A decade ago, the idea of commercially viable hops grown in Florida was considered impossible. Today, thanks to pioneering research by University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) scientists, Florida-grown hops are not only a reality but are rapidly becoming a prized ingredient in the state’s booming craft beer scene.
Scientists at the UF/IFAS Gulf Coast Research and Education Center (GCREC) have spearheaded this agricultural revolution, transforming the landscape for local brewers. Since their experimental cultivation began, GCREC has become the primary supplier of Florida-grown hops, providing unique flavors to microbreweries across the state.
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“With almost no local commercial hops production, we are most likely the largest supplier of Florida-grown hops,” stated Shinsuke Agehara, a UF/IFAS associate professor of horticultural sciences at GCREC.
To date, an impressive 19 microbreweries have brewed over 5,000 gallons of beer using GCREC hops, a testament to their successful integration into the craft brewing process. Brewers have consistently provided positive and insightful feedback.
“They’ve identified unique aromas in our hops — such as sweet melon, honeydew and pineapple — that are uncharacteristic of the same hop variety grown in the Pacific Northwest,” Agehara revealed. To scientifically back these observations, Agehara and his team are now analyzing the essential oil composition of Florida-grown hops to understand their “terroir” – the distinctive qualities imparted by Florida’s unique climate and soil.
This groundbreaking research was among the key updates shared with microbreweries at the Spring Hops Field Day held at GCREC on June 4. A significant development discussed was the ability to now provide hops in pellet form, a game-changer for brewers.
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“One of the past limitations in distributing our hops was that we could only provide whole cones — either fresh or dried — rather than pellets,” Agehara explained. “Since most brewers prefer using pellets, being able to supply hops in the form of pellets would certainly help the use and recognition of our hops by local brewers. Pellets have several advantages over whole dried cones.” These advantages include more efficient extraction of essential oils and acids due to their smaller size and ability to break down in water, as well as easier storage, handling, and a longer shelf life.
Cypress & Grove Brewing in Gainesville and Sideward Brewing in Orlando are among the first Florida breweries to incorporate GCREC’s new hop pellets into their brews. Representatives from these breweries showcased their beers at the field day, allowing participants to experience the unique flavors firsthand. “The beers showcased the unique aromas of Florida-grown hops and were very well received by the participants,” Agehara confirmed.
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With Florida now boasting 391 craft breweries, a significant increase from 45 in 2011, the availability of Florida-grown hop pellets is expected to ignite further experimentation and adoption among local brewers.
“Our immediate goal is to demonstrate the potential of Florida-grown hops to local breweries, while optimizing the production system to maximize the yield and quality,” said Agehara. “Our long-term goal is to help establish a market that encourages commercial hop production by local growers.”
The successful cultivation of hops in Florida by UF/IFAS scientists marks a significant milestone, not only diversifying the state’s agricultural output but also enriching the thriving craft beer industry with distinctive, locally sourced flavors.
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