MBAA TQ https://doi.org/10.1094/TQ-60-1-0422-01 | 
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Danilo Legisa (1), Iván Cerda (2), and Hernán Testa (3). 1. Fermentation Independent Researcher, Ljubljana, Slovenia. 2. Ocaso Brewery, Buenos Aires, Argentina. 3. Patagonia Lúpulos Andinos, El Bolsón, Río Negro, Argentina
Abstract
When Southern Hemisphere hops are mentioned, it usually in connection with Australian, New Zealand, and maybe in recent years also South African hops. Argentina is a neglected actor in this category, even though its hop industry began almost 80 years ago. This could be due to the lack of technology, varieties, cultivation area, alpha production, and hop exports. Although Argentinean craft beer is close to attaining 5% of the beer market share, local hops were considered low quality or less interesting by brewers until macroeconomic factors pushed them to rediscover these hops. For the last few years, Argentinean hops have been in the spotlight: hop growers have improved their technologies, while brewers, putting aside their prejudices, have experimented with modern hopping techniques, finding new features in old hops. Established varieties and new field-selected cultivars have demonstrated versatility and new purpose with regard to aroma and flavor properties above and beyond strict alpha.
Keywords: Argentina, Humulus lupulus, Mapuche, Nahuel, Patagonia, Traful
