The American craft beer scene owes a great deal to the unassuming hop plant. Following the blow Prohibition dealt to American brewing, light lagers reigned supreme for decades. These beers were satisfyingly crisp but lacked significant hops' influence, and to many, their variety seemed sparse.

However, the beer industry witnessed a significant shift in the early 80s. Determined brewmasters decided to experiment with ales that spotlighted hops' character-marking the beginning of a beer revolution driven by imagination, rediscovery of hop farming, and novel brewing techniques.

Hops, although resembling buds in some ways, are attractive, small flowers tending to shoot up vertically on their perennial bines. Ideally, they flourish in the region between the 40th and 50th parallels; nevertheless, they can thrive as far down as the 30th parallel.

The United States' hop cultivation primarily takes place in Washington, Oregon, and Idaho, with states such as Michigan, New York, and Vermont having dedicated hop farms. Globally, Australia, New Zealand, and South Africa are among the top hop growers.

In North America, hops are harvested during the late summer months-usually in late August and early September. The processing of harvested hops for beer production falls into several categories. Brewers may opt to use 'fresh hops' or 'wet hops,' which are harvested and shipped off to breweries to be used within a day. This leads to beers filled with clean, zesty, and vibrant green flavors that have become annual hallmarks often celebrated with festivals.

An excellent example of this style is the Sierra Nevada Celebration IPA, an autumnal drink featuring an abundance of fresh-from-the-bine hops. If the hops aren't used immediately after harvesting, they typically undergo drying and packaging in mylar bags for quality assurance. These 'whole cone hops' typically provide beers with a rich variety of aroma and flavor.

Additionally, dried hops might be transformed into pulverized pellets akin to rabbit feed. While these largely dissolve in brewing, they still imbue the beer with the hop's aromatic and flavorful characteristics. Further, specific growers have adopted the process of turning hops into oils. These concentrated forms of hop flavor are gaining popularity, particularly in products like hop water.

One defining characteristic of hops is their bitterness, which stems from alpha acids released during brewing. This bitterness is why hop-focused beers like India Pale Ales might divide opinions. Although our evolutionary defense mechanisms often steer us away from bitter natural flavors, consistent tasting can help beer enthusiasts develop a palate for the sharpness and recognize familiar flavors. Depending on the variety, hop flavors and aromas can span a vast spectrum: from citrus fruits to tropical tastes, from resinous pine to cannabis, even fragrant cedar and berries.

Modern breweries have heartily adopted a technique known as 'dry hopping', whereby hops are introduced to beer after fermentation. This method, popular with styles like New England IPA or Hazy IPA, enables brewers to extract a hop's essence without enhancing the bitterness, yielding a beer full of juicy hop character.

With over 200 hop varieties available to brewers, each variety has a distinctive flavor and aroma. From the candy-like Anchovy to the spicy Czech Saaz, there's a hop for every beer and every palate. The diversity and flexibility of hops continue to propel the beer industry into new territories of flavor. They've proven themselves as essential to beer as grapes are to wine-paving the way for an ever-evolving and creative future in craft brewing.