Hops

The first documented hop cultivation was in 736, in the Hallertau region of present-day Germany. In 768, hop gardens were left to the Cloister of Saint-Denis in a will of Pepin the Short, the father of Charlemagne. The first mention of hops being used in German brewing was in 1079. 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". 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. Hops used in England were imported from France, Holland and Germany and were subject to import duty; 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. Consequently, many words used in the hop industry derive from the Dutch language. Hops were then grown as far north as Aberdeen, near breweries for convenience of infrastructure. According to Thomas Tusser's 1557 Five Hundred Points of Good Husbandry: 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". Hop cultivation was begun in the present-day United States in 1629 by English and Dutch farmers. 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. ==World production==

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"Point", "coordinates":[11.774722,48.634722]} } ]} }}Hops production is concentrated in moist temperate climates due to the plant's needs, with much of the world's production occurring near the 48th parallel north. Climate change may impact future commercial production. Hop plants prefer the same soils as potatoes and the leading potato-growing states in the United States are also major hops-producing areas. Not all potato-growing areas can produce good hops naturally, however: for example, soils in the Maritime Provinces of Canada lack the boron that hops prefer. Important production centres today are the Hallertau in Germany, 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). The principal production centres in the UK are in Kent (which produces Kent Goldings hops), Herefordshire, and Worcestershire. Essentially as almost all the harvested hops are used in beer making the notable worldwide producers are orientated towards this market. Other notable regions for international market in beer hops not mentioned so far include Spalt and Tettnang in Germany, Lublin in Poland, Celje in Slovenia, Derwent Valley, Tasmania and High country of Victoria in Australia, Marlborough in New Zealand, Villanueva del Carrizo in Spain, George in South Africa. 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. 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. 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. Hop plants are planted in rows about 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. Hops are harvested at the end of summer. The are cut down, separated, and then dried in an oast house to reduce moisture content. To be dried, the hops are traditionally spread out on the upper floor of the oast house and heated by heating units on the lower floor. The dried hops are then compressed into bales by a baler. They are now usually dried in kilns with large fans that force clean, heated air, through the hop beds and further processed into pellets which have longer storage properties than whole hops. 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 (1898) , Sweden, in 1937 The need for massed labour at harvest time meant hop-growing had a big social impact. Around the world, the labour-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. 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. The often-appalling living conditions endured by hop pickers during the harvest became a matter of scandal across Kent and other hop-growing counties. Eventually, the Rev. John Young Stratton, Rector of Ditton, Kent, began to gather support for reform, resulting in 1866 in the formation of the Society for the Employment and Improved Lodging of Hop Pickers. The hop-pickers were given very basic accommodation, with very poor sanitation. This led to the spread of infectious diseases and led to contaminated water. The 1897 Maidstone typhoid epidemic was partly as a result of hop-pickers camping near the Farleigh Springs which supplied Maidstone with water. 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. In the United States, Prohibition had a serious adverse effect on hops production, but remnants of this significant industry in the western states are still noticeable in the form of old hop kilns that survive throughout Sonoma County, California, 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. Dauenhauer Manufacturing Company 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. Alpha acids 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. Beta acids (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. ==Brewing==

Hops are usually dried in an oast house or now kiln before they are used in the brewing process. Undried or "wet" hops are sometimes (since c. 1990) used. Hop acids also contribute to and stabilize the foam qualities of beer. 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. Lately the dried pucks, extracts and pellets replace whole hops in brewing processes because of efficiency and cost. Harvested whole hops, or the pellets that increase further the storage life, are optimally stored between . ==Varieties==

Breeding programmes There are many different varieties of hops used in brewing today. Historically, hops varieties were identified by geography, i.e., from the towns of Hallertau, Spalt, and Tettnang in Germany, or the region writ large like the Neomexicanus hops of New Mexico. Others were named for the farmer who is recognized as first cultivating them, including Goldings or Fuggles from England, or by their growing habit like the Oregon Cluster. 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. 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. 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. In New Zealand, where hop cultivation commenced in 1842, By 1985 80% of New Zealand hop production was exported. They are the European cultivars or races Hallertau, Tettnanger, Spalt, and Saaz. 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 are not 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); ==Other uses==

Hops are used in herbal teas, as well as soft drinks including julmust (a carbonated beverage similar to soda that is popular in Sweden during December), Malta (a Latin American soft drink), kvass and hop water. A dietary supplement extracted from hops, amarasate is marketed to suppress appetite. Additionally, both the young shoots and young flowers are edible and can be cooked like asparagus. Hops may be used in herbal medicine in a way similar to valerian, as a treatment for anxiety, restlessness, and insomnia. A pillow filled with hops is a popular folk remedy for sleeplessness, and animal research has shown a sedative effect. 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. 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. == 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. Hops are toxic to dogs. == See also ==