ingredient information
Hoppu, Lupulin, Lupulo, Omerotu, Oubion, Serbetciotu, Humulus lupulus Description: Hop originates from Northern temperate areas (Europe, North America and Asia). Hop is a perennial creeper of up to 8 m in height. During spring, the hop forms annual stems twist in a clockwise direction. The hop plant gives to 3-5-lobed sharply-toothed leaves with a rough surface. Male and female flowers form on separate hop plants. The hops used for brewing are the female flower cluster, which contains many small flowers. The hop plant favours hedgerows, woodlands and waste ground. The hairs on the female hop flowers contain lupulin, a yellow powder that contains most of the phytochemicals. The dried hop flowers from the female plant hop plant. The hop flowers are harvested in August and September. In spring, the young shoots are also harvested and used as delicious food. Young hop leaves are also eaten in salads. Phytochemicals: 2-Methyl-3-Buten-2-ol, Humulone, Lupulone, Valerianic acid, Quercetin, Tannins, Phytoestrogens, Gallic acid Hop was first mentioned by the roman Plinius. He described that hop was cultivated as a vegetable and the hop shoots were eaten as asparagus. Hops has been used for brewing beer for many centuries. Hops were first used in Dutch breweries at the beginning of the fourteenth century. The name Hop comes from the Anglo-Saxon hoppan, which means to climb.