In early UK beer production what is a kiln for drying hops popularly called?
Hops the pungent smell of fresh hops. Humulene and its oxidative reaction products may give beer its prominent hop aroma. Together, myrcene, humulene, and caryophyllene represent 80 to 90% of the total hops essential oil. Xanthohumol is the principal flavonoid in hops. The other well-studied prenylflavonoids are 8-prenylnaringenin and isoxanthohumol. Xanthohumol is under basic research for its potential properties, while 8-prenylnaringenin is a potent phytoestrogen. Hops are usually dried in an oast house before they are used in the brewing process. Undried or "wet" hops are sometimes (since ca.1990) used. The wort (sugar-rich liquid produced from malt) is boiled with hops
Hops were imported through Dublin alone. Important production centres today are the Hallertau in Germany, the Žatec (Saaz) in the Czech Republic, the Yakima (Washington) and Willamette (Oregon) valleys, and western Canyon County, Idaho (including the communities of Parma, Wilder, Greenleaf, and Notus). The principal production centres in the UK are in Kent (which produces Kent Goldings hops), Herefordshire, and Worcestershire. Essentially all of the harvested hops are used in beer making. Although hops are grown in most of the continental United States and Canada, cultivation of hops for commercial production requires a particular environment. As hops are a climbing plant,