A study from Oregon State University found where beer ingredients are grown make a big difference; just like with wine grapes.  Researchers chemically analyzed acids and compounds for Cascade and Mosaic hops from the 2020 harvest year, grown in 39 different locations.


“The place where something is grown lends qualities to it that are unique. And the elements would be the soil the product is grown in, the climate and weather the product is grown in. There may be microbiological influences.”


OSU Food Science Professor Tom Shellhammer says Cascade hops, for example, had very different aromas.  When that is grown in Germany or grown in Australia, or in Oregon, it produces very different smelling hops. They’re all evocative for Cascade, but they’re very different.  He noted the study results could help brewers’ marketing efforts.


“To have a regional identity of hops provides some interesting options for brewers who want to connect with consumers who are very interested in, say, locally grown hops.”


Shellhammer’s research was funded by hop growers in both Oregon and Washington.  He added they will continue to investigate differences between harvest years and in nearby microclimates.


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