Hops

Hop cones have been used in brewing since ancient times. Basically, these are flowers of common hop resembling a huge liana. It grows in the wild and prefers rain forests. And being cultivated, it grows on trellises on large plantations.

There are female and male cone-shaped inflorescences, but only the former are good for brewing. The key lies in the presence of lipulin glands that produce bitter resins, and these resins become the basis of the hop aroma and flavor. Male flowers do not have this feature.

 In addition, hops are highly valued due to the presence of:

• Alpha acids – organic molecules that give beverages that characteristic bitter taste, and act as an antiseptic, preventing bacteria growth. Hops are rich in humulone, adhumulone, and cohumulone.
• Beta acids – have the same function as the alpha substances, but their concentration in the cones is much less. Lupulone, adlupulone and colupulone give the drink a tougher bitterness.
• Oils – substances responsible for the beer aroma. Since they are volatile, they should only be added at the end of brewing process, and sometimes during fermentation. The grassy flavor characteristic of European varieties of the drink is provided by humulene and myrcene, while caryophyllene, on the contrary, fills the beverage with woody and earthy notes, with shades of cloves and pepper.
• Polyphenols – tannins, astringent to taste, designed to bind and precipitate protein compounds.