|Authors: ||K.A. Maurer, A.B. DeFrancesco, J.A. LaMondia|
Hop (Humulus lupulus) cultivation and brewing has a long tradition that started with the first settlers in the Northeastern of the United States.
Disease pressure and the enactment of Prohibition moved production to the Pacific Northwest starting in the 1800s, which currently constitutes the largest production area worldwide (FAOSTAT, 2013). However, interest in hop cultivation in the Northeast has increased in the last few years led by New York State and Vermont.
The increasing popularity of the microbrew culture, local brewpubs, home brewing, and the growing demand for regional products have created a new niche for hops in New England.
Brewing beer in Connecticut is on the rise as well, because of the high water quality (Paul Dockter and Lamott, personal communication). The commercial production of hops in Connecticut has just started.
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