Oktoberfest menu: Queen Stoat turkey brine

Hops are the green cone-shaped flowers, or “inflorescence,” of the Humulus lupulus plant. They’re a climbing perennial with a distinct jackpot for craft brewers. Hidden inside each cone are tiny yellow pods or glands called lupulin—the source of bitterness, aroma, and flavor in beer.

Where hops are grown and sourced spans the globe; notable producers include Germany, Czech Republic, New Zealand, and North America. We use German hops, for example, toward several beers including Oktoberfest and Pale Back. We’ve raced freshly picked New Zealand hops over the ocean to brew Southern Hemisphere Harvest IPA. But the majority of our supply is here in the U.S., where Oregon, Idaho, and Washington are the top hop-producing states.

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Craft brewers are after the lupulin inside hop cones. Those sticky yellow glands contain resin that contributes bitterness to beer, which helps balance the sweetness of malt, and essential oils responsible for aroma and flavor.

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