Chmiel

Chmiel is the Polish term for hops, the flowering plant Humulus lupulus used primarily in brewing beer. Hops are a perennial, dioecious climbing plant in the Cannabaceae family. The female plants produce cone-shaped inflorescences, or hops cones, that are harvested for their lupulin-containing glands. These glands hold bitter acids and essential oils that provide beer bitterness, aroma, and microbial stability.

Botany and cultivation: Hops are vigorous climbers that require a trellis or poles to grow. They prefer temperate climates with long daylight hours, well-drained fertile soils, and adequate moisture. Growth occurs in spring with flowering in midsummer; cones are harvested when they ripen, typically late summer to early autumn. After harvest, cones are dried or processed into pellets for storage and brewing.

Uses in brewing: The alpha acids derived from lupulin are isomerized during wort boiling to form bitter compounds, balancing malt sweetness. The essential oils (such as myrcene, humulene, caryophyllene) contribute aroma and flavor notes ranging from floral and citrus to earthy. Hops also aid foam stability and beer shelf life.

Varieties and regional significance: Breeding has produced many hop varieties optimized for bitterness or aroma. Classic examples include Saaz and Hallertau (European aroma hops) and Cascade, Centennial, and Willamette (American varieties). Poland has cultivated hops since the Middle Ages, with local hops grown in several regions as part of the brewing tradition.

Other: The term chmiel is also used as a surname in Poland.