Wild hops, the uncultivated version of the common hop plant (Humulus lupulus), are gaining attention among foragers and brewers. These are the ancestors of the commercial varieties used in brewing today, representing a direct link to the history of beer making. For centuries before cultivation standardized certain traits, brewers and herbalists relied on these native plants. Foraging for wild hops offers a connection to this past and an opportunity to explore unique, localized flavors.
Identifying and Locating Wild Hops
Identifying wild hops starts with the plant’s appearance and location. The plant is a climbing bine, not a vine, meaning it uses its own bristly stem to climb in a clockwise direction rather than using tendrils. Its leaves are an identifier, heart-shaped with three to five deep lobes and serrated edges, growing in opposite pairs along the bine. These rough-textured leaves can resemble those of a nettle plant. Only female hop plants produce the desirable cone-like structures, called strobiles, which are used for brewing.
These plants thrive in areas that receive plenty of sunlight and have access to moisture. Their preferred habitats include the edges of woodlands, riverbanks, fencerows, and disturbed ground along roadsides. Spotting dried, brown bines from the previous year is an effective way to find a patch during the off-season, making it easier to return when the plant is green.
Foraging Wild Hops
The ideal time to harvest wild hops is late summer or early fall, around September. The readiness of the cones can be determined by a few sensory checks. Ripe cones will feel papery and light, make a rustling sound when crushed, and feel slightly sticky due to the presence of lupulin, a yellow resinous powder. The cones should have a fragrant, citrus-like or floral scent; if they smell grassy, they are unripe, while a garlic-like odor indicates they are past their prime.
When harvesting, be selective and sustainable. Use gloves and shears for a clean harvest, and only take a portion of the cones available. Leaving plenty behind ensures the plant can continue to reproduce and provides a food source for wildlife. Always secure permission before foraging on private land.
Using Wild Hops
The most common application for wild hops is brewing, though they come with a degree of unpredictability. Wild varieties have unknown alpha acid levels—the compounds responsible for bitterness in beer—making them a gamble for bittering, as the final result could be either too mild or intensely bitter. Brewers use them for aroma and flavor additions late in the brewing process, where their impact is more about scent than bitterness.
Wild hops can impart a wide range of flavors, from earthy and grassy to fruity or spicy, reflecting the unique terroir of their growing location. This variability is part of their appeal for experimental homebrewers seeking to create a truly local beer. Beyond brewing, the plant has other uses. The young shoots can be harvested in the spring and cooked as a vegetable, compared to asparagus. The dried cones can be steeped to make a relaxing herbal tea with mild sedative properties.