Home Brewing from Homegrown Hops

Robert picking his hops, probably Willamette (the rhizome came unidentified from a friend). Robert made the trellis from our own bamboo, fastened together with plastic zip ties.

Anybody can make good ale with materials from a local brewers’ supply shop—malted barley or malt extract, packaged yeast, and dried or pelleted hops. After a few batches, though, the process may seem too easy, almost like making cake from a boxed mix. John Barleycorn has been cut down, skinned, soaked, dried, and ground before you’ve even met him, and all you’ve done is boil and bottle him. Where’s the challenge in that?

A few home brewers of the do-it-all-yourself school are starting from scratch, by laying John Barleycorn in the earth and waiting patiently for his resurrection. But that’s a bit much, isn’t it? You may see yourself as a home brewer but not a grain farmer. Can you find some middle ground?

You can indeed. Even if you live on a small city lot, you can grow your own hops.

If you’ve driven around the hop lands of the Willamette Valley or Washington’s Yakima Valley, the prospect of producing your own hops may intimidate you. A commercial hop yard is an expensive setup, comprising acres of tall poles, 18 feet or higher, connected by wires. Once harvested, using large and specialized equipment, the hops must be properly dried. You may have seen tall, vent-topped kilns built in the nineteenth century for this purpose; modern hop processing plants are much bigger and more complicated still.

Hop flowers drying in the garage. Our plant produced 10 ounces dried hops, enough to make 20 gallons of moderately hoppy ale.

But as a home brewer you can get all the hops you need from a single ornamental plant that will demand very little garden space if you train it up—on any fence or pole or any other structure on which it can twine. Deep sandy loam is best, although our hop plant is thriving in the gravel of an old driveway. Beginning in the second year after planting, you can harvest the cones, as the flowers are called, either by picking them in place or by cutting down the bines (not vines) in August or September, when the cones are fragrant and feel springy, dry, and a little sticky to the touch. Then you can use some of the hops fresh, if you like, for an especially aromatic seasonal brew. Or you can dry them all on screens, in a warm place protected from wind and sun, and then freeze them until you’re ready to make beer. One plant will yield as much as two pounds dried hops.

If you want to plant hops this year, now is the time to buy yourself a female rhizome, or runner. Your soil may still be too cold or wet for planting, but don’t wait; some hop nurseries have already sold out of some varieties. Most U.S. sources for hop rhizomes are here in the Willamette Valley, a leading center for hop breeding as well as for production of the aromatic hops favored by craft brewers. Thanks to current efforts to revive hop farming elsewhere, there are also a few hop nurseries in the Midwest and one in New York.  Note that hop plants can be shipped within the three-state region of Washington, Oregon, and Idaho but can’t be imported into the region, because of a quarantine.

Dark ale made with homegrown hops

How do you choose among the many hop varieties available? Some are more bitter than aromatic, others the reverse. Different varieties have somewhat different aromas. You may be able to identify a variety whose aroma you favor by tasting commercial craft beers and checking the labels. Or judge according to the descriptions available from Freshops or USA Hops. If you want to brew a particular style of beer, keep in mind that for various styles certain types of hops are considered most suitable.

For hop planting and growing advice, see “Growing Hops in the Backyard,” from Rutgers Cooperative Extension.

9 thoughts on “Home Brewing from Homegrown Hops”

  1. Growing your own hops is pretty. The third season of our Sterling gave us our first big yield in 2011. I use some of the hops in a wet-hop pale ale. The rest I dried in a paper bag in the sun, packaged them up and refrigerated them, and have just used the rest of the hops in a black wheat ale.

  2. I wonder to what extent the soil and climate would affect the aroma of the hops? I’ve done some homebrewing and got attached to a couple of varieties. I guess there’s only one way to find out…

  3. David, a relatively cool, moist climate is supposed to produce the best aroma hops. Cold, dry eastern Washington produces mostly bittering hops. I don’t know how hops do in North Carolina. Maybe a local Master Gardeners group could advise you? Or maybe someone at Freshops or Northwest Hops?

  4. My Cascade, Centennial and Chinook hops do well in the mid-west, specifically Indianapolis. The best growers and producers in my garden are the Chinook. The Cascade are fragile and less heat tolerant, the Centennial are somewhere in the middle. We’ve proliferated hops to lots of home brewers in the area. My brother also grows Nugget and Magnum with a good deal of success, even in the heat of the summer.

    Here’s a link to some photos of my garden from a couple years ago:


    Today the Chinook have crested the top of a 6′ fence — FIRST OF APRIL! What a year this will be!

    Tuxedo Park Brewers Supply
    Indianapolis, IN

      1. I don’t know about your area, but in the mid-west we have had a freakishly warm and early Spring, at least a month or two ahead of schedule on temperatures, which has created quite the unique circumstance this year!

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