Wyoming’s challenging climate and high-altitude environment may not make it an obvious choice for growing hops, the key ingredient in beer production known for imparting bitter flavors and distinctive aromas, Farm Progress reports.
Despite this, the state’s growing microbrewery scene has led some local brewers to explore the potential for cultivating hops domestically, though the lack of local production has posed a challenge, particularly for those interested in using fresh, or “wet,” hops, which must be processed within 24 hours of harvest.
Urszula Norton, a professor of plant sciences at the University of Wyoming in Laramie, saw an opportunity to study whether hops could thrive in the cold, windy, and low-humidity conditions of the Laramie Valley. With research underway, Norton and graduate student Rhett Greenwald have explored whether hops could be successfully cultivated in the region, although commercial-scale production remains uncertain due to the area’s harsh weather patterns.
Greenwald began his research in 2022, growing seven varieties of hops at the ACRES Student Farm. Early challenges included the survival of only four varieties in the first year, followed by damage from hailstorms and a late-season snowstorm in the subsequent year. While these setbacks impacted crop yields, the remaining plants showed promise. In the 2023 season, the Zeus, Chinook, and Centennial varieties performed the best, while Cascade struggled and was deemed unsuitable for the region’s growing conditions.
In addition to weather challenges, Greenwald closely monitored the plants’ health and yield by measuring chlorophyll content and tracking the levels of alpha and beta acids in both fresh and dried hops. These compounds are essential for the aromatic and bitter qualities of beer. Though yields were limited, the plants produced standard levels of these acids, suggesting that hops could potentially be grown with consistent quality in the area.
One of the more innovative aspects of the research was the use of biochar, a substance created by burning organic material in a low-oxygen environment. Biochar has been shown to enhance soil fertility by improving water and nutrient retention, as well as providing potential anti-fungal and anti-disease benefits for plants. Greenwald applied biochar to half of the hop plants, and the results were promising. The plants grown with biochar exhibited higher chlorophyll content and improved yield quality and quantity compared to those grown without it. This finding suggests that biochar could offer an environmentally friendly and cost-effective way to boost hop production, reducing the need for conventional fertilizers.
While the Laramie Valley’s weather conditions may not make it the ideal location for large-scale hops farming, the research conducted by Norton and Greenwald shows that cultivating hops in Wyoming is feasible, particularly with the support of local microbreweries and home brewers. Greenwald believes that if hops can grow successfully in Laramie’s tough environment and elevation, they have the potential to thrive in other parts of the state.
“Given the increase in microbreweries and home brewers, there’s real potential for hops production throughout Wyoming,” Greenwald says.
