The acres devoted to growing hops doubled in the U.S. in just the last five years and the trade group Hop Growers of America estimates that 95 percent of that market belongs to farmers along the West Coast. But the craft beer craze is changing the direction for hop farms by generating demand for more locally sourced ingredients, and Ohio Valley farmers like Wes Cole want in on the action.
On a small incline behind Cole’s homestead in Hickory, Kentucky, sits a tenth of an acre plot of Mt. Hood hops, a variety that’s tolerant to the crop disease downy mildew.
“This spot is about as windy as it could be. If you don't believe me, try folding up a tarp out here. It will make you lose your religion,” Cole said, as he explained why a cool, dry location is critical in hop production. The plants will grow vertically, often requiring 25 feet or more of support in thick twine for the bines, or flexible stems, to wrap themselves around as they produce the cone-shaped grains used for bittering beer.