Hops (Humulus lupulus L.) are perennial climbing plants belonging to the Cannabaceae family. They are primarily cultivated for their unique contribution to the brewing industry. The phytochemical profile of hop cones comprises three main classes of compounds: bitter acids, essential oils, and polyphenols. The biosynthesis of these compounds is intricately regulated by genetic, environmental, and agronomic factors that influence the chemical composition of hops. In addition to cones, other hop tissues such as leaves, sprouts, and seeds contain a rich reservoir of valuable bioactive compounds. This chapter provides a comprehensive overview of the chemistry and biochemistry of hops, with an emphasis on recent advances in the understanding of hop phytochemistry in the context of other less investigated tissues. Additionally, this chapter examines the role of hop enzymes in biosynthetic pathways and their influence on beer properties, particularly during dry hopping. This comprehensive analysis of hop chemistry offers valuable insights into both brewing applications and potential health-related uses of hop compounds.