PROVIDE BITTERNESS, FLAVOR, AROMA, AND PRESERVATIVE QUALITIES TO BEER. HOPS PROVIDE A BALANCE TO THE MALTINESS FLAVOR IN BEER. AS A GENERAL RULE, AS THE ORIGINAL GRAVITY RISES, SO SHOULD THE BITTERNESS IN ORDER TO PROVIDE THAT BALANCE. THE BITTERNESS IS DETERMINED BY THE ALPHA ACID CONTENT, THE LENGTH OF BOIL, AND THE SPECIFIC GRAVITY OF THE BOIL. MAXIMUM BITTERNESS IS ACHIEVED IN ABOUT 6O MINUTES. PEAK FLAVOR IS 20 MINUTES AND PEAK AROMA IS 6 MINUTES.IS THE ONLY KNOWN BOTANICAL RELATIVE TO MARIJUANA.(CANNIBICINAE)
The aromatic and resinous female flower cones of the perennial vine, Humulus lupulus; used in brewing to give the distinctive bright aroma and bitter flavor to beer and also acts as a preservative; "hoppy" is used to describe flavors and aromas that range from spicy to floral to citrusy to herbal.
The hops used in brewing are the flower of a tall-growing vine of the same name. The green buds are covered with lupulin glands, tiny sacks containing acids and aromatic oils which provide the bitterness and aromatic qualities hops are prized for. Along with balancing the flavor of beer and enhancing its aroma, hops act as a preservative by inhibiting many potentially spoiling organisms.
Tones the liver and is a mild sedative and pain reliever for children; Hops has traditionally been valuable in treating insomnia. It has a calming effect on the body and is used to relieve cramps and gas. It is also said to tone the liver. A safe and mild sedative for children, it is also used as a mild pain reliever.
A hardy plant that produces conelike flowers. These flowers are used to impart flavor to beer and ales.
Hops come from the Humulis Lupulus plant or vine. It is the female flower that is used in brewing. They come in several forms, whole, pellet and plug. Hops are what makes beer bitter. There are volumes written on hops, if you are interested, there is plen
A vine whose flowers are used as a bittering agent in beer. Hops also contribute to the beer's aroma as well as increase the beer's shelf life.
The flower of any plant of the genus Humulus. Used for preserving beer, due to their anti-bacterial properties, and also for bittering it. They look kinda like pine-cones before they get processed into the pellets you buy.
The female flowers of the perennial hop plant, Humulus Lupulus.
The dried, ripe cones of the female flowers of a climbing-vine member of the nettle family. The resin from the cones is used for aromatic flavoring, bittering and preserving beer.
One of the four principal ingredients of beer, hops are flower cones added to beer as a bittering agent, a preservative, and an aromatic.
Herbs added to boiling wort or fermenting beer as a seasoning.
The flower of the hop vine. Hops contribute bitterness and floral aroma to beer.
Hops are the flowers (cones) of the hop vine which are used in beer to add bitterness, flavor and aroma. They usually come in three forms: 1) whole hops, which are hops that are picked, dried and shipped; 2) hop plugs, which are picked, dried then compressed into a 'plug'; and 3) hop pellets, which are picked, dried, pulverized and compressed into small pellets. Most brewers consider whole hops to be the best quality but pellets are the easiest to work with and will stand up better to storage.
A sedative and skin softener.
a grain traditionally used for its beneficial effects on the heart and nervous systems and for its mild sedative, relaxing properties.
The cones or flowers of the female Humulus lupulus plant. They may be dried whole hops, or may be used after being dried into pellets.
A Druid sacred herb used for sleep and healing.
Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.
twining perennials having cordate leaves and flowers arranged in conelike spikes; the dried flowers of this plant are used in brewing to add the characteristic bitter taste to beer
Is best known for it's sedative action. It is also used for its antibiotic properties, which are beneficial for sore throats, bronchitis, infections, high fevers, delirium, toothaches, earaches, and pain. Its main uses are to alleviate nervous tension and promote a restful sleep. It has also been used as a stimulant to the glands and muscles of the stomach and as a relaxant on the gastric nerves, also has a relaxing influence upon the liver and gall duct and a laxative effect on the bowels.
A vining plant used to flavor the beer. The resins impart bitterness, flavor and aroma, as well as a preservative quality.
A climbing vine, whose flower cones are used to give beer its bitterness and aromas. Bitterness of a beer is measured in International Bitterness Units (IBU). This is determined by the Alpha Acid content of that crop of hops and the amount of hops added to a batch of beer.
Hops are perennial climbing vines whose yellow glands (between the green petals of the flower-cones) give brews their bitterness and characteristic aromas. For extra bitterness and enhanced flavor, hops are added early to the boiling wort. For a stronger hop aroma, hops are added at the end of the boil. In 600 B.C.E., hops were used to flavor beer in Egypt. Prior to that time, beer was flavored with herbs and spices, including chamomile, cloves, cumin, juniper, nutmeg, oak leaves and rosemary. In the Pacific Northwest, hops are grown from Yakima, Wash., to Eugene, Ore. In Oregon’s Willamette Valley alone, there are 14 varieties of hops grown, including the Cascade, Cluster, Fruggle, Golding, Hallertauer, Perle, Saaz, Tettnanger and Willamette. In addition to flavoring beer, hops also have been used as a landscaping tool by local brewers. What appears to be ivy covering BridgePort Brewing Company’s exterior is actually a veil of climbing hop vines.
The flower of a climbing vine, brewers use hops to give beer its characteristic bitterness, flavor and aroma. Hops also have a positive effect on beer's clarity, foam stability and shelf-life. Common hop varieties include Cascade, Clusters, Fuggles, Goldings, Hallertau, Saaz, Tettnang and Willamette.
dried flower of the hop plant that imparts the bitterness in beer and also preserves the beer.
is the small cone shaped flower of a vine ( humulus lupulus). Some varieties contribute mainly bitterness to brews, while others contribute aromas.
The flowers (or cones) of the female hop plant, used in brewing.
Creates the bitter flavor in beer and helps act as a preservative. Hops are the flowers off of a perennial vine.
A viney plant, the female bud of which is used as a preserving agent in beer. It also imparts a bitter taste. They can be very aromatic, especially if added after the boiling of the beer.
Humulus lupulus Historically used to relax the central nervous system and as a treatment for insomnia, anxiety, tension and stress. Caution should be used in using Hops where marked depression is evident, as the depression may be accentuated by the herb.
Perennial plant producing flowers which are harvested and used in beer production, imparting the bitter and some of the aroma flavor to beer.
The flower of a perennial vine, and one of the four ingredients of beer. Hops are the universal spice of beer. Hops, like grapes used in wine, are varietal. Some varieties contribute mainly bitterness, while others are prized for their fine aromas.
Cone shaped flowers used in brewing. Hops act as a flavoring agent in beer, adding aroma, sweetness and bitterness. They also help in head retention.
Cones of the hop plant used in brewing, gives beer it's bitter taste.
NATURAL, AROMATIC HERBS THAT PROVIDE THE LEVEL OF BITTERNESS IN BEER AND ACT AS A NATURAL PRESERVATIVE.
n. The prevailing spice used in the brewing of beer. Hops are the conelike flower of a vine, species humulus lupulus, that is a member of the cannabis family. Hop flowers contain small yellow "lupulin glands" that secrete bitter acids and resins which are greatly prized in beer as a counterpoint to the sweet taste of malt. Hops also act as a preservative in beer, and contribute certain proteins to the mixture that aid in the retention of a head of foam. Hops have only been used widely in beer for approximately 500 years.
Hop vines are grown in cool climates and brewers make use of the cone-like flowers. The dried cones are available in pellets, plugs, or whole.
Has a calming effect on the nervous system and strengthening effect on the skin; is a part of Paul Penders LevensESSENTIE 23 herbal extract.
(Humulus lupulus L.). Sedative, antispasmodic, diuretic, insomnia, cramps, cough, fever. The bitter flowers of the female are used for flavoring beer and ale. Handling plant often causes dermatitis.
Hops are used as relaxants upon the central nervous system, in the treatment of Insomnia, to ease tension and anxiety, and may help in cases of a headache and possibly indigestion. Externally the antiseptic action is utilized for the treatment of ulcers. Hops were at one time used as a sedative and as an anti-inflammatory extract known to have a mild firming action. It is also known as an aromatic bitter with mild digestive qualities, making it useful in anxious individuals who have a tendency toward intestinal gas Caution: Do not use in cases with marked depression. Its actions include: sedative, hypnotic, antimicrobial, anti-spasmodic, and astringent.
As A Treatment"...Native to North America and parts of Europe, it is the cone-like fruits (strobiles) with many resinous, glandular hairs that are used..."
As A Treatment"...Some of the bitter resins have been implicated as antimicrobial, but hops are most often used medicinally for their sedative effects..."
Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. The first documented use in beer is from the eleventh century. Hops come from the flowers of Humulus lupulus, originally named by Pliny the Elder in his Naturalis Historia (the premier source of information about the natural world for fifteen hundred years), and contain several characteristics very favourable to beer: (a) hops contribute a bitterness that balances the sweetness of the malt, (b) hops can contribute aromas that are flowery, citrus, fruity or herbal and, (c) hops have an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms.
