In our house we met him with the name of madreselva (Humulus lupulus). In fact, we have worked hard and sinister on the banks of the river in our country, coinciding with the expansion of beer. We've learned that it's also called lobster, beer, beer, wart and grass on the left. Now most people call it hops. I do not know for the first time who would call hops; at least, I have seen in writing in modern dictionaries and nomenclatures, the oldest in the UZEI Biology 1 nomenclature in 1984 and the Álava Plant Catalogue, Bizkaia and Gipuzkoa in 1985.

The madreselva is a trepadora, does not have separate enrosses or climbers to hold it when it goes up, but it is the plant itself. It is a plant that grows far beyond the left, even up to 8-10 meters. As every year he withdraws and renews each year from the roots, he settled for many years in the fields. It stretched over wires tied to large stakes. It is a dioecious plant, that is, some plants are males and other females. The female flower is an important component in brewing. This flower usually has an aromatic resin in the form of a powder, lupulin. Lupulin gives a long life to beer, which dissolves as it is fermented and separated into two themes. These two components are beverage maintainers. In turn, they add the bitterness of the beer. We have reached the usual wheel: What's the goal? A bitter beer or a beer that lasts? I believe that, even if you love it, you would have wished for what would have lasted for some time. The work of perpetuating strains of bitten apples is also known in the quarries. In ARGIA, not long ago, Iñaki Sanz tells the story of the left-wing cider that Antonino Pagola produced in the Orkolaga farmhouse of Hernani...

To make wines with apple or grape, fruit must is naturally fermented with lemagis, etc. It's all around him. It was left, since today it is increasingly common to add yeasts to keep the fermentation of the must “under control”. With beers you also do that: cook to disinfect barley water or “must” and then add only a certain yeast. It is the way to always have the same beer from the same palate. But what would beer do before and before us? That is, when disinfection was going to cause them serious problems. I do not agree.