Hops are one of the four components of beer, along with malted barley, yeast and water.

They are used primarily as bittering, flavoring, and stability agents. In addition to bitterness, they impart floral, fruity, or citrus flavors and aromas, based on the particular strain and the terroir*.

Without hops, beer would be a sticky-sweet fermented barley drink—unattractive, says a source.

Hops (Humulus lupulus) are climbing plants, much like grape vines (photo #2). Without hop flowers (photo #1), there would be no beer as we know it.

 
There are hundreds of varieties and strains of yeast, which also contribute to the aroma and flavor of beer. Here’s more about them.

THE HISTORY OF HOPS

The first documentation of hop cultivation of hops is from 736, in Bavaria. But they are are not mentioned as a bittering agent for beer for three more centuries, until 1079.

Prior to then, brewers used a variety of bitter herbs and other plants to impart bitterness: bog myrtle, borage, heather, spruce tips.

Hops were then used medicinally and to impart bitterness to other beverages.

In the Middle Ages, brewers flavored their beer with a mixture called gruit, that combined bitter herbs, spices and flowers: burdock root, dandelion, heather, horehound, ivy and marigold.

Early documents mention a hop garden in his will; although at that time, hops were used to flavor other beverages, and for medicinal purposes (source).

In the 11th century some creative brewer, to whom all beer drinkers are indebted, decided to use hops in the brew. But not until the 13th century did hops begin to edge out the use of gruit in brewing.

Hops Beyond Germany

Hop cultivation spread to other parts of Europe, and experimentation began to improve the quality of hop flavor.

Beer was an essential part of the daily diet for both adults and children (water supplies were unreliable and often tainted).

Hops came to America in 1629, and were grown by English and Dutch farmers.

After then, there was not much of note to consumers in hops, which were used by what had become large breweries.

But with the growth of microbreweries in the U.S., beginning on the West Coast in the 1980s, small-batch brewers discovered how different hops created different flavors and aromas in their beers.

Hops began to move “from their position as the supporting actor in the beer ensemble to the starring role” (source).

[1] Close-up on a hop flower (photo © USA Hops).

[2] Trellises of hop bines. That’s not a typo: vines that don’t produce tendrils are called bines (photo © Rogue Ales).

[3] The end result of great hops: great beer (photo courtesy American Homebrewers Association).

Rogue Ales in Oregon, for example, one of America’s first microbreweries, grows 10 varieties of our proprietary hops. Some breweries grow their own hops, but most work with hop farmers to grow what they need.

It’s no surprise that the global production of hops has risen, and more land is devoted to growing them (source).

Here are some of the different types of hops grown in the U.S.

You’ve been a good student, learning the history of hops and the part they play in brewing.

You are now entitled to enjoy a cold one.
 
 
< CHECK OUT OUR BEER GLOSSARY FOR THE DIFFERENT TYPES OF BEER >
 
 
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*Terroir, pronounced tur-WAH, is the French word for soil, land or terrain. It can be loosely translated as “a sense of place,”the sum of the effects that the environment has on the creation of what is grown there. It has long been used in wine and coffee analysis to denote the special characteristics of soil, climate, weather, geology, aspect (how many hours it gets direct sunlight, e.g.) and altitude that give the grape or bean its individuality. The term is now being used, appropriately, to describe other agricultural products.

[1] Serve croissants or any bread products with lemon curd—including a raisin bagel (all photos © Bonne Maman).

[2] A yogurt parfait with layers of lemon curd.

[3] Mini cheesecakes topped with lemon curd.

[4] Cake-in-a-jar: Layer strawberry preserves, cake, lemon curd, cake, and lemon curd.

[5] Lemon curd is a great cake filling.

[6] Lemon curd is an easy “fancy” dessert: Just buy mini tart shells and fill with curd.

This tip is about lemon curd, but you can make fruit curds from any fruit that can be juiced (berries*, lime, grapefruit, orange, passionfruit, pineapple, mango, etc.)

Lemon is the most common, but the others are just as delicious.

There are some good store-bought lemon curds, but they are nowhere as good as homemade. Commercial lemon curds may also include thickeners (such as cornstarch; these dilute the flavor and quality of lemon curd), preservatives, colors, and flavorings.

And it’s so easy to make: four basic kitchen ingredients and 10 minutes on the stove. (It’s five ingredients if you count lemon juice and zest separately.)

Lemon curd is one of those foods that are so seductive, you can eat them by the spoonful from the jar.

Curd is a bread spread and filling for baked goods, but it’s slightly different from jelly, jam and preserves.

 
Here are the differences between jam, jelly, marmalade, preserves and all the different bread spreads.
 
 
USES FOR LEMON CURD

Lemon curd is a probably best known for serving with scones at afternoon tea. But that’s just one of the numerous ways to enjoy lemon curd.

 
 
RECIPE: LEMON CURD

Some of the best lemon curds are made with the zest and sweeter juice of Meyer lemons. However, they are seasonal; November through May.

Don’t let that stop you from making them from supermarket Eureka or Lisbon lemon varieties (the different types of lemons).

This recipe is courtesy of Taste Of Home.

Ingredients

 
Preparation

1. WHISK together in a small heavy saucepan over medium heat, the eggs, sugar and lemon juice. Stir until blended.

2. ADD the butter and lemon zest. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon.

3. TRANSFER to a bowl; or to store, place in a clean container with a lid. Cool for 10 minutes. Refrigerate, covered, until cold.
 

THE HISTORY OF LEMON CURD

The first written mention of lemon curd appears in England in 1844, in The Lady’s Own Cookery Book by Lady Charlotte Campbell Bury.

This early recipe is different from today’s lemon curd. It is literally curds: lemon juice added to cream to form curds.

The curds were then be separated from the whey through cheesecloth.

Although still called curd, today’s recipe evolved to a velvety custard spread, made with by the combination of lemon, sugar, eggs and butter.

If you read U.K. articles, you may come across mentions of lemon cheese instead of lemon curd.

There is no technical or legal difference between the two. They contain the same ingredients and are cooked the same way.

Otamot. Otamot. We said it several times before we realized that Otamot is tomato spelled backwards.

Otamot was created by the parent of a picky eater, who set out to create a more nutritious tomato sauce, a food his daughter would eat.

Starting with the concept of tomato sauce, he found a way to add a nutrient boost to meals, including vitamins, minerals and fiber.

The solution: a tomato-based sauce combined with ten other vegetables.

It’s full of flavor, and a great way to sneak in vegetables that the vegetable-averse will never suspect.

But you don’t have to be vegetable-averse to love this sauce: It’s delicious for everyone.

There are three varieties:

 
 
WHAT’S IN OTAMOT ESSENTIAL SAUCE

The sauces include 9 to 12 different vegetables, depending on flavor.

In order of percentage, Organic Essential Sauce contains: vine ripened tomato, carrot, red bell pepper, sweet potato, butternut squash, spinach, red beet, leek, sweet onion, garlic, grapeseed oil and portobello mushroom.

This combination adds 15 vitamins and nutrients, including lycopene and vitamins A, B3, B6, C, E and K, among others.

The sauces are gluten free, no sugar added, Non GMO, USDA Organic, high in fiber, and have 3 grams of protein per serving.

For sure, Otamot is a new way of looking at a favorite family food, tomato sauce.

We’ve been giving jars to friends, and plan to use them as party favors and stocking stuffers.
 
 
THINGS TO MAKE WITH OTAMOT ESSENTIAL SAUCE

Otamot is surprisingly versatile beyond pasta and pizza. Use the sauces in:

 
The creator, Andrew Suzuka, says his favorite use of the Spicy version is in a Bloody Mary.

We used it as a dip for shrimp in a raw bar. We also admit to eating it from the jar.

We’ll be ordering it by the case!
 
 
TREAT YOURSELF TO SOME OTAMOT NOW!

Otamot is currently available at retailers in the Northeast (store locator), but you can buy assortments on the company website, OtamotFoods.com/Shop.
 
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* Debuting at Whole Foods Market stores nationwide in June 2020.

[1] The logical choice: Otamot Essential Sauce with pasta and pizza (all photos © Otamot Foods).

[2] Tacos with Otamot Essential Sauce.

[3] Farro topped with roasted carrots and Otamot Essential Sauce.

[4] This fancy version of ratatouille is called a tian. Here’s the recipe.

[5] Otamot Essential Sauce ingredients.

[1] PB & J quesadillas (photo © U.S. Apple Association).

[2] Crunch Time, a flavor from PB & Co., is even crunchier than their regular Simply Crunchy (photo © PB & Co.)

For April 2nd, National Peanut Butter & Jelly Day, there are all sorts of peanut butters, jellies and breads to combine.

We just published a recipe for Peanut Butter & Jelly Pizza. But perhaps you’d prefer a quesadilla?

We particularly liked this PB & J quesadilla recipe.

It developed by Chef Dave Martin for the U.S. Apple Association.

Sandwich…pizza…quesadilla…waffles…Perhaps you’d like to create your own concept?

For inspiration, take a look at this this Peanut Butter & Jelly Ravioli recipe.
 
 
RECIPE: PEANUT BUTTER & JELLY QUESADILLA

Ingredients For 8 Pieces

 
Preparation

1. ASSEMBLE on a plate or cookie sheet by spreading one tortilla with peanut butter and apple slices. Spread second tortilla with jam. Put the two tortillas together.

2. HEAT a sauté pan with oil or butter. Carefully cook the quesadilla over medium-high heat; flip gently with a large spatula. Once both sides are crisp and toasty…

3. REMOVE from the heat and cool. Slice each quesadilla into 4 pieces and serve.

April 2nd is National Peanut Butter & Jelly Day.

Sure, you could have a sandwich; but how about a PB & J pizza?

Peanut butter was considered a delicacy in the early 1900s. It was only served in New York City’s finest tea room, to an elite clientele.

 
 
HOW TO MAKE A PEANUT BUTTER & JELLY PIZZA

Substitute the sandwich bread for a pizza crust, and you’re halfway there. A 12″ crust provides 4-6 servings.

You may have seen PB&J dessert pizzas on a pizza crust. If you want one here’s a recipe, but we’re sticking with the PB & J.

In order to have the most artistic presentation, use jelly instead of jam or preserves, and pipe it on. Before adding it to the piping bag (or plastic food storage bag), warm the jar slightly to make the jelly easier to pipe.

You can pipe it however you want. Not having the skill to make these concentric circles, we did a Jackson Pollack design, Zigzags or stripes also work.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 375°F. Place the pizza dough on a cookie sheet or in a pizza pan. Pierce the dough in 10 places with a fork.

2. MICROWAVE the jar of peanut butter with the lid off for 30-45 seconds, or until the peanut butter has runny consistency.

3. POUR a small amount of peanut butter over the crust. Spread it with a knife until the dough is lightly coated.

4. WARM the preserves for for 30-45 seconds,, also with the top off, and place it the runny jelly in a piping bag or a food storage bag with a small snip off one of the bottom corners. Pipe the jelly on top of the peanut butter.

5. TOP with the banana “pepperoni” and drizzle lightly with the yogurt “mozzarella.”

6. BAKE the pizza for 8-10 minutes, keeping an eye on it. When the crust is golden brown and the jelly is bubbling, the pizza is done.

7. LET COOL until it’s easy to cut. Serve while it’s still warm.

[1] This variation is from Nicole at Heat Oven To 350. See her recipe, which is slightly different, to learn the easy way to make the jelly design (photo © Heat Oven To 350).

[2] Trish at Mom On Timeout makes her pizza with a sugar dough crust. She also piped the jelly in concentric circles. Here’s her recipe (photo © Mom On Timeout).

[3] Goober Peanut Butter & Jelly, available with grape jelly or strawberry jam (photo © Smucker’s).