Which beer quality is least likely to be influenced by the addition of hops?

Alcohol content is the quality that is least likely to be influenced by the addition of hops. Hops are primarily used in brewing to enhance the aroma, flavor, and bitterness of beer. The bitterness comes from hop compounds, which are released during the boiling process, while aroma and flavor are affected by the variety of hops used and when they are added during brewing.

On the other hand, alcohol content is determined by the fermentation process, specifically the amount of fermentable sugars present in the wort and the yeast's ability to convert those sugars into alcohol. While hops contribute to the overall character of the beer, they do not directly affect how much alcohol is produced. Therefore, alcohol content remains constant regardless of the hop addition.