Renee Threlfall, a meals scientist with the Arkansas Agricultural Experiment Station, examines hops grown on the College of Arkansas’ fruit analysis station close to Clarksville. (UA System Division of Agriculture picture by Fred Miller)

Researchers with the Arkansas Agricultural Experiment Station not too long ago mentioned findings from a three-year examine of hop cultivation within the state. They explored the viability of sure hop varieties and the feasibility of supplying the Arkansas brewing business with homegrown hops. Their work culminated within the launch of a pale ale brewed with a hop selection that confirmed potential for business manufacturing. The analysis station is part of the College of Arkansas System Division of Agriculture.

Hops are a vital part of beer. Hop crops used within the brewing course of produce resinous cones that include oils and polyphenols that contribute to bitterness, aroma, and taste within the completed product. They have an inclination to develop finest between latitudes 30° and 52°, however are at their best between 45° and 50°. In america, the vast majority of hops are grown within the Pacific Northwest, a area which sits inside the perfect latitude vary. Conventional hop-growing areas in England and Germany are similarly-situated.

The college’s analysis station in Clarksville – the place the hops had been grown and harvested – resides at latitude 35°, or barely inside the appropriate hop rising vary. Amanda McWhirt, affiliate professor and extension horticulture specialist, stated the outcomes of the examine are encouraging, but additionally mirror the challenges of rising hops within the American South.

“Our yields have been lower than half what is usually seen within the Pacific Northwest,” she stated. “Hop cones are of an identical dimension or barely smaller, however total we get fewer cones.”

Renee Threlfall, a analysis scientist with the college’s division of meals science, additionally performed a vital position within the examine.

McWhirt and Threlfall are experimenting with new horticultural strategies and have concepts about easy methods to improve yields. Going head-to-head with Oregon and Washington, nevertheless, will stay an almost unimaginable problem because of environmental circumstances right here in Arkansas. Hops favor longer days, milder summers, and decrease humidity ranges than what we expertise within the Pure State.

“Hop yields in Arkansas won’t ever be corresponding to the Pacific Northwest with the identical cultivars because of daylight and climatic variations,” she stated. “We will probably be exploring new cultivars within the coming season, and we’re collaborating with North Carolina State College’s hop breeding program as they develop cultivars for the southeastern United States.”

Analysis technicians and graduate college students with the College of Arkansas System Division of Agriculture kind a hops harvest on the UA’s fruit analysis station close to Clarksville. (UA System Division of Agriculture picture by Sarah Cato)

“Terroir” is an idea higher identified within the wine world. The time period refers back to the distinctive taste profile imparted on grapes by the soil and local weather the place they’re grown. The identical number of grape grown in two completely different locations can doubtlessly display completely different traits within the completed product (when all different variables are managed). Researchers consider the identical is true for hops.

“Alpha and beta acids [in the hops] are completely different right here in Arkansas,” stated McWhirt. “They’re typically decrease in each measures when in comparison with the identical cultivars grown elsewhere. The suggestions has been that Arkansas hops are a lot ‘milder’ and fewer ‘harsh.’ Brewers have commented that the decrease acids could be a very good factor as a result of they don’t conceal a number of the different aromas and flavors within the beer.”

Alpha acids are the compounds that create bitterness in beer. Beta acids will not be as simple of their clarification, however are typically thought to have an effect on oxidation and the soundness of bitterness within the hop cone over time.

As for the cultivars grown as part of the three-year examine, Cascade and Zeus confirmed essentially the most potential for business manufacturing in Arkansas, with Crystal and Cashmere exhibiting average promise based mostly on yield, plant well being, and vigor.

Final month Ivory Invoice Brewing Co. in Siloam Springs launched a pale ale brewed with Crystal hops grown by the analysis staff. Co-owner and brewmaster Casey Letellier was in a position to safe your complete yields of Crystal from 2021 and 2022, or about seven kilos complete. A one-barrel batch of Arkansas Crystal Pale was the outcome.

“I’m very enthusiastic about utilizing Crystal,” stated Letellier. “It’s an American hop selection that may stand in for these actually elegant European aroma hops. Crystal has a few of these beautiful spice notes which are grounded within the outdated world, but additionally has fruity floral notes which are extra new-world.”

A glass of Arkansas Crystal Pale is proven at Ivory Invoice Brewing Co. in Siloam Springs. (Brian Sorensen)

Even with the potential for hardier hop varieties and improved cultivation strategies, it’s not possible that crop yields in Arkansas would meet the wants of the state’s brewers. It’s extra affordable to suppose that locally-grown hops can be utilized in beers made in small volumes for particular functions.

“I believe Arkansas grown hops may very well be used so as to add distinctive flavors and to market beers made with native components,” stated McWhirt. “Casey [Letellier] commented {that a} good place to make use of Arkansas-grown hops can be towards the tip of the brewing course of, to spotlight the distinctive flavors and aromas. The majority of the hops used earlier within the brewing course of would possible nonetheless want to come back from different areas because of worth and the quantity wanted.”

Hops used originally of the wort boil impart bitterness however no taste or aroma, and are subsequently indistinguishable and interchangeable. Hops used in the direction of the tip of the boil – or throughout or after fermentation (“dry hopping”) – present almost the entire taste and aroma. Letellier stated he loaded the entire Arkansas-grown Crystal hops on the finish of the brewing course of for max sensory impact.

Researchers will proceed to experiment with completely different hop cultivars and can collaborate with Arkansas brewers to gauge the efficiency of these hops in completed beer. Stone’s Throw Brewing in Little Rock and Prestonrose Farm and Brewing Co. in Paris are slated to brew with different varietals grown by the analysis staff.

“Suggestions from the brewers will probably be essential to figuring out if growers will ultimately undertake this crop,” stated McWhirt.