Are you really a hop-head? Let’s find out-
Compiled by Mike Retzlaff
Hops are the flowers of a bine and are normally associated with beer-making. However, these dainty and fragrant flowers share a history with mankind which dates back a very long time and offer a variety of culinary uses that go far beyond brewing.
Hops have been used in beer-making for centuries. The first recorded use of hops in beer dates back to AD 822 in present-day Germany. Hops were initially used as a preservative to keep beer from spoiling quickly. Over time, the use of hops evolved into a flavoring agent that added bitterness, aroma, and other complex flavors to beer. It is interesting to note that the Romans brought hop rhizomes with them when they occupied Britain. The Romans, however, used them solely in a culinary capacity.
The bitterness and flavor of hops can add depth and complexity to dishes such as stews, soups, and sauces. Hops can also be used to infuse oils, vinegar, and even cocktails.
RECIPES USING HOPS
Hop-Infused Olive Oil: Heat olive oil over low heat and add a few dried hop cones. Let the hops steep for about 30 minutes, strain, and use the infused oil to dress salads, roast vegetables, or drizzle over grilled meats.
Cheddar Soup: Sauté onion and garlic in butter, add chicken or vegetable stock, diced potatoes, and a handful of hop cones. Simmer until the potatoes are tender, then add grated cheddar cheese and a bit of heavy cream. Puree the soup until smooth and serve with crusty bread.
Infused Vinegar: As in the infused olive oil, substitute vinegar for the olive oil; use the vinegar to dress salads or in a marinade for meat.
Soups and Stews: Whole hop cones can be used in soups and stews by simply adding them to the pot. Like bay leaves, remove them before serving. An alternative is to use a mesh tea ball.
Golden Milk: Hops are used, often in combination with lavender, valerian, dill and other herbs. It is reputed to promote relaxation. A cup of this tea is said to calm nerves and reduce anxious feelings.
Ingredients
2 cups milk or same amount coconut, almond milk, cashew, soy milk
1 teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground ginger, or ½ inch fresh ginger, skin removed & grated.
1-2 tablespoons wildflower honey or maple syrup
1 cardamom pod, optional
1 teaspoon vanilla extract, optional
Directions
On the stove top, in a small-medium saucepan, over low-medium heat, combine 2 cups milk, turmeric, cinnamon, ginger and honey or maple syrup (you can also add the sweetener after). Whisk ingredients to combine. Bring to a simmer.
In a mesh tea ball, add dried hops and optimal cardamom pod. When the mixture is at a simmer, removed the saucepan from heat. Add 1 teaspoon vanilla extract and steep for 2 – 6 minutes. After the steep, remove the tea ball.
Pour into mugs. Top with more honey, maple syrup, or other sweetener.
This Golden Milk recipe is a hot, spiced drink that can have relaxing effects due to the infusion of hop flowers. Hop flowers are known for calming nerves and promoting relaxation.
Hop Flower Tea: is floral, slightly bitter tea with soothing, relaxing effects. You can enjoy it hot or cold with ice.
Heat a tea kettle of water and bring to a boil.
Add 1-2 teaspoons dried hop flowers to a mug or fine mesh tea ball.
Add hot water to the mug and cover for 10 – 15 minutes.
If you didn’t use a tea ball, you can transfer the tea to another mug to strain out the hop flowers from the tea.
Enjoy the tea plain or with sugar, honey, and/or milk or cream to taste.
Hop Infusion
Add 1 cup water and ¼ cup of packed whole hop cones to a sauce pan.
Bring to a boil and stir in 1 cup of honey. Turn off the heat and let cool 10 minutes.
Remove the hops from the infusion with a fine mesh strainer.
Add ½ oz. of the infusion to a shot of hard liquor or your favorite cocktail.
Crescent City Brew Talk 