Hops on the vine ready for harvest

Hops are the flower-like cone of the hop vine used in beer brewing.  They contribute bitterness, flavor and aroma to beer depending how they are used in the brewing and fermenting process.   There are hundreds of hop varieties in the grown in certain areas of the world.   One of the largest growing regions is in the Yakima valley area of Washington state.  Oregon, Idaho and parts of California grow some hops on a commercial basis.   Hops used to be grown in New York State and other areas before disease completely wiped them out many years ago.

In the U.S. hops are harvested from mid-August to early October, depending on the particular variety.  Typically hops are harvested, dried and either compressed into bales or milled and compressed into pellets (that rather look like rabbit food).  The dry hops and pellets can be stored under cold conditions for use by brewers over a period of years if necessary.  A lot of hops are also processed in a way that extracts only certain compounds.   Hop extracts typically feature only a bitterness (without hop flavor or aroma).  Many large brewers around the world opt out of using whole or pelletized hops and choose to use hop extracts for maximum efficiency and reduce costs.

            Harvest Ales are a recently introduced type of beer.   The “style” name “Harvest” has come to refer to using freshly harvested hops, whole and not dried hops as an ingredient to beer.   Direct from field to brewers’ kettle the hops are added “green and fresh” to infuse flavors and other character not otherwise found in dried hops.  Many  American craft brewers introduce their “harvest” ales in early autumn.

            Sierra Nevada has added a new, interesting and flavorful twist to the “harvest” ale paradigm by flying in fresh hops from New Zealand.   Being in the southern hemisphere their harvest occurs in late February and March.   Just introduced last month a keg of Sierra Nevada’s Southern Hemisphere Harvest Ale found its way to the American Homebrewers Association’s National Homebrewers Conference Pro-brewers Night; a festival this year featuring delicacies from a couple dozen local, regional and national craft brewers.

            Southern Hemisphere Harvest Ale was a delight.  Brewed with New Zealand Hallertau, Southern Cross and Mateuka varieties of hops creates a burst of unusual fruitiness and herbal earthiness not typically found in American or German hop varieties.  Worth seeking, but available on a very limited basis in selected markets.

Photos copyright 2008 Charlie Papazian