Hops Have Terroir, According to Oregon Researchers. What Does That Mean for the Beer Industry? | Eater Portland

"Researchers at Oregon State University, including professor Tom Shellhammer, ran multi-site studies that grew Cascade and Mosaic hops in the Willamette and Yakima Valleys, dried and brewed the hops, and used scientific equipment plus a trained human panel to demonstrate that the same hop variety shows different aromatic and chemical traits by geography — in other words, that hops have terroir; this work, building on contributions like Alfred Haunold's development of the Cascade hop, frames terroir as a way for farmers and brewers to understand the "where," not just the "what." - Rachel Pinsky