The report as full of interesting data, but it was all broken down by state. Here at Beer Maverick, we decided to combine all the hop production data into one dataset and run some analysis on it. There were a lot of interesting facts looking at it this was that were not obvious from their report. This report only showed hops that were grown by its member companies i. A total of million pounds of hops were harvested in the United States in , an increase of 4. Idaho was next, followed by Oregon.
Earlier we took at the usage of different hop varietals in IPAs. The report was fascinating to those of us looking to piece together new hop additions in our recipes based on what history has told us worked in the most popular IPAs on the market. The downside to that report was that it only focused on the IPA style of beer, and was only based on the mentioned hops used within beers.
To get a bigger picture of which hops are being used more than others, we needed to look at a larger set of data. This is where the Hop Growers of America dataset comes in. A lot of people drink beer, but few other than brewers know the exact specifications needed to make hops, yeast, grain and water merge into the perfect drink.
It is, in a way, the same with farmers—as farms become bigger and more centralized, fewer and fewer people understand the kind of work that goes into to making something grow from the earth.
So Clark found a cohort of interested, local hop farmers, including Barse, and brought them together to swap stories at Flying Dog. The result was a kind of hop market, where local farmers would bring their wares to the brewery for local brewers. Almost immediately, Clark identified a major problem with the local hops: there was no quality control, and farmers would bring freshly harvested, wet hops to the brewery in garbage bags, only to see the hops go bad a few days later.
Moreover, normally when hops are added to the beer—either early on during the brewing process to add bitterness or towards the end to add aroma—they are pelletized , meaning they are ground into a powder and pressed into something more closely resembling rabbit food than a conical hop flower. But the Maryland hop farmers were so new to the crop that they had no idea how to pelletize hops, so they would bring in the whole hops, which decay more quickly and can be more inconsistent for brewers than pelletized hops.
Still, Clark was committed to the idea that Maryland brewers have an available supply of local hops, should they want them. The issue, it seemed, was that the crop was too new and any institutional knowledge from the Prohibition-era had long since vanished. What the Maryland farmers needed, Clark realized, was someone to help them identify the best practices for growing, and harvesting, hops in Maryland. Show source. Download for free You need to log in to download this statistic Register for free Already a member?
Log in. Show detailed source information? Register for free Already a member? More information. Supplementary notes. Other statistics on the topic. Farming Number of dairy cows in the Netherlands Farming Number of greenhouse horticulture farms in the Netherlands Farming Number of agriculture companies in the Netherlands , by company type.
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There is some speculation that the quintessentially American hop—Cluster—evolved in this fashion. See cluster hop. As settlement moved west, so did hop farming. By the early s, northwestern New York State had become a major hop-growing region, as had Wisconsin and much of the northern Midwest by the mids. However, because of the high humidity and cold spring weather in these regions, the hop vines were prone to mildew diseases and aphid infestations, and hop cultivation moved to the drier regions further west.
See downy mildew. By the early s the American hop industry was firmly centered in the Pacific Northwest.
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