lúpok

Lúpok, in Slovak, refers to hops, the flowering cones of the female vine Humulus lupulus. Hops are cultivated primarily for beer brewing, where they provide bitterness to balance malt, as well as aroma and flavor compounds and contribute to foam stability. The plant belongs to the Cannabaceae family and is native to temperate regions of the Northern Hemisphere, though it is now grown worldwide.

Botanical characteristics: Hops are dioecious, meaning male and female plants are separate; only female plants produce the cone-like inflorescences used in brewing. They climb by twining and are typically grown on trellises or poles. Harvest usually occurs in late summer to early autumn, when the cones turn a yellow-green and lupulin glands inside become aromatic.

Chemical composition and brewing use: The beer-enhancing properties come from alpha acids (humulone, cohumulone, adhumulone) and beta acids, plus a range of essential oils such as myrcene, humulene, farnesene, and caryophyllene. Alpha acids provide bitterness; essential oils contribute aroma and flavor. Hops can be added during boiling for bitterness and early aroma, or used as dry hopping later in fermentation for more delicate aroma.

Varieties and forms: Hops are categorized into bittering and aroma varieties; noble hops (e.g., Saaz, Hallertau, Tettnang) are prized for delicate aromas, whereas American and New World varieties (Cascade, Centennial, Chinook, Citra) emphasize citrus and tropical notes. After harvest, cones are dried or pelletized; hop extracts are also produced. Proper storage in cool, dark conditions preserves quality.

History and production: Hops have been cultivated in Europe since the Middle Ages and became central to many beer styles. Today major producers include Germany, the Czech Republic, the United States, and New Zealand. Lúpok remains a key ingredient shaping beer's bitterness balance, flavor, and aroma.