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The Food Safety Modernization Act (FSMA) was signed into law in January of 2011. The aim of this law is to ensure that the US food supply is safe by shifting focus from responding to food contamination to preventing it. While brewing beer greatly reduces the presence of microorganisms of public health concern through means other than a kill step (e.g. pH, alcohol content and fermentation), hops are considered “covered” produce under FSMA Produce Safety Rule. Hops are sometimes added to beer after all the brewing steps are completed in a process called “dry hopping;” therefore, hops are in this case consumed raw. Based on this, hops were added to the Food and Drug Administration (FDA)’s list of rarely consumed raw produce subject to FSMA part 112 as applicable.

This preliminary report offers a snapshot of Pacific Northwest hop growers’ observations, thoughts, concerns, and priorities for their crops and businesses. Using the concept mapping process, they identified social and biophysical areas where uncertainty makes managing their production systems difficult. Although Oregon and Washington growers raise crops in different climates, both groups identified issues of labor, markets, and weather concerns that affect plant stress and crop quality and management decisions.

This publication provides information on tasks that must be completed to produce a healthy hop crop. Broken down month-by-month, it provides reminders and tips for growing hops. It also includes additional resources that can be helpful to hop growers.

As hop production returns to Iowa, growers are wanting more information on producing healthy and abundant harvests. This publication discusses the best practices for designing and constructing a hops yard.

As hop production returns to Iowa, growers are wanting more information on producing healthy and abundant harvests. This publication discusses the best practices for selecting a site to grow hops and how to plant the crop.