Hops (Humulus lupulus) are more than just the bumpy green cones that give beer its signature bitterness. This climbing vine, a member of the Cannabaceae family (related to hemp), boasts a rich history in brewing and traditional medicine, offering a complex range of uses and potential health benefits.

Unveiling the Roles of Hops in Brewing:
The Bitterness Backbone: Hops are the primary source of bitterness in beer. These bitter compounds, called alpha acids, balance the sweetness of malt, creating a pleasant and refreshing bitterness that defines various beer styles.
Aromatic Symphony: Hops don’t just add bitterness; they contribute a wide spectrum of aromas to beer. Different hop varieties offer unique aromatic profiles, ranging from floral and citrusy to spicy and piney. Brewers use specific hop combinations to create beers with distinct and delightful aromas.
Preserving the Goodness: Hops possess mild antimicrobial properties that help extend the shelf life of beer by inhibiting the growth of spoilage bacteria. This natural preservation effect was crucial in the development and storage of beer throughout history.