Hops are the cone-shaped flowers of the Humulus lupulus plant, a flowering perennial vine primarily cultivated for brewing beer. These flowers contain alpha acids and essential oils that impart bitterness, aroma, and flavor, while also acting as a natural preservative. The United States is a leading global producer, contributing a significant portion of the world’s supply to both domestic and international markets. Commercial hop cultivation is highly concentrated in a specific geographical area that provides the necessary environmental conditions for large-scale production.
The Three States of US Hop Production
The vast majority of the American hop crop, consistently over 95% of the total annual harvest, originates from the Pacific Northwest (PNW) region. This overwhelming dominance is split between three neighboring states: Washington, Idaho, and Oregon. The concentration of this specialized agriculture makes the PNW the undisputed center of hop cultivation in the nation.
Washington State is the largest producer by a wide margin, accounting for approximately 74% of all United States hop production in recent harvest years. The state’s yield is centered almost entirely in the Yakima Valley, an area east of the Cascade Mountains. This valley is home to a massive concentration of hop acreage, making it one of the most productive hop regions globally.
Idaho ranks as the second-largest producing state, contributing around 16% of the national total. Its hop operations are largely concentrated in the southwestern part of the state, particularly within the Treasure Valley. This area benefits from similar arid conditions and access to reliable irrigation, supporting high yields.
Oregon contributes the remaining significant share, typically around 10% of the US total production. Oregon’s primary hop-growing region is the Willamette Valley, which is located west of the Cascade Mountains. Unlike its neighbors, this valley has a wetter and more temperate climate, which offers a slightly different terroir for hop development.
Climate and Terroir: Why Hops Thrive in the PNW
The success of the Pacific Northwest in hop cultivation is directly linked to a specific combination of geographic and climatic factors. Hops require long daylight hours during the summer growing season to maximize their vegetative growth before flowering. The region’s northern latitude, with the Yakima Valley sitting near 46 degrees north, provides the necessary 15 or more hours of summer sunlight needed for optimal development.
Hops are a perennial plant that needs a period of sustained cold to satisfy their dormancy requirement. The PNW provides the requisite 30 to 60 cumulative days where temperatures are consistently below 43 degrees Fahrenheit during the winter months. This cold period ensures vigorous and uniform growth when the spring returns.
The most productive areas in Washington and Idaho are situated in arid, high-desert environments that receive less than ten inches of rainfall annually. This low ambient moisture significantly reduces the pressure from damaging fungal diseases like downy and powdery mildew, which thrive in humid conditions. The lack of rain is compensated by sophisticated irrigation systems that use meltwater from the Cascade and Rocky Mountains, allowing growers precise control over the plants’ water intake.
The soils in the region are often deep and well-drained, frequently benefiting from the mineral richness of volcanic activity. This soil quality, combined with the dry, sunny summer climate and managed irrigation, creates an environment that can consistently produce high yields and high-quality hop cones.
Minor and Emerging Hop Growing Regions
While the PNW dominates commercial production, a small but increasing number of hops are grown in other states. This growth is driven largely by the craft brewing movement’s demand for local ingredients. These regions collectively account for less than five percent of the total national harvest. The largest non-PNW contributor is Michigan, which has seen renewed interest in hop cultivation.
Michigan’s hop acreage is concentrated near the Great Lakes, where the climate is moderated and provides a longer growing season. The state harvested approximately 380 acres of hops in 2023, establishing it as the leader outside the traditional PNW states. New York is another notable region, where hop production is experiencing a historical revival.
New York was once the country’s largest hop producer in the 19th century before disease and Prohibition ended the industry. Today, New York growers focus on varieties that can manage the challenges of a more humid eastern climate. Other states, including Colorado and Wisconsin, also host small-scale farms, but the wetter conditions in many of these areas require additional management to mitigate the higher risk of fungal diseases.