We believe terroir can distinguish one hop growing region from another.
The environmental conditions, especially soil and climate, in which hops are grown and that give beer its unique flavor and aroma.
Just as the wine industry defines terroir as how a particular region, soil, climate and environment affect the taste of wine, we believe terroir creates unique hop characteristics.
In late 2018, Coleman Agriculture and Oregon State University embarked on a first-of-its-kind hop terroir study.
The study aims to advance hop terroir knowledge by gathering data on soil, climate and hop chemistry in three Willamette Valley microregions, as well as conducting sensory and brewing analyses. Soon we’ll be sharing our findings, including the connections between terroir and different brewing/hop cone characteristics.
Our goal for the study is to elevate the way all hop growers achieve unique, high-quality yields while benefiting brewers in creating their best beers.
Identifying hop terroir may provide other opportunities for growers and brewers as well:
Distinguishing hop growing regions could have market impacts, making them sought after for their specific terroir.
Greater understanding the story of our soils, so we may treat the soil better and ensure the land endures for generations to come.
We hope the study also sparks more research on hop terroir and regionality.