{"id":42894,"date":"2024-05-28T07:43:11","date_gmt":"2024-05-28T11:43:11","guid":{"rendered":"https:\/\/www.thebeertimes.com\/hildegarda-de-bingen-vida-y-legado-sobre-el-uso-del-lupulo-en-la-cerveza\/"},"modified":"2025-04-14T09:49:07","modified_gmt":"2025-04-14T13:49:07","slug":"hildegard-of-bingen-life-legacy-hops-in-beer","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/hildegard-of-bingen-life-legacy-hops-in-beer\/","title":{"rendered":"Hildegard of Bingen: Life, Work, and Legacy on the Use of Hops in Beer"},"content":{"rendered":"
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Writer, scientist, composer, and physician, among other things, Hildegard of Bingen (1098-1179) was a brilliant German woman who first documented the qualities of hops as a beer ingredient in her book “Physica sive Subtilitatu<\/a>“.<\/p>\n

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Hildegard of Bingen<\/figcaption><\/figure>\n

Of noble origin, Hildegard was the youngest of ten siblings and always had poor health, which led her family to place her in the care of the Benedictine abbey of Disibodenberg at the age of fourteen.<\/p>\n

At that time, her education was entrusted to Abbess Jutta Spanheim, who initially trained her in subjects such as Latin, Greek, music, botany, and theology.<\/p>\n

In 1116, when she had turned eighteen, Hildegard decided to take vows in the Benedictine order that had sheltered her for four years. After 20 years in the convent, following the death of her tutor and the abbess of the convent, she was appointed abbess at age 38.<\/p>\n

From that period onward, Hildegard of Bingen began intense intellectual activity, eventually publishing up to nine volumes on different areas of knowledge: mysticism, theology, medicine, botany, and music.<\/p>\n

She became known as the “Sibyl<\/a> of the Rhine” and the “Teutonic prophetess,” as she possessed extraordinary intelligence and culture that made her one of the most influential, multifaceted, and fascinating figures of the Middle Ages and Western history.<\/p>\n