292 HOPS. 



and are unsightly and saleable with difficulty. Age has a 

 not unimportant influence on colour, the cones gradually 

 turning brown. All things considered, it is well to examine 

 discoloured hops with particular attention, although they are 

 not in all cases necessarily bad. 



Condition of the bracts. — The bracts of the finer varieties 

 of the hop are always tender and finely striated, whereas 

 those of the coarser kinds are invariably more or less tough 

 and leathery. The best guide to their condition is afforded 

 by touch. 



Lwpulin content. — Hops rich in lupulin are known as " heavy," 

 whilst those poor in this body are referred to as " light ". 

 The larger the proportion of lupulin and the more agreeable 

 the aroma the more valuable the sample, though lupulin is 

 not the sole criterion of quality. In fresh hops the lupulin 

 is pale to golden yellow, but it darkens progressively with 

 age. To obtain a rapid idea of the lupulin content of a 

 sample it is sufficient to break open a few cones and draw 

 them, under gentle pressure, over a sheet of white paper; 

 the more distinct the mark left the larger the percentage, 

 and the paler the colour the younger the hops. Value is also 

 placed upon the agglutinant property of hops, which should 

 be so strong as to cause them to adhere together when a 

 few are pressed in the hand, and only regain their original 

 form after some time. The cones should also feel greasy, 

 not dry. 



Aroma plays a principal part in determining quality, and 

 should be agreeable, not too sharp. Most "green" hops 

 have a disagreeable penetrating odour of garlic, whereby 

 they can be distinguished from the finer " red " varieties. 

 The conditions, however, are not always so simple, and, as a 

 matter of fact, very great experience is necessary to differ- 

 entiate between samples with less widely divergent, or more 

 closely approximate, shades of aroma. New hops have the 



