Hop To It!

Hop To It!
By David Hayes

The New Year will be here before we know it, and one of my resolutions is to take better care of myself. Keeping this goal in mind, I was thrilled to hear that Oregon State University researchers have found that xanthohumol, a chemical found in hops, slows the growth of cancer. While they stop short of recommending beer as health drink, I don't want to take any chances. Hops are the flowers of Humulus lupulus. When added early in the boil, they provide a bitterness that balances the sweetness of the malt. Added later, they bring citrusy, flowery, piney, herbal or spicy flavors and aromas. But don't rely on your average Schludwiller-type brew to provide your xanthohumol. They just don't have enough hops to do the job. Imports are a good place to start. German and Czech Pilsners feature spicy European hops, while earthy, woody hops are found in English pale ales and bitters. To find a truly hopped-up brew, however, try the American, and particularly Pacific Northwest, craft brewers. Their pale ales and ambers are full of citrusy hops like Amarillos, Cascades and Centennials. India pales ales kick up the hop bitterness, flavor and aroma even further. Barleywines require massive amounts of hops to offset their malt bill. Americans have also bumped up the fragrant flower quotient in their porters, stouts and brown ales. Not sure where to start looking for xanthohumol? Visit one of our fine local breweries. Here's to more hops in 2006