Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Taste of beer

  • Plant: Common Hop, Hop (Humulus Lupulus)
  • Plant part: flower
  • Plant feauters: tonic, purifying, bitter, liver, sedative, eases atony, aphrodisiac, anesthetic, detersive, eases scrofula

  • Description:
    The fact that the hop, since the Carolingian, was extensively cultivated in the vicinity of the monasteries, suggested that this plant had hidden anti-aphrodisiac properties. But it can be doubted, that the plant possesses such activities, apart from an irrelevant amount of estrogen (without chemical identification). It mainly contains bitter-aromatic components which are principally located in the glands of the female inflorescences.
    This is the reason why there were great cultivations of hop since the tenth century in Poland, Germany and Bohemia, countries where there was a lot of beer consumption. It was the same humble cereal beverage, defined by Pliny as „Ceruesia", which first was served as a vulgar wine substitute but then became very popular in the Nordic populations especially because enriched with the aromas of the hop.
    The cultivation of the plant has now multiplied, which is indispensable today for the production of beer. The flowers of the hop became subject of export. In addition, the very pleasant and useful plant can be consumed as vegetables, which Pliny strongly recommended, referring to the young shoot of hop, known as „Bruscandol".
    In any case it‘s a plant with many uses, so much that the grappa can be given a certain flavor.
    An aroma that can certainly be defined as bitter that not accidentally recalls the flavor of the best beers.  
  • Notes:
    Do not underestimate the estrogenic activity of all derivatives from hop.
Common Hop, Hop (Humulus Lupulus)
  • Ingredients:
    - 1 liter of Grappa
    - two handfuls of common hop
  • Preparation:
    Place few handfuls of hop in one liter of Grappa for three months without added sugar and will highlight this perfectly decided bitter character.
    This Grappa will assume a light green color when made with fresh inflorescences while on the other hand will present a brown color when prepared with dried flowers; The taste remains unchanged.

    Flavored Grappas

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  • White wormwood (Achillea Clavennae)
  • Brown alga (Alaria Esculenta)
  • Pero corvino (Amelanchier Ovalis)
  • Angelica Sylvestries (Angelica Sylvestris)
  • Strawberry tree (Arbutus Unedo)
  • Absinthe (Artemisia Absinthium)
  • Genepì male or black (Artemisia Genipi)
  • Wild Asparagus (Asparagus Acutifolius)
  • Woodruff or fragrant Bedstraw (Asperula Odorata)
  • Barberry (Berberis Vulgaris)
  • Birch (Betula Alba)
  • Pepper e chilli pepper (Capsicum Frutescens)
  • Field Cumin (Carum Carvi)
  • Common Chicory (Cichorium Intybus)
  • Cinchona (Cinchona Succirubra)
  • Ceylon Cinnamon Tree (Cinnamomum Zeylanicum)
  • Seville Orange, Bitter Orange (Citrus Aurantium)
  • Kola Nut (Cola Acuminata)
  • Cornelian cherry, European cornel (Cornus Mas)
  • Azarole, Mediterranean medlar (Crataegus Azarolus)
  • Common Hawthorn, Midland Hawthorn (Crataegus Oxycantha)
  • Globe Artichoke (Cynara Scolymus)
  • Dictamnus (Dictamnus Albus)
  • Date-Plum (Diospyros Lotus)
  • Russian Olive (Elaegnus Angustifolia)
  • Green or True Cardamom) (Elettaria Cardamomun)
  • Loquat, Japanese medlar, Japanese plum  (Eriobotrya Japonica)
  • Tasmanian bluegum, blue gum (Eucalyptus Globulus Labill)
  • Florence fennel or Finocchio (Foeniculum Vulgare)
  • Agarikon, Quinine Conk (Fomes Officinalis)
  • Wild Strawberry (Fragraria Vesca)
  • Manna Ash (Fraxinus Ornus)
  • Great Yellow Gentian (Gentiana Lutea)
  • Wood Avens, Colewort (Geum Urbanum)
  • Liquorice, Licorice (Glycyrrhiza Glabra)
  • Roselle, Carcade (Hibiscus Sabdariffa)
  • Common Sea-Buckthorn (Hippophae Rhamnoides)
  • Common Hop, Hop (Humulus Lupulus)
  • Pperforate St John's-wort (Hypericum Perforatum)
  • Star anise, Chinese star anise, Badiam (Illicium Verum)