What do hops do in brewing?

Hops, also known as Humulus lupulus, are a key ingredient in the brewing of beer. These flowering plants belong to the Cannabaceae family and are primarily cultivated for their bitter and aromatic qualities. Hops have a long history in beer production, dating back to the 9th century when German monks first discovered their ability to balance the sweetness of malted barley with bitterness.

Hops serve several purposes in brewing. They contribute bitterness to the beer, which helps to counterbalance the sweetness of the malted grains. Additionally, hops add aroma and flavor to the beer, with different hop varieties offering unique profiles ranging from floral and citrusy to piney and spicy.

Furthermore, hops act as a natural preservative in beer due to their antimicrobial properties, helping to inhibit the growth of bacteria and other microorganisms. This quality was particularly important in the past when refrigeration was not readily available.

Hops are added to the brewing process in various forms, including whole cone hops, hop pellets, or hop extracts. Each form has its advantages and is chosen based on the brewer's preference and desired outcome.

In recent years, the craft beer movement has led to an increased interest in unique and experimental hop varieties, resulting in a diverse range of hop profiles available to brewers.