In the Northeast, hop harvest generally begins in mid-August and continues through mid-September. Harvest date is primarily dependent on the hop variety but weather can delay or hasten maturation and impact when harvest will occur. In addition to weather, various pests, such as spider mites and downy mildew, can similarly impact harvest timing. The time at which you harvest hops can affect the various qualities of your finished product. Alpha and beta acid content peaks before many essential oils have fully developed. Delaying harvest can provide time for these oils to develop but increases the amount of time the hops are left vulnerable to disease and fall rains which can result in degradation of resins

Bruce, John

Darby, Heather

Lewins, Scott

English

In the Northeast, hop harvest generally begins in mid-August and continues through mid-September. Harvest date is primarily dependent on the hop variety, but weather can delay or hasten maturation and impact when harvest will occur. In addition to weather, various pests, such as spider mites and downy mildew, can similarly impact harvest timing. The time at which you harvest hops can affect the various qualities of your finished product. Alpha and beta acid content peaks before many essential oils have fully developed. Delaying harvest can provide time for these oils to develop, but increases the amount of time the hops are left vulnerable to disease and late season rainfall which can result in degradation of resins

UVM ScholarWorks

University of Vermont UVM ScholarWorks Northwest Crops & Soils Program UVM Extension 2018 Hop Harvest Timing Heather Darby University of Vermont John Bruce University of Vermont Scott Lewins University of Vermont Follow this and additional works at: https://scholarworks.uvm.edu/nwcsp  Part of the Agricultural Economics Commons Recommended Citation Darby, Heather; Bruce, John; and Lewins, Scott, "Hop Harvest Timing" (2018). Northwest Crops & Soils Program. 318. https://scholarworks.uvm.edu/nwcsp/318 This Report is brought to you for free and open access by the UVM Extension at UVM ScholarWorks. It has been accepted for inclusion in Northwest Crops & Soils Program by an authorized administrator of UVM ScholarWorks. For more information, please contact donna.omalley@uvm.edu.    2018 Hop Harvest Timing    Dr. Heather Darby, UVM Extension Agronomist John Bruce, Scott Lewins UVM Extension Crops and Soils Technicians (802) 524-6501  Visit us on the web at http://www.uvm.edu/nwcrops  February 2019, University of Vermont Extension  2018 Hop Harvest Timing Dr. Heather Darby, University of Vermont Extension heather.darby[at]uvm.edu  In the Northeast, hop harvest generally begins in mid-August and continues through mid-September. Harvest date is primarily dependent on the hop variety, but weather can delay or hasten maturation and impact when harvest will occur. In addition to weather, various pests, such as spider mites and downy mildew, can similarly impact harvest timing. The time at which you harvest hops can affect the various qualities of your finished product. Alpha and beta acid content peaks before many essential oils have fully developed. Delaying harvest can provide time for these oils to develop, but increases the amount of time the hops are left vulnerable to disease and late season rainfall which can result in degradation of resins.  Although typical harvest dates are well established for Europe and the Pacific Northwest, the Northeast experiences a distinct climate with unique growing conditions that can greatly impact the various resins and oils in hops. A general window for harvest timing can be gleaned from these other locations, but region specific information is required for producing a fully mature hop cone with the desired aroma and flavor profiles in the Northeast. Traditionally, harvest timing is determined by dry matter and resin content. This method encourages adequate acid production over aromatic oil production, thereby limiting options for end users.  To better understand how factors such as cone smell, look and dry matter content correspond to the development of resin and oils, a harvest timing trial was initiated in 2017 in Northfield, MA as a preliminary study and continued into 2018 as a replicated study. We aim to use these data to develop regional harvest timing standards that can assist hop growers in producing the highest quality hops. MATERIALS AND METHODS Cascade hops from Borderview Research Farm in Alburgh, VT were collected, analyzed and reported over the harvest period for the study. The hop variety Cascade was chosen for this study because it has aromatic qualities, it is a hop variety that most northeastern hop yards already have in the ground, and it is a non-proprietary hop used by local brewers.  Three plots were randomly designated within the Cascade hops planted in the UVM hop yard. Plots contained 7 hop hills (14 strings) and were marked with ground flags and flagging tape to make sure they were not harvested with the rest of the crop. In 2018, there were 5 collection dates throughout the harvest season falling into the following categories: Early, Normal, and Late (Table 1). The “Early” sampling dates were timed approximately 1 and 2 weeks prior to when Borderview Research farm planned to harvest their Cascade crop. The “Normal” sample was taken during planned harvest for Cascade. Finally, the “Late” samples were taken 1 and 2 weeks after harvest occurred. Table 1. 2018 Cascade harvest dates. Harvest Date Early HD 1 20-Aug Early HD 2 27-Aug Normal HD 3 4-Sep Late HD 4 10-Sep Late HD 5 17-Sep  Samples were hand-picked from each plant within plots and taken from ground level to the top wire for representative samples as qualities can vary within plants. Each sample was 200g of wet hop cones shipped to Alliance Analytical Laboratories in Coopersville, MI overnight. The collected samples were shipped as wet cones over the five-week period. Alliance Analytical conducted their Brew Quality and Essential Oil packages using the American Society of Brewing Chemists procedures 4c, 12, 13, 14, and 17. Measurements included in this test are percent moisture, hop storage index (HSI), alpha and beta acids, oil content, and volatile oil profile.  Data was analyzed using SAS Version 9.4. For the hop quality data, we conducted a linear mixed model analysis with repeated measures (PROC MIXED). Fixed effects included collection date, replicate, year, and collection date by year. All statistics will be run at the 0.10 level of significance and generated using SAS Version 9.4 (Copyright 2014, SAS Institute Inc., Cary, NC, USA).  Variations in project results can occur because of variations in genetics, soil, weather, and other growing conditions. Statistical analysis makes it possible to determine whether a difference among treatments is real or whether it might have occurred due to other variations in the field. At the bottom of each table, a LSD value is presented for each variable (e.g. yield). Least Significant Differences (LSD’s) at the 10% level of probability are shown. Where the difference between two treatments within a column is equal to or greater than the LSD value at the bottom of the column, you can be sure in 9 out of 10 chances that there is a real difference between the two values. Treatments that were not significantly lower in performance than the highest value in a particular column are indicated with an asterisk. In the following example, treatment A is significantly different from treatment C but not from treatment B. The difference between A and B is equal to 200, which is less than the LSD value of 300. This means that these treatments did not differ in yield. The difference between A and C is equal to 400, which is greater than the LSD value of 300. This means that the yields of these treatments were significantly different from one another.  RESULTS Table 2 shows a summary of the temperature, precipitation and growing degree day summary. In the 2018 growing season, there were an accumulated 2688 Growing Degree Days (GDDs), 477 more than the historical 30-year average. The 2018 growing season was unusually hot and dry accumulating far less rain during the bulk of the growing season (May-Sep) than the average year.   Table 2. Temperature, precipitation and growing degree day summary, Alburgh, VT, 2018. 2018 March April May June July August Sept Average temperature (°F) 30.4 39.2 59.5 64.4 74.1 72.8 63.4 Departure from normal -0.66 -5.58 3.1 -1.38 3.51 3.96 2.76                 Precipitation (inches) 1.5 4.4 1.9 3.7 2.4 3 3.5 Departure from normal -0.7 1.61 -1.51 0.05 -1.72 -0.95 -0.16                 Growing Degree Days (base 50°F) 1 37 352 447 728 696 427 Departure from normal 1 37 154 -27 88 115 109  This year, we were required to switch labs for hop analysis. In past experiments, Alpha Analytics in Yakima, WA conducted hop oil analysis. Unfortunately, this lab stopped accepting samples in 2018. Hence, we were required to find another lab with the ability to test for essential oils and resins. The lab Treatment   Yield   A   2100*   B   1900*   C   1700   LSD   300  chosen for the project was Alliance Analytical Laboratories located in Coopersville, MI. Samples were shipped directly to the company and handling was unfortunately inadequate and led to samples becoming moldy. We were able to receive results for brew quality as this test was conducted prior to sample degradation.   Alpha acid, beta acid, cohumulone, colupulone, HIS, and moisture were measured for each harvest date (Table 3). Moisture was variable across all five samples and there was no significant difference between each of the harvest dates. While no statistical difference was noted between Early, Normal, and Late harvest dates, each date would have been deemed “ready to harvest” if using moisture as the sole means of determining harvest timing. Harvesting before aromas fully develop can result in lesser quality hops, making it important to use additional means of measuring hop readiness to determine ideal harvest windows.  Cohumulone makes up a large percentage of total alpha acids and contributes to the bittering qualities of the hops after isomerization in the brewing process. Colupulone makes up a large percentage of total beta acids and would thus contribute largely to hop aromatics and later bitterness in beers after oxidization and conversion to hulupone. Cohumulone and colupulone are presented as a percentage of alpha and beta acids respectively. Cohumulone was highest in HD 4 and HD 3. Colupulone was highest in HD 3 with statistically similar levels shown in HD 4, HD 5, and HD 2.  Table 3. Brewing quality for Cascade hops harvested over a 5 week period in 2018. Harvest Date Alpha acid Beta acid Cohumulone Colupulone HSI Moisture % % % relative to alpha % relative to beta   % HD 1 4.2 5.6 29.8 47.2 0.22 65.47 HD 2 5.0 6.2 30.0 49.7* 0.09* 76.33 HD 3 7.0* 7.4* 32.0* 50.3 0.04 64.27 HD 4 6.9* 7.1* 32.0 50.1* 0.53 73.07 HD 5 7.6 8.5 31.4 49.6* 0.12* 74.87 LSD (0.10) 2.0 2.1 0.46 0.86 0.13 NS Trial mean 6.1 6.9 31.0 49.4 0.20 70.8 * Treatments with an asterisk are not significantly different than the top performer in bold. LSD - Least significant difference. NS – no significant difference.  Normal and Late harvest dates (HD 3, HD 4, and HD 5) had the highest percentage of alpha and beta acids compared to the earlier harvest dates (Figures 1 and 2). Major jumps in both alpha and beta acids occurred after Early harvest dates (HD 1 and HD 2). HD 3, HD 4, and HD 5 had the highest values for brewing qualities.  Figure 1. 2018 Alpha acids for Cascade hop harvest dates.    Figure 2. 2018 Beta acids for Cascade hop harvest dates.  HSI measures the potential loss of alpha and beta acid over time; a lower number for HSI means less potential for loss. HSI can also be an indicator of handling and storage practices as the degradation of alpha and beta acids can be accelerated by increased temperatures, exposure to air, and exposure to light. Values for HSI less than 0.40 are generally acceptable but lower values below 0.30 are ideal. Our Normal harvest period (HD 3) also had the lowest HSI showing that resins would be most stable over time for this harvest date (Figure 3). The sample from HD 4 had the highest HSI and would be most subject to alpha and beta acid degradation. This sample may have been subject to improper handling.   AAB ABCC0.01.02.03.04.05.06.07.08.0HD 5 HD 4 HD 3 HD 2 HD 1Alpha acid %Harvest DateAABABBB0.01.02.03.04.05.06.07.08.09.0HD 5 HD 4 HD 3 HD 2 HD 1Beta acid %Harvest Date Late            Normal      Early  Late            Normal      Early  Figure 3. 2018 Hop storage index for Cascade hop harvest dates.  As a whole, Normal and Late harvest dates were all top performers in the trial and exhibited highest values for alpha acid, beta acid, cohumulone, and colupulone. Again due to laboratory error we were unable to test for changes in the hop oil profiles.   DISCUSSION From the first year of the study (2017), we noticed a general increase in the total analyzed oils from the Early harvest period to the Late harvest period for most varieties of hops; however, we were unable to receive results from this year’s harvest for comparison. Resin concentrations peaked for Cascade in the fifth week of our study with dramatic increases going into our normal harvest period. In many cases, delaying harvest could lead to an increase in oil and resin levels contributing increased aromatics in hop cones. Harvesting too early will also disrupt the various flavor constituents of hops as neither oils nor alpha and beta acids have had the ability to reach peak levels. However, harvesting too late can also reduce brewing quality and aroma through degradation and increased exposure to pests, diseases, and various weather conditions. Later harvested hops are also at risk of accelerated oxidation in storage through the loss of volatile aroma compounds. Later harvested hops usually suffer from shortened storability as do cones that have been damaged by diseases and or pests.  As we continue this study, we hope to determine how harvest timing can impact the various aromatic compounds that help to contribute to aromatic and flavor characteristics for hops. We also hope to provide additional insight on proper harvest timing to accentuate resins and oils in hops for farmers in the Northeast.    ABCAABB0.000.100.200.300.400.500.60HD 5 HD 4 HD 3 HD 2 HD 1HSIHarvest Date Late            Normal      Early ACKNOWLEDGEMENTS This project was supported by USDA SARE Grant ONE18-310. UVM Extension would like to thank Roger Rainville and his staff at Borderview Research Farm in Alburgh for their generous help with the trials. We would like to acknowledge Erica Cummings, Catherine Davidson, Abha Gupta, Haley Jean, Scott Lewins, Rory Malone, Freddy Morin, Lindsey Ruhl, and Sara Ziegler for their assistance with data collection and entry. The information is presented with the understanding that no product discrimination is intended and no endorsement of any product mentioned or criticism of unnamed products is implied.   UVM Extension helps individuals and communities put research-based knowledge to work.   Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.   

Hop Harvest Timing

University of VermontScholarWorks @ UVMNorthwest Crops & Soils Program UVM Extension2017Hop Harvest TimingHeather DarbyUniversity of Vermont, heather.darby@uvm.eduJohn BruceUniversity of VermontScott LewinsUniversity of VermontFollow this and additional works at: https://scholarworks.uvm.edu/nwcspPart of the Agricultural Economics CommonsThis Report is brought to you for free and open access by the UVM Extension at ScholarWorks @ UVM. It has been accepted for inclusion inNorthwest Crops & Soils Program by an authorized administrator of ScholarWorks @ UVM. For more information, please contactdonna.omalley@uvm.edu.Recommended CitationDarby, Heather; Bruce, John; and Lewins, Scott, "Hop Harvest Timing" (2017). Northwest Crops & Soils Program. 58.https://scholarworks.uvm.edu/nwcsp/58  2017 Hop Harvest Timing   Dr. Heather Darby, UVM Extension Agronomist John Bruce, Scott Lewins UVM Extension Crops and Soils Technicians (802) 524-6501  Visit us on the web at http://www.uvm.edu/extension/cropsoil     © March 2018, University of Vermont Extension HOP HARVEST TIMING Dr. Heather Darby, University of Vermont Extension heather.darby[at]uvm.edu  In the Northeast, hop harvest generally begins in mid-August and continues through mid-September. Harvest date is primarily dependent on the hop variety but weather can delay or hasten maturation and impact when harvest will occur. In addition to weather, various pests, such as spider mites and downy mildew, can similarly impact harvest timing. The time at which you harvest hops can affect the various qualities of your finished product. Alpha and beta acid content peaks before many essential oils have fully developed. Delaying harvest can provide time for these oils to develop but increases the amount of time the hops are left vulnerable to disease and fall rains which can result in degradation of resins.  Although typical harvest dates are well established for Europe and the Pacific Northwest, the Northeast experiences a distinct climate with unique growing conditions that can greatly impact the various resins and oils in hops. A general window for harvest timing can be gleaned from these other locations, but region specific information is required for producing a fully mature hop cone with the desired aroma and flavor profiles in the Northeast. Traditionally, harvest timing is determined by dry matter and resin content. This method encourages adequate acid production over aromatic oil production, thereby limiting options for end users.  To better understand how factors such as cone smell, look and dry matter content correspond to the development of resin and oils, a harvest timing trial was initiated in 2017 in Northfield, MA. We aim to use these data to develop regional harvest timing standards that can assist hop growers in producing the highest quality hops. MATERIALS AND METHODS The harvest timing trial was initiated at Four Star Farms, LLC in Northfield, MA. Collection started two weeks prior to the farms’ normal harvesting times for each variety. Eight different varieties were tested including Cascade, Centennial, Crystal, Magnum, Mt. Rainier, Nugget, Rakau, and Teamaker. Rakau, Teamaker, and Mt. Rainier are not included in the results due to small sample size or apparent mislabeling of varieties. Varieties that appeared to be delayed or advanced as a result of weather conditions were adjusted based on a sensory analysis of cones as well as tests for dry matter. Varieties that were newly grown on the farm were tested for maturity using similar sensory observations and by testing in relation to known maturation ranges for other previously grown varieties. Sampling took place twice per week on Mondays and Thursdays (just after noon) starting between 11-Aug for the earliest maturing varieties and 9-Sep for the latest maturing varieties. Approximately 14-16 oz of hops were collected from random hop plants in each row at an approximate height of 3-9’. Samples were vacuum sealed and shipped to Alpha Analytics (Sunnyside, WA) for analysis. Each sample was tested for alpha acids, beta acids, HSI, dry matter and volatile oil profile. Oil profile analysis included an analysis of beta-pinine, myrcene, linalool, caryophyllene, farnesene, humulene, geraniol, and other minor oils which contribute to the overall flavor profile of each hop variety.       RESULTS  Table 1 shows a summary of the temperature, precipitation and growing degree day (GDD) summary. The 2017 growing season in Northfield, MA was fairly similar to Vermont growing conditions accumulating 2255 GDDs this season, 43 more than the historical 30-year average. Precipitation for the early part of the growing season was well above normal averages especially in May, where they experienced over 3” of rain above average.  Table 1. Temperature, precipitation and growing degree day summary. Northfield, MA, 2017.  Table 2 provides a summary of the analyzed oil characteristics and the aromatic qualities that they may contribute during the brewing process.   Table 2. Oil characteristics. Oil Associated Scents β-pinene Piney, green Myrcene Citrus, bright, green, resinous Linalool Floral, orange, citrus Caryophyllene Woody, spicy Farnesene Floral, herbal Humulene Piney, woody, herbal, spicy Geraniol Floral, bright   Harvest periods were broken down into early, normal, and late periods. The early period for Cascade was taken from 14-Aug through 21-Aug, normal harvest period is taken from 25-Aug through 5-Sep, and late harvest period is taken from 8-Sep through 18-Sep. Total analyzed oils for Cascade generally increased from early to late harvest periods, peaking during the late harvest period (Figure 1). The largest component was made up of myrcene which peaked during the normal harvest period and stayed relatively consistent through late harvest, as did caryophyllene. Whereas humulene and farnesene steadily increased as time went by. Cascade Alpha acids were consistent throughout the harvest and beta acids peaked slightly during the normal time period (Figure 2).    2017 Northfield, MA March April May June July August Sept Average temperature (°F) 29.7 49 54.8 65.4 69.1 67.1 64.5 Departure from normal 1.45 -4.17 1.65 0.39 1.5 1.67 -3.86                 Precipitation (inches) 2.52 3.18 6.52 4.64 2.5 4.3 2.42 Departure from normal 0.29 0.38 3.1 0.99 -1.67 0.43 -1.18                 Growing Degree Days (base 50°F) 4 99 164 461 588 515 424 Departure from normal 4 99 -34 -14 -52 -66 106   Figure 1. Cascade oil profile by harvest periods.  Figure 2. Cascade alpha and beta acids by harvest periods.  The early period for Magnum was taken from 14-Aug through 21-Aug, normal harvest period is taken from 25-Aug through 5-Sep, and late harvest period is taken from 8-Sep through 18-Sep. Total analyzed oils for Magnum generally increased from early to late harvest periods, peaking during the late harvest period (Figure 3). As with Cascade, the largest component of the oil profile was made up of myrcene. In Magnum the myrcene and caryophyllene levels steadily increased as time went by, whereas humulene peaked in the normal harvest period. Magnum resin levels were relatively consistent, with a slight drop off for beta acids during the late harvest period (Figure 4). 01020304050607080Cascade Early Cascade Normal Cascade LateOil Composition (%) GeraniolHumuleneFarneseneCaryophylleneLinaloolMyrceneBeta-Pinine02468101214Cascade Early Cascade Normal Cascade Late% Alpha and Beta AcidsBeta AcidsAlpha Acids Figure 3. Magnum oil profile by harvest periods.   Figure 4. Magnum alpha and beta acids by harvest periods.    The early period for Nugget was taken from 18-Aug through 28-Aug, normal harvest period was taken from 1-Sep through 11-Sep, and late harvest period was taken from 15-Sep through 22-Sep. Total analyzed oils increased over time peaking during the late harvest period (Figure 5). Myrcene showed a noticeable increase over the harvest period whereas humulene peaked during the normal harvest period for Nugget. Resins for Nugget had increasing levels over the tested period and peaked during the late harvest window (Figure 6). 0102030405060708090Magnum Early Magnum Normal Magnum LateOil Composition (%)GeraniolHumuleneFarneseneCaryophylleneLinaloolMyrceneBeta-Pinine0510152025Magnum Early Magnum Normal Magnum Late% Alpha and Beta AcidsBeta AcidsAlpha Acids Figure 5. Nugget oil profile by harvest periods.   Figure 6. Nugget alpha and beta acids by harvest periods.   The early period for Centennial was taken from 11-Aug through 18-Aug, normal harvest period was taken from 21-Aug through 28-Aug, and late harvest period was taken from 1-Sep through 8-Sep. Total analyzed oils for Centennial were highest during the early period and showed fluctuations throughout harvest periods (Figure 7). Resins showed similar fluctuations with peak concentrations of alpha and beta acids during the early harvest period (Figure 8).  0102030405060708090Nugget Early Nugget Normal Nugget LateOil Composition (%) GeraniolHumuleneFarneseneCaryophylleneLinaloolMyrceneBeta-Pinine02468101214161820Nugget Early Nugget Normal Nugget Late% Alpha and Beta AcidsBeta AcidsAlpha Acids Figure 7. Centennial oil profile by harvest periods.   Figure 8. Centennial alpha and beta acids by harvest periods.   The early period for Crystal was taken from 21-Aug through 1-Sep, normal harvest period was taken from 5-Sep through 15-Sep, and late harvest period was taken from 18-Sep through 29-Sep. Total analyzed oils increased over time once peaking during the late harvest period. While myrcene continued to develop over time and peaked with the total oils, humulene, caryophyllene and geraniol were highest during the early harvest period (Figure 9). While beta acids remained fairly consistent across harvest periods, alpha acids appear to have peaked in the late harvest period (Figure 10).  0102030405060708090Centennial Early Centennial Normal Centennial LateOil Composition (%) GeraniolHumuleneFarneseneCaryophylleneLinaloolMyrceneBeta-Pinine0246810121416Centennial Early Centennial Normal Centennial Late% Alpha and Beta AcidsBeta AcidsAlpha Acids Figure 9. Crystal oil profile by harvest periods.   Figure 10. Crystal alpha and beta acids by harvest periods.  DISCUSSION From the first year of the study, we noticed a general increase in the total analyzed oils from the early harvest period to the late harvest period for most varieties. Resin concentrations showed a bit more variation across varieties and harvest periods. In many cases, delaying harvest could lead to an increase in oil and resin levels contributing increase aromatics in hop cones, whereas other varieties suggest that we may benefit from an earlier harvest period to similarly maximize oils and resins.  0102030405060708090Crystal Early Crystal Normal Crystal LateOil Composition (%) GeraniolHumuleneFarneseneCaryophylleneLinaloolMyrceneBeta-Pinine0246810121416Crystal Early Crystal Normal Crystal Late% Alpha and Beta AcidsBeta AcidsAlpha AcidsHarvesting too early will also disrupt the various flavor constituents of hops as neither oils nor alpha and beta acids have had the ability to reach peak levels. However, harvesting too late can also reduce brewing quality and aroma through degradation and increased exposure to pests, diseases, and various weather conditions. Later harvested hops are also at risk of accelerated oxidation in storage through the loss of volatile aroma compounds. Later harvested hops usually suffer from shortened storability as do cones that have been damaged by diseases and or pests.  As we continue this study, we hope to determine how harvest timing can impact the various aromatic compounds that help to contribute to aromatic and flavor characteristics for hops. We also hope to provide additional insight on proper harvest timing to accentuate resins and oils in hops for farmers in the Northeast.   ACKNOWLEDGEMENTS This project was supported by USDA SARE Grant LNE16-348. UVM Extension would like to thank Eugene L’Etoile and his staff at Four Star Farms, LLC in Northfield, MA for their generous help with the trials. We would like to acknowledge Nate Brigham, Erica Cummings, Kelly Drollette, Hillary Emick, Amanda Gervais, Matthew Sanders, Stuart Wolff-Goodrich, and Sara Ziegler for their assistance with data collection and entry. We thank the individual farms that allowed our team to collect and evaluate hop harvest timing. The information is presented with the understanding that no product discrimination is intended and no endorsement of any product mentioned or criticism of unnamed products is implied. UVM Extension helps individuals and communities put research-based knowledge to work.   Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.  

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Hop Harvest Timing

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