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from the nerding-out-on-homebrew-recipes dept.
NPR reports that the rise of craft breweries has helped to sustain hop growers:
Hop Growers are raising a glass to craft brewers. The demand for small-batch brews has helped growers boost their revenues, expand their operations, and, in some cases, save their farms. "Without the advent of craft brewing, a few large, corporate growers would be supplying all of the hops and local, family owned farms like ours would have gone bankrupt," says Diane Gooding, vice president of operations at Gooding Farms, a hop grower in Wilder, Idaho. "It's saved the industry."
[...] The thirst for craft beer has exploded. In 2015, the Colorado-based Brewers Association reported a 12.8 percent increase in craft-beer sales (compared to 0.2 percent for beer sales overall) and estimates the market at $22.3 billion—about one-quarter of the total U.S. beer market. Craft brews use more hops than traditional lagers produced by large brewing companies, which accounts for the surge in demand. Unlike big breweries, where hops are used to give beer its bitterness, craft breweries use "aroma" varieties of hops that have less acid (and impart less bitterness); each of the different varieties add a distinct flavor to the beer.
Craft beers contain up to five times more hops than traditional beers. The result, according to Jaki Brophy, communications director for the trade association Hop Growers of America, is "a huge impact" on commercial hop growers. In 2016, there are 53,213 acres of hops growing nationwide—the most acreage ever in production and an 18.5 percent increase over 2015. Almost all of the hops production is in Washington, Oregon and Idaho but 29 states are registered to grow the crop. Although there has been significant consolidation in the industry—the number of commercial growers decreased from 378 in 1964 and 90 in 1987 to just 44 in 2015, according to Hop Growers of America—new growers are coming online all the time.
(Score: 2) by Whoever on Wednesday August 03 2016, @01:01AM
England? Maybe if you throw out wheat, you would throw out the cheap, mega-mass produced swills from England, but I doubt that the craft beers ("real ales") use it in significant quantities.
The UK went through a period when all beer was swill. Then CAMRA came along and very good beer became common in England. Note that the "very good" beer would not be liked by many American drinkers, who still demand chilled beer, even for their craft beer.
(Score: 0) by Anonymous Coward on Wednesday August 03 2016, @03:17AM
My favorite beer in the whole world is this stuff
https://www.youtube.com/watch?v=MgvtC9Fi3Vg [youtube.com]
which by definition is an adjunct, but you can't brew the style without incorporating lactose, so what do you do?
Any drinking that ice-cold is missing the point.
(Score: 2) by jelizondo on Wednesday August 03 2016, @04:54AM
I just threw away my moderation points to reply to you, so please don't think that I mean to upset you or belittle you.
Beer, and wine, at room temperature are very fine in cold climates... Not so in tropical climates. It is almost midnight here and I'm having a very cooold beer; temperature here? 30.4ºC
So stuff it, try drinking any beer or wine at 30.4º C and see how you like it!
(Score: 3, Informative) by Whoever on Wednesday August 03 2016, @05:02AM
It's a common myth amongst Americans that the British drink their beer at room temperature. In fact, good beer is generally served at cellar temperature -- it's cool, but not chilled so that it becomes tasteless.