The Audacity of Hops

(This originally appeared as my column in the Winter 2008-9 issue of American Brewer magazine)

audacityWith the current instability in the hop supply, brewers are seeking to secure the sources of their precious brewing herb by going – and growing – locally. Localizing the hop industry is a natural progression in an industry that has built itself by and large on the notion that the localness of beer itself is a desirable quality. But what are local hops?

The Cannabaceae family has two genera: Cannabis, which we know as marijuana; and Humulus, which we know as hops. The Humulus genus is believed to have originated in Asia and it has three species, one of which is H. lupulus, the species we know and love as the common brewing hop.

In ecosystems, a species is “indigenous” or “native” to a region if its presence there is not the result of human intervention. The species H. lupulus is native to temperate regions stretching across the northern hemisphere from Japan and China through Europe and over to North America. But the hops used in brewing American beers are derived from European cultivars introduced to America by colonists as early as 1629.

Although hops grow indigenously in the new world, American settlers relied on imports from Europe partly out of tradition and partly because commercial supplies in New England were insufficient to quench the colonial thirst. But where there is thirst, sources of brewing ingredients are bound to be cultivated. So it was by the mid 19th century New York State was producing the majority of the commercial brewing hops in United States. Hop growing thrived in the central and upstate regions where soils were rich and urban beer-drinking populations were nearby. But powdery mildew, downy mildew and then Prohibition put an end to hop growing in the eastern U.S.


Organic hops growing in Colorado. (Photo: Glen Fuller)

Hops enjoyed a brief boom in Wisconsin, where they were introduced by an Englishmen who in 1850 transported plantings from New York to Sauk County, WI. But after a few short decades of tremendous prosperity, the boom was followed by a bust, and although hop growing was attempted there again in the 1930s, they never recovered to the levels of their heyday. Meanwhile, hop growing had taken root in the Pacific Northwest, where it remains to this day, with almost all of the hops used by American brewers being grown in just one place: the Yakima Valley in Washington state (though smaller amounts are also grown in Idaho and Oregon).

But hang on – what are hops, really? There is the scientific classification described above, but consider the functional reasons for hopping beer: flavor, aroma and freshness. In Ethiopia, brewers use the same English word “hops” to refer to a completely different plant known botanically as Rhamnus prinoides, a shrub of the Rhamnaceae family, known in Amharic as gesho. Ethiopians use this native plant in much the same way as Europeans and Americans use H. lupulus, as a flavoring and preservative in beer.

So, with the closest hop fields in either Ethiopia or Washington state, what is a brewer residing in a place like Washington D.C. to do when seeking “local” hops? And why should brewers care about the origin of their hops anyway?


Homebrewer Scot Larson (the author's neighbor) checks on a handful of homegrown hop cones.

For one thing, it’s better business to have a local supply. In the mid-19th century, brewing was thriving in Wisconsin. The locale had plentiful barley and malting operations, access to rivers for transportation, and natural ice that could be used for refrigeration. Growing hops locally was the final piece of the puzzle that helped launch Milwaukee as the nation’s epicenter of commercial beer operations.

Culture is another compelling part of local hop growing. In her 1935 article in the Wisconsin Magazine of History, Mrs. Belle Cushman Bohn fondly recounts the social aspects of her summer hop harvesting days as a young woman in Sauk County:

Men, women, and children flocked to the yards . . . There was something of adventure and change in being with a crowd out-of-doors, having the best meals served three times a day, and lodging provided… If the pickers were young girls, flirtations were apt to be carried on between them and the box-tender… singing in the yards helped to lighten the labor. “Listen to the Mocking Bird” was a great favorite, and sad and sentimental songs such as “Lorena,” “Belle Mahone,” “Lura,” “Billy Boy,” and “Nellie Darling” were sung as choruses, quartets, duets, and solos. . . Evenings were spent telling stories around blazing bonfires built to smudge mosquitoes. Sometimes a fiddler, accordion player, a harmonica or a jew’s-harp performer would entertain the group and if sufficient space could be found—usually a granary or shed—a jolly crowd, augmented by visitors from other yards, would dance after supper till bedtime. Some old couples today remember that their acquaintance began at a hop-picking dance.

But some of the more appealing aspects of these summer picking traditions apparently disappeared when hop growing moved further west. According to Mrs. Bohn, “Unlike the pickers in the West, who are described as roaming transients obliged to provide their own shelter and food, the Sauk County pickers were given the best the farm afforded.”

Local produce, be it hops, blueberries, heather, or anything else useful for brewing, is desirable for the same reasons local beer itself is preferable over a mass-produced commodity shipped from a regional center owned by a global brewing “concern.” Local relationships build stronger communities. And strong communities make life more enjoyable. The act of consuming beer – or producing hops – becomes a worthy part of life in its own right when it is part of a local living economy and community. It is more than just the final step in the work-to-consume treadmill.

Sometimes it takes extreme situations to remind us of what matters. The dearth of creativity in the beer industry of the 1970s helped spark the craft brewing renaissance. Similarly, the shortage of hops this past year has helped ignite a flurry of small-scale hop growing efforts across the country. Here are just a few of those undertakings:

In 2004, serious efforts began New York to renew that state’s hop growing tradition, involving breweries like Ithaca Brewing, as well as the state agricultural extension agency. In 2007, Boston’s Harpoon Brewing Co. brewed their Glacier Harvest Wet Hop beer using fresh hops personally picked by brewer Ray Dobens at a hop yard in Seneca, NY.

Next spring New Mission Organic will plant their inaugural crop in Leelanau, MI, home of the Leelanau Brewing Company.

Lakefront Brewery owner Russ Klisch provided rhizomes to half a dozen farmers in 2008 in attempts to source hops within his storied hop growing state of Wisconsin. He’s had a single bine growing in his own back yard for ten years, so he wanted to see if he could get at least enough cones to brew one “all-Wisconsin” beer this year. He’s also been working with barley growers and a couple maltsters to provide a source of locally grown and malted barley. That project has had mixed success, as have the attempts at hop growing.

One of the most promising prospects was a joint project with the Wisconsin-based Michael Fields Agricultural Institute which specializes in training local farmers in organic growing methods. In 2008, they grew enough organic cascades for a 15 barrel wet hop batch, but unfortunately Lakefront never received the hops.

Joe Schmidt, owner of Milwaukee’s Roots Restaurant, has been growing hops a mere 20 miles away from the Lakefront brewery. His first year was good, but this year the young shoots became a tasty breakfast for the local deer population. But then the neighboring (and apparently tastier) soybeans started to come in and distracted the deer long enough to allow what remained of the hops to struggle on, only to ultimately fall victim to downy mildew.

Both the Institute and Schmidt are planning to keep at it with the plants though and are hoping to yield crops of organic hops in 2009.

The four other farmers who received rhizomes from Lakefront had similarly mixed results. Two were moderately successful their first year, but one got flooded out and the other wound up never planting at all. Interestingly, one of these farmers grows ginseng, a crop that also relies on a trellis system, easing the transition to hops. That farmer reported healthy growth but low total harvest volume.

None of the six noted any sign of mites, one positive sign that with more experience and fine-tuning, Wisconsin may hold promise as a renewed hop growing region.

The Paris View Farm is growing six varieties of organic hops on a ninety acre farm in Paris, Maine but quantities are very small and mainly targeted toward homebrewers.

Morgan Wolaver, owner of Otter Creek Brewing in the town of Middlebury, Vermont, tried growing a row of hops in his own backyard but a variety of difficulties put this trial on the backburner after just one year. But these micro-scale yards may be more than a minor trend. My own neighbor, a newbie homebrewer, has tool the plunge straight away, planting six rhizomes this year and harvesting a couple pounds worth of cones! He and I both brewed a few five gallon batches with them and were really happy with the results. This kind of mini hop yard is growing in popularity as more and more brewers garnish their pub patios with a sprinkling of bines for decorations and use in annual specialty hop harvest brews.

At least two farmers in West Virginia also reported growing organic hops this year, but attempts to confirm their outcome were unsuccessful. And that will undoubtedly be one of the challenges of working with small scale growers – establishing consistency and reliability. Not to mention the Herculean efforts needed to harvest such small scale crops where mechanized picking and processing is impractical or overly expensive.


Glen Fuller inspects his hop yard.

Perhaps the most successful of these small scale efforts is farmer Glen Fuller who grew 4.5 acres this year in Delta County, Colorado (just west of Denver). Having started out with 5,000 plants, he had 4,160 plants to pick when harvest time arrived, a decrease he says he expected due to his limited staff. He planned to sell about 1,500 pounds of hops, representing about 35-45 percent of what he projects the plants will produce after a couple more years when he estimates their one-year profit will reach $150,000.

His crop attracted the attention of researchers Dr. Ron Godin and Ali Hamm who helped organize a training workshop that drew farmers from as far as California and Nebraska to learn how they might start up their own organic hop yards. Fuller has talked with two nearby breweries, New Belgium and Odells, about testing out the fruits of his labor and is hoping to vastly expand his plantings next year to as much as 150 acres.

To me, the larger question that remains is whether these very small scale efforts will lead to anything near a truly localized hop supply for the majority of the country’s brewers. Or, should brewers be looking to other native species as alternatives? Perhaps the other genus in the Cannabaceae family holds some hope? But will brewers have the audacity to explore beyond hops?


20 Responses to The Audacity of Hops

  1. Jim V says:

    Thanks for the post. I use organic hops that I buy from 7 Bridges Co-op, but have not been successful in finding any local supplier of hops (I live in the Chicago-area). I’m going to be in contact with the folks you mentioned in Wisconsin and see if they are interested in selling to the homebrewing market.

    The other option I’ve looked at is finding other homebrewers around Chicago who are experimenting with growing their own hops. So far, I’ve only found one but his vines are not mature yet.

  2. Glen Fuller says:

    Chris , Great article!!!!! It will probally be a long time (if ever)before small farmers can provide enough supply for even the local micro brewerys .All the large farms I have visited do a great job growing,most have generation after generation of Hops growing experiance.They have all suffered through boom and bust years in farming Hops. Growing Hops is not a get rich overnight deal. Presently there is a oversupply of high alpha varities(for extract).What a difference a year makes !!
    One beer and one barrel at a time some change will come. Everyone support your LOCAL FARMER no matter what they grow or how big or small their farm is. Glen

  3. […] that the shortage was temporary but as we enter our third year many are beginning to look for alternatives to traditional supplies and the consensus might just give rise to stronger local economies in more areas than just beer.  […]

  4. Bill Velek says:

    That is an OUTSTANDING article, Chris. I would like to share that I have heard from at least a dozen people who have already started to grow hops commercially for the first time, and they are spread across the country in areas where they are not currently being grown. There have been many others who have not yet started, but who are expressing a keen interest in doing so. If any of your readers are contemplating this, I hope you don’t mind me recommending that they visit my ‘Grow-Hops’ Yahoo group which is dedicated exclusively to the topic of growing hops, barley, and brewing herbs; ‘hops’ comprises 95% or more of the discussion, with the other two being just incidentals. We currently have 2,547 members. Please visit my website — — for more information. Thanks.


    Bill Velek

  5. Jim V says:

    Bill, I joined the Grow-Hops yahoo group on Friday – lots of good info!


  6. Ali Hamm says:

    Great article, Chris…. I’ll have to quote you in my Colorado Hop Growers Manual I’m currently laboring away at, very slowly. I’ll let you know when its out!

  7. Glen says:

    Ali ,get er done .I could really use a guide some days .Its not always easy being a lab rat !!

    Chris,,Would you speak at our next Hop workshop ?

  8. […] Of Hope,” but rather, it’s about Chirs O’Brien’s blog entry, “The Audacity of Hops.”  Hops, my friends, are the wonderful little flowers that you brew with that make your beer […]

  9. danmihalache says:

    Dreaming when Dawn’s Left Hand was in the Sky
    I heard a Voice within the Tavern cry,
    “Awake, my Little ones, and fill the Cup
    Before Life’s Liquor in its Cup be dry.”

    best wishes

  10. tony says:

    I want to learn how to grow organic hops on my 5 acres to sale. Where can i find the info to get stated?

  11. beertrivia says:

    I really enjoyed the article. I lived in the Willamette Valley in Oregon and loved driving by the hops fields during harvest. The aroma . . . (I might cry). Life has caught up with my time to homebrew, but if I ever get back into it, I will try and grow hops in my yard.

    In addition to being a great commercial crop (as shown by your article), it is a nice decorative climbing vine. People who live in areas with warm summers (i.e., most of the lower-48) should be able to grow hops up a trellis or pergola to get lots of nice and good smelling shade.

  12. beertrivia says:

    Some how the computer transformed my lower-48 into a smiley!?

  13. […] 25, 2009 · No Comments Check out this great article over at the Beer Activist about hops and their […]

  14. Microfarmer says:

    This is my second year for hops. I have 1 plant each of 13 vatieties to see which do the best. I use them as a shade for my patio! Then, when they get ripe, I use them in my homebrew!

    With the hot dry temps here (Sacramento area), I can even dry them outside in only a couple days without using a separate heat source and costing me any cash. You Northerners, might need to bring them in to dry.

    I have reduced the cost per gallon considerably! My local homebrew store was selling pelletized hops for over $4.00 an oz. Now I pay nothing! Once established, you’ll spend more time keeping them from roaming, than you will to make them grow.

    You should be able to grow hops in the big city on a little lot… I grew up in Chicago, I know what you have to work with. If you grow the same variety, you can space them as close as 2-3 feet apart, and they grow vertically from there. Makes a nice screen.

  15. Matt Sweeny says:

    This article really hits home for me as I am from Wisconsin and also doing a bunch of research lately on the viability of growing hops for some local beer producers. Cheers and hop on!

  16. So precisely why did Proposition 19 founder? To hear its promoters tell it, the end result (56 percent against, 46 percent for) stemmed from the variety of factors: fear of alter, a lower than envisioned turnout by young voters, and a powerful campaign by opponents to be able to draw a dire picture of the possible social consequences connected with legal marijuana, from stoned drivers triggering deadly crashes to businesses slowed down by employees reporting to operate in too mellow any mood to function.

  17. Marilyn Theilman says:

    Thanks so much for the great information! We’re in northern Wisconsin and are considering growing hops commercially. We appreciate all of the links and organizations mentioned.

  18. Buy Supplies says:

    Buy Supplies…

    […]The Audacity of Hops « Beer Activist[…]…

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