that's not correct. Starch sources for beer that lead to fermentation/booze can be barley, corn, rice, rye, oats, etc. Grains, or just straight up sugar in some cases.
Hops are a flavouring agent over and above the sugar source, used to bitter and add aromatics. Basically any commercial beer on the market from any country has hops, with just a few types of specialty beers aside.
Hop product can be all over the place tho, and it's possible some types will be less reactive than others.
