that hops, the resinous cones of the vine
Humulus lupulus, a relative of marijuana,
came into use in Bavaria. Thanks to its
pleasant taste and effectiveness in delaying
spoilage, it had largely replaced gruit and
other herbs by the end of the 14th century. In
1574, Reginald Scot noted in A Perfite
Platforme of a Hoppe Garden that the
advantages of hops were overwhelming: “If
your ale may endure a fortnight, your beer
through the benefit of the hops, shall continue
a month, and what grace it yieldeth to the
taste, all men may judge that have sense in
their mouths.” Still, it was not until about
1700 that English ale was hopped as a matter
of course.
Food Words: Malt
Our ancestors probably began soaking and
sprouting grains because it was an easy
way to make them soft enough to eat as is,
and quicker to cook. In fact our word for