Hops are mostly processed for the extraction of compounds conferring aroma and bitterness to beer. A more controllable addition of these properties can be achieved when solvent hop extracts are produced and added in the desired brewing stage. This review presents a survey on the research and patents on emerging extraction technologies and the importance of the solvent and operational conditions on the composition of hop extracts, destined for the brewing industry, but also for the production of novel ingredients with potential for nutraceuticals. For the preparation of extracts, the efficiency of conventional solvents has been progressively improved by the assistance with intensified technologies and particularly by the use of greener solvents, a trend where this industry has been pioneer. The design of multistage multiproduct processes for the integral utilization of hops following a biorefinery approach is also addressed. •Hops components are extracted to provide aroma and bitterness to beer.•Hop extracts are more efficient to provide organoleptic properties.•Green extraction technologies can provide extracts enriched in bioactives.•Integral valorization of hops following a biorefinery approach is recommended.