In the early part of the 20th century, the area surrounding Independence in Oregon’s Willamette Valley was considered the hop capital of the world.
These days, Germany is the top producer and exporter of hops followed by the U.S. Within the states, the Northwest produces 99% of U.S. hops with Washington State taking the Lion’s share.
While there are myriad stories to tell about each hop, their flavor profiles and how they came to be, this is a story of challenge to triumph and wonderful terroir set within a humble hop yard.
I visited Rogue Farms to meet with Tasting room manager, Kyle Ward and the former director of Fire Starting, Anna Abotzaglou. After touring the farm, we ate lunch in the shadow of the 20 ft hop bines where they shared the story of the Ground to Glass initiative at Chatoe Rogue.
There are times in our lives where a shift of perspective is all the difference between tragedy and triumph. For many brewers, a hop shortage posed a challenge, but for Rogue, it posed an opportunity. If it weren’t for Rogue’s penchant for daring, risk and dreaming of better beer, they wouldn’t be the creative force they have become.
