Recent scientific studies suggest that hops contain enzymes that biochemically modify beer carbohydrates during dry hopping, giving rise to a secondary fermentation.

New cultivars are the first steps in an ongoing effort by German hop breeders to adapt their fragile landraces to challenges from climate change and market preferences.

With an increasing focus on sustainability, best practices, and good agricultural practices, Hop Growers of America has launched a new program to assist with grower education.

The concept of terroir, much talked about in the winemaking world, applies to hop bines just as much as it does to grape vines.