HOP QUERIES

* New Zealand flooding
* What tools to use & when
* Hop Profile: Talus
* Good listening

Welcome to Vol. 9, No. 3. The BarthHaas Report 2024/25 will be published next Tuesday (July 22). The release always provides useful information about the previous global harvest and hints about what to expect in the coming months. I’ll be a few days into the beginning of a stretch of travel during which I’ll be home eight out of 31 days. That’s why you are getting this now and a summary of the report will have to wait until the August dispatch.

DISASTER DOWN UNDER

What’s going on in the Tasman region of New Zealand is what they call a breaking news story. At the end of last month, rain hammered the area. Here’s part of the message that Brent McGlashen posted on Mac Hops Instagram feed:

“Statistically and visually, we hit above the 1 in 100-year flood level, with also highest ever recorded river flows in a number of parts in the Motueka river. There were stopbank breaches in places, but luckily the Motueka township was a couple of feet away from near disaster with the high tide also causing issues.

“Both our farms have water everywhere, fences with damage and some debris scattered around, but we are fortunate compared to others who have had significant damage and loss due to the flooding. Was this predicted, well yes it was. Forecasters said over 200mm and we sure got that. We have had a wet winter and the ground can’t absorb more so it has to go somewhere.”

One hop farmer died as a result of the storm. Peter Lines was clearing flood damage from his property in Wai-iti, southwest of Nelson, when he was hit by a tree. This tribute on Instagram provides an idea of how important he was to the hop growing community.

Another round of rain arrived last week, leaving fields under water and dumping mud, gravel and sand on facilities that had just been cleaned up (or were still being cleaned up). Hayden Oldham from New Hoplands said “it’s back to the start. Everything we cleaned up has been spread back out and gone through sheds and gardens.” He said downed trees swept into fast moving water had taken down hop poles.

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* GABF category promotes newest public hop
* America’s hop fields continue to shrink
* Global outlook
* Hop Profile: Brewer’s Gold

Welcome to Vol. 9, No. 2. Stop me if you’ve heard this one before. Acres of hops strung for harvest in the Northwest states of Idaho, Oregon and Washington were down from last year. Not a shocker. Acreage has shrunk from a peak of 60,872 in 2021 to 42,231 in 2025. The surprise was that Citra acreage increased in all three states. Details after a bit of funs news about special treatment hop newcomer Vera will receive at the Great American Beer Festival.

GOING FOR GOLD WITH VERA

The result is not totally guaranteed, because beer judges have been known to do strange things like not awards medals. However, you can feel pretty confident betting that a beer brewed with the just named hop Vera will win a gold medal at the Great American Beer Festival. The Brewers Association has announced that it has created a special category for 2025 only, featuring beers brewed with Vera (formerly known as W1108-333 or HRC-003). They need not be single hop beers, but they must highlight the distinctive character of Vera, “which has been described as having tropical, stone fruit, and citrus character, reminiscent of a pineapple flavored Life-Savers candy.”

Vera is a product of the USDA-ARS breeding program, a cross between Brewer’s Gold and a powdery resistant male hop 64103M made in 2011 by Steve Kenny at Prosser Station, a Washington Station University facility. Although that program was shelved in 2015, promising experimental varieties were maintained. When a joint effort by industry participants (the Brewers Association, Hop Research Council, Hop Growers of America and others) revived the public program in 2018, W1109-333 was one of the cultivars that Hopsource identified as a brewer favorite.

Hopsource is a platform developed by DraughtLab to “identify public varieties, early in the breeding process, that show commercial promise for their sensory characteristics.” Brewers began using it in 2018 to provide feedback.

Vera was named for Vera Katherine Charles (1877–1954), an American mycologist. She was one of the first women to be appointed to professional positions within the U.S. Department of Agriculture. Charles coauthored several articles on mushrooms while working for the USDA. Although Charles was not involved in research related to hops, when brewers flavor a beer with Vera they may be reminded the hop comes from public supported research.

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* Australian harvest report
* NZ Hops harvest report
* Camp on a hop farm
* Crosby Hops x Roy Farms
* Bell’s, Centennial, and terroir
* ‘From Field to Fermenter’

Welcome to Vol. 9, No. 1. Not a lot of querying going on this month, but plenty to tell you about. And if you want more, I suggest subscribing to Brewing Industry Guide, where I wrote about a new round of aroma and flavor products that were on display at the Craft Brewers Conference.

FEWER ACRES, BUT MORE HOPS IN AUSTRALIA

Responding to worldwide diminished demand for hops, Hop Products Australia idled fields in 2025. However, near perfect hop-growing weather for the first time in several years contributed to a bumper crop. Although acreage across six proprietary varieties and Cascade decreased 15.5 percent, farmers harvested 9.5 percent more hops in 2025 than 2024, a total of 1,468 metric tons (3.2 million pounds).

The 2025 crop is the first processed at HPA’s Hop Central facility with cold chain bale storage, temperature-controlled production rooms, and modern pelleting and packaging equipment. “Hop Central has significantly reduced our processing time while maximizing oils in the finished pellets and minimizing oxygen in the foils. It’s all in the name of consistent impact in beer,” said facility manager Michael Monshing.

Galaxy continues to account for 65 percent of production, about 2.1 million pounds, almost four times Vic Secret. Because of contracted demand, growers harvested 88 percent more Ella, the third most produced variety. The Ella crop is characterized as outstanding, with oil and alpha both above the five-year average. “Brewers should expect a real depth of flavor and complexity when pairing Ella with other new world hops,” said CEO Owen Johnston.

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* Hop scientist reinstated
* Ask the farmers
* New Zealand harvest
* Case study: Mad Mole and hops
* Hop profile: Nectaron
* Wait, there’s more

Welcome to Vol. 8, No. 12. This wraps up eight seasons of Hop Queries. Thanks for hanging around, and putting up with head-scratching subject lines. The answer to the question at the top is that they are among the core hops at Mad Mole Brewing in North Carolina. More below.

HOP SCIENTIST BACK AT WORK

Two USDA-ARS employees involved with public hop research were among thousands of probationary employees who went back at work after the Merit Systems Protection Board (MSPB) issued a 45-day stay on their termination (see Hop Queries Vol. 8, No. 10). Francisco Gonzalez, a hop horticulturist, is one of four scientists central to the public hop research program. Brandon Sandoval is a technician assisting Gonzalez.

Since Gonzalez began building out the Hop Stress Physiology Lab at Washington State University’s Prosser worksite in 2022, USDA-ARS invested more than $1.6 million in the project and industry members contributed another $300,000. The laboratory that he built and his experimental hop yard would have sat empty had his job not be reinstated. The primary objectives for his research are “to understand hop responses to abiotic stress, mitigate crop damage from abiotic stress by developing improved production methods, and contribute to the identification of stress-tolerant cultivars and germplasm.”

That’s not to say that things are “back to normal” at research facilities in Oregon and Washington. Not all support staff has returned to work and what happens after a hiring freeze lifted is not clear. Also, the USDA has warned employees that a significant reduction in force is likely.

STAYING IN THE LUPULIN

Were I attending the Craft Brewers Conference later this month I would have no problem filling three days talking hops with vendors on the trade show floor, various hospitalities showcasing hops in beers, and at evening social events. But I would also make time for the May 1 panel discussion, called Staying in the Lupulin, including growers and distributors.

Dianne Gooding from Gooding Farms in Idaho, Eric Desmarais from CLS Farms in Washington, and Blake Crosby from Crosby Farms in Oregon will be joined by Tim Sattler and Lee Rottweiler from Yakima Quality Hops. It seems as if low visibility when it comes to hops supply/demand is even lower in April than it was in February. Staying in the Lupulin gives brewers and opportunity to talk directly with farmers and merchants.

Farmers may also be found in and around the Hop Growers of America booth (#3823). The HGA will have five cultivars (three waiting for names) to rub and smell, then taste in single-hop beers from Stone Brewing. The hops are Pink (Jackson Hop Farm), Tangier (Segal Ranch), HQG4 (Hop Quality Group), W1108-333 (USDA) and 2001006-084A (USDA).

MORE CUTS IN NEW ZEALAND

Clayton Hops has produced its first harvest report, which provides estimates for acreage and production in New Zealand. The government does not aggregate an official report, and Clayton acknowledges their estimates may differ plus or minus 15 percent from the numbers we would see were there a consolidated report.

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* Let’s hear it for the OG
* Who’s using all those hops?
* In search of the newest releases
* New inside the industry podcast
* Hop profile: Mount Hood
* Additional reading

Welcome to Vol. 8, No. 11. I’ve been thinking about how many hops a brewer, commercial or amateur, really needs in their portfolio. At this point, I am not ready to turn those thoughts into a random observation or something longer, but perhaps in the next few months. If you have an opinion, drop me a line at [email protected].

A SHOUTOUT FOR BB1

Yes, I have been known to ramble on about the importance of BB1, the wild hop from Manitoba that Ernest Salmon crossed with an English male in 1918 to produce Brewer’s Gold—and then how many popular varieties can be traced back to Brewer’s Gold. And Brewing Industry Guide even let me write about it.

I offer that as an explanation for why this beer can from Russian River Brewing is one of the few I will save. Take a close look at the megaphone.

LESSONS IN ALPHA

Alex Barth, then president of John I. Haas, showed this chart at the 2015 American Hop Convention. It tracks hop usage since 1971. One hundred years ago brewers used the equivalent of 12.6 grams of alpha acids per hectoliter (26.4 gallons, or 85% of a 31-gallon barrel). That had fallen to 9.1 grams in 1971 and continued to drop regularly until it was just over 4 grams in 2011. It ticked up to 4.5 grams in 2011, climbed in the years that followed, and will be about 4.7 grams this year.

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