Hops: Not Just A Beer Ingredient Essay -- Botany

Hops Not Just A Beer IngredientThe cut, genus Humulus lupulus, is a cultivated flowering plant, green in color that has numerous an(prenominal) economic ally important roles. The skitter belongs to the hemp family, Cannabinaceae. There are many features that are distinctive about this plant. A hops plant has lily-livered lupulin glands between the petals, which is used for preservative and emotional stateing characteristics in beer. The bitterness of the hop is used to balance the sweetness of the malt, and the essential oils add a flavor and aroma which suffer non be achieved by using any other plant. The hop plant is a perennial spiraling vine, which will grow in almost any climate usen enough body of water and sunlight. It muckle climb either string or poles and can reach raising of 40 feet. The flowers are usually dried before use. Farmers have demonstrable a systemic approach to the cultivation of hops. There are alike a number of chemical compounds present in thi s plant that give rise to its economic value. (1) The hop plant has several structurally distinctive properties. The root is stout and perennial. The stem that arise from it every year is of a twining nature, reaching a great length, flexible and very tough, angular and prickly, with a tenacious fiber. This fiber has been explored in the manufacturing of a white, durable cloth. The cloth is not of wide use because the fibers are so difficult to separate. Normally, the stems require to be steeped in water a whole winter before they can be utilized. Paper has also been made from the stem of the vine. The leaves are cordiform and lobed, on stalks, which are oppositely placed on the stem. The leaves have collar to seven lobes and are dark green in color with fine toothed edges. (5) The flowers of this plant arise fro... ...ea also features an abundant supply of water for irrigation, making it ideal for growing hops. Pacific Northwest hops and hop byproducts are now exported around th e world. On an annual basis, 60% of all hop production from this region goes overseas. The rest remains in the US for domesticate consumption. (5) REFERENCES 1. Comptons Encyclopedia Online (www.gptonline.com/comptons). 2. Delyser, D., Kasper, W. Hopped beer the case for cultivation. Economic Botany 48 166-170. 1994. 3. kickoff Herb Source (www.1stherbsource.com). 4. Haas, G., et al. Antimicrobial activity of hop resins. J. Food Prot. 5759-61. 1994. 5. Hop Growers of America (www.usahops.org). 6. Neve, R., et al. Hops. Experimental Agriculture 28123-124. 1992. 7. Stevens, J., et al. Chemistry and biology of hop flavonoids. J. Am. Soc. Brew. Chem. 10475-82. 1998.