Hops, scientifically known as Humulus lupulus, are the flowers of the hop plant.
These cone-shaped flowers belong to the Cannabaceae family and play a crucial role in brewing beer. Historically, before hops gained prominence, brewers used a blend of bitter herbs and flowers called “gruit” to flavor and preserve beer. However, by the 9th century, hops were documented as an essential ingredient in beer. Benedictine monks in Bavaria, Germany, were among the first to use hops for brewing.
The hop plant is a vigorous, climbing perennial, and only female plants are used for commercial production. The first cultivated hop fields appeared in Germany around 736 CE, although the earliest mention of hops in brewing dates back to 1079. Hops provide bitterness, flavor, and stability to beer, making them a vital component in brewing traditions worldwide.
