Hops

Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus,^[1] a member of the Cannabaceae family of flowering plants.^[2] They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas.^[3] Hops are also used for various purposes in other beverages and herbal medicine. The hops plants have separate female and male plants, and only female plants are used for commercial production.^[4] The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (in the South of England), or hop yard (in the West Country and United States) when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer.

The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 300 years later, is often cited as the earliest documented source.^[5] Before this period, brewers used a "gruit", composed of a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the old German name for horehound, Berghopfen, means "mountain hops"), ground ivy, and heather.^[6] Early documents include mention of a hop garden in the will of Charlemagne's father, Pepin the Short.^[7]

Hops are also used in brewing for their antibacterial effect over less desirable microorganisms and for purported benefits including balancing the sweetness of the malt with bitterness and a variety of flavours and aromas.^[3] It is believed that traditional herb combinations for beers were abandoned after it was noticed that beers made with hops were less prone to spoilage.^[8]