The cultivation of hops in the Žatec region can be traced back to the 8th and 9th centuries, with the first documented evidence appearing in 859 AD. The region's unique climate and fertile soil provided the perfect conditions for hop growth, fostering a tradition that would evolve into a cornerstone of Czech identity. By the medieval period, Žatec had already gained a reputation for its hops, becoming a center of trade where hop cultivation was highly regulated and protected. The importance of hops was such that in the 13th century, King Wenceslas II issued a decree stating that the counterfeiting of Žatec hops was punishable by death.
The specific characteristics of the Saaz hop variety that emerged from this region were shaped by centuries of selective breeding and cultivation. The hop itself is characterized by a relatively low alpha acid percentage, typically ranging between 2.5% and 4.5%. This low bitterness level, however, is offset by the hop's exceptional aromatic profile, which is due to its high levels of polyphenols and essential oils like humulene, which imparts a distinct spicy and herbal character.
The rise to prominence of Saaz hops is inextricably linked to the advent of the Pilsner beer style in the 19th century. The creation of Pilsner Urquell in 1842 marked a turning point, showcasing a golden, clear beer with a crisp flavor that was markedly different from the darker, cloudier beers of the time. The soft water of Pilsen, combined with the Bohemian malt and the delicate touch of Saaz hops, produced a beer that would become a benchmark for lagers worldwide. The gentle bitterness and fragrant bouquet of Saaz became the defining features of Pilsner and Bohemian-style lagers.
Beyond the Czech Republic, Saaz hops have influenced brewing practices and beer styles around the globe. In Belgium, the hop is used in traditional lambics and farmhouse ales, adding a layer of complexity and a subtle counterpoint to the wild yeast character. German brewers have also utilized Saaz, albeit less frequently, to add a noble aroma to some of their lighter lagers and wheat beers.
The science of brewing with Saaz hops is as much about chemistry as it is about art. The hop's essential oils and acids interact with the beer's other ingredients during the brewing process, undergoing chemical reactions that are affected by factors such as boil time and wort composition. These interactions are crucial for developing the hop's signature flavor profile.
Over the years, the Saaz hop has remained a staple in traditional brewing, even as new hop varieties have emerged. Its status as a "noble" hop is not just a label but a recognition of its unparalleled quality and the historical and cultural significance it carries. Saaz hops are less about the high-impact bitterness that characterizes many modern craft beers and more about subtlety and depth, providing a link to the time-honored traditions of European brewing.
Today, many of the world's most famous beers continue to utilize Saaz hops for their unique qualities. Alongside Pilsner Urquell and Budweiser Budvar, brands like Staropramen and numerous other Czech and European lagers rely on Saaz to deliver their characteristic flavors. The global craft beer movement, with its emphasis on provenance and quality, has also embraced Saaz, using it in a variety of styles to pay homage to the classic lagers of Europe or to bring a traditional twist to new creations.
In sum, the Saaz hop's journey from the medieval fields of Bohemia to the global stage is a remarkable chronicle of agricultural development, regional pride, and brewing innovation. It is a variety that has not only shaped the taste of traditional European lagers but also stood the test of time, remaining relevant and revered in an age of brewing diversity and experimentation. Its story is one of enduring legacy, woven into the very fabric of the beer we enjoy today.