2018
Herb of the Year: Hops
The
International Herb Association chose hops (Humulus lupulus) as the 2018
Herb of the Year. Most people recognize hops for its use in beer making. Hops
add bitterness, aroma, and flavor to beer. Hops also contribute as a stability
agent, keeping beer from spoiling. India pale ales (IPAs) are a highly hopped
style of beer originally made to survive the voyage from England to India in
the 1800s.
Cultivation
Hops
are an herbaceous perennial. Technically bines instead of vines, they twine
around supports. For commercial production, growers use 18-foot tall supports
with horizontal wires to trellis the hops. Home gardeners can enjoy the
ornamental plants grown on a fence or shorter trellis. Hops plants can be male
or female. Only the female plants are grown for use in beer. The unfertilized
flowers (cones) are harvested in the fall.
The
leading commercial producers grow hops in northern climates. The state of
Washington leads U.S. production, followed by Oregon and Idaho. The demand for
hops and the rise of craft breweries have led growers in other regions to grow
hops. North Carolina does not have large-scale commercial production, but many
small farmers grow hops, and N.C. State University has led the way in trials to
determine the best varieties of hops for our climate.
Culinary and Other Uses
In
addition to being used in beer making, hops can be used culinarily
in several different ways. The tender young shoots can be cooked early in the
season. People with access to the cones can use them in a bouquet garni to flavor soups, stews, and sauces. The easiest way,
though, to use hops in cooking is to start with beer.
Hops
have been used medicinally for relaxation and as a tonic for digestion. People make dream
pillows—little sachets filled with hop cones and lavender. The plant’s fibers
can be used to make cloth and paper. Hops can also be used as a natural dye,
producing colors ranging from yellow to green to brown, depending on the part of the plant and mordant used.
At
the May 2018 meeting of the herb society, Neal O’Briant
presented the following menu to highlight hops:
·
Hopped-Up
Ginger Lemonade
·
Bock
Barbecue Sauce
·
Lager-Boiled
Shrimp
·
Porter
Mushroom Stew
·
Brie
with IPA Jelly
·
Guinness
Brownies
·
Hefeweizen-Battered Apple Rings with Amber Ale Caramel Sauce
Hopped-Up Ginger Lemonade
2
cups sugar
1 cup boiling water
¼ cup freshly chopped ginger root
2 tablespoons dry hop cones
2 cups fresh lemon juice
12 cups cold water
lemon slices for garnish
Dissolve
sugar in boiling water. Add ginger and let steep until cool. Add dry hops. Let
stand for 30 minutes. Strain and combine with lemon juice and cold water. Add
lemon slices.
Bock Barbecue
Sauce
12
ounces bock beer
4 tablespoons butter
½ cup tomato paste
½ cup apple cider vinegar
1–2 teaspoons sriracha sauce
¼ cup molasses
½ cup brown sugar
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
Heat
beer and butter in a saucepan over medium-low heat, stirring occasionally,
until reduced by half, about 10 minutes. Stir in tomato paste, vinegar, sriracha sauce, molasses, brown sugar, mustard, and smoked
paprika. Continue cooking, stirring occasionally, until thickened to desired
consistency. Add salt and pepper to taste.
Lager-Boiled
Shrimp
2
12-ounce bottles of lager
3 cups water
1 tablespoon Old Bay seasoning
2 bay leaves
juice of 1 lemon
1 hot pepper, thinly sliced
2 pounds tail-on shrimp
Bring
lager and water to a boil. Stir in Old Bay, bay leaves, lemon juice (and lemon
halves), and hot pepper. Continue to boil for 5 minutes before adding shrimp.
Cook shrimp 3 to 5 minutes or until done. Drain. Add additional Old Bay
seasoning to taste. Serve with the bock barbecue sauce or cocktail sauce.
Vegetarian Porter
Mushroom Stew
2
tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
¼ cup flour
2 tablespoons tomato paste
1 pound button mushrooms, quartered or halved if large
½ pound portobello mushrooms, sliced in bite-size
pieces
1 medium sweet potato in half-inch dice
1 bay leaf
1 4-inch sprig rosemary
12 ounces porter
1 quart vegetable stock
Heat
olive oil over medium heat in a large sauté pan. Add onion, garlic, and celery
and cook, stirring constantly, until onions start to become tender, about 3
minutes. Add flour and tomato paste and cook, stirring constantly, 1 minute.
Stir in remaining ingredients and bring to a simmer. Transfer to a slow cooker
and cook on high for 4 hours. Serve over couscous, rice, or pasta.
Guinness Brownies
one 12-ounce bottle Guinness Extra
Stout
¾ cup butter (1½ sticks)
1 cup semi-sweet chocolate
chips
1¼ cups granulated sugar
½ teaspoon salt
3 eggs
1 cup all-purpose flour
1 teaspoon black onyx cocoa
powder
1
teaspoon vanilla extract
Guinness Frosting
½ cup butter (1 stick), softened to room
temperature
2 cups confectioners' sugar
2-3 tablespoons reduced
Guinness
1 teaspoon black onyx cocoa
powder
½
teaspoon vanilla extract
Heat
Guinness in a small sauce pan over medium heat. Bring to a simmer. Cook,
stirring occasionally, until reduced to two-thirds cup. Reserve 3 tablespoons
for frosting. Preheat oven to 350 degrees. Grease a 9-inch pan. Melt butter and
chocolate chips. Stir in sugar and salt. Stir in ½ cup of reduced Guinness. Add
eggs, one at a time, stirring after each addition. Stir in flour and cocoa
powder. Stir in vanilla. Pour batter into pan. Bake for 30-35 minutes or until
done, using a toothpick to test. Cool before frosting.
Frosting
Mix
butter, sugar, 2 tablespoons reduced Guinness, cocoa powder, and vanilla with
mixer. Add additional tablespoon of reduced Guinness if necessary.
Hefeweizen-Battered
Apple Rings with Amber Ale Caramel Sauce
1 cup flour
¼ cup cornstarch
½ teaspoon baking powder
10 ounces Hefeweizen
3 apples, cored and sliced
¼-inch thick
vegetable oil for frying
Sift
together flour, cornstarch, and baking powder. Whisk in beer. Let batter sit
for 20 minutes. Heat oil to 375 degrees. Dip apple slices in batter one at a
time and fry no more than three or four at a time, about 1 to 2 minutes per
side. Serve dusted with powdered sugar or with caramel sauce.
Amber Ale Caramel Sauce
8 ounces amber ale
1 cup granulated sugar
1 cup light brown sugar
pinch of salt
1 cup heavy cream
1
teaspoon vanilla extract
Heat
ale in a heavy saucepan over medium heat until it reaches a simmer. Simmer for
10 minutes, stirring occasionally and reducing heat if necessary. Stir in
sugars and pinch of salt until dissolved. Stop stirring and let mixture continue
to cook until it reaches 240 degrees on a candy thermometer. Remove from heat
and stir in heavy cream until thoroughly combined. Return to medium heat and
cook until slightly thickened, about 8 to 10 minutes. Remove from heat and cool
20 minutes before stirring in vanilla.