Tall conical and pyramidal buildings, topped by white cowls or louvred vents, are a distinctive sight on the farms and in the villages of Kent, East Sussex, Herefordshire, Worcestershire, Surrey and ...Hampshire. In these buildings, hops were dried, pressed, and bagged for despatch to breweries. In Kent and Sussex, they are called 'oasts' or 'oast houses', and in other counties 'hop kilns'. Oasts and hop kilns are testimony to a specialised and important rural industry, and for hundreds of years, they were a defining feature of the countryside. By the late 19th century, there were as many as 8,000 hop kilns and oast houses in England. This book is the first comprehensive account of the history of oasts and hop kilns in England and includes a comparison with hop drying buildings in Continental Europe and the USA. The 400-year evolution of the kilns and their machinery is pieced together from surviving buildings, books, archives and local lore. In this richly illustrated volume, the charm of oasts and hop kilns on the countryside is captured in sketches, diagrams and photos by the author and others.
Compound climate events in which only one variable is extreme (e.g., either hot but no drought or extreme drought but not hot) and events in which both variables are extreme (e.g., drought and heat ...waves) may have different impacts on hop yields and alpha‐bitter acid contents. Increasing occurrences of compound drought and heat events have led to increased income variability for beer production, and also affecting the major hop growers across Europe (EU). Our study includes the key hop‐growing regions across the EU such as Hallertau (Germany); Úštěcko, Žatecko and Tršická (Czech Republic); Kent (Great Britain); Alsace (France); Lublin (Poland); Koroška (Slovenia) and León and Galicia (Spain). For these regions, we used the concurrent bivariate return period to model the joint probability distributions of daily precipitation and maximum temperature extremes and to provide risk assessments for concurrent drought‐heat waves during the hop‐growing season. We estimated the risk of lower yields from hop cones based on concurrent dry‐cool, dry‐hot, wet‐cool and wet‐hot modes over the target areas. The results show that longer and more severe drought and heat wave concurrences have increased more frequently than shorter concurrences. The degree of risk was estimated as being higher over the extensive hop‐growing areas in the Czech Republic and Germany. A total of 22.4, 12.5 and 7.2% of EU areas with conditions suitable for commercial hop production fell into the moderate, high and very high yield loss risk categories, respectively. Integrating the damage between April and August indicated that more than 62.7% of total yield losses were due to high temperatures under dry conditions and that 21.5% of the yield losses were due to dry‐cool conditions in the top hop‐farming regions. The hotter European droughts caused decreases in noble aromatic hops by 29–68%. This indicates that hop yields are very vulnerable to these events due to a slower rate of adaptation of hops compared to field crops.
Top production critically depends on both the duration and coincidence of compound climate events (CEs). The largest hop‐producing countries, have decreased more than in any other country as the severity of CEs increases. The hotter European droughts caused decreases in noble aromatic hops by 29–68%. Farmers have stabilized and increased the yields, but they have also spent more money on irrigation.
Hop (
Humulus lupulus
L.): Traditional and Present Use, and Future Potential. Hop (
Humulus lupulus
) is best known for its use in beer brewing owing to its bittering flavor and floral aroma. Today, ...the brewing industry uses as much as 98% of the produced hop crop worldwide. However, there are many other uses, some of them known since prehistoric times. Hops, the cone–like female structures called strobili, are the most frequently used part of the hop plant, but other tissues are of interest as well. The present review compiles existing knowledge of the chemical and pharmacological properties, traditional and present uses and further use potential, genetic resources, and breeding attempts in
H. lupulus
, and discusses climate change challenges to hop production
.
It contains hundreds of phytochemicals, and some of the secondary metabolites have definite potential pharmacological and medicinal value, but further investigations are desirable. Hop substances are potential alternatives, e.g., in antimicrobial, cancer, metabolic syndrome, and hormone replacement therapy treatments, as well as insecticides, preservatives, and fragrances. There are presently a few hundred cultivated hop varieties, and new cultivars are being developed and tested. Future hop breeding efforts with different quality and adaptation targets can utilize existing genetic resources, such as wild populations and landraces present in many regions.
Hops (Humulus lupulus L.) are an essential ingredient in brewing, adding bitterness and flavor to beer. Driven by the recent craft beer movement, hop production is expanding into nontraditional ...hop-producing states. In Florida, while commercial hop production is almost nonexistent, the number of craft breweries in Florida increased from 45 in 2011 to 285 in 2018, and the economic impact of Florida?s craft beer industry exceeds $3 billion. This new 7-page article, written by Shinsuke Agehara, Aleyda Acosta-Rangel, Zhanao Deng, Jack Rechcigl, and Simon Bollin and published by the UF/IFAS Horticultural Sciences Department, provides guidelines and considerations for building a hop yard in Florida, using the UF/IFAS Gulf Coast Research and Education Center’s research hop yard as a model.https://edis.ifas.ufl.edu/hs1354
Hops are an essential raw material in beer brewing, providing typical flavor and aroma characteristics to beer. Freshly harvested hop cones must be dried immediately. While conveyor-belt dryers are ...widely used, their operation is largely based on operator experience, which leads to energy-intensive operation whilst adversely affecting the quality. This work identifies the bottlenecks in hops drying by summarizing the results of previous studies, and experimentally analyzing an industrial dryer. Heterogeneous air-distribution, uneven drying and suboptimal control-strategies were identified as key issues which can be battled with accurate model-based process analysis and smart control systems, both of which need further research.
Safety Assessment of Hops as Used in Cosmetics Becker, Lillian; Boyer, Ivan; Bergfeld, Wilma F. ...
International journal of toxicology,
02/2024, Letnik:
43, Številka:
1_suppl
Journal Article
Recenzirano
The Expert Panel for Cosmetic Ingredient Safety (Panel) assessed the safety of Humulus Lupulus (Hops) Extract (reported functions include antimicrobial agent and hair conditioning agent) and Humulus ...Lupulus (Hops) Oil (reported function is fragrance). The Panel reviewed the relevant data related to these ingredients. Because final product formulations may contain multiple botanicals, each containing the same constituents of concern, formulators are advised to be aware of these constituents and to avoid reaching levels that may be hazardous to consumers. For these ingredients, the Panel was concerned about the presence of 8-prenylnaringenin, β-myrcene, and quercetin in cosmetics, which could result in estrogenic effects, dermal irritation, and genotoxicity, respectively. Industry should use current good manufacturing practices to limit impurities and constituents of concern. The Panel concluded that Humulus Lupulus (Hops) Extract and Humulus Lupulus (Hops) Oil are safe in cosmetics in the present practices of use and concentration when formulated to be non-sensitizing.
Dry-hopping process is the cold extraction of substances found in hops into beer. This method has gained popularity among beer brewers in recent years because it aids in the introduction of intense ...flavour and aroma into fermented beverages. However, using a large amount of hop material may result in significant losses of spent hops and beer. In this study, test batches of beer hopped with recycled hops were made with varying dosages of recycled material. Beers brewed with recycled hops had lower IBU (international bittering units) and lower concentrations of hop-derived volatiles (such as aromadendrene, α-terpineol, methyl geranate and α-caryophyllene), but they retained the same level of antioxidant activities (assessed by ABTS∙+, DPPH∙ and FRAP assays), concentration of phenolic compounds and many yeast-derived volatile metabolites as the model beer (hopped with new hops) and acquired higher notes for taste parameter in the sensory analysis.
•Spent hops can be used to increase the bitterness of the beer.•Beers hopped with ‘recycled’ hops possess 15–30% lower bitterness than control beer.•Beers hopped with ‘recycled’ hops possess similar taste and aroma as control beer.
Main conclusion
The hop phenological cycle was described in subtropical condition of Brazil showing that flowering can happen at any time of year and this was related to developmental molecular ...pathways.
Hops are traditionally produced in temperate regions, as it was believed that vernalization was necessary for flowering. Nevertheless, recent studies have revealed the potential for hops to flower in tropical and subtropical climates. In this work, we observed that hops in the subtropical climate of Minas Gerais, Brazil grow and flower multiple times throughout the year, independently of the season, contrasting with what happens in temperate regions. This could be due to the photoperiod consistently being inductive, with daylight hours below the described threshold (16.5 h critical). We observed that when the plants reached 7–9 nodes, the leaves began to transition from heart-shaped to trilobed-shaped, which could be indicative of the juvenile to adult transition. This could be related to the fact that the 5th node (in plants with 10 nodes) had the highest expression of miR156, while two miR172s increased in the 20th node (in plants with 25 nodes). Hop flowers appeared later, in the 25th or 28th nodes, and the expression of
HlFT3
and
HlFT5
was upregulated in plants between 15 and 20 nodes, while the expression of
HlTFL3
was upregulated in plants with 20 nodes. These results indicate the role of axillary meristem age in regulating this process and suggest that the florigenic signal should be maintained until the hop plants bloom. In addition, it is possible that the expression of
TFL
is not sufficient to inhibit flowering in these conditions and promote branching. These findings suggest that the reproductive transition in hop under inductive photoperiodic conditions could occur in plants between 15 and 20 nodes. Our study sheds light on the intricate molecular mechanisms underlying hop floral development, paving the way for potential advancements in hop production on a global scale.
PDF
