Stronger Hops for Better Beer and the Future of Craft Beer
Hops are the aromatic soul of beer. But behind every hoppy IPA, every fragrant Pale Ale, and every herbal Pils is years of quiet work: that of breeders developing varieties capable of withstanding drought, disease, and unpredictable weather — without sacrificing a single gram of aroma or bitterness.
This article explains how resilient hops are developed, why they are crucial to the future of craft beer, and what you can do — as an enthusiast — to support this change by choosing the right beers.
The problem: climate change is changing the rules of the game
The main hop-growing regions — such as the Yakima Valley in Washington State — are facing unprecedented challenges: years of drought, increasing pressure from mold and pests, and increasingly unpredictable seasons.
Water scarcity reduces plant growth, cone development, and alpha acid production. Diseases such as downy mildew and powdery mildew can destroy entire harvests if not managed precisely. The result? Less hops available, less consistent quality, higher prices for breweries — and ultimately, for those who buy the beer.
The solution: resilient hops, not just resistant ones
“Climate-resilient” hops are not simply plants that survive difficult conditions. They must do much more: produce consistently high yields, resist diseases and pests, and offer aroma and bitterness profiles that excite brewers.
Michael Ferguson, director of the breeding program at John I. Haas, explains that yield per acre is one of the main indicators of sustainability: a variety that produces more with the same inputs is inherently more efficient. But yield alone is not enough.
“When it comes to hops, production is only one piece of the puzzle.”
Every year, breeders inoculate new plants with powdery mildew under controlled conditions, comparing them with varieties known for their poor resistance. The plants that grow vigorously and remain green while the others become covered in white mold are the ones that advance in the program. But they must also have high alpha acids and an aroma profile worth cultivating on a commercial scale.
From field to glass: brewing trials
Every promising variety is tested in the brewery before reaching the market. Jeff Dailey, sensory manager at John I. Haas, coordinates highly trained sensory panels that evaluate hops in standardized recipes — from Helles to Pale Ale and high-hopping-rate IPAs.
“Brewing trials are essential. The panel’s feedback goes back to the breeder to guide future crosses.”
It is a slow, iterative process that can take more than a decade before a new variety reaches your glass. But when it does, it brings with it years of selection for resistance, yield, and aromatic quality.
Why this matters to you as a craft beer enthusiast
Every time you choose a hoppy beer — an Italian IPA, a craft Pale Ale, or an herbal Pils — you are voting for a certain type of agriculture. Breweries grow the varieties consumers demand. If beers made with resilient, sustainable hops find a market, breeders have the resources to continue developing them.
“We can select the most incredible hop and shout it from the rooftops, but if nobody uses it, unfortunately it won’t survive.” — Michael Ferguson
Choosing quality craft beers is already an act of support for the supply chain.
Explore our IPAs and hoppy beers
The beers you find on Maltese are selected from the best Italian craft breweries, with particular attention to the quality of the ingredients — including hops.
👉 Discover the collection of craft IPA, APA, and India Pale Ale — the hoppiest beers in our catalog, for those who love aromatic bitterness and complex profiles.
👉 Explore the craft beer tasting boxes — the best way to discover different varieties and support breweries that work with quality ingredients.
Conclusion
The future of craft beer also begins in the field. Hop breeders are working to ensure that tomorrow’s varieties are stronger, more sustainable, and just as good as today’s. As enthusiasts, we can support this work through the choices we make every day.
Start here: choose an Italian craft IPA and discover what lies behind every hop cone.
