What are hops and its role in beer

What are hops? As far as beer is concerned, what we call “hops” are actually just the cone-shaped flowers of the female hops plant, aka Humulus lupulus.
A cousin of cannabis—with none of the THC, alas—hops contain acids and oils that impart bitterness, flavor,
and stability to the finished beer. Generally, hops are added to the boil stage of brewing,
as it takes a pretty long time (around an hour) to unleash the “alpha” acids that bitter and balance the sweetness of the malt (this is why hops weren’t incorporated into beer production until around the turn of the 1st Century A.D.– ancient man probably wouldn’t have had time or inclination to chill out around a fire as his hops boiled).
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Hops are most often associated with bitterness, but that isn’t the only reason to use them.
Depending on what you’re going for, you might add more hops later in the boil (since aromatic oils are destroyed in a long boiling process).
But a beer could also be dry hopped (added to the fermenter) or even fresh hopped (when just-picked hops aren’t dried but instead brought to the brewery like so much fresh cut grass).

Again, depending on the style you’re going for, and where you’re brewing, the choice and timing of hops will vary.

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