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There are hop growing regions that get the bulk of attention from beer drinkers and brewers: the fields in Germany, home to many traditional noble hop varieties; and the Pacific Northwest, where a plethora of hops can grow successfully.
These popular production areas harvest during the months of August and September, the Northern Hemisphere’s fall season. But, turn toward the other side of the axis, and many notable countries are picking their grains in March and April—and they’ve a notable flavor profile all.
In Australia and New Zealand, hops run the gamut of aromas and flavors—from citrus and tropical fruits to more vinous qualities like petrol.
The overall growth of the Southern Hemisphere hop market has led to more Northern Hemisphere brewers, predominantly in the United States, using these specific hop clones in their beers. The popularity has even bred several official categories, including Australian Pale Ale, New Zealand Pale Ale and New Zealand-style India Pale Ale. The defining qualities of these beers is the heavy or near exclusive use of Southern Hemisphere hops grown from those island nations.
