ANCIENT CULTIVATION
Hops, Humulus lupulus, are one of the oldest cultivated perennials in the world. It is believed that hops were first discovered wild in Egypt and parts of the plant have been used throughout history as herbal medicines, salad additions, dyes, textile fibers, basket materials and food for sheep. Today, they are almost exclusively associated with beer production.
The first record of hops being used in beer was in the 9th century by the abbess Hildegard von Bingen. In her then-famous medical book Liber Subtilitatum Diversarum Naturarum Creaturarum, she postulated that hops had a preservative quality that, when added to beer and other beverages, could extend the freshness of the drink. Modern research and experimentation throughout antiquity has proven this to be true, proving hops act as an antibacterial agent against undesirable microorganisms in the brew. They also draw out malt sweetness, add bitterness (measured in International Bittering Units or IBUs) and contribute a diverse array of flavors and aromas.
NUTRITIONAL & MEDICINAL
Hildegard also explored the medicinal aspects of hops in relation to Hippocrates’ melancholic “humor” of physiology. We now know that lupulin and other natural chemicals in hops can have a relaxing, calming effect on the nervous system, and can help deepen sleep and reduce the time it takes to fall asleep. Because of this, hops and their extracts can severely interact with sedatives, depressants and antidepressants.
Hops could also be anti-inflammatory and antiviral, protect brain cells, fight tumors and have estrogenic effects, although research is limited and mixed at this time.
CULINARY USES
History documents that hops were first cultivated in scale in 736 in Germany, although it is not reported that they were used there in brewing ale until 1079. They then became embroiled in politics and religion in Europe and Britain, were condemned as a “wicked and pernicious weed” during the 15th and 16th centuries, but eventually staked their permanent claim in the beer world. In fact, they are primarily responsible for the word “beer,” since the brew was simply “ale” before the addition of hops and “beer” afterwards.
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Hops are also used in herbal teas, often for relaxation, and some carbonated beverages, like the Swedish Julmust, Malta in Latin America and kvass, a fermented drink traditional to Slavic and Baltic countries. Hops are also a bittering addition to lemonade or cocktails in a syrup form. Add hops to your basic simple syrup recipe (boil 1 part sugar to 1 part water) or combine them with other complementary flavors, like citrus (grapefruit, lemon, orange) or warm fruits (apples, pears). Check out our blog for a cocktail recipe made with hopped grapefruit syrup.
Early spring shoots from the hop plant can be sautéed like asparagus, and leaves can be stuffed as food purses, similar to squash blossoms and grape leaves. The flowers can also be added to butters, baked goods, chocolate desserts, candies, marinades and salads. Think of them, dried or fresh, as a substitute for such pungent herbs as rosemary, oregano or basil. Check out our blog for a recipe for Pear Goat Cheese Tarts with Honey and Hops. For more hopped up recipes like this, look up the cookbook Hedonistic Hops by Marie and Michael Porter. N
By S. Michal Bennett
Photography By Joel Riner