Before I start this week's column I was so happy to read Tim Hampson's article in the current issue of CAMRA's What's Brewing. Tim talks about the health value of beer, particularly hoppy beer. "British real ales contain more hops than most other beers," he says, claiming that xanthohumol and other agents in hops may stop some cancers developing. The high quantity of folate may protect against cardiovascular disease and cancer, and the silicon is good for bones and connective tissue. That hoppy pint also protects against gallstones and against the bacterium Helicobacter pylori, which leads to stomach ulcers and cancer. Is this good news for hops lovers or what? Now we can enjoy a couple pints in the pub with the confidence it's doing us some good in the long run. And what a joy is the world of hops: the tastes range through countless fruit flavours, spices, and herbs, many used in combination although single-hop brews are becoming quite popular. Whenever I see hops hanging in a country pub I'm reminded of when I was a teenager and my older brother was making home brew. Since the Southern California climate was just right, K.C. started growing his own hops in the planter out by the swimming pool, nestled in the shade of our large iguana's cage. I used to brew a pleasant tea out of the hops -- and I'm sure Desi didn't mind the fragrance it imparted to his jungly domain. | ![]() |