History

American Hops first began in the New England colonies soon after the first English settlers arrived there in 1620. These hops were cultivated varieties of English origin, but they were quickly supplemented with wild New World hops as well as with crosses between cultivated English and wild indigenous varieties. There is some speculation that the quintessentially American hop—Cluster—evolved in this fashion. 

 As settlement moved west, so did hop farming. By the early 1800s, northwestern New York State had become a major hop-growing region, as had Wisconsin and much of the northern Midwest by the mid-1800s. However, because of the high humidity and cold spring weather in these regions, the hop vines were prone to mildew diseases and aphid infestations, and hop cultivation moved to the drier regions further west. 

 By the early 1900s the American hop industry was firmly centered in the Pacific Northwest. Northern California was an important hop-producing area in the early 1900s, but commercial production was largely abandoned by the 1980s. Currently, Washington State, Oregon, and Idaho are responsible for almost all American hop production, and the United States is second only to Germany in acres planted. Because of higher average yields, however, the United States often surpasses Germany in pounds produced. Currently, the United States is responsible for 35% to 40% of world hop production. In the second half of the 20th century, several hop breeding programs were instituted in the United States, which led to the development of many new varieties.

Source: https://beerandbrewing.com/dictionary/le7Jmrr3eB/

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Hoppy Ginger Beer

Ingredients:

•  11 oz. warm water
• 2 oz. fresh organic lemon juice, strained
• 5 oz. organic hop flower simple syrup
• 1 oz. fresh organic ginger juice (see pro tips to learn how to make your own)
• 25 granules dry champagne yeast

Instructions:

1. Pour all ingredients into a 16 oz. bottle. Cap tightly and shake well to mix.
2. Store in a warm, dark place for exactly 48 hours.
3. After 48 hours, refrigerate immediately to stop the fermentation process and chill before serving

Source:  https://www.duluthpack.com/blogs/great-recipes-for-cooking-with-hops