Where was the cultivation of hops for brewing first noted?

The cultivation of hops for brewing was first noted in Western Switzerland and France, particularly in the area of the Alsace region. Historical records indicate that hops began to be used in brewing around the 9th century, marking a significant shift in beer-making practices. Prior to the use of hops, various herbs and spices were employed for flavoring and preservation of beer.

Hops not only add bitterness to balance the sweetness of malt but also have natural preservative qualities that enhance the shelf life of beer. The adoption of hops spread rapidly from these initial regions, leading to their prominent use in brewing across Europe and eventually North America. This early adoption in Western Switzerland and France laid the groundwork for the hop cultivation and brewing traditions that followed in other countries, including Germany and England.