Hops

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Hop flower in a hop yard in the Hallertau, Germany Hopfendolde-mit-hopfengarten.jpg
Hop flower in a hop yard in the Hallertau, Germany
Cross-section drawing of a hop Cross-section of hop cone.svg
Cross-section drawing of a hop
Fully grown hops bines ready for harvest on the Yakama Indian Reservation Hops on the Yakima Reservation.jpg
Fully grown hops bines ready for harvest on the Yakama Indian Reservation
Humulus on a house Decorative Hops.jpg
Humulus on a house

Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus. [1] They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. [2] Hops are also used for various purposes in other beverages and herbal medicine. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (nomenclature in the South of England), or hop yard (in the West Country and US) when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer.

Flower Structure found in some plants; aka: blossom

A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants. The biological function of a flower is to effect reproduction, usually by providing a mechanism for the union of sperm with eggs. Flowers may facilitate outcrossing or allow selfing. Some flowers produce diaspores without fertilization (parthenocarpy). Flowers contain sporangia and are the site where gametophytes develop. Many flowers have evolved to be attractive to animals, so as to cause them to be vectors for the transfer of pollen. After fertilization, the ovary of the flower develops into fruit containing seeds.

A strobilus is a structure present on many land plant species consisting of sporangia-bearing structures densely aggregated along a stem. Strobili are often called cones, but many botanists restrict the use of the term cone to the woody seed strobili of conifers. Strobili are characterized by a central axis surrounded by spirally arranged or decussate structures that may be modified leaves or modified stems.

<i>Humulus lupulus</i> species of plant

Humulus lupulus is a species of flowering plant in the hemp family (Cannabaceae), native to Europe, western Asia and North America. It is a dioecious, perennial, herbaceous climbing plant which sends up new shoots in early spring and dies back to a cold-hardy rhizome in autumn.

Contents

The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 300 years later, is often cited as the earliest documented source. [3] Before this period, brewers used a "gruit", composed of a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the old German name for horehound, Berghopfen, means "mountain hops"), ground ivy, and heather. [4] Early documents include mention of a hop garden in the will of Charlemagne's father, Pepin III. [5]

Hildegard of Bingen Medieval saint, prophet, mystic and Doctor of Church

Hildegard of Bingen, also known as Saint Hildegard and the Sibyl of the Rhine, was a German Benedictine abbess, writer, composer, philosopher, Christian mystic, visionary, and polymath. She is considered to be the founder of scientific natural history in Germany.

Gruit

Gruit is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit.

<i>Calendula</i> genus of plants, marigolds

Calendula, is a genus of about 15–20 species of annual and perennial herbaceous plants in the daisy family Asteraceae that are often known as marigolds. They are native to southwestern Asia, western Europe, Macaronesia, and the Mediterranean. Other plants are also known as marigolds, such as corn marigold, desert marigold, marsh marigold, and plants of the genus Tagetes. The genus name Calendula is a modern Latin diminutive of calendae, meaning "little calendar", "little clock" or possibly "little weather-glass". The common name "marigold" refers to the Virgin Mary. The most commonly cultivated and used member of the genus is the pot marigold. Popular herbal and cosmetic products named 'calendula' invariably derive from C. officinalis.

Hops are also used in brewing for their antibacterial effect over less desirable microorganisms and for purported benefits including balancing the sweetness of the malt with bitterness and a variety of flavours and aromas. [2] Historically, traditional herb combinations for beers were believed to have been abandoned when beers made with hops were noticed to be less prone to spoilage. [6]

Malt germinated cereal grains that have been dried

Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes required for modifying the grain's starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch to enzyme ratio and partly converted starch becomes fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but which are already in the grain. Further conversion to fermentable sugars is achieved during the mashing process.

History

The first documented hop cultivation was in 736, in the Hallertau region of present-day Germany, [7] although the first mention of the use of hops in brewing in that country was 1079. [8] However, in a will of Pepin the Short, the father of Charlemagne, hop gardens were left to the Cloister of Saint-Denis in 768. Not until the 13th century did hops begin to start threatening the use of gruit for flavouring. Gruit was used when the nobility levied taxes on hops. Whichever was taxed made the brewer then quickly switch to the other. In Britain, hopped beer was first imported from Holland around 1400, yet hops were condemned as late as 1519 as a "wicked and pernicious weed". [9] In 1471, Norwich, England, banned use of the plant in the brewing of ale ("beer" was the name for fermented malt liquors bittered with hops; only in recent times are the words often used as synonyms).

Hallertau

The Hallertau or Holledau is an area in Bavaria, Germany. With an area of 178 km², it is listed as the largest continuous hop-planting area in the world. According to the International Hop Growing Convention, Germany produces roughly one third of the world's hops, over 80% of which are grown in the Hallertau.

Pepin the Short King of the Franks

Pepin the Short was the King of the Franks from 751 until his death. He was the first of the Carolingians to become king.

Charlemagne King of the Franks, King of Italy, and Holy Roman Emperor

Charlemagne or Charles the Great, numbered Charles I, was king of the Franks from 768, king of the Lombards from 774, and emperor of the Romans from 800. During the Early Middle Ages, he united the majority of western and central Europe. He was the first recognised emperor to rule from western Europe since the fall of the Western Roman Empire three centuries earlier. The expanded Frankish state that Charlemagne founded is called the Carolingian Empire. He was later canonized by Antipope Paschal III.

In Germany, using hops was also a religious and political choice in the early 16th century. There was no tax on hops to be paid to the Catholic church, unlike on gruit. For this reason the Protestants preferred hopped beer. [10]

Hops used in England were imported from France, Holland and Germany with import duty paid for those; it was not until 1524 that hops were first grown in the southeast of England (Kent) when they were introduced as an agricultural crop by Dutch farmers. Therefore, in the hop industry there are many words which originally were Dutch words (see oast house). Hops were then grown as far north as Aberdeen, near breweries for convenience of infrastructure.

Kent County of England

Kent is a county in South East England and one of the home counties. It borders Greater London to the north-west, Surrey to the west and East Sussex to the south-west. The county also shares borders with Essex along the estuary of the River Thames, and with the French department of Pas-de-Calais through the Channel Tunnel. The county town is Maidstone.

Dutch people or the Dutch are a Germanic ethnic group native to the Netherlands. They share a common culture and speak the Dutch language. Dutch people and their descendants are found in migrant communities worldwide, notably in Aruba, Suriname, Guyana, Curaçao, Argentina, Brazil, Canada, Australia, South Africa, New Zealand, and the United States. The Low Countries were situated around the border of France and the Holy Roman Empire, forming a part of their respective peripheries, and the various territories of which they consisted had become virtually autonomous by the 13th century. Under the Habsburgs, the Netherlands were organised into a single administrative unit, and in the 16th and 17th centuries the Northern Netherlands gained independence from Spain as the Dutch Republic. The high degree of urbanization characteristic of Dutch society was attained at a relatively early date. During the Republic the first series of large-scale Dutch migrations outside of Europe took place.

Oast house building designed for kilning (drying) hops as part of the brewing process

An oast, oast house or hop kiln is a building designed for kilning (drying) hops as part of the brewing process. They can be found in most hop-growing areas and are often good examples of vernacular architecture. Many redundant oasts have been converted into houses. The names oast and oast house are used interchangeably in Kent and Sussex. In Surrey, Hampshire, Herefordshire and Worcestershire they are always called hop kilns.

According to Thomas Tusser's 1557 Five Hundred Points of Good Husbandry:

"The hop for his profit I thus do exalt,
It strengtheneth drink and it flavoureth malt;
And being well-brewed long kept it will last,
And drawing abide, if ye draw not too fast." [11]

In England there were many complaints over the quality of imported hops, the sacks of which were often contaminated by stalks, sand or straw to increase their weight. As a result, in 1603, King James I approved an Act of Parliament banning the practice by which "the Subjects of this Realm have been of late years abused &c. to the Value of £20,000 yearly, besides the Danger of their Healths". [12]

Hop cultivation was begun in the present-day United States in 1629 by English and Dutch farmers. [13] Before prohibition, cultivation was mainly centred around New York, California, Oregon, and Washington state. Problems with powdery mildew and downy mildew devastated New York's production by the 1920s, and California only produces hops on a small scale. [14]

Hop bars were used before modern machinery was invented to make the holes for the hop poles. [15]

World production

Hops production is concentrated in moist temperate climates, with much of the world's production occurring near the 48th parallel north. Hop plants prefer the same soils as potatoes and the leading potato-growing states in the United States are also major hops-producing areas; [16] however, not all potato-growing areas can produce good hops naturally: soils in the Maritime Provinces of Canada, for example, lack the boron that hops prefer. [16] Historically, hops were not grown in Ireland, but were imported from England. In 1752 more than 500 tons of English hops were imported through Dublin alone. [17]

Important production centres today are the Hallertau in Germany, [18] the Žatec (Saaz) in the Czech Republic, the Yakima (Washington) and Willamette (Oregon) valleys, and western Canyon County, Idaho (including the communities of Parma, Wilder, Greenleaf, and Notus). [19] The principal production centres in the UK are in Kent (which produces Kent Goldings hops), Herefordshire, and Worcestershire. [20] [21] Essentially all of the harvested hops are used in beer making.

Early season hop growth in a hop yard in the Yakima River Valley of Washington with Mount Adams in the distance Yakima-Valley-Hop-Yard.jpg
Early season hop growth in a hop yard in the Yakima River Valley of Washington with Mount Adams in the distance
Hop producing country2017 hop output in tonnes (t) [22]
United States44,324
Germany39,000
Czech Republic6,100
China4,500
Poland2,826
Slovenia2,600
UK/England1,400
Australia1,200
Spain950
New Zealand760

Cultivation and harvest

A superstructure of overhead wires supports strings that in turn support bines Chmelnice.jpg
A superstructure of overhead wires supports strings that in turn support bines

Although hops are grown in most of the continental United States and Canada, [23] cultivation of hops for commercial production requires a particular environment. As hops are a climbing plant, they are trained to grow up trellises made from strings or wires that support the plants and allow them significantly greater growth with the same sunlight profile. In this way, energy that would have been required to build structural cells is also freed for crop growth. [24] [ citation needed ]

The hop plant's reproduction method is that male and female flowers develop on separate plants, although occasionally a fertile individual will develop which contains both male and female flowers. [25] Because pollinated seeds are undesirable for brewing beer, only female plants are grown in hop fields, thus preventing pollination. Female plants are propagated vegetatively, and male plants are culled if plants are grown from seeds. [26]

Hop plants are planted in rows about 2 to 2.5 metres (7 to 8 ft) apart. Each spring, the roots send forth new bines that are started up strings from the ground to an overhead trellis. The cones grow high on the bine, and in the past, these cones were picked by hand. Harvesting of hops became much more efficient with the invention of the mechanical hops separator, patented by Emil Clemens Horst in 1909.

Harvest comes near the end of summer when the bines are pulled down and the flowers are taken to a hop house or oast house for drying. Hop houses are two-story buildings, of which the upper story has a slatted floor covered with burlap. Here the flowers are poured out and raked even. A heating unit on the lower floor is used to dry the hops. When dry, the hops are moved to a press, a sturdy box with a plunger. Two long pieces of burlap are laid into the hop press at right angles, the hops are poured in and compressed into bales.

Hop cones contain different oils, such as lupulin, a yellowish, waxy substance, an oleoresin, that imparts flavour and aroma to beer. [27] Lupulin contains lupulone and humulone, which possess antibiotic properties, suppressing bacterial growth favoring brewer's yeast to grow. After lupulin has been extracted in the brewing process the papery cones are discarded.

Migrant labor and social impact

Hops harvest in the Kingdom of Bohemia (1898) Kratky, Frantisek - Sklizen chmele (ca 1898).jpg
Hops harvest in the Kingdom of Bohemia (1898)
Hops harvest in Skane, Sweden in 1937 NMA.0063746 Humleplockning mellan Vanga och Nasum.jpg
Hops harvest in Skåne, Sweden in 1937

The need for massed labor at harvest time meant hop-growing had a big social impact. Around the world, the labor-intensive harvesting work involved large numbers of migrant workers who would travel for the annual hop harvest. Whole families would participate and live in hoppers' huts, with even the smallest children helping in the fields. [28] [29] The final chapters of W. Somerset Maugham's Of Human Bondage and a large part of George Orwell's A Clergyman's Daughter contain a vivid description of London families participating in this annual hops harvest. In England, many of those picking hops in Kent were from eastern areas of London. This provided a break from urban conditions that was spent in the countryside. People also came from Birmingham and other Midlands cities to pick hops in the Malvern area of Worcestershire. Some photographs have been preserved. [30]

Particularly in Kent, because of a shortage of small-denomination coin of the realm, many growers issued their own currency to those doing the labor. In some cases, the coins issued were adorned with fanciful hops images, making them quite beautiful. [31]

In the US, Prohibition had a major impact on hops productions, but remnants of this significant industry in West and Northwest US are still noticeable in the form of old hop kilns that survive throughout Sonoma County, among others. Florian Dauenhauer, of Santa Rosa in Sonoma County, became a manufacturer of hop-harvesting machines in 1940, in part because of the hop industry's importance to the county. This mechanization helped destroy the local industry by enabling large-scale mechanized production, which moved to larger farms in other areas. [32] Dauenhauer Manufacturing remains a current producer of hop harvesting machines.

Chemical composition

In addition to water, cellulose, and various proteins, the chemical composition of hops consists of compounds important for imparting character to beer. [2] [33]

Alpha acids

Isomerization scheme of humulone Reaction-degradation-humulone.png
Isomerization scheme of humulone

Probably the most important chemical compound within hops are the alpha acids or humulones. During wort boiling, the humulones are thermally isomerized into iso-alpha acids or isohumulones, which are responsible for the bitter taste of beer. [34]

Beta acids

Structure of lupulone (beta acid) Lupulone.svg
Structure of lupulone (beta acid)

Hops contain beta acids or lupulones. These are desirable for their aroma contributions to beer.

Essential oils

The main components of hops essential oils are terpene hydrocarbons consisting of myrcene, humulene and caryophyllene. [33] Myrcene is responsible for the pungent smell of fresh hops. Humulene and its oxidative reaction products may give beer its prominent hop aroma. Together, myrcene, humulene, and caryophyllene represent 80 to 90% of the total hops essential oil. [33]

Flavonoids

Chemical structure of 8-prenylnaringenin 8-Prenylnaringenin.svg
Chemical structure of 8-prenylnaringenin

Xanthohumol is the principal flavonoid in hops. The other well-studied prenylflavonoids are 8-prenylnaringenin and isoxanthohumol. Xanthohumol is under basic research for its potential properties, while 8-prenylnaringenin is a potent phytoestrogen. [35] [36]

Brewing

Hops sample at the Moscow Brewing Company Hops are used for beer brewing.JPG
Hops sample at the Moscow Brewing Company

Hops are usually dried in an oast house before they are used in the brewing process. [37] Undried or "wet" hops are sometimes (since ca.1990) used. [38] [39]

The wort (sugar-rich liquid produced from malt) is boiled with hops before it is cooled down and yeast is added, to start fermentation.

The effect of hops on the finished beer varies by type and use, though there are two main hop types: bittering and aroma. [2] Bittering hops have higher concentrations of alpha acids, and are responsible for the large majority of the bitter flavour of a beer. European (so-called "noble") hops typically average 5–9% alpha acids by weight (AABW), and the newer American cultivars typically range from 8–19% AABW. Aroma hops usually have a lower concentration of alpha acids (~5%) and are the primary contributors of hop aroma and (nonbitter) flavour. Bittering hops are boiled for a longer period of time, typically 60–90 minutes, to maximize the isomerization of the alpha acids. They often have inferior aromatic properties, as the aromatic compounds evaporate during the boil.

The degree of bitterness imparted by hops depends on the degree to which alpha acids are isomerized during the boil, and the impact of a given amount of hops is specified in International Bitterness Units. Unboiled hops are only mildly bitter. On the other hand, the nonbitter flavour and aroma of hops come from the essential oils, which evaporate during the boil.

Aroma hops are typically added to the wort later to prevent the evaporation of the essential oils, to impart "hop taste" (if during the final 30 minutes of boil) or "hop aroma" (if during the final 10 minutes, or less, of boil). Aroma hops are often added after the wort has cooled and while the beer ferments, a technique known as "dry hopping", which contributes to the hop aroma. Farnesene is a major component in some hops. [2] The composition of hop essential oils can differ between varieties and between years in the same variety, having a significant influence on flavour and aroma. [2]

Macro shot of lupulin on a hops cone Hops Lupulin Macro.jpg
Macro shot of lupulin on a hops cone

Today, a substantial amount of "dual-use" hops are used, as well. These have high concentrations of alpha acids and good aromatic properties. These can be added to the boil at any time, depending on the desired effect. [40] Hop acids also contribute to and stabilize the foam qualities of beer. [2]

Flavours and aromas are described appreciatively using terms which include "grassy", "floral", "citrus", "spicy", "piney", "lemony", "grapefruit", and "earthy". [2] [41] Many pale lagers have fairly low hop influence, while lagers marketed as Pilsener or brewed in the Czech Republic may have noticeable noble hop aroma. Certain ales (particularly the highly hopped style known as India Pale Ale, or IPA) can have high levels of hop bitterness.

Brewers may use software tools to control the bittering levels in the boil and adjust recipes to account for a change in the hop bill or seasonal variations in the crop that may lead to the need to compensate for a difference in alpha acid contribution. Data may be shared with other brewers via BeerXML allowing the reproduction of a recipe allowing for differences in hop availability.

Varieties

Breeding programmes

There are many different varieties of hops used in brewing today. Historically, hops varieties were identified by geography (such as Hallertau, Spalt, and Tettnang from Germany), by the farmer who is recognized as first cultivating them (such as Goldings or Fuggles from England), or by their growing habit (e.g., Oregon Cluster). [42] [ citation needed ]

Around 1900, a number of institutions began to experiment with breeding specific hop varieties. The breeding program at Wye College in Wye, Kent was started in 1904 and rose to prominence through the work of Prof. E. S. Salmon. Salmon released Brewer's Gold and Brewer's Favorite for commercial cultivation in 1934, and went on to release more than two dozen new cultivars before his death in 1959. Brewer's Gold has become the ancestor of the bulk of new hop releases around the world since its release. [43]

Wye College continued its breeding program and again received attention in the 1970s, when Dr. Ray A. Neve released Wye Target, Wye Challenger, Wye Northdown, Wye Saxon and Wye Yeoman. More recently, Wye College and its successor institution Wye Hops Ltd., have focused on breeding the first dwarf hop varieties, which are easier to pick by machine and far more economical to grow. [44] Wye College have also been responsible for breeding hop varieties that will grow with only 12 hours of daily light for the South African hop farmers. Wye College was closed in 2009 but the legacy of their hop breeding programs, particularly that of the dwarf varieties, is continuing as already the US private and public breeding programs are using their stock material.

Particular hop varieties are associated with beer regions and styles, for example pale lagers are usually brewed with European (often German, Polish or Czech) noble hop varieties such as Saaz, Hallertau and Strissel Spalt. British ales use hop varieties such as Fuggles, Goldings and W.G.V. North American beers often use Cascade hops, Columbus hops, Centennial hops, Willamette, Amarillo hops and about forty more varieties as the US have lately been the more significant breeders of new hop varieties, including dwarf hop varieties.

Hops from New Zealand, such as Pacific Gem, Motueka and Nelson Sauvin, are used in a "Pacific Pale Ale" style of beer with increasing production in 2014. [45] [ citation needed ]

Noble hops

Mature hops growing in a hop yard in Germany Hopfengarten.jpg
Mature hops growing in a hop yard in Germany

The term "noble hops" is a marketing term that traditionally refers to varieties of hops low in bitterness and high in aroma. [46] They are the European cultivars or races Hallertau, Tettnanger, Spalt, and Saaz. [47] Some proponents assert that the English varieties Fuggle, East Kent Goldings and Goldings might qualify as "noble hops" due to the similar composition, but such terms never applied to English varieties. Their low relative bitterness, but strong aroma, are often distinguishing characteristics of European-style lagers, such as Pilsener, Dunkel, and Oktoberfest/Märzen. In beer, they are considered aroma hops (as opposed to bittering hops); [46] see Pilsner Urquell as a classic example of the Bohemian Pilsener style, which showcases noble hops.

As with grapes, the location where hops are grown affects the hops' characteristics. Much as Dortmunder beer may within the EU be labelled "Dortmunder" only if it has been brewed in Dortmund, noble hops may officially be considered "noble" only if they were grown in the areas for which the hop varieties (races) were named.

Noble hops are characterized through analysis as having an aroma quality resulting from numerous factors in the essential oil, such as an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation. [46] In reality, this means they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavor that improves as they age during periods of poor storage. [46] [48]

Other uses

2-methyl-3-buten-2-ol 2-methyl-3-buten-2-ol.svg
2-methyl-3-buten-2-ol

In addition to beer, hops are used in herbal teas and in soft drinks. These soft drinks include Julmust (a carbonated beverage similar to soda that is popular in Sweden during December), Malta (a Latin American soft drink) and kvass.[ citation needed ] Hops can be eaten, the young shoots of the vine are edible and can be cooked similar to asparagus. [49] [50]

Hops may be used in herbal medicine in a way similar to valerian, as a treatment for anxiety, restlessness, and insomnia. [51] A pillow filled with hops is a popular folk remedy for sleeplessness, and animal research has shown a sedative effect. [52] The relaxing effect of hops may be due, in part, to the specific degradation product from alpha acids, 2-methyl-3-buten-2-ol, as demonstrated from nighttime consumption of non-alcoholic beer. [52] [53] 2-methyl-3-buten-2-ol is structurally similar to tert-amyl alcohol which was historically used as an anesthetic. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage.

Hops are of interest for hormone replacement therapy and are under basic research for potential relief of menstruation-related problems. [54]

Toxicity

Dermatitis sometimes results from harvesting hops. Although few cases require medical treatment, an estimated 3% of the workers suffer some type of skin lesions on the face, hands, and legs. [55] Hops are toxic to dogs. [56]

Fiction

Hops and hops picking form the milieu and atmosphere in the British detective novel, Death in the Hop Fields (1937) by John Rhode. The novel was subsequently issued in the United States under the title, The Harvest Murder.

See also

Related Research Articles

Beer alcoholic drink

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

Brewing production of beer

Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt and Mesopotamia brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.

Shepherd Neame Brewery

Shepherd Neame is an English independent brewery founded in 1698 in Faversham, Kent, and family-owned since 1864. The brewery produces a range of cask ales and filtered beers. Production is around 210,000 brewers' barrels a year. It owns 328 pubs and hotels, predominantly in Kent, London and South East England. The company exports to more than 35 countries including India, Sweden, Italy, Brazil and Canada.

Pale lager beer style

Pale lager is a very pale-to-golden-colored lager beer with a well-attenuated body and a varying degree of noble hop bitterness.

Walkerville Brewing Company is a brewery in Windsor, Ontario. The first incarnation operated from 1885 to 1956. A new company with the same name started up in 1998, but declared bankruptcy in 2007. The company was purchased again and is now a well appointed microbrewery located in the City of Windsor in a district known by locals as Walkerville.

Beer style differentiates and categorizes different types of beer

Beer style is a term used to differentiate and categorise beers by factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin.

Humulene chemical compound

Humulene, also known as α-humulene or α-caryophyllene, is a naturally occurring monocyclic sesquiterpene (C15H24), containing an 11-membered ring and consisting of 3 isoprene units containing three nonconjugated C=C double bonds, two of them being triply substituted and one being doubly substituted. It was first found in the essential oils of Humulus lupulus (hops), from which it derives its name. Humulene is an isomer of β-caryophyllene, and the two are often found together as a mixture in many aromatic plants.

Wort is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head retention and flavour.

Föroya Bjór Faroese brewing company

Föroya Bjór is a Faroese brewing company based in Klaksvík. Apart from beers the company also produces soft drinks. It was established in 1888 in Klaksvík.

Cascade hop

Cascade is one of the many varieties of hops. Cascade hops are the most widely used hops by craft breweries in the United States.

Saaz is a "noble" variety of hops. It was named after the Czech city of Žatec. This hop is used extensively in Bohemia to flavor beer styles such as the Czech pilsener. Saaz hops accounted for more than ​ 23 of total 2009 hop production in the Czech Republic. It is the main hops variety used in the production of global beer Stella Artois.

When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage, along with their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer.

Humulone chemical compound

Humulone, a vinylogous type of organic acid, is a bitter-tasting chemical compound found in the resin of mature hops. Humulone is a prevalent member of the class of compounds known as alpha acids, which collectively give hopped beer its characteristic bitter flavor.

Archipelago Brewery

The Archipelago Brewery is a Singapore brewery owned by Heineken Asia Pacific, which produces a range of signature craft beers.

Wakatu Hops are dual purpose hop used for flavouring and bittering beer, which are grown in Nelson, New Zealand. They received their name from the incorrect spelling of Whakatu, the Maori name for Nelson. Being bred from the Hallertau hop, they are often semi-correctly referred to as Hallertau hops. Wakatu and Hallertau hops are often interchangeable in beer recipes due to their close ties.

Professor Ernest Stanley Salmon was a British mycologist and plant pathologist best known for his work in breeding new varieties of hops. Salmon crossed a wild Manitoban hop with cultivated English stock to create hybrid C9a, which was released to commercial cultivation in 1934 as Brewer's Gold. Though the original wild hop died during the winter of 1918–19, Brewer's Gold has become the ancestor of nearly every new high-alpha hop variety released since then.

Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops.

References

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