Where else? 
 WILD HOPS (Humulus lupulus):
The ingredient in microbrews
September  2015 Issue / Vol. 3, No.16                                          grows wild in microclimates

Chef François de Mélogue

Executive Sous
Chef Justin Pfeilsticker

Chef de Cuisine
Brandon Dillon

Hey Jesse Hansen!
How does your
garden grow?

Province Urban
  Kitchen & Bar

 Certified Wine Educator Gary Spadafore:
 Red Blends Rsing

 Nuevo Latino Cuisine

Certified Cicerone
Ron Kloth
recommends choice brews for fall

Don't miss what's new at

Sign up for our free newsletter!



               Like Us!
Wild Hops: The ingredient of micro-breweries needs a micro-climate to grow in the Southwest. Right around August and early September, high country canyons in the Southwest have an unusual guest—wild hops. Hop plants came with the Europeans, and grow throughout the country. Out here in the Southwest, they need a special micro-climate to feel comfortable. Hop plants prefer places like Germany or the Pacific Northwest. Particularly, points on the planet between the 35th and 55th parallel, north or south of the Equator, that have super-longer days of summer. The extended dose of sunshine revs up the plants’ natural growth hormones so they can take advantage of the short growing season in the lands they prefer. The wild hop bines in our neck of the woods, so to speak, are sparingly special. They appear in microclimates that match the growing conditions they like—cool spots that have experienced a wet monsoon season. Home brewers that have discovered these wild hop bines often get enticed to take some home. Results range from wildly bitter to weak and citrusy. That’s the nature of a wild plant outside its growing range. But just because the resultant brew doesn’t have the hoppy results most beer aficionados like doesn’t mean the brew’s worthless.