Katherine Clarkson

While it may take a bit more effort, hops can be grown in Wyoming’s climate with some preparation. Hops can be useful for brewing beer as well as adding some extra flavor to meals. Good varieties for the area include Cascade, Chinook, Nugget and Centennial hops.

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What goes better with barley than hops? Whether you are crafting your favorite beer, or looking to add a flavorful ingredient to your meal, growing hops means deeper aroma and a satisfying connection to your recipes. While growing hops in the high desert presents its share of challenges, it is entirely possible with the right preparation and patience.

Wyoming offers a unique mix of high-altitude sunshine, dry air and cool nights that can be ideal for hop quality and disease prevention. However, Wyoming’s semi-arid climate and variable growing zones do not suit all hop cultivars. Hardy, drought-tolerant varieties like Cascade, Chinook, Nugget and Centennial have proven successful in trials across similar climates. These American classics are not only resilient but also favored in many hop-flavor beer styles like IPAs and pale ales.

Hops are perennial bines that grow from rhizomes. They need full sun. At least six to eight hours of direct light daily. Well-drained soil that has a pH of 6.0 to 7.0, and is rich in organic matter. Hops require a support system since they can grow 15 to 25 feet in a season. Strong trellises or poles with twine are necessary to help them grow vertically. Hops also need plenty of room. Space rhizomes approximately 3 feet apart to allow for airflow and root growth.

While mature hops are fairly drought-tolerant, young plants need consistent watering in the first year. Drip irrigation is ideal for avoiding wetting the foliage, which can lead to mildew. Fertilize with a balanced nitrogen-rich fertilizer in spring, tapering off as the plants flower. Wyoming’s dry climate helps reduce fungal threats like downy mildew and powdery mildew. However, watch out for spider mites, aphids, and leafhoppers. Encouraging beneficial insects and using insecticidal soaps can help control outbreaks organically.

Hops are typically ready to harvest from late August to early September. The cones should feel dry and papery, and emit a strong, citrusy or piney aroma when squeezed. Once picked, dry the hops immediately, ideally with a food dehydrator or in a well-ventilated space to preserve their oils and potency. Store them in airtight bags in the freezer to maintain freshness for brewing.

Whether you are a home brewer looking to supply your own barley and hops or you want to grow flavorful ingredients, hops offer a satisfying crop with a flavorful payoff. For example, instead of basil, try incorporating fresh hop leaves into your bruschetta mixture for a unique herbal twist. Infuse your homemade barbecue sauce with the citrusy notes of hops for a vibrant flavor, ideal for grilled chicken, shrimp, or scallops. Or add a unique twist to classic desserts by incorporating hops into brownie batter or cheesecake filling, pairing well with citrus glazes.

Growing hops in Wyoming is not without its learning curve. Harsh winters, late frosts, and alkaline soils can pose difficulties. But with smart variety selection, proper care and a bit of perseverance, you can harvest cones that rival those grown in more famous hop regions. The next time you sip a crisp IPA brewed with locally grown hops, raise a glass to Wyoming soil and to the hard work it takes to make something truly homegrown. Thank you for reading. Reach out to me at katherineclarkson2@gmail.com you have questions.

(Katherine Clarkson is the president of the Park County Master Gardeners. She lives in Wapiti.)