Beyond the Brew: The Medicinal Power of Hops
After a long day’s work, many of us turn to cannabis, cigarettes, or alcohol as a ritualistic remedy to unwind. While Paracelsus, the father of toxicology, once suggested that “a little bit of beer is divine medicine,” it’s crucial to remember that this is not an invitation to down a six-pack of Dos Equis to alleviate chronic pain. Although hops (Humulus lupulus L.) are an essential element of beer’s flavor profile, research suggests they are also a versatile medicinal powerhouse. The primary component of hops, whether used in brewing or for its health benefits, is the cone. These cones house glands filled with bitter oils and aromatic compounds responsible for their medicinal properties. Typically, hop plants are cultivated as vines that spiral around a support structure to prevent the cones from drooping or breaking. The cones and flowers are integral in protecting and preparing the aromatic resins that impart the characteristic bitterness and aroma you might recognize in a dark IPA.
Beer was certainly one of the earliest alcoholic beverages used by humans and hops has a long and storied history that is still uncertain, dating back thousands of years to prehistoric times. Although evidence suggests that hopped beer was used in Finland in prehistoric times, and 8,000 years ago in the Near East, the first recorded use of the herbaceous perennial in brewing is often attributed to the 9th century in the Hallertau region of modern-day Germany. However, it wasn’t until the 12th century that hops began to gain widespread popularity in brewing, thanks to the efforts of German Benedictine monks. These monks discovered that adding hops to their beer not only improved the flavor and aroma but also acted as a natural preservative, extending the beverage’s shelf life. This discovery revolutionized brewing practices, eventually spreading across Europe and laying the foundation for the modern beer industry.
