Latin name: Humulus lupulus
Also know as: Hops, Hop
The chemical compounds found in Humulus lupulus are main components in flavoring and bittering beer. Some other compounds help with creating foam in beer. Chemicals such as linalool and aldehydes contribute to the flavor of beer. The main components of bitterness in beer are iso-alpha acids, with many other compounds contributing to the overall bitterness of beer. Until the middle ages, Myrica gale was the most common plant used for brewing beer. Humulus lupulus took off as a flavoring agent for beer because it contains preserving agents, making the beer viable for longer.
The fragrant flower cones, known as hops, impart a bitter flavor, and also have aromatic and preservative qualities. Humulus lupulus contains myrcene, humulene, xanthohumol, myrcenol, linalool, tannins, and resin.