Fresh Hop Farming Upheaval: The Impact of New Harvest Methods on the Beer Sector
In the heart of the Yakima Valley, Sauve and Son Farms, located in Mabton, Washington, continues a long-standing tradition of hop cultivation that began in 1938. Vice President Erik Sauve oversees the current operation, which grows ten different hop varieties, both proprietary and public, including Simcoe, Cascade, Amarillo, Citra, Mosaic, Columbus, Warrior, Ekuanot, HBC 682, and Idaho 7.
Fresh hops, the focus of Sauve and Son Farms' operations, are not stored for long due to their quick degradation. They are mechanically harvested in the field using a top cutter and transported to a picking machine to separate the cones from the leaves and stem. Fresh hop beer styles can range from IPAs, Pale Ales, Pilsners, to experimental brews, making them a versatile ingredient in the beer-making process.
The debate on what constitutes Fresh Hops continues, but one thing is certain: they are hops that have just been picked from the field and have not yet been kiln dried. Fresh hops require roughly three times the amount of hops that you would use when using pellets, and they are usually picked up from the farm and driven straight to the brewery to be used immediately.
The impact of fresh hop farming on the beer industry is significant, primarily enhancing beer flavor quality, improving sustainability, and supporting local agriculture. Fresh hops contribute a distinctly different and often superior flavor and aroma to beer compared to traditional processed hops. This results in unique and exceptional beer creations that often appeal strongly to craft beer consumers seeking freshness and complexity.
Fresh hop farming also encourages the use of locally grown hops, which shortens supply chains and reduces the carbon footprint of beer production. For example, the resurgence of British hop varieties like Harlequin helps revitalize local farming communities in Kent, Herefordshire, and Worcestershire, minimizing emissions due to shorter transportation and promoting sustainable agriculture practices.
Moreover, fresh hop farming enables brewers to improve efficiency, reduce waste, and achieve consistent sensory impact through the use of liquid hop extracts and hop oils derived from fresh hops. Technologies using these extracts allow brewers to simplify processes, increase yield, and save costs while maintaining distinctive hop character in final beers.
Fresh hop farming strengthens relationships with brewers, often leading to visits to the farm and tours of facilities. In Washington State, fresh hop IPAs are the most popular, making Sauve and Son Farms a vital partner in the state's thriving craft beer scene. By delivering richer, fresher flavors, promoting environmentally sustainable practices, and enabling greater brewing efficiency and innovation, fresh hop farming is a key factor in the success of the modern beer industry.
- The unique and exceptional beer creations, resulting from the use of fresh hops, attract a strong following among craft beer consumers who appreciate freshness and complexity.
- Fresh hop farming not only enhances beer flavor quality but also supports local agriculture, as seen in the revitalization of British hop varieties in Kent, Herefordshire, and Worcestershire.
- Technologies derived from fresh hops, like liquid hop extracts and hop oils, help brewers achieve consistent sensory impact, simplify processes, increase yield, and save costs, contributing to the efficiency and innovation in the beer-making business.
