Hops are the female flowers, or “cones,” of a
Eurasian-American vine, Humulus lupulus,
which bear small resin and aromatic oil
glands near the base of their floral leaves, or
bracts. They are an essential flavoring
ingredient in beers. There are now several
dozen brewing varieties, most of them
European or European-American hybrids.
Hops are picked off the plant when mature,
dried, sometimes powdered and formed into
pellets, and then stored until needed. They’re
added to the brew liquid at the rate of about
0.5 to 5 grams per quart/liter, with the low
figure typical of bland commercial brews, the
high figure of flavorful microbrews and
traditional Pilsners.
Four stages in the malting process. As the
barley kernel germinates, it generates