Humulus Lupulus

Paper Summary:

This paper examines how hops (humulus lupulus) is well recognized and extensively grown for its use in preparing beer and lager. It shows that, while hops has been utilized in beer preparation in Europe from the Roman times, hops received recognition in Britain in the 16th century for medical and drinking reasons. Through a literature review, it looks at the history of its use and activities, as well as its medicinal advantages, especially in the field of cancer.

Outline
Introduction
History and Description of Humulus Lupulus
Uses
Growth Habits
Environment Requirements
Chemical Composition
Bio-Chemistry
Activities and Medicinal Advantages of Humulus Lupulus
Pharmacology of Humulus Lupulus
Chemical Constituents of Humulus Lupulus
Physiological Properties of Humulus Lupulus
Conclusion

From the Paper:

"German beer makers have been utilizing wild hop (Humulus lupulus) to give flavor to their drink for hundreds of years. Hop was introduced to the United States from England in 1629. The initial viable hop yard in the United States was founded in New York in 1808. Farming of the crop quickly increased south and west. Wisconsin turned out to be the biggest grower of hop for a short period late in the nineteenth century; however, New York continued to be the leader until the crop was almost wiped out in both states by downy mildew in the 1920s (Field and Nickerson, 1996)."

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