Hops technology

Abstract

Hops were in use in brewing in central Europe in the 11th Century AD. Why the practice of using them arose in the first place is a matter of conjecture. Fermented unhopped malt extract is an extremely heavy, cloying and satiating product that is difficult to consume in quantity! There are many records in the early brewing literature of various types of ‘flavor enhancers’ being used in brewing. These included chemical substances such as common table salt and salts of iron, even strychnine used to impart ‘bnte’! Various fruits, fruit infusions or extracts (e.g. raspberry) were also used. Other enhancers were various herbs such as bog myrtle, thyme, yarrow and rosemary. It is easy to imagine brewers experimenting with a variety of herbal products, and cold and hot water extracts of them, to enhance beer flavor and stability. From such experiments, the use of hops probably arose.