In what century did hops start to become a main ingredient in brewing?

The 16th century marked a significant turning point in the history of beer brewing, particularly with the growing recognition of hops as a key ingredient. Prior to this period, various other bittering agents and preservatives were used in brewing, such as gruit, which consisted of a mixture of herbs. However, the introduction and increasing popularity of hops began in this century.

Hops are valued for their ability to impart bitterness to balance the sweetness of malt, preserve the beer, and contribute to aroma and flavor. Their use became more common in northern Europe, especially in regions like Germany and the Netherlands, and spread across the brewing world as their benefits became more understood. This transition played a crucial role in shaping the production of beer as we know it today.

As the 17th century approached, the use of hops was well-established and could be seen as a fundamental aspect of brewing practices, leading to the decline of traditional gruit mixtures. Thus, the 16th century is widely recognized as the era when hops solidified their role as a primary ingredient in the brewing process.