from the 1960s onwards. Dimpled glasses are now rarer than the other types and are regarded as more traditional. This sort of glass is also known as a "Handle" due to the handle on the glass. They are popular with the older generation and people with restricted movement in their hands which can make holding a usual pint glass difficult. Brewing Ingredients The most celebrated English hop varieties are Fuggles and Goldings, although commercial pressures may incline brewers to use higher-yielding modern varieties. Modern brewers also sometimes make use of American or Continental hops. South-east England, particularly Kent, is the traditional hop growing area; brewers in the north and west used to economise on the cost of importing hops by producing beers with more of a malt character, a regional distinction that has not entirely vanished. A characteristic technique is dry hopping, where hops are added during the fermentation phase in addition to those that went into the initial boil. Worcestershire and Herefordshire has also been a major hop-growing area. The jargon of the areas is distinguished from that of Kent in certain words. Thus in Kent the drying house is known as an oast-house, in Worcestershire as a kiln, a hop-field is called a hop-garden, in Worcestershire a hop-yard. Maris Otter is the most celebrated barley used in a brewing malt. Malts can be treated in a number of ways, particularly by degrees of roasting, to obtain different colours and flavours. Oats, wheat malt or unmalted barley may also be included in the mash. Water—known as "liquor"—is an important ingredient in brewing, and larger breweries often draw supplies from their own wells. Burton upon Trent (see below) is famed for the suitability of its water for brewing, and its mineral balance is often artificially copied. Top-fermenting yeasts stay on the surface of fermenting beer whilst active, hence top-fermented beers tend to be less naturally clear than lagers and finings are sometimes used to clarify them. Modern breweries carefully maintain their own distinctive strains of yeast. English brewers are allowed a free hand in the use of adjuncts which can include honey, ginger and spices, although this practice is not common. Breweries English brewing is often considered to have a four-tier structure. International megabreweries: Anheuser-Busch InBev, Molson Coors, Heineken, Guinness and Carlsberg National breweries Greene King, Marston's and Wells and Young's. These are "new" nationals, formed by mergers and takeovers