Humulus lupulus

Originally published in The Grapevine, a newsletter for the Fort Bend County Master Gardeners, I also posted this on their blog on 9 July 2009.

Humulus lupulus is a rapid growing vine that grows well in zones 5 through 8. The plant reaches about 20 feet in height in a growing season and must be cut back during the winter months. This plant tolerates full sun to partial shade and should have lattice or something on which to cling while growing. It must be planted in well-drained soil.

The oils of this plant can be used in perfumes, cereal beverages, mineral waters and the stems are a source of fiber (like cotton stalks) that may be used for pulp or even biomass production. The young bleached tops are used as a vegetable (especially in Belgium) and the Romans ate the young shoots like asparagus.

Alcoholic extracts in various dosage forms have been used clinically in treating numerous forms of leprosy, pulmonary tuberculosis, and acute bacterial dysentery. Extracts are used in skin creams and lotions while the extracts and oils are used for flavoring in nonalcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins, and puddings.

Additionally, recent studies indicate that a flavonoid compound called xanthohumol located in the flower of the plant show toxicity to human breast, colon and ovarian cancer cells, and most recently has shown some activity against prostate cancer in Oregon State University studies.

However, the part of Humulus lupulus that is most recognized and most used is the flower. And 99.9% of all Hululus lupulus grown and harvested is used in beer production. As many of you may know, Humulus lupulus L. var. lupulus is in the family of Cannabaceae and is commonly known as “brewer’s hop.”

Today’s beer is produced by using only yeast, grain (mostly barley), hops, and water. But hops were only used in beer since about the 12th or 13th century. Originally an herbal medicine, brewers discovered that beer brewed with hops actually preserved the beer longer. Later, they discovered the beer could be brewed with lower alcohol content by using hops. Lower alcohol meant using less grain and, therefore, greater profit could be obtained.

Being a home brewer (I make my own beer and wine at the house), I have been used to buying my hops from a local homebrew store. However, in the past two years, the price of hops has gone from around $2 an ounce to upwards of $7. Some special varieties are not even available to most markets these days. This spiral in prices is due to a world-wide shortage of hops and has resulted in a large interest to grow your own hops. Most of the literature indicated that growing hops in the south was probably not a good idea but more recently, I have discovered several successful hops growers in Texas with at least a dozen within 50 miles of Houston.

Local home brewing stores have started to carry the risome during the planting season, usually early March. My contact tells me that they sell out very quickly. So, my next planting in the spring will be some hops - if I get to the store in time.

References:

“Anti-Cancer Compound in Beer Gaining Interest”, Oregon State University, http://oregonstate.edu/dept/ncs/newsarch/2005/Oct05/beerandcancer.htm
“Humulus lupulus L.”, Center for New Crops & Plants Products, Purdue University, http://www.hort.purdue.edu/newcrop/duke_energy/Humulus_lupulus.html
“Humulus lupulus”, Vines for the Southeast, North Carolina State University, http://www.ces.ncsu.edu/depts/hort/consumer/factsheets/vines/humulus_lupulus.html
Leung, A.Y. 1980. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. John Wiley & Sons. New York.