Western Australia’s hop growers are preparing for the 2026 harvest season, a period shaped by evolving consumer tastes and, increasingly, by investment in modernizing equipment. The season, expected to begin in late February and early March, comes as craft brewers experiment with new flavors and seek efficiencies in processing, from field to fermentation.
Hops, the cone-shaped flowers of the hop plant, are a critical ingredient in beer, contributing bitterness, flavor, and aroma. The alpha acids within hops balance the sweetness of malt, while essential oils create a diverse range of flavor profiles, from citrus and tropical fruit to floral and spicy notes. As brewers adapt to changing preferences, the demand for specific hop varieties and processing methods is shifting.
Modernizing the Harvest
For many growers, maintaining a competitive edge requires investment. Chris Meagher and Megan Richards, operating Yornup Hops approximately 260 kilometers south of Perth, recently invested in a specialized harvester imported from the United States. After 12 years of relying on manual harvesting, the new machinery promises to dramatically improve efficiency. The couple secured nearly $300,000 in government funding to support the purchase and construction of a new processing shed.
“Our rows are 180 metres long,” explained Mr. Meagher. “We will be able to harvest a row in two to four hours, and no hand-picking.” The new harvester will allow them to process hops more quickly, enabling them to supply brewers with fresh, “wet” hops – harvested and used within 24 hours – directly from the bine.
Aaron Alexander, owner of Great Southern Hops near Denmark, 450 kilometers south of Perth, is approaching his sixth consecutive harvest. He emphasized the importance of educating the public about hop cultivation. “Most people drink beer but don’t understand what hops actually does to the beer,” he said. He noted that the harvest window is relatively tight, typically lasting about two weeks.
The Rise of Wet Hops and Changing Tastes
The ability to supply wet hops is becoming increasingly valuable to craft brewers. Steve Wearing, head brewer at King Road Brewing near Perth, highlighted the benefits of using hops directly from the field. “To be able to use them in a more traditional, old-school approach … it probably adds an extra couple of hours onto the brew day, and loses the ability to double brew in a single day. But it’s well worth the hassle,” he said.
Mr. Wearing explained that hops are essential for balancing the sweetness in beer. “Without hops, you’re just going to have quite a sweet drink and it’s going to be unbalanced.” He also noted a shift in consumer preferences driving demand for different hop varieties.
“About 10 years ago, IPAs really started to take off … very floral, citrus flavours,” Mr. Wearing said. “We’re now moving more into stone fruit, melon, tropical … low bitterness beers that almost taste like a breakfast juice, very tropical.” He added that local growers are key to responding to these evolving tastes, providing the specific flavors brewers need.
Harvest Conditions and Processing
The 2026 harvest is benefiting from generally favorable weather conditions in Western Australia, with warm days and cool nights promoting healthy plant development. However, growers are mindful of the potential for extreme weather events, having experienced more volatile conditions in the previous two years.
Once harvested, hops undergo a series of processing steps. At Yornup Hops, the bines are cut and fed into the new harvester, which mechanically separates the leaves, stems, and cones. The hops are then dried to a moisture content of no more than 47 degrees Celsius to preserve their alpha acids, beta acids, and essential oils. Following drying, the hops are conditioned, baled, cooled, and pelletized before being sealed for storage and shipment.
A Vital Link in the Craft Beer Supply Chain
The investments being made by Western Australian hop growers reflect a broader trend of modernization and adaptation within the craft beer industry. The ability to efficiently harvest, process, and deliver high-quality hops is crucial for supporting the growth of local breweries and meeting the demands of increasingly discerning consumers. The shift towards wet hop processing, coupled with the adoption of advanced harvesting technology, positions Western Australian growers to play a vital role in shaping the future of craft beer.
