Stylized versions of hops often decorate entrances of beer gardens, as it is one of the basic ingredients used to make beer. In 1516, the legendary "German Purity Law" decreed water, malt and hops to be the only ingredients allowed in German beer — a magical combination indeed. This sign says "Hops and malt, may God preserve them": It's a traditional German saying which is still popular today.

When tasting a new brew, beer lovers can tell if it's low on hops or if it's really hoppy. Hops, the cone-like female flowers of the hop plant, contain a bitter-tasting oil. Depending on how long they are boiled, they balance the malt's sweetness and contribute to giving a beer its frothy white head. Hops also have antibacterial properties which play an essential role in the preservation of beer.

Hop production in Germany goes back to the eighth century. Hop plants need plenty of sun and water. They also grow very tall, so commercial growers tie them to an elaborate, towering trellis system. The "green gold of beer" is harvested in August and September.

Germany, the US and China are the top hop-growing countries. Among the six areas in Germany where hop is cultivated, the famous Hallertau region in Bavaria is the largest one in the world. Hops come in dozens of different varieties, from mild to spicy, floral and piney. Harvested hops can be processed into extracts or pellets which are vacuum-packed.

Hops provide aroma and bitterness which can be measured in International Bittering Units (IBU). Before the fermentation process begins, a brewer adds 100 to 400 grams of hops to 100 liters of beer, depending on the desired style. Unlike Germany's lager and export beers, the German Pils — which holds a large part of the beer market — has a strong hop-bitterness.

Kölsch, Weizenbier, Helles or Schwarzbier: It's all a matter of taste. This master brewer in a brewery in Düsseldorf closely examines a glass of the local favorite, the Altbier, to guarantee its purity and flavor. Germans like to say that beer is "liquid bread."

To many people, "beer" and "Germany" are synonymous. German brewers have created a vast diversity of beers: in 2018, the country had more than 6,000 beer brands. Germany listed more than 1,500 breweries in 2019, thanks also to a growing number of micro-breweries. The craft beer movement may be busy experimenting with unusual ingredients — but they all definitely need hops.

Stylized versions of hops often decorate entrances of beer gardens, as it is one of the basic ingredients used to make beer. In 1516, the legendary "German Purity Law" decreed water, malt and hops to be the only ingredients allowed in German beer — a magical combination indeed. This sign says "Hops and malt, may God preserve them": It's a traditional German saying which is still popular today.

When tasting a new brew, beer lovers can tell if it's low on hops or if it's really hoppy. Hops, the cone-like female flowers of the hop plant, contain a bitter-tasting oil. Depending on how long they are boiled, they balance the malt's sweetness and contribute to giving a beer its frothy white head. Hops also have antibacterial properties which play an essential role in the preservation of beer.

Hop production in Germany goes back to the eighth century. Hop plants need plenty of sun and water. They also grow very tall, so commercial growers tie them to an elaborate, towering trellis system. The "green gold of beer" is harvested in August and September.

Germany, the US and China are the top hop-growing countries. Among the six areas in Germany where hop is cultivated, the famous Hallertau region in Bavaria is the largest one in the world. Hops come in dozens of different varieties, from mild to spicy, floral and piney. Harvested hops can be processed into extracts or pellets which are vacuum-packed.

Hops provide aroma and bitterness which can be measured in International Bittering Units (IBU). Before the fermentation process begins, a brewer adds 100 to 400 grams of hops to 100 liters of beer, depending on the desired style. Unlike Germany's lager and export beers, the German Pils — which holds a large part of the beer market — has a strong hop-bitterness.

Kölsch, Weizenbier, Helles or Schwarzbier: It's all a matter of taste. This master brewer in a brewery in Düsseldorf closely examines a glass of the local favorite, the Altbier, to guarantee its purity and flavor. Germans like to say that beer is "liquid bread."

To many people, "beer" and "Germany" are synonymous. German brewers have created a vast diversity of beers: in 2018, the country had more than 6,000 beer brands. Germany listed more than 1,500 breweries in 2019, thanks also to a growing number of micro-breweries. The craft beer movement may be busy experimenting with unusual ingredients — but they all definitely need hops.