Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
IT CAN BE EASY TO GET LOST IN the labyrinthine trails of Nopalito Farm and Hopyard in northeast San Diego County. Hop farms are strangely evocative of oceanic kelp forests: fields filled with gently waving, upward-reaching verdant plants that can tower so high, they blot out the sun. But unlike the unsustainable and sometimes-violent mechanized kelp-dredging process, hop harvests are done delicately and by hand on small farms to ensure their perennial return.
The typical hop plant—a member of the hemp family—generally takes three years to fully mature, making growing hops a laborious process. Hops thrive in moderate climates that have lots of both sunshine and rain as well as distinct seasonal temperature fluctuations. The Yakima region of Washington State is by far the most prolific hop-growing province in the United States, but hop farms can be found as far north as the Canadian border and as far south as Mexico’s.
This story is from the Summer 2019 edition of Saveur.
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This story is from the Summer 2019 edition of Saveur.
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