Patrick Byers, left, and Jim Quinn plant hops crowns at MU Bradford Research Center. The hops study will help MU Extension horticulturists teach homebrewers how to grow hops. CONTRIBUTED/LINDA GEIST

Posted: May. 2, 2017 4:13 pm

Growing interest in craft beers has University of Missouri Extension horticulturists growing hops.

Homebrewers who support the local food movement want to grow their own hops, said MU Extension horticulturist Patrick Byers. He and fellow horticulturist Jim Quinn lead the MU hop yard at Bradford Research Center, Columbia. A specialty crop grant from the Missouri Department of Agriculture funds the hops project.

The Brewers Association, a trade organization for small and independent American brewers, reports that craft beer production in the United States rose eight percent in the first half of 2016. Brew Trail, a website that lists Missouri breweries, shows more than 50 breweries across the state.

That trend spurs MU’s collaboration with other universities to teach brewers how to grow their own hops.

Hops are not new to Missouri agriculture. They have grown here since early Colonial times. At present, Washington, Oregon and Idaho produce most of the nation’s hops for commercial brewers. According to a U.S. Department of Agriculture report released at the end of 2016, hop acreage in the U.S. grew 72 percent over the last five years.

Hops are straightforward to grow, Byers said. While it takes about three years to create a good hop yard, the plants can produce for up to 40 years.

In April, Byers and Quinn planted 10 varieties of hops at the 1/4-acre hop yard at MU’s Bradford Research Center. Hops are a perennial plant grown vertically. Varieties planted at the research farm climb up to 15 feet on string trellises. Other varieties grow taller. Crowns cost about $5 each.

Byers and Quinn planted hops rhizomes four feet apart on raised beds. Hops need well-aerated, nutrient-rich soil that drains well. Plants need regular watering, with drip irrigation systems preferred.

Byers said the first year’s yield likely will be small. Most plants reach full production by the third year.

Harvest is in the fall when the cones of the flowers dry and develop a strong hop odor. Most homebrewers will harvest by hand due to cost of harvest equipment. Some brewers use wet hops in their brews while others prefer to use dry hops.

Missouri’s climate and soil are suitable for good production, Byers said.

Interested persons may watch the growth of the hops at Bradford Research Center. The hop yard is conveniently located at the farm entrance. A self-guided tour will be available in the future. A free field day with educational presentations is set for 1 to 4 p.m. Tuesday, May 23. Contact Byers at byerspl@missouri.edu or 417-859-2044 to register.

For locations of Missouri breweries, go to http://visitmo.com/missouri-travel/microbreweries-are-on-tap.aspx .