Backyard Bartending: Growing Hops at Home for Craft Beer

What Are Hops?

Hops are the flowers (strobili) of Humulus lupulus, a perennial vine growing up to 25 feet in one season. Essential for beer: initially used as preservative, they impart bitter, zesty (citrus) flavor. Ales, pilsners, IPAs are hop-forward. Ornamental hops (e.g., 'Aureus') aren't for brewing.

Choosing Varieties

Two categories: bitter (high alpha acids) and aroma (low alpha acids). Some are dual-purpose. Match alpha acid % to beer style.

• Aromatic: 'East Kent Golding' (4–6%), 'Fuggle' (4.5–5%), 'Willamette' (4–6%).
• Bittering: 'Newport' (14.5–17%), 'Pacific Sunrise' (12.5–14.5%).
• Dual: 'Cascade' (4.5–7%, spicy grapefruit), 'Centennial' (9.5–11.5%, citrus), 'Chinook' (12–14%, spicy pine), 'Northern Brewer' (7–10%).

How to Grow Hops

Start from rhizomes (root pieces with buds) for faster yield. Hops are dioecious—female plants produce cones for brewing; males provide pollen (not needed). Choose female rhizomes.

Requirements: Full sun, non-windy site, well-drained soil, Zones 4–9.

Seasonal Care

Spring: Erect 6–15′ support (trellis/tepee). Plant rhizomes 3′ apart, mulch. Test soil, add nitrogen/potassium. Train vines upward at 1′ length.

Summer: Water, weed regularly.

Fall: Harvest mid-August to mid-September when cones are papery, fragrant, lower bracts browned. Dry naturally, in dehydrator, or low-heat oven. One vine yields ½–2 lbs dried hops.

Late Winter: Cut dead vines to ground; new shoots emerge from crown in spring.