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Friday, 24 July 2015

Hops

Hops are the female flowers of the hop plant, Humulus lupulus.

The first documented use of hops in beer is from the ninth century. Originally the hop shoots were primarily used as a source of food for the poor before it was discovered their use enhances  the flavor of beer.

Before the introduction of hops, brewers had used a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, ground ivy, and heather.

The introduction of hops from the Netherlands around 1475 resulted in English breweries starting to manufacture continental beer as well as the "hop-less" ale.

Hop cultivation was began in the present-day United States in 1629 by English and Dutch farmers.

A study has found that the hops found in beer not only add flavor, but also may lessen the damaging effects of alcohol on the liver.

Hops contain antioxidants, but you'd have to drink 118 gallons of beer a day to see any health benefit from them.

The hops used in beer are in the same family of flowering plants as marijuana.

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