyway?

At its core, hop water is exactly what it sounds like: carbonated water infused with hops. Sometimes there’s a touch of citric acid or botanicals to round things out, but there’s no malt, no fermentation, and zero alcohol. You get all those hop-forward notes—think citrus, pine, dankness—without the beer base.

Some folks use it as a palate cleanser between beers. Others drink it as a healthy alternative to soda or seltzer. And some brewers are taking it seriously enough to start experimenting with dry-hopping ratios, water chemistry, and even adding adjuncts like ginger or fruit essence.

Is It Brewing? Is It Even Beer?

That’s the real debate, isn’t it?
Hop water walks the line between brewing and beverage crafting. It doesn’t require fermentation, but the same hop knowledge (and arguably, the same obsession) applies when trying to dial in flavor and aroma.

For homebrewers, it’s an easy side project. Boil water, cool it, dose it with hops, carbonate, and tweak to taste. No mashing. No yeast. No fermentation time. It’s almost… too easy?

But maybe that’s part of the appeal.

Why Bother?

• Health-conscious choice. Zero alcohol, zero calories, and still hoppy? Sign us up.

• Palate training. Experimenting with different hops in hop water can be a great way to learn their pure flavors and aromas, without malt or fermentation muddying the waters.

• Session-friendly. You can sip on this all day, whether you’re at the brew kettle or mowing the lawn.

On the flip side? Some brewers think hop water is a fad that’s trying to cash in on the seltzer craze, but without the flavor complexity that makes craft beer worth brewing (and drinking).

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Beer Trivia Question

🍺 Which key component in hops is primarily responsible for the bold aroma and flavor found in both hop-forward beers and hop water?

Read to the end to find out if you're right!

Brewgr Recipe of the Week

West Cost IPA

Sometimes there is nothing more refreshing than a West Coast IPA - it has a nice bitterness to it, a decent aroma, and it has the clarity to rival a lager. However, assuming the title is not a typo, it may be a commentary on how expensive these beers can be to brew due to the amount of hops you need (still not as bad as DDH hazys). With Centennial, Mosaic, and Citra hops with primarily 2-Row grains, you can’t go wrong brewing this beer.

Credit: Brewer 123714

Poll Results: Would You Brew Smaller Batches?

This poll surprised me - an overwhelming amount of you chimed in saying that you love brewing smaller batches. While it’s more work for less beer, I can see the appeal - if you’re just one person, 5 gallons can be a lot of beer to drink, and if you’d rather brew more often, then smaller batches make sense. It also allows you to be more experimental - if you completely screw up a small batch, no sweat. Botching a 5 gallon batch is a bit more painful. A lot of you also mentioned the weight of a 5 gallon batch can be difficult to manage, and smaller batches are much easier.

Thanks everyone for writing in, I enjoyed reading all of your responses! It made me want to purchase a smaller keg and start doing half batches.

And the Answer Is...

🍺 Essential oils. Hops contain essential oils like myrcene, humulene, and caryophyllene, which contribute the distinct citrus, pine, floral, and spicy aromas commonly experienced in both craft beers and hop water.