Page 31 - The Valley Table - Summer 2021

Hudson Valley Hop Varieties
Though many of these hops were developed in Washington’s Yakima Valley, they are becoming mainstays of the Hudson Valley hop revival.
CASCADE
One of the most common hops grown in the U.S., this aroma variety features bright, fresh grapefruit notes that lend a fruity nose to anything from IPAs to farmhouse beers.
CHINOOK
An aroma with a high oil content, its flavor is distinctly piney and resembles Pacific Northwest varieties. Look for it in West Coast IPAs.
NEWPORT
A bittering hop that can also be used for aroma, this modern variety has built up a resistance to local diseases like downy mildew, and provides balanced notes of citrus and earthy evergreen to lagers and IPAs.
CENTENNIAL
Often referred to as “super Cascade,” this citrusy, piney, dual-purpose hop provides a distinct aroma and bitterness when used in pale ales.
CTZ
This combination of Columbus, Tomahawk, and Zeus hops grows well in New York. It’s used as bittering hops, and has spicy, black pepper notes.
NUGGET
A “super alpha” bittering hop, its high acidity levels impose the woody, resin tasting notes beloved by aficionados of smooth, hoppy beers.
photos: courtesy of new york hop guild (left); orange county hops (right)
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grow here have been in this climate for centuries and are the ones that adapted best,” Antonelli says.
West Coast hops, like Centennial, struggle with downy mildew during humid summer months. Pests are another potential issue. At Orange County Hops, Antonelli releases thousands of ladybugs to naturally deter against spider mites. Dominick Vigliotti of Obercreek Farm combats everything from Japanese beetles and potato leaf hoppers to European corn borers when growing hops for his pale ales. “Since I’m small, any loss is an impact on me,” he says. “If I get close to 300 pounds, I’ll be crushing it.”
With the New York State farm brewery license spurring agrotourism and brewers seeking greater control over local terroir, the Hudson Valley seems primed to be a focal point for hop farming once again.
“Temperature-wise, we are right in the sweet spot. That’s why they grew so well in the past,” Vigliotti says. “If we can get yields up, the future of hop-growing in the Hudson
Valley is bright.”
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