A Home for Hops

Hops are the green flowers or “cones” of the female Humulus Lupulus plant and are primarily used in brewing for flavor, bittering, aroma, and stability.

Approximately 96% of US hop production comes from Washington, Oregon, and Idaho, an area known as the Pacific Northwest. Due to the latitude, rich soil, mild air, and moderate rainfall, hop bines flourish in these parts; however, US hops weren’t always grown in the Pacific Northwest. Their journey “home” began in the 17th century when Dutch and English settlers brought hops to the New England Colony for brewing and medicinal purposes.

Back in the mid-1600’s, the Massachusetts Bay Settlement was the first commercial producer of hops and continued to grow them for over 150 years. By the mid-1800’s, New York State controlled the largest US hop acreage. Once word spread of the Gold Rush, dreamers headed west, and hop rhizomes made their way to California and pockets of the Pacific Northwest. Unfortunately, with an outbreak of mildew and the start of Prohibition, Northeast hop production was over.

In 1933, with Prohibition repealed and a climate lending itself to happy hops, the Pacific Northwest emerged as the largest producer of hops in America.

Though most breweries primarily use hops from the upper-left states, there are small hop farms popping up in towns across the US – even here in Florida. Because of the humid climate in our area, wet hops can be harvested more often and can be sold to breweries or homebrew shops near these farms. Locally grown hops can vary in flavor, aroma, and bitterness offering a unique take on a classic hop varietal.

Thirsty for a traditional Pacific Northwest style beer? Give our Timberline IPA a try and let us know what you think.