Hops

Humulus lupulus

Common & Folk Names

• Common Hops
• European Hops
• Bine (describing the climbing growth habit)
• Lupulin (referring to the resinous glands)
• Beer Flower
• Northern Vine

Plant Family

Cannabaceae (Hemp Family) – Notably, hops is closely related to Cannabis sativa, sharing similar resinous glands and some chemical similarities

Geographic Location

Native to the temperate regions of the Northern Hemisphere, with original distribution spanning Europe, western Asia (including the Caucasus region and Siberia), and North America. Wild hops are found throughout Europe, from the British Isles across to Russia, and in North America in woodland areas and along riverbanks. Today, hops is cultivated extensively worldwide for brewing purposes, with major commercial production in Germany, Czech Republic, United States (Pacific Northwest), United Kingdom, China, and New Zealand. New Zealand’s Tasman region, particularly around Motueka and Riwaka, has become renowned for producing distinctive hop varieties prized by craft brewers globally.

Habitat

In its natural habitat, wild hops grows in deciduous woodlands, forest edges, hedgerows, and along riverbanks and stream margins where soil remains moist but well-drained. The plant thrives in nitrogen-rich soils with good organic content, often found along woodland margins where leaf litter provides natural fertility. Hops is a vigorous climbing plant (technically a “bine” rather than a vine—it climbs by wrapping its entire stem around supports rather than using tendrils) that can reach heights of 6-9 metres when given appropriate support structures. The plant dies back completely to the ground each winter in temperate climates, with new vigorous growth emerging from perennial rootstock each spring.

Growing Conditions

Sun: Requires full sun for optimal growth and cone production; will tolerate very light shade but productivity diminishes significantly without full sun exposure

Soil: Prefers deep, rich, well-drained loamy soil with high organic matter content and good fertility; pH 6.0-7.5 (slightly acidic to neutral); requires excellent drainage as waterlogged conditions lead to root rot; benefits greatly from annual applications of compost or well-rotted manure

Propagation: Commercially propagated from rhizome divisions or root cuttings taken in early spring; female plants (which produce the medicinal cones) are propagated vegetatively to maintain variety characteristics; seeds are rarely used commercially as gender cannot be determined and genetic variation is high

Care: Provide sturdy support structure (traditional hop poles, trellises, or strings) as plants grow vigorously and reach considerable height; train young bines onto supports in spring; water regularly and deeply, especially during active growth and cone development; fertilise in spring with nitrogen-rich compost; harvest cones in late summer/early autumn; cut down dead growth in late autumn/winter; mulch crowns for winter protection in coldest climates; disease management important (powdery mildew, downy mildew)

NZ Planting Calendar

Planting (rhizomes): August–September (early spring)

Growth emergence: September–October (spring)

Flowering: January–February (mid-summer)

Harvest (cones): February–March (late summer/early autumn) when cones are papery and lupulin is golden-yellow

Cut back: May–June (late autumn) after foliage dies back

Note: Grows exceptionally well in NZ, particularly Tasman region (Motueka, Riwaka); requires sturdy support as plants reach 5-7 metres

Harvesting Guidelines

Hops cones (strobiles) are harvested in late summer to early autumn (typically August-September in the Northern Hemisphere, February-March in New Zealand) when they reach peak maturity. Proper timing is crucial for both brewing quality and medicinal potency.

Indicators of harvest readiness include cones that feel papery and dry to the touch (not soft or green), spring back when gently squeezed rather than remaining compressed, emit a strong, characteristic aroma when rubbed, have bright golden-yellow lupulin glands visible inside the bracts (the small yellow resinous dots), and the bracts at the cone base begin to brown slightly. If harvested too early, cones will be underdeveloped with insufficient lupulin content. If harvested too late, cones brown excessively, lupulin oxidises (losing potency and becoming rancid), and aromatic compounds degrade.

Harvest by cutting entire bines and removing cones, or by picking individual cones from the bine. For medicinal use, select well-formed, aromatic cones with abundant golden lupulin visible when the cone is opened. Female plants produce the therapeutic cones; male plants produce only pollen and are generally removed from commercial hop yards.

Drying must occur quickly after harvest to preserve medicinal constituents and prevent spoilage. Spread cones in a single layer on screens in a warm (25-30°C), dark, well-ventilated location. Do not dry in direct sunlight as this degrades lupulin. Alternatively, use a dehydrator at low temperature (35-40°C). Cones are properly dried when they feel crisp and papery, the central stem snaps cleanly, and the lupulin glands retain their bright golden color. Properly dried hops maintain potency for approximately 6-12 months when stored in airtight containers away from light, heat, and moisture. Over time, lupulin oxidses, turning brown-orange and developing a rancid “cheesy” smell—at this point medicinal value has significantly degraded.

Parts Used

• Dried female strobiles (cones)
• Lupulin glands (the golden-yellow resinous glands that can be separated from dried cones for concentrated preparations)
• Occasionally young shoots (as a spring vegetable in traditional European cuisine, though not medicinally significant)

Constituents & their Actions

Hops’ therapeutic properties, particularly its sedative and nervous system-calming effects, arise from a complex mixture of volatile oils, bitter resins, and polyphenolic compounds concentrated in the lupulin glands within the female cones.

Bitter Acids (Alpha Acids and Beta Acids):

These resinous compounds provide hops’ characteristic bitterness and contribute significantly to both brewing and medicinal applications. The bitter acids are lipophilic (fat-soluble) and concentrated in the lupulin glands.

Main bitter acids in hops:

• Humulone (alpha acid)
• Cohumulone (alpha acid)
• Adhumulone (alpha acid)
• Lupulone (beta acid)
• Colupulone (beta acid)
• Adlupulone (beta acid)

The main actions of these bitter acids are:

• Sedative
• Antimicrobial (particularly antibacterial)
• Bitter digestive tonic
• Anti-inflammatory
• Antispasmodic

Volatile Essential Oils:

The essential oil content (0.5-2% of dried cones) provides the characteristic aroma of hops and contributes to both sedative and digestive effects. The oil composition varies significantly by variety and growing conditions.

Main volatile oil components in hops:

• Myrcene (primary monoterpene, 30-50% of essential oil)
• Humulene (sesquiterpene)
• Caryophyllene (sesquiterpene)
• Farnesene
• Linalool
• Geraniol

The main actions of these volatile oils are:

• Sedative
• Anxiolytic (anti-anxiety)
• Antimicrobial
• Anti-inflammatory
• Antispasmodic

Prenylflavonoids:

These unique flavonoid compounds are relatively rare in the plant kingdom and contribute significantly to hops’ medicinal properties. Xanthohumol in particular has attracted considerable research attention.

Main prenylflavonoids in hops:

• Xanthohumol (most abundant and well-researched)
• 8-Prenylnaringenin (8-PN) – a potent phytoestrogen
• Isoxanthohumol
• 6-Prenylnaringenin

The main actions of these prenylflavonoids are:

• Estrogenic (8-PN is one of the most potent phytoestrogens known)
• Sedative
• Antioxidant
• Anti-inflammatory
• Anticancer (preliminary research on xanthohumol)
• Neuroprotective

Phenolic Acids and Flavonoids:

These polyphenolic compounds contribute to hops’ antioxidant and anti-inflammatory properties.

Main phenolic compounds in hops:

• Chlorogenic acid
• Caffeic acid
• Ferulic acid
• Quercetin
• Kaempferol
• Rutin

The main actions of these phenolic compounds are:

• Antioxidant
• Anti-inflammatory
• Neuroprotective
• Cardiovascular protective

Tannins:

Present in moderate amounts, contributing to astringency and antimicrobial properties.

The main actions of tannins are:

• Astringent
• Antimicrobial
• Anti-inflammatory

Actions with Mechanisms

Sedative and Sleep-Promoting:

Hops’ most well-known and therapeutically important action is its ability to promote sleep and reduce the time needed to fall asleep through multiple synergistic mechanisms. The volatile oil component, particularly 2-methyl-3-buten-2-ol (a degradation product of humulone and lupulone that forms during storage), acts as a sedative by modulating GABAergic neurotransmission, which in turn enhances the inhibitory effects of GABA in the central nervous system, reducing neuronal excitability and promoting relaxation and sleep. The bitter acids also demonstrate direct sedative activity through mechanisms not yet fully elucidated. Additionally, the prenylflavonoid 8-prenylnaringenin may contribute to sedative effects through its estrogenic activity, as estrogen modulates sleep architecture and quality. The sedative effects of hops are enhanced by aromatherapy—the scent alone appears to have mild sedative properties, which explains the traditional practice of sleeping on hops pillows. Clinical studies demonstrate that hops, particularly in combination with valerian, reduces sleep latency (time to fall asleep) and improves subjective sleep quality in individuals with mild to moderate insomnia.

Anxiolytic (Anti-Anxiety):

Hops demonstrates anxiolytic effects that help reduce anxiety, nervous tension, and restlessness through modulation of neurotransmitter systems. The compounds interact with GABA receptors in a manner similar to pharmaceutical anxiolytics but far more gently, which in turn promotes a sense of calm without significant cognitive impairment or addiction potential. The volatile oils appear particularly important for anxiolytic effects, with inhalation of hops essential oil demonstrating anxiety-reducing properties in animal studies. The bitter compounds may also influence the hypothalamic-pituitary-adrenal (HPA) axis, which in turn helps moderate the body’s stress response. Traditional use for “nervous disorders,” restlessness, and tension reflects these reliable anxiolytic properties. Hops provides gentle nervous system support appropriate for daily stress management without causing significant drowsiness at moderate doses.

Phytoestrogenic (Mild Estrogenic Effects):

Hops contains 8-prenylnaringenin (8-PN), which is one of the most potent phytoestrogens identified in plants, binding to estrogen receptors and exerting mild estrogenic effects, which in turn can help modulate hormonal balance in conditions of estrogen deficiency. This property has both therapeutic applications and cautions. The phytoestrogenic effects may benefit menopausal women experiencing symptoms of estrogen decline including hot flashes, mood changes, and sleep disturbances, which in turn can improve quality of life during hormonal transition. Some research suggests that hop extracts standardised for 8-PN content may reduce menopausal symptoms, though clinical evidence is mixed and more research is needed. The estrogenic properties also explain why female hop workers historically experienced menstrual irregularities from extensive handling of fresh hops (causing absorption of compounds through the skin), which in turn demonstrates the physiological activity of these compounds. While therapeutic doses of dried hops tea provide relatively modest phytoestrogenic effects, concentrated extracts contain higher levels requiring appropriate cautions.

Bitter Digestive Tonic:

The pronounced bitter principles in hops stimulate digestive function through activation of bitter taste receptors on the tongue and throughout the digestive tract, which in turn triggers a cascade of digestive responses including increased saliva production, gastric acid secretion, bile production, and pancreatic enzyme release, improving overall digestive efficiency. This bitter tonic effect enhances appetite, supports digestion of fats and proteins, and addresses dyspepsia (indigestion) characterised by poor appetite, sluggish digestion, and feelings of fullness. The compounds also exhibit carminative properties, helping to expel intestinal gas and reduce bloating. Traditional European use of hops in beer partially arose from recognition of its digestive-supporting effects alongside its preservative and flavoring properties. Bitters like hops are particularly valuable in modern contexts where highly processed diets lack the bitter compounds that traditionally stimulated healthy digestive function.

Antimicrobial:

Hops demonstrates broad-spectrum antimicrobial activity, particularly antibacterial effects, through multiple mechanisms. The bitter acids (humulones and lupulones) disrupt bacterial cell membranes and interfere with bacterial metabolism, which in turn inhibits growth of both Gram-positive and Gram-negative bacteria. The compounds show particular effectiveness against Gram-positive bacteria including Staphylococcus aureus, Streptococcus species, and Bacillus species. This antimicrobial property explains hops’ historical use as a preservative in beer brewing—hops prevent spoilage by beer-spoiling bacteria while allowing beneficial brewing yeasts to thrive. The antimicrobial effects extend to some fungi and may provide mild antiviral activity. Topically, hops’ antimicrobial properties support its traditional use for skin infections and as a poultice for wounds. The volatile oils contribute additional antimicrobial effects through different mechanisms, creating comprehensive antimicrobial activity.

Antispasmodic:

Hops relaxes smooth muscle throughout the body through direct spasmolytic effects on muscle tissue and through modulation of nervous system input to smooth muscle, which in turn relieves cramping, spasms, and muscle tension. This antispasmodic action makes hops useful for intestinal cramping, menstrual cramps, muscle tension, tension headaches, and conditions characterised by inappropriate muscle tension. The volatile oils appear particularly important for antispasmodic effects. The combination of sedative, antispasmodic, and bitter properties makes hops valuable for digestive complaints involving both nervous tension and smooth muscle spasm, such as irritable bowel syndrome with anxiety and stress-related digestive upset.

Anti-inflammatory and Analgesic (Pain-Relieving):

The polyphenolic compounds, particularly xanthohumol and other prenylflavonoids, exert anti-inflammatory effects through inhibition of pro-inflammatory pathways including COX and LOX enzymes, which in turn reduces production of inflammatory prostaglandins and leukotrienes. The compounds also suppress NF-κB activation, which in turn reduces expression of inflammatory cytokines. These anti-inflammatory mechanisms contribute to hops’ traditional use for inflammatory conditions and pain relief. While not as potent as pharmaceutical anti-inflammatories, hops provides gentle systemic anti-inflammatory effects that complement its other therapeutic actions. Some traditional applications include use for rheumatic complaints, inflammatory conditions, and as a topical anti-inflammatory agent.

Antioxidant:

The flavonoids and phenolic acids provide significant antioxidant activity, scavenging free radicals and protecting cells from oxidative damage, which in turn supports overall health, cellular integrity, and may provide neuroprotective and cardiovascular protective effects. Xanthohumol in particular demonstrates potent antioxidant properties in laboratory studies. While clinical evidence for antioxidant effects in humans is limited, the presence of these compounds contributes to hops’ overall therapeutic profile and traditional use as a health-promoting tonic.

Main Use

Hops is primarily valued as a gentle but reliable sedative herb for treating insomnia, particularly difficulty falling asleep (sleep-onset insomnia), and for improving sleep quality in individuals with mild to moderate sleep disturbances. Unlike pharmaceutical sleep aids, hops does not cause morning grogginess, dependency, or significant cognitive impairment, making it appropriate for regular use when needed. The sedative effects are most pronounced when combined with other sedative herbs, particularly valerian, with which hops demonstrates synergistic sleep-promoting effects—the combination is significantly more effective than either herb alone. Hops is especially suited for individuals whose insomnia relates to nervous tension, anxiety, racing thoughts, or difficulty “shutting off” mental activity at bedtime.

Beyond sleep support, hops serves as an effective anxiolytic for managing mild to moderate anxiety, nervous tension, restlessness, and stress-related symptoms. The calming effects help individuals cope with daily stressors without causing sedation at lower doses, making hops useful for daytime anxiety management when used appropriately. The herb provides gentle nervous system support for individuals experiencing chronic stress, worry, or nervous exhaustion.

For menopausal women, hops may help reduce hot flashes, improve sleep disturbances associated with menopause, and support mood regulation during hormonal transition through its phytoestrogenic properties. While clinical evidence is mixed, many practitioners and patients report benefit, particularly for sleep-related menopausal complaints.

As a bitter digestive tonic, hops addresses poor appetite, sluggish digestion, dyspepsia, and flatulence, particularly when these digestive complaints have a nervous or stress-related component. The combination of digestive stimulation and nervous system calming makes hops valuable for individuals whose digestive problems worsen with stress or anxiety.

Topically, hops preparations have been used traditionally for skin conditions, wounds, and inflammatory conditions, though this application is less common in modern practice than internal use for nervous system support.

Preparations

Infusion (Standard Tea): Use 1-2 teaspoons (2-4g) of dried hops cones per 250ml of freshly boiled water. Cover immediately and steep for 10-15 minutes (covering is essential to retain volatile oils). Strain. The tea is quite bitter with distinctive hoppy aroma. For insomnia, drink 1 cup 30-60 minutes before bedtime. For anxiety and digestive support, drink 1 cup 2-3 times daily. Fresh hops can cause dermatitis in sensitive individuals during handling; dried hops are safer for this reason.

Tincture: Use dried hops cones in 60-70% alcohol (due to lipophilic nature of many active constituents). Standard ratio is 1:5 (1 part herb to 5 parts liquid). Macerate for 4-6 weeks, shaking regularly, then strain. For sleep support, take 3-5ml (60-100 drops) in water 30-60 minutes before bed. For anxiety, take 1-3ml (20-60 drops) two to three times daily. Tinctures capture both water-soluble and alcohol-soluble constituents effectively and provide convenient dosing.

Glycerite: For those avoiding alcohol, prepare a glycerite using dried hops and vegetable glycerin. Use 1:4 or 1:5 ratio. Because glycerin is less effective at extracting lipophilic bitter acids, this preparation may be less potent for some therapeutic actions. Macerate for 6-8 weeks with regular shaking. Dose: 5-7ml three times daily for anxiety; 5-10ml before bed for sleep support.

Combination with Valerian: Hops and valerian (Valeriana officinalis) show synergistic sedative effects that exceed either herb alone. A traditional combination uses equal parts hops and valerian as a tincture or tea for insomnia. This combination is well-researched and particularly effective for sleep-onset insomnia.

Hops Pillow (Traditional): Fill a small cloth pillow or sachet with dried hops cones (approximately 2-4 cups) and place inside pillowcase or near the head while sleeping. The aromatic volatile oils have mild sedative effects through aromatherapy. Replace hops every few months as oils evaporate and lupulin oxidises. This gentle traditional method is particularly appropriate for children (over 12 years) or individuals unable to take internal preparations.

Cold Infusion: Some herbalists prefer cold infusion for hops to preserve volatile oils and avoid extracting excessive bitterness. Place 1-2 tablespoons of dried hops in 250-500ml of room temperature or cold water, refrigerate for 4-8 hours, strain. Drink before bed or throughout the day for anxiety support.

Capsules (Commercial Preparations): Standardised hops extracts in capsule form are available, sometimes standardised to specific prenylflavonoid content. Follow manufacturer dosing recommendations. Typical doses range from 300-500mg of dried herb equivalent per capsule, taken 1-2 capsules before bed for sleep support.

Dosage

For Insomnia and Sleep Support:

• Infusion: 250ml (1 cup) taken 30-60 minutes before bedtime
• Tincture (1:5, 60-70% alcohol): 3-5ml (60-100 drops) in water 30-60 minutes before bed
• Glycerite: 5-10ml before bed
• Hops + Valerian Combination: Equal parts of each herb; follow dosing for individual herbs or use commercial preparations as directed

For Anxiety and Nervous Tension:

• Infusion: 250ml (1 cup) two to three times daily
• Tincture: 1-3ml (20-60 drops) two to three times daily
• Glycerite: 5-7ml three times daily

For Digestive Support:

• Infusion: 250ml (1 cup) 20-30 minutes before meals
• Tincture: 1-2ml before meals

Duration of Use:

• For acute insomnia: Use nightly as needed; can be used continuously for several weeks to months
• For chronic insomnia: While safe for extended use, address underlying causes; consider professional support if insomnia persists beyond 4-6 weeks
• For anxiety: Safe for daily use as needed; many individuals use hops regularly for stress management
• No requirement for breaks with hops at therapeutic doses

Important Notes:

• Effects are generally mild to moderate; hops is gentle rather than powerfully sedating
• Synergistic combinations (particularly with valerian) often prove more effective than hops alone
• Individual response varies; some people respond strongly while others experience minimal effects
• Avoid driving or operating machinery if experiencing sedative effects

Safety & Drug Interactions

Scientific Evidence

Sleep Quality and Insomnia: Several clinical studies demonstrate that hops, particularly in combination with valerian, improves sleep quality and reduces sleep latency in individuals with mild to moderate insomnia. A randomised, placebo-controlled study by Koetter et al. (2007) found that a combination of hops and valerian significantly reduced sleep latency and improved sleep quality compared to placebo. A study by Dimpfel and Suter (2008) using objective sleep measurements (EEG) found that hops-valerian combination improved deep sleep phases and sleep architecture. A systematic review by Leach and Page (2015) concluded that hops-valerian combination shows promise for improving sleep quality, though methodological limitations in some studies warrant further high-quality research. Hops alone shows more modest effects in studies, suggesting synergistic activity with valerian enhances clinical outcomes.

Anxiolytic Effects: Animal studies demonstrate anxiety-reducing effects of hops extracts, with mechanisms involving GABA modulation and possibly effects on the HPA axis. A small human pilot study suggested hops extract reduced stress and anxiety in stressed young adults, though larger trials are needed. The traditional use for nervous tension and restlessness combined with animal research provides reasonable support for anxiolytic applications, though definitive clinical evidence in humans remains limited.

Menopausal Symptoms: Clinical trials examining hops for menopausal symptoms show mixed results. Some studies using standardised hop extracts rich in 8-prenylnaringenin report reductions in hot flashes and improvements in sleep and mood during menopause, while other trials show minimal benefit beyond placebo. A study by Heyerick et al. (2006) found that hop extract standardised for 8-PN reduced menopausal discomfort, but other trials have been less convincing. The phytoestrogenic properties of 8-PN are well-established in laboratory studies, but translation to consistent clinical benefit requires more robust research.

Antimicrobial Activity: Laboratory studies extensively document hops’ antibacterial properties, particularly against Gram-positive bacteria. The bitter acids humulone and lupulone demonstrate broad-spectrum antibacterial activity, which explains hops’ effectiveness as a beer preservative. Studies confirm activity against common pathogens including Staphylococcus aureus, Streptococcus species, and others. While antimicrobial effects are well-established in vitro, clinical applications for infection treatment require further study.

Sedative Mechanisms: Research has identified several mechanisms for hops’ sedative effects, including GABA receptor modulation by various hop constituents, particularly 2-methyl-3-buten-2-ol (formed from bitter acid degradation). Studies demonstrate that hop volatile oils have sedative effects in animal models. The synergistic sedative activity of hops combined with valerian has been investigated, with studies suggesting complementary mechanisms enhance overall efficacy.

Traditional Use Validation: Centuries of traditional use for sleep, anxiety, and digestive complaints, combined with modern phytochemical understanding and clinical research (though still limited in some areas), provide reasonable support for hops’ therapeutic applications, particularly for sleep support when combined with valerian.

Western Energetics

Temperature: Cooling to neutral. Hops has a predominantly cooling quality that helps calm overheated, excited states and reduce excess heat in the nervous system and body. This cooling property makes hops appropriate for individuals who run “hot,” experience night sweats, hot flashes, or inflammatory conditions, and for “hot” nervous conditions characterised by agitation, restlessness, and difficulty relaxing. However, the bitterness and some warming aromatic qualities from volatile oils provide a slight warming counterbalance, making hops more neutral than purely cooling herbs. The cooling nature also relates to hops’ traditional use for fever and inflammatory conditions.

Moisture: Drying. The bitter and astringent properties create a drying effect on tissues and secretions. This drying quality is appropriate for conditions characterised by excess dampness including damp-heat conditions, loose stools, and excessive secretions. However, the drying effect is relatively mild compared to strongly astringent herbs. Individuals with already dry conditions should use hops with awareness of this drying tendency and ensure adequate hydration.

Tissue State: Hops primarily addresses heat/excitation tissue states characterised by nervous system overactivity, agitation, restlessness, insomnia from racing thoughts, inflammatory heat, and conditions where the nervous system cannot “settle down” into rest. The cooling, sedative properties calm excess nervous energy and bring overactive systems into balance. Additionally, hops addresses aspects of tension/constriction tissue states through its antispasmodic properties that relax inappropriate muscle tension and spasm. The combination makes hops particularly valuable for conditions involving both nervous excitation and muscular tension, such as tension headaches, stress-related muscle pain, and anxiety with physical tension symptoms.

Taste

Bitter: The pronounced bitter taste of hops, arising from the abundant bitter acids (humulones and lupulones), is its most dominant taste quality and reflects its therapeutic properties. This intense bitterness stimulates digestive function, activates liver activity, and has a descending, grounding quality that helps bring excess upward-moving nervous energy back into balance. In traditional herbal energetics, bitter tastes are associated with cooling, clearing, and descending actions—all characteristic of hops’ effects on the overactive nervous system. The bitter quality also signals the presence of the sedative bitter acids that contribute to hops’ sleep-promoting properties. While bitterness can be challenging for some palates, it is therapeutically important and correlates directly with medicinal potency.

Aromatic/Pungent (Subtle): Beneath the bitterness lies a subtle aromatic, slightly pungent quality from the volatile oils, creating the characteristic “hoppy” smell familiar from beer brewing. This aromatic quality contributes to the herb’s effects on the nervous system and explains the traditional use of hops pillows for aromatherapeutic sedative effects. The aromatic compounds provide some warming, moving energy that balances the cooling bitterness and contributes to hops’ antispasmodic and carminative properties.

Astringent (Mild): A mild astringent quality from tannin content creates slight drying and tissue-toning effects. This astringency contributes to hops’ drying moisture quality and its traditional use for damp conditions and as a digestive tonic.

Plant Lore

Hops holds a distinguished position in European herbal tradition and brewing history, with its use intertwining botanical medicine, agricultural practice, and cultural heritage for over a millennium.

The use of hops in beer brewing represents one of the most significant applications of a medicinal plant for food preservation and flavor enhancement in human history. Before hops became standard in brewing (widespread adoption occurred in Europe during the 12th-15th centuries), various herb mixtures called “gruit” were used to flavor and preserve beer. The gradual replacement of gruit with hops occurred partly due to hops’ superior preservative properties—the antimicrobial bitter acids prevent beer spoilage while allowing fermentation by desired yeasts. This preservation effect extended the shelf life of beer dramatically, enabling longer-distance transport and storage. Additionally, the distinctive bitter flavor balanced the sweetness of malted grains, creating the taste profile that defines most modern beers.

The adoption of hops in brewing was not without controversy. The transition from gruit (often controlled by church authorities who held gruit-making monopolies and collected taxes) to hops represented economic and political shifts. In some regions, hops were initially banned or restricted due to concerns about their “melancholy” effects on temperament or due to economic interests in preserving gruit monopolies. Despite resistance, hops’ practical advantages eventually made it the universal bittering and preserving agent in beer production.

The name Humulus has uncertain etymology, possibly derived from Latin humus (earth or soil, referring to the plant’s vigorous growth from rootstock) or from an earlier Germanic word. The species name lupulus means “small wolf,” possibly referring to the plant’s aggressive growth strangling other vegetation “like a wolf among sheep,” or possibly related to the tradition of young shoots being eaten like asparagus.

In medieval and Renaissance European herbalism, hops was recognised primarily for its sedative and digestive properties. The herbalist Nicholas Culpeper (17th century) described hops as useful for treating “inward inflammations” and opening obstructions of the liver and spleen, reflecting recognition of both its bitter digestive effects and anti-inflammatory properties. He also noted its use for treating “melancholy” and promoting sleep, applications that remain central to hops’ use today.

The traditional practice of using hops pillows for insomnia has been documented for centuries, with anecdotes suggesting even British royalty utilised hops-filled pillows to improve sleep. King George III reportedly slept on a hops pillow, and the practice remained common in Europe and early America as a gentle, non-invasive sleep remedy. The effectiveness of hops pillows demonstrates the therapeutic activity of volatile compounds released through aromatherapy, even without internal consumption.

An interesting occupational health observation historically noted among female hop workers was the occurrence of menstrual irregularities and early onset of menstruation in young women working in hop fields and processing facilities. This “hop worker’s disease” was eventually recognised as resulting from absorption of phytoestrogenic compounds (particularly 8-prenylnaringenin) through the skin during extensive handling of fresh hops. This observation, initially puzzling, has been validated by modern understanding of hops’ significant phytoestrogenic properties and demonstrates the physiological potency of hops’ constituents.

In traditional European folk medicine, hops was used for various inflammatory conditions, skin problems, and as a tonic for nervous exhaustion. Poultices of hops were applied to inflamed tissues, and hops baths were used for inflammatory and nervous conditions. The plant was also incorporated into various folk remedies for digestive complaints, particularly those with a nervous component.

Commercially, hop cultivation became an important agricultural enterprise in regions with appropriate climate, particularly parts of England (Kent became famous for hop growing), Germany (Hallertau, Spalt, Tettnang), Czech Republic (Žatec/Saaz), United States (Pacific Northwest, particularly Washington State), and New Zealand (particularly the Tasman region). Different regions developed distinctive hop varieties prized for specific brewing characteristics, creating terroir effects in beer production similar to wine. The annual hop harvest was a significant agricultural and social event in hop-growing regions, with migrant workers traveling to participate in the labor-intensive hand-picking (now largely mechanised).

New Zealand’s emergence as a significant hop producer in recent decades, particularly with distinctive varieties like Nelson Sauvin, Motueka, and Riwaka, demonstrates ongoing innovation in hop cultivation and breeding. New Zealand hops are prized globally by craft brewers for their unique aromatic profiles, contributing to the country’s agricultural economy and international reputation for quality hops.

The phrase “hopping mad” may derive from hops’ effects—while therapeutic doses cause sedation, some historical sources suggest excessive consumption or poor-quality oxidised hops could cause agitation or delirium, though this etymology is debated.

Additional Information

Male vs. Female Plants: Hops is dioecious, meaning individual plants are either male or female. Female plants produce the therapeutic cones (strobiles) that contain lupulin glands with medicinal compounds. Male plants produce only pollen and are generally considered undesirable in hop cultivation because pollinated female flowers produce seeds, which reduce cone quality and lupulin content for both brewing and medicinal use. Commercial hop yards plant exclusively female cultivars propagated vegetatively.

Cultivar Variation: Hundreds of hop cultivars exist, bred for specific brewing characteristics including alpha acid content, essential oil profiles, and flavor characteristics. While medicinal research typically uses unspecified cultivars or European varieties, brewing varieties range from high-alpha bittering hops to aromatic varieties prized for flavor. For medicinal purposes, cultivar selection is less critical than freshness and proper storage, though some traditional herbalists prefer European varieties (Hallertau, Saaz) for medicinal use.

Growing in New Zealand: Hops grows exceptionally well in New Zealand, particularly in regions with moderate temperatures, adequate rainfall, and fertile soils. The Tasman region (Motueka, Riwaka) has become renowned for hop cultivation. Home gardeners throughout New Zealand can successfully grow hops in appropriate conditions, though the vigorous growth requires sturdy support structures. Plants die back completely in winter and emerge vigorously in spring, potentially reaching 5-7 metres in a single growing season. Female plants are required for medicinal cone production.

Freshness and Storage: Hops quality degrades significantly with improper storage. Fresh hops should have bright golden-yellow lupulin glands visible inside the cones, a pleasant hoppy aroma (somewhat fruity, slightly spicy, distinctly “hoppy”), and pale green to greenish-yellow color. Degraded hops develop brown-orange lupulin, a cheesy or rancid smell, and darker brown color. Store dried hops in airtight containers (ideally vacuum-sealed or with oxygen absorbers) in a cool, dark location or refrigerator/freezer for longer-term storage. Properly stored, hops maintains quality for 1 year; degradation accelerates at room temperature.

Synergy with Valerian: The combination of hops and valerian demonstrates true synergism where the combined effect exceeds the sum of individual effects. Research and clinical experience consistently show this combination is more effective for sleep support than either herb alone. The complementary mechanisms and possibly complementary sensory experiences (valerian’s pungent smell may be somewhat masked by hops’ aromatic quality) contribute to enhanced outcomes. Traditional ratios use equal parts of each herb.

Brewing Connection: The widespread use of hops in brewing has created global familiarity with the plant and its characteristic aroma, making hops one of the most widely recognised medicinal herbs through its brewing association. The brewing industry’s demand for hops ensures consistent availability and cultivation, supporting medicinal use. However, brewing hops are selected for flavor and preservative properties, which may not perfectly align with medicinal priorities. That said, brewing-quality hops are entirely appropriate for medicinal use provided they are fresh and properly stored.

Companion Planting: In gardens, hops’ vigorous growth makes it useful as a fast-growing screen or ornamental climber on trellises, arbors, or fences. The plant’s antimicrobial properties may provide some pest-deterrent effects for nearby plants. Hops benefits from nitrogen-rich soil and coexists well with other plants that don’t compete for vertical space.

Sources

Bone, K., & Mills, S. (2013). Principles and practice of phytotherapy: Modern herbal medicine (2nd ed.). Churchill Livingstone.

Zanoli, P., & Zavatti, M. (2008). Pharmacognostic and pharmacological profile of Humulus lupulus L. Journal of Ethnopharmacology, 116(3), 383-396.

Koetter, U., Schrader, E., Käufeler, R., & Brattström, A. (2007). A randomized, double blind, placebo-controlled, prospective clinical study to demonstrate clinical efficacy of a fixed valerian hops extract combination (Ze 91019) in patients suffering from non-organic sleep disorder. Phytotherapy Research, 21(9), 847-851.

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