Lupulin is the glandular trichomes from the strobiles of the Hops. It constitutes the most important part of hops with respect to flavor. Various flavoring materials are prepared from lupulin. The intensely yellow, dust like, yet sticky substance, Lupulin, is extracted with volatile solvents to produce an oleoresin, or, in the case of alcohol extraction, a tincture. The Lupulin Oleoresin is particularly rich in the typical bitter flavor materials for which beer is so well known. However, these bitter substances are hardly at all distillable and are not present in distilled flavor concentrates. Hops and lupulin can be used in a multitude of flavors other than beer. When lupulin is extracted with ethyl alcohol and subsequently washed with weak alcohol and, finally, with water, a cloudy tincture is produced. This product is an extremely interesting flavor material. It lends a rich, natural body to many fruit flavors, particularly apple and it blends well with the spicy flavors, as a modifier in ginger ale flavors, or in the complex flavors where sweet or bitter orange are among the carriers. Lupulin Oleoresin is very rarely used as such, but it might find application in flavors or perfumes, in combination with Armoise and Wormwood Absolute.