For the Oregon Beer Growler
Growing, harvesting and processing hops can be a finicky pain in the cask. That’s why scientists, farmers, processors and startups are looking at how technology might increase production and quality. From flyover drones to LED grow lights in hydroponic greenhouses, the market is filled with more experimentation and innovation than ever — but not all new tech is created equal.
The challenges are many, says Jim Solberg, CEO of Indie Hops, a Portland-based hop merchant dedicated to working with craft brewers. Here’s a breakdown of some of the tech being examined:
Unproven and Unlikely
Hops and cannabis are botanical cousins. Cannabis has a history of being grown in climate-controlled greenhouses with LED lights and hydroponics — nutrient-rich solutions — instead of soil. Could hops be grown the same way?
“People don’t necessarily think about the differences between the perennial nature of hops and the annual nature of cannabis,” says Solberg.
Hops have one growth and harvest cycle per year. “After the growing period, the rhizomes need a dormancy period,” explains Solberg. “There is a sort of cleaning up the rhizome does. It’s like us with how sleep helps us function. Hops need overwintering to help them do that. To take that same plant and force it through compressed growth and dormancy cycles at a commercial scale, there are just too many problems and costs to make it viable.”
Cannabis plants are often grown to only a few feet tall, but hops can easily surpass 20 feet. As a result, hops require exponentially more greenhouse space, nutrients, lighting and temperature control. Those factors add up to sky-high economic costs — plus, pests and disease could be an even greater problem in an enclosed space.
“For commercial hop growers, it makes no sense,” says Solberg, but he’s glad that people are trying things out on a small scale. “They might learn something that affects development in a big way.”
Not all ideas are duds though, and farmers and processors are willing to invest in new technologies.
Since farm labor continues to be a challenge, engineers are improving machines that aid with picking, cleaning, drying. At this point, expensive newer machines are only viable for large operations — but Solberg sees the potential to help farmers realize “big savings during the labor of the picking and cleaning process.”
Farmers are also working on how they monitor and adjust plant nutrition. Environmental conditions change every year, affecting both yield and brewing qualities. “You’re trying to optimize the plant’s health, influence its growth habits,” says Solberg. “Advances give more rapid testing of plant material that give a sense nutritionally of what’s going on in the plant. There have been improvements that help stabilize production from a hop standpoint. It doesn’t make it uniform, there are variations, but it does have a positive influence.”
Visitors to a hop field may also see drones flying overhead. Drone-snapped aerial images help farmers evaluate stresses on plants and make adjustments to irrigation or nutrients.
A persistent challenge is field testing hops to know when they are at the optimal condition for harvesting. “In the wine world, they focus on refractometers — they measure the sugar. It’s quick, but there isn’t anything like that for hops,” says Solberg. While there is still no “quick-and-dirty field instrument” for hops, Solberg is hopeful that one could be developed.
Most exciting to Solberg are advances in hop drying and processing. U.S. commercial processors usually dry hops in a 24–30-inch thick layer, laid on a screen floor. Furnaces below the mesh put out heated air that rises, drying the cones. Monitoring moisture levels and temperature has been difficult. “If you let it get too hot, the hop oils can degrade,” explains Solberg. “And these thick beds of hops, there’s not a way to have them mixed through the process. Hops on the bottom don’t get moved, so the bottom of the bed gets warmer than the top, so you have uneven drying.”
Hop breeding programs such as Oregon State University’s are also testing varieties that can thrive in drought conditions and still provide a brewing-quality crop. “Water is a larger and larger issue,” says Solberg. “If new hop varieties have both great brewing characteristics but take less water to grow, that could be compelling.”
At a recent global hops symposium at OSU, experts from around the world presented new findings on some of the hundreds of compounds — most as yet unresearched — that comprise any given hop cone.
“Hops are way more complex and interactive than anybody would have imagined. The contribution hops give to beer isn’t just a linear thing,” says Solberg. “There are a lot of so-called hop aroma precursors that don’t contribute in their natural form. During the brewing process and during fermentation, the yeast can help the hop release an aroma component. It’s not present before brewing, but later it releases a clear flavor or aroma component in the beer. Some hops actually do release their aroma compounds during boil, which we used to think wasn’t the case.”
The symposium has given brewers “tremendous ideas,” says Solberg, just as he, farmers and other processors are hopeful for new ideas and innovations.
“Science, research and tech will have some big impact over the next five to 10 years,” he said. “Over time, new things will come of it.”