All About Hops: The Crop, its Cultivation, and its Uses in Brewing and Beyond

For centuries, Humulus lupulus—more commonly known as hops—has been a fundamental ingredient in the brewing process. However, the true complexity of this plant is revealed when viewed from a different perspective, with wide-reaching implications for agriculture, medicine and biotechnology. This comprehensive volume brings together cutting-edge research and classical knowledge, offering an in-depth exploration of hop biology, phytochemistry, cultivation, and emerging uses.  This book, which has been authored by scientists who are leaders in their respective fields (botany, plant physiology, natural product chemistry, etc.), covers different topics related to the:  The taxonomy and genetics of H. lupulus Specialized metabolites, including alpha- and beta-acids, flavonoids, and terpenes Modern cultivation techniques and climate resilience Disease resistance and pest management Pharmacological properties and potential therapeutic applications Economic and statistical analysis of the sector   Whether you’re a botanist, agronomist, brewer, or natural product researcher, as well as a student, this book is an essential reference that reveals the scientific depth and potential of this iconic plant.