Beverage
Cone
The hop cone is the dried (or fresh) strobile of Humulus lupulus—papery bracts packed with lupulin glands that carry bitter acids and aromatic oils. Whole-cone hops are the traditional brewing form: steeped in the boil for bitterness, added late or in dry hop for aroma. Chefs rarely cook cones like herbs, but cones define beer flavour and occasionally appear in hop-forward syrups or experimental infusions. Store cold and oxygen-protected; stale cones smell cheesy and lose bright citrus or floral notes. Alpha-acid percentage guides bittering charge; aroma varieties are judged by oil profile more than bitterness units.
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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 4.81 mg
- Salt 0.01 g
- Total Carbohydrate 8.85 g
- Dietary Fibre 0 g
- Total Sugars 8.15 g
- Complex / starch 0 g
- Protein 0.53 g
- Water 90.4 g
- Energy 40.6 kcal
- Water 90.4 g
- Carbohydrates 8.85 g
- Sugars 8.15 g
- Protein 0.53 g
- Fat 0.1 g
- Vitamins 20.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.06 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.11 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.05 mg
- Vitamin K 0.2 µg
- Minerals 288 mg
- Major Minerals 287 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.06 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.11 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 2.1 · vitamin-e: 0.05 · vitamin-k: 0.2 ·
Minerals
Cone of Hops: composition reflects this culinary part relative to the whole ingredient.
History
European monastic and town brewing adopted hops as the preferred bittering and preserving herb.
Hop gardens and cone drying barns became central to northern European beer economies.
Craft brewing revived whole-cone and specialty aroma hop use after decades of pellet dominance.