We often receive information requests for less common crops. One received recently was hop production in New York State. With advent of microbreweries, brewpubs and regional breweries locally grown hops are being sought.

History: The hop plant, scientific name Humulus lupulus, is in the same family as Cannabis. Rhizomes of the plants were introduced to the colonies from England in 1629. By the mid 1800’s NYS production topped 1 million pounds. Production pushed westward to less humid regions (central eastern regions of Oregon and Washington) in the 1920’s due primarily to Downy Mildew causing damage in all the humid eastern and Midwest growing regions.
Hop plants are perennial; the “bines” (not vines) grow to thirty feet or so a year and then die back to crowns with a hard frost. Rhizomes are the preferred and most successful way to start plants. Hops are dioecious – male and female plants are separate. The fruiting structure or cone is the item that is harvested and has value for beer production. The cones rarely contain seeds.
General Vine Support: Rhizomes should be planted on seven foot centers. They require a trellis system 13 feet high. A sixteen ft. 4”x4”, buried to a depth of 3 ft. is used to support the trellis cords. The bines are trained early to climb a cord installed at a 45° angle. These cords should be coarse in texture for the bines to easily grasp. The top wire should be at 13 ft. with guide wires for support. Plants will climb, fall over, produce side shoots, flowers, and then cones.
Cultural practices: Plants should be grown in moist but well-drained soil, mulched with organic matter such as straw to hold moisture and reduce weed pressure. They should be fertilized in spring and again six weeks into the growing season.
Variety selection: Varieties should be selected with disease resistance in mind. Secondly, varieties are bred for bittering or aroma. High levels of alpha acid produce the bitter taste; aroma types impart characteristics including smell and taste. Both types are often used in breweries.
Pest Problems: Besides downy mildew, hop aphids and two-spotted spider mites can attack the plants. Honeydew (excrement) from aphids can contribute to problems with sooty mold, a black fungus that forms on the underside of leaves. These can all contribute to lowering yields. Chemical treatment options for these may be limited in New York.
Northeast research: Quite a bit of research has been done at the University of Vermont. Recently Duncan Hilchey of Cornell has been working with the Northeast Hops Alliance to build a resurgence of production. Results of this survey showed there is potential to supply a few hundred small breweries in the Northeast and Ohio. Some brewers would potentially pay a small premium for locally grown hops.
So, stay tuned to a brewery near you for New York-grown hops for New York brewed beer!
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