The growing thirst for local foods and beverages has increased brewing with local hops. As a result, there is an increase in planting more hop fields. Hops provide bitterness to balance the sweetness of malt sugars in beer. The hop cone can contain floral and citrus flavors that really capture the aromas that craft brewers look for. This consumer driven ‘local’ movement has hop farmers trying to meet the demand by erecting 18 foot trellises and planting more hops. Today’s planting, growing, and harvesting methods require more investment than the 1890s. The Hops Program was created to provide support to the growers through web resources, field meetings, newsletters, individual consultations and an annual conference. This support has been made possible by grants from USDA/NYS Ag & Markets Specialty Crops Block Grant, New York Farm Viability Institute Grant, and Brewery Ommegang.
Our Mission Statement:
The hops program works to enhance the cultural heritage of hops production through education and research.
Last updated April 28, 2017