Tips for Florida Farmers Growing Hip to Hops

Florida craft beer’s $3 billion economic impact relies heavily on hops produced outside of state lines, leaving many talented growers without an opportunity to meet a growing demand for locally grown hops. Even though there exists no record of cultivation of hops prior to 2015 and the crop is still largely untested for commercial production in Florida, strong interest into specialty beers and locally produced agriculture has pushed many growers to venture into high-quality beer ingredient production.

Should a grower decide to move forward without consultation, it is recommended to start small, proceed carefully, and do not increase operations until the crop has been evaluated for its production potential either privately or in the public domain.

Site Selection and Preparation
Though hops can grow in a variety of soils, selection of a fertile, well-draining soil environment in a location with good air circulation in full sun is key.

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Hop yard rows should be ready prior to planting through refining soil structure with amendments such as composted organic matter.

Hops require plenty of water, nearly 2 inches per week during the growing season, but respond poorly to overwatering. Therefore, it is important to remove compacted soil areas that create standing water and conditions for root rot. The use of drip irrigation is recommended.

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Hop yard with and without strings

Pay attention to vertical spacing when setting up a hop yard trellis system. For optimal yield, make sure to budget for at least 12 to 16 feet.
Photo by Richard M. Smith

Trellis System Set-up
Vertical space, from 12 to 16 feet, is required for hops to achieve highest yields. Overhead trellis systems typically require wooden pressure-treated poles. Organic growers interested in hop production should consider using steel poles or untreated charred poles.

Overhead wires run down and across rows, through poles, and are secured to anchors set in the ground at the ends of each line.

Hop lupulin glands

A member of the family Cannabaceae and cousin to marijuana and hemp, hops serve as an important crop for their use as a critical ingredient in beer production, valued for the acids and essential oils produced by lupulin glands (see photo for closeup). These glands produce compounds that not only give beer its distinctive flavor and aroma, but also contribute to enhanced foam lacing and microbial stability of beer.
Photo by Richard M. Smith

Plant Selection
Hops are divided into bittering and aroma categories, though some varieties can be used as dual purpose. Hops can be further divided into early and late flowering, or high-, mid- to low-cone development. Current research has yet to fully determine which of the more than 100 hop varieties used in brewing show potential in Florida’s climate; however, ‘Cascade,’ the most commonly used hop in North America, has gained greatest popularity among growers and researchers because of its higher yields and fragrant cones.

Selecting cultivars with resistance to downy and powdery mildew should be of first consideration.

Crop Production
Hops are fast-growing, nutrient-hungry plants when given the appropriate conditions. Soil testing for nutrient availability is paramount as hop plants respond poorly to nutrient excess and deficiencies. Soil quality is a determining factor for nutrient needs and application, but generally, hops need 120 to 150 pounds of nitrogen (N) per acre. Phosphorus (P) and potassium (K) are required in lower amounts, but play important roles in growth and development of the crop. It is important to also be aware of the plants’ micronutrient requirements, especially boron, zinc, and manganese. The soil’s pH should range from 6 to 6.5 and monitored throughout the growing season. Outside of this pH range may not allow hop plants to take up nutrients in an efficient manner, inhibiting growth and reducing yield. Nutrients should be split into several applications during growing season and adjusted to plant need based on growth and development.

Hop yards should be tilled and weeds removed prior to planting. Hops should be planted early in the spring, after last frost, as either a rhizome or propagated plant. Using certified virus- and disease-free propagated plants instead of rhizomes helps reduce introduction of unwanted pests and diseases.

Plant spacing depends on trellis design, cultivar, and cultural practices. Removal of weeds and other vegetation around base of hop plants during growing season reduces competition for nutrients. Composted material amended prior to planting can reduce fertilization requirements. Mulch, such as pine straw, should be used to control weeds and reduce moisture loss through evaporation.

Florida hop yard

Due to the hop plant’s prolific growth habit and Florida’s unique climate, growers can harvest more than once a year.
Photo by Richard M. Smith

Only the most vigorous hop bines are selected for training, while the remaining smaller ones are cut back to entice stronger growth and higher efficiency in nutrient use by the plant. Twines, usually made from coconut coir, are attached from the overhead cable near the base of each plant as a support for the growing bines. Bines are trained in a clockwise manner up each twine. Hops generally take two to three years to reach optimal production levels.

Field-grown hops in Florida have the potential for two to three harvests a year, depending on the variety and location. Hops are harvested when majority of cones are most aromatic and begin to feel dry and papery to the touch, indicating a reduction in moisture content. Hops also fade in color from bright green to pale green as they mature.

Timing is essential because mature hops only have a five- to seven-day window for harvesting. Picking too early, before lupulin glands are fully developed, will decrease the aromatic quality of the cone, giving it a grassy scent. Lupulin in mature cones will be dark yellow and when crushed will have a vibrant scent, reminiscent of fresh beer. Harvesting too late will allow for compounds to oxidize and give off a pungent oniony smell. Sunburned, wind-injured, diseased, or insect damage can cause the cones to be discolored, making them low quality and likely to be rejected by brewers.

Labor in hop production is intensive. Large acreage of hops are mechanically harvested, which requires cutting and removal of bines, while small acreages often harvest cones by hand, leaving bines hanging in field until senescence. Bines and coconut coir rope can be composted, but should be done away from field to reduce spread of pest and disease in production areas.

Currently in Florida, cones are sold either wet (freshly harvested and brewed within 48 hours) or dry (harvested then dried). Great preparation is required for the use of wet hops by breweries, relying heavily on extraordinary communication between grower and brewer to produce a high-quality, wet-hopped brew.

Hops are dried using good airflow and an even supply of heat. Dried hops should have a moisture content range of 8% to 10%. Less than 8% causes hops to be brittle and greater than 10% will make them prone to molding and spoilage. To prevent rapid deterioration and increase storability, limit exposure to light, oxygen, moisture, and warm temperatures by vacuum sealing cones in labeled impermeable bags and placing in a cooler.

Pest Management
Downy and powdery mildews are known to cause severe damage to production environments. The development of varieties with improved resistance have helped reduce the impact. Cultural practices such as a high regard for sanitation, efficient nitrogen fertilization, and good air circulation also may help. Other disease problems include Sclerotinia wilt, Verticillium wilt, as well as hop and apple mosaic viruses.

Hop plants are attractive to many arthropod pests including aphids, spider mites, weevils, cutworms, and leafhoppers. Strict use of integrated pest management strategies can monitor populations and help determine if, when, and how often controls need to be applied.

Hop Testing
Through laboratory testing harvested hops and adhering to strict quality guidelines, growers can ensure delivery of accurate brewing values, maintain consistency of quality, and develop a competitive edge, thus commanding a higher price for their crop. Brewers primarily require knowledge of alpha and beta acid content in hops, but will often inquire about supplementary quality parameters such as essential oil content and Hop Storage Index.

Many consumers desire a unique experience in the craft beer community and it has been shown that a Florida-grown hop can provide a taste specifically created by our environment, as well as a significant economic return to growers and brewers of the industry.

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