Beverage
Hops
Hops are the seed cones of Humulus lupulus, the bittering, flavouring, and preserving flower of beer. Alpha acids isomerise in the boil for bitterness; oils added late or in the whirlpool give citrus, pine, flower, or wine-like aroma depending on the variety—Saaz is not Citra, Magnum is not East Kent Goldings. Brewers buy whole cone, pellet, or extract; the pellet is the modern default. Culinary use is rare and easy to overdo: a hop syrup or a brine can taste of grass and perfume if you treat hops like thyme. They are not a salad herb. Store them cold and away from air; stale hops smell of cheese and old cupboard. Distinct from hop shoots, which are a spring vegetable from the same plant.
Also known as: Hopfen, Chmel, Hops
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A sample of named types with their own origin and culinary profiles. Showing 10 of 19.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4.72 mg
- Salt 0.01 g
- Total Carbohydrate 8.45 g
- Dietary Fibre 0 g
- Total Sugars 8.43 g
- Complex / starch 0 g
- Protein 0.53 g
- Water 93.1 g
- Energy 42.7 kcal
- Water 93.1 g
- Carbohydrates 8.45 g
- Sugars 8.43 g
- Monosaccharides 5.9 g
- Disaccharides 2.53 g
- Protein 0.53 g
- Fat 0.1 g
- Vitamins 25.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.52 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.05 mg
- Vitamin K 0.2 µg
- Minerals 215 mg
- Major Minerals 209 mg
- Trace Minerals 6.1 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.52 · vitamin-b5-pantothenic-acid: 0.1 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 2 · vitamin-e: 0.05 · vitamin-k: 0.2 ·
Minerals
Sodium: 4.72 · Potassium: 172 · Calcium: 32 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Beverage bases range from near-water teas to sugar-dense cordials; alcohol adds energy when present.
History
European monastic brewing adopted hops as the preferred beer bittering herb.
Hopped beer displaced much gruit ale across northern Europe.
Noble and New World hop varieties specialised bittering and aroma roles in industrial brewing.
Craft brewing elevated aromatic hop varieties and dry-hopping techniques worldwide.