Beverage
Hops
Hops are the cone-like flowers of Humulus lupulus, used primarily to bitter, flavour, and preserve beer, and occasionally in herbal infusions and cooking. Alpha acids, oils, and variety define citrus, pine, floral, or earthy character. Whole cone, pellet, and extract forms serve professional brewing; culinary use is rare but aromatic in syrups and brines.
Also known as: Hopfen, Chmel, Hops
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Breeds, cuts & preparations
Variety
AmarilloCascadeCentennialChinookCitraEast Kent GoldingsFuggleGalaxyHallertauHumulus lupulusMagnumMosaicMotteukaNelson SauvinNuggetSaazSimcoeSpaltTettnang
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicEstate GrownFair TradeHand PickedOrganicRainforest AllianceShade GrownSingle Origin
Preparation
CryoDriedExtractFresh Wet HopIsomerised ExtractPelletPowderWhole Cone
CommonCharacteristic
AromaticBitterCitrusEarthyFloralHerbalPineResinousTropical
History
DE
European monastic brewing adopted hops as the preferred beer bittering herb.
GB
Hopped beer displaced much gruit ale across northern Europe.
GB
Noble and New World hop varieties specialised bittering and aroma roles in industrial brewing.
US
Craft brewing elevated aromatic hop varieties and dry-hopping techniques worldwide.