Common hop (Humulus lupulus) is a perennial, dioecious vine from the hop genus (Humulus) and the hemp family (Cannabaceae). It sprouts from its rootstock, which later becomes woody, producing thin shoots (called bines) that easily climb surfaces using small hairs. The leaves are opposite. Between July and August, the stalked perianth is formed from five greenish-yellow leaves. The fruit of the hop is an approximately 3 mm nut.
The origin of the common hop
In its wild form, common hop originally comes from Western Asia, but today there are many cultivated varieties and growing regions. Particularly large plantations are found in the USA and Germany (Bavaria). The wild form prefers damp forests or soils with a high nitrogen content.
The use of hops
The female hop cones are used in beer brewing, with the bitter substances they contain providing the brew with its desired bitter taste. Hops also have an antibacterial effect, making the beer last longer. The tannins clarify the beer. So-called hop oil gives the beer its characteristic aroma – its bouquet. Due to its flavor profile, hop is also added to some liqueurs and spirits. A regional delicacy in Southern Germany is hop asparagus. In the spring, the young shoots are dug up and prepared similar to asparagus, for example as a vegetable or in soup. For over 2,000 years, the female flowers, known as hop cones, as well as the glandular hairs (hop glands), have been used as a medicinal agent.
Ingredients and effect
Dried hops contain hop resin, consisting of bitter phloroglucinol derivatives, tannins, and essential oil. In the past, hops were primarily valued for their antibacterial properties. Today, however, they are used in herbal medicine (phytotherapy), especially in combination with other sedative agents such as valerian, as a sleep aid and sedative. You should not use hop products if you are hypersensitive, a child, or pregnant or breastfeeding.
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