Denotes the right of a hop-growing locale in Germany to "seal" its hops. 

A building designed for drying hops before they are compressed, baled, or pelletized, packaged, and sold to brewers.

A compound closely associated with the aromas of several popular American hop varieties that is characterized by rose-like, floral, and citrus fruit aroma and flavors.

International Bitterness Units, commonly known as IBUs, are the internationally agreed-upon standard for measuring bitterness in beer.

Four varieties of hops known for their delicate, elegant, herbal, and floral aromas as well as being the products of their terroir, which is their history of having been grown in and having adapted to their home territories.

An herb mixture used to flavor and preserve beer before hops became commonly used in the 15th and 16th centuries in Europe.

Small glands within a hop cone that contain hop acids and essential oil.