Hops (Humulus lupulus) Cultivation

Welcome to Dunton Family Farms
Since 1909

Hops
Humulus lupulus

Hops are beautiful, fast-growing, perennial vines best known for their profuse, light green, fragrant flowers that are used for making beer.

With their large and attractive flowers and large, dark green foliage, Hop plants also make attractive ornamentals and quickly cover a fence or wall.

As with all perennial vines, Hops die back in the winter and come back in the spring.

There are two types of hops used for brewing. Aroma hops are lower in alpha-acids and are used for conditioning and finishing. Bittering hops are higher in alpha-acids percentages and are used to add bitterness and for finishing and conditioning.

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CASCADE - Released in 1972 from OSU ( Corvallis, OR.) breeding program as a new variety. Characterized by a medium strength aroma, with a low bittering value, alpha 4-7%.

Note: No production first year.

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FUGGLE - Originally developed in the UK in both Kent and Sussex counties. Traditional aroma hop, mild and spicy aroma, alpha 4.0-5.5%.

Note: No production first year.

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HALLERTAUER - This variety is a traditionally popular German hop from Hallertau region, good aroma type, low bittering qualities alpha 3-5%.

Note: No production first year.

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MT. HOOD - Hallertauer hybrid released in 1989 as a disease resistant variety, Aroma is mild and clean, with an alpha an 4-5%.

Note: This was our best producer in its first year (2006). Harvested on 9/15/06 and air drying on screens.

7/12/06

WILLAMETTE - Released by the USDA in 1976 as a new aroma variety. A triploid hybrid of English Fuggle. characterized by low bittering values alpha 4-6%, a mild aroma. Medium yields.

Note: No production first year.

Harvest

Harvest dates vary by variety and growing location. The hop aroma is strongest at maturity. You can get a good whiff by crushing a cone and smelling it. The yellow lupulin glands in the cone will be more evident and plump.

Squeeze the cones as they develop and you will notice they become more light and resilient rather than green and hard. Additionally, the cone will feel drier and more papery feel. Some varieties will lighten in color as they mature. Some browning of the lower bracts is a good sign of ripeness.

Drying

If you have a good dehydrator in which you can control the temperature to under 140 degrees F, it will make drying quicker. If not, natural air drying is fine. Cooler temperatures take longer but a higher quality hop is obtained.

Spread the hops as shallow as possible and fluff daily so moist inner cones are brought to the outside of the pile. If weather is dry and the pile is not too thick they will dry in about three days.

High moisture content in the cones will adversely affect storability and recipe formulation. The hops are dry when the inner stem of the cone (strig) is brittle and breaks rather than bends. The strig takes much longer to dry than the bracts, so be patient. Pack the hops in an air tight container and store in a freezer until used.

Note: We purchased our plants in March of 2006 from an Oregon specialty nursery, Freshops online at www.freshops.com. They were fast and sent us beautiful, nice sized rhizomes. We will post pictures as they grow. They have a good page of how to raise them on their site here.

Brewing supplies can be found at Steinbart's in Portland. Additionally, The Beverage People in Santa Rosa, CA is another supply source. It was founded by home brewing advocate and pioneer, Byron Burch. It was from his shop in the mid-80s that I purchased equipment and supplies and learned to brew.

Welcome to Dunton Family Farms Since 1909

Welcome to Dunton Family Farms
Since 1909