An account of the scientific developments relating to both the biology and cultivation of the hop plant, which as a major constituent of beer is widely grown throughout the world and as such is an extremely important international crop. The book describes the basic biological features of the genus, the history of the cultivated hop and its use in brewing, a description of production methods, the various pest and disease problems associated with the crop and the greatly increased productivity and disease resistance of new cultivars. It is suitable for technical advisors, hop traders, plant scientists and brewers.