Which ingredient primarily impacts the aroma of the beer?

Hops play a crucial role in determining the aroma of beer due to the aromatic compounds they contain. When hops are added during brewing, particularly in the late stages of the boil or during dry hopping, they contribute distinctive scents that can range from floral and fruity to earthy and spicy. The essential oils present in hops are volatile and can evoke a wide variety of aromas that significantly define the overall character of the beer.

While yeast can also impart some aromatic qualities through fermentation, its primary function is to convert sugars into alcohol and produce carbon dioxide. Water, on the other hand, is essential for the brewing process but does not have an aroma itself. Malt contributes sweetness and flavor but lacks the aromatic intensity found in hops. Therefore, hops are the ingredient that primarily impacts the aroma of the beer, making them a key element in crafting various beer styles and enhancing the drinking experience.