Influence of the growing area on cone yield and alpha and beta acid content in Cascade hops: An Italian case study

Background Territorial food production is a well‐known quality trait, which is attracting new customer preferences for different agricultural products. In this context, many microbreweries and agricultural breweries started to cultivate their own small hopyard to exploit the so‐called “terroir” effect. Despite this interest, the number of studies that explore the effect of the environment on hop yield and quality is limited, especially in new growing areas that are developing around the world. The aim of this study was to evaluate the effect of growing location on yield performance and alpha and beta acid content of Cascade hops cultivated along Italy. Results Results from this case study showed that the cultivation area significantly affected both cone yield and quality traits of Cascade hops. Overall, hops that are cultivated in soils with higher content of fine particles and at lower latitudes had better quality features compared to those cultivated in lighter soils and at higher latitudes; namely, a greater alpha‐acid content (7% vs. 4%), lower cohumulone to total α‐acid content (27% vs. 30%), and higher α‐acid/β‐acid ratio (1 vs. 0.6). Beta acid content was relatively high (approximately 7%) and stable across all locations, while total resin content decreased with increasing latitude (from 14.4% to 10.9%). Cone yield ranged from 250 g plant −1 to 441 g plant −1 , without any apparent relation with soil texture or growing latitude. Conclusions These findings can help researchers and brewers to better understand and predict the complex relationship existing between territory and agronomic performance and quality traits of Cascade hops.