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 12th annual Brewers Association survey provides a look at the top 10 hop varieties, 10 hard-to-get varieties, and a by-the-numbers snapshot of hop usage by craft brewers.

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

Brewers can now choose among at least 200 readily available hop varieties. In the malt department, however, it is rare for a brewer to disclose the malt varieties on the label.

Small hop farms outside the Pacific Northwest harvest a tiny portion of the hops sold worldwide, but their influence within the craft industry is significant.