Harvest

As the harvest gets under way, here’s a visualization of the latest USDA estimates for this year’s hop crop in the Northwest.

Fresh-hopped beers are becoming an increasingly viable option for breweries located far from harvest. Here are lessons from some wet-hop veterans on using the fresh, the green, and the unkilned.

While hop harvest commences in the Southern Hemisphere, field work is already under way on many hop farms in the North. Here are some things that brewers should know about the season to come.

A historically poor barley harvest is piling on to supply-chain and cost issues that independent brewers have been facing with raw materials. Here’s what you need to know before placing your next order.

Hops vary from farm to farm, lot to lot, and year to year—but few variables have as much influence on the final aroma and flavor of the hops as when they’re harvested. Stan Hieronymus explains the developing science.

Observers report that smoke taint from wildfires may be less of issue than it was in 2020, while many varieties are having excellent crop years. One notable up-and-comer: Zappa.

From online hops selection and virtual harvest to Craft Malt Week, producers and brewers are finding new ways to connect while travel is limited.