Alpha acid

The main bittering substance; a component of lupulin

Beta acid

A component of lupulin


Stem of a hop plant


Infestation of damson-hop aphid


Female hop flower from which the cones later develop


A fungal soil borne disease which attacks hops


One of the Alpha acids

Coir yarn

Cordage and string made of coconut fibre


The part of the hop plant that is used in brewing

Damson-hop aphid

An insect pest

Downy mildew

A fungal disease which attacks hops

Dry hopping

The addition of a small quantity of hops to a full cask of beer


Applying powder fungicides or insecticides to growing hops.

Essential oils

Aromatic oils found in lupulin glands


Term applied to dried hops showing a marked tint of reddish brown due to over maturity, disease or decay

Hop extract

An extract of hops containing the useful brewing constituents

Hop garden

Kent name for a hop field

Hop pellets

Compressed hop powder

Hop yard

West Midlands name for a hop field

Hopping rate

Proportion of hops used in the brewing process

Hop pocket

A sack, approx 6 feet long, in which dried hops are pressed and stored. Contains about 80 kilos.

Kettle hop

Hop which is added to the copper or kettle in the early stages of the brewing process


Building for drying hops in a current of warm air (West Midlands name)


The hop’s resin glands at the base of the cone bracts


A building used for the drying and storing of hops (Kent name)


A plant that will shoot and grow again, year after year


Sack of loosely woven material capable of containing 8 – 10 bushels of green (undried) hops, awaiting drying

Powdery mildew

A fungal disease which attacks hops


Wooden shovel used for moving dried hops around the oast


Young hop plant propagated for transplanting to its permanent position in a hop garden


A lateral or side branch of a hop plant


Single hop plant


Central stem of hop plant


The process of winding or training hop stems around string

Verticillium wilt

A fungal soil-borne disease which attacks hops


A pole system supporting wires and strings up which the hops climb


1 Zentner = 50 kilos, 20 Zentners = 1 Tonne

The more American brewers learn about hop terroir, the more they appreciate the different character British hops express in their beers – whether they are using Old World varieties or ones as fashionable as any from the New World.  Authenticity has become a rallying cry for American brewers who understand Old World inspired beers should be made with Old World hops.

Stan Hieronymus, Author ‘For the Love of Hops’