Hops, of course, add the bitterness we have come to expect in beer (except drinkers of Molson Golden, who have come to expect almost no taste at all), and they also act as a preservative.
Risk-taking microbreweries these days are known to replace or supplement hops with such oddities as heather, bog myrtle, ginseng, and hemp. As hops are related (by marriage) to cannabis — that other great medicinal herb — we shouldn’t be surprised to encounter hemp beer, and indeed you can usually find it on tap in Toronto at C’est What down on Front Street. It’s not bad either, once you get it lit, which is the hard part.
Nicholas Pashley, Notes on a Beermat: Drinking and Why It’s Necessary, 2001.
December 30, 2019
QotD: Microbrew beer
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