What quality of beer is least likely to be affected by the addition of hops?

The quality of beer that is least likely to be affected by the addition of hops is color. Hops primarily contribute to the aroma, taste, and bitterness of beer due to the essential oils and acids they contain.

Aroma is influenced by the specific hop varieties used, which can impart floral, fruity, or earthy notes. Similarly, taste is directly impacted by the bitterness provided by alpha acids and the flavor characteristics of hops. Each hop variety can change the overall flavor profile of the beer significantly.

Bitterness is a crucial component of many beer styles and is directly correlated to the amount and type of hops added during brewing, especially during the boiling phase.

In contrast, the color of beer is mainly determined by the malt used, rather than the hops. While certain hop varieties can have a slight relationship with the final hue, hop addition does not change the color of the beer in a meaningful way. Therefore, color is the characteristic least affected by hops.