Oregon Hop Production
Hop farming has a rich history here in Oregon. In 1932 Oregon led the world in hop production with over 34,000 acres in
production. Many Oregon hop farms have been in operation for three, four or even five generations. Oregon is currently the second largest hop producing state in the United States with just over 4,000 acres in production. The growing area is located in the Willamette Valley. Both the appearance and climate of the Oregon hop growing region is similar to that of Germany’s, and both are located on the 45th parallel. The valley’s rich soil, mild climate, and abundant rainfall provide ideal conditions for commercial hop production. The moderate temperatures experienced during the growing season are particularly favorable for growing high quality hops. Oregon’s success in growing both aroma and alpha type hops has made its production an important part of the domestic market. Nevertheless, many Oregon hops are also exported, finding their way into brew kettles throughout the world.
The secret to the wonderful flavors in beer is the plant’s flower, called the hop cone. It resembles a pine cone in structure and shape, but the hop cone is smaller in size, and soft with delicate light petals. A ripe cone is golden-green in color with bright yellow resin glands, called lupulin near its core. In addition to providing beer’s pleasant bitter flavor and unique aroma, it also enhances clarity, foam stability and is a natural preservative.
Hop Growing and Harvest
The hop season begins in mid-March when the dormant hop plants begin to emerge from the soil. “Crowning” follows, which is the process that removes any plant material left from the previous crop and the initial spring hop shoots. Hops grow on trellis, a system of crisscrossing cables and wires supported by 18-foot tall wooden poles. Strings are attached to the top of the trellis and then anchored into the hop crown, a process called “Stringing”. New shoots that have emerged since crowning are then ready for their climb to the top of the trellis. Hops naturally climb as they grow, but to maximize yield, growers use a technique called “Training” whereas shoots are selected and wrapped around the hop strings. Hops grow in a clockwise direction up the string. Once they hit the top of the wire side arms start to develop that will then produce the hop crop. Harvest begins around August 15th and lasts 
about 6 weeks. Vines are cut in the field and taken to the mechanical picking machine by trailer. They are then hung upside down and fed into the picking machine which strips the vines, screens out unwanted leaves and stems and provides clean hops to be spread onto drying floors of the kiln. The hops are spread about 3 feet deep on the kiln floor and are dried by hot air (145°- 160°) forced up through special slotted floors, drying the hops 6-8 hours. The dried hops then travel by conveyer belt to the cooling room where they are cooled for 24 hours. They are then pressed into 200 pound bales. Each bale is labeled with Crop year, Variety, Grower number, and Lot number and inspected by the Oregon Department of Ag. Each hop lot is given a certificate indicating the percent of Leaf and Stem and Seed. Chemical/Brewing analysis follows at the discretion of the grower or purchaser.
