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​First Steps Toward Understanding the Regional Identity of Hops Grown in the Willamette Valley, Oregon

 

Elizabeth Verhoeven (1), Liz Coleman (2), Garrett Weaver (2), Shaun Townsend (1), Andy Gallagher (3), and Thomas H. Shellhammer (1). 1. Oregon State University, Corvallis, OR, U.S.A. 2. Coleman Agriculture, St. Paul, OR, U.S.A. 3. Red Hill Soils, Corvallis, OR, U.S.A.

 

Abstract
Regional identity, or terroir, is the concept whereby the unique flavor and quality characteristics of different crops or products relate to their place of origin, and it is well-studied in winemaking. This study presents preliminary evidence of regional differences in two hop cultivars, Centennial (two locations) and Sterling (three locations), that were managed similarly in the Willamette Valley during 2018 via a collaborative effort among Oregon State University (OSU) (Corvallis campus and Marion County Extension), the Indie Hops-OSU Aroma Hop Breeding Program, Coleman Agriculture, and Red Hill Soils. Soil chemistry and morphology, local weather data during the growing season, and regional climate data were gathered to quantify differences among the sites. The hops harvested from each site were examined via ASBC standard methods for hop acids, total oil, and oil composition. The same hops were used in brewing trials, and the resulting beers were subjected to sensory analysis by a panel of professional brewers and hop growers as well as a panel of trained sensory assessors. Differences were observed in soil and local weather characteristics, plus chemistry and sensory qualities of both the hops and the resultant beers. These results point to the potentially important effects of soil and weather on hop characteristics and open the door to a broader discussion and further inquiry of the regional distinctiveness of hops.