Terroir: It's not just for wine anymore

posted Nov 11, 2015, 5:35 AM by Devon Kistler
If the word “terroir” summons visions of vineyards and grapes, add images of barley fields, hop bines and beer to your album.

Hops, which add aroma, flavor and shades of bittering to beer, receive attention in the commonwealth from researchers and growers. Tech and Virginia State University both research the plants to help determine those that work well in our climate and soil.

Devon Kistler, chairman of the Old Dominion Hops Cooperative, reports that membership has increased from about 50 in 2014 to more than 175, and that two new Virginia facilities can process hops, enabling brewers to more readily use local hops.

Richmond Times Dispatch


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