Hops Have Terroir, According to Oregon Researchers. What Does That Mean for the Beer Industry?

When winemakers, critics, and vineyard workers talk about wine, they’ll often talk about terroir — the way the climate, soil, and environmental conditions of a place impact the flavor of wine grapes. Driving through the Willamette Valley, visitors will often see rows of pinot noir grapes prized for their terroir, a product of cold evenings and volcanic soil, high elevation vineyards and rainy springs.

Humulus lupulus is a member of the Cannabaceae family of flowering plants. The bright green flowers or cones from humulus lupulus, also known as hops, add bitterness and aroma to beer. Craft brewers use a cocktail of various hops at the end of the brewing process to create a broader flavor profile — juicy and tropical, bright and citrusy, pine-y and herbaceous.

For this latest multi-state study, Cascade and Mosaic hops were grown in fields in these two areas. Hops grown for the study were dried and brewed in beer, then tested using scientific equipment as well as a panel of employees and students of Oregon State University.

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