Hops are making a comeback on Connecticut farms

James LaMondia, PhD, Chief Scientist, Plant Pathologist at The Connecticut Agricultural Experiment Station (CAES) talks with people during the annual open house entitled, "Plant Science Day 2016," at Lockwood Farm in in Hamden, Connecticut on Wednesday, Aug. 3, 2016. less James LaMondia, PhD, Chief Scientist, Plant Pathologist at The Connecticut Agricultural Experiment Station (CAES) talks with people during the annual open house entitled, "Plant Science Day 2016," at Lockwood ... more Photo: Johnathon Henninger / For Hearst Connecticut Media Photo: Johnathon Henninger / For Hearst Connecticut Media Image 1 of / 42 Caption Close Hops are making a comeback on Connecticut farms 1 / 42 Back to Gallery

HAMDEN — Craft microbrewers and local pubs have a lot to be “hoppy” about with increased cultivation of the hop plant.

A staple ingredient in beer, the crop is making a comeback in Connecticut following its disappearance during the Prohibition era, when there was no market for hops.

Dr. Katja Maurer, an agricultural postdoctoral research scientist at the Valley Laboratory of the Connecticut Agricultural Experiment Station, is investigating the possibilities for growing hops in the state.

“Connecticut has really good water — that’s the reason why there are so many brewers right now and a lot of microbrewers,” Maurer said. “The demand for local products is pretty high now, and people also like to have local hops.”

She was a keynote speaker at the CAES’ 106th annual Plant Science Day at Lockwood Farm in Hamden on Wednesday. The event, showcasing the research efforts of leading environmentalists, entomologists, horticulturists and other leading experts, brought in crowds of more than 1,100 visitors.

Maurer and her colleagues are also looking into the the plant’s susceptibility to diseases and pests.

The public was able to walk through rows of perennial hop species.

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Weaving vertically upward on 10 and 18 foot trellises, the crops at Lockwood Farm and a similar plant field in Windsor mimic the growth patterns of their wild counterparts, said Dr. James LaMondia, chief scientist and plant pathologist at the Valley Laboratory.

“We actually train hops to string and they climb right up,” said LaMondia, who is also leading the study.

Harvest season for the hops is fast approaching, and the team is preparing to hand-pick the cones of the female varieties.

Parts of the plant, called lupulin glands, are packed with different acids that give beer its signature flavor and bitterness, LaMondia said.

Beer enthusiasts are able to experiment with the exact hoppy taste and aroma, LaMondia said, by adjusting the quantity of hops and the timeline for adding them to the brewing process.

“It’s kind of popular right now,” Maurer said. “They’re called brew farms — you have your own farms and then you brew your beer.”

She said it’s best to avoid male hop plants because once the cones become fertilized, the flavor of the beer is altered.

Black Hog Brewing Co. in Oxford has joined the trend of serving craft beer made from local crops.

Taste room manager Marissa Leone said the brewery is in the process of canning a brew called Connecticut Love Bomb, which exclusively uses hops from Lockwood Farm.

Two Roads Brewing Company, based in Stratford, has also dabbled into growing hops, which can be seen on the property by motorists passing by on Stratford Avenue.

Maurer said that Germany remains the largest producer of hops, but Connecticut’s temperate climate zone is still “perfect” for high-quality yields.