If you're a fan of the bold, refreshing flavor of HOPWTR, you can thank one key ingredient: hops. Known for their aromatic and slightly bitter profile, hops are what give HOPWTR its signature taste—and just like wine grapes or coffee beans, the quality of hops depends on where and when they’re grown. In this blog, we’re diving into the best places in the world to grow hops and the ideal times of year for hop harvesting, so you can better appreciate what goes into every can of our alcohol-free, hoppy sparkling water.
The Best Climates for Growing Hops
Hops are a climbing perennial plant that thrive in temperate climates with distinct seasons. They need:
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Long daylight hours (minimum 15 hours of summer sunlight)
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Rich, well-draining soil
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Ample water supply with good drainage
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Cold winters for dormancy
The world’s top hop-growing regions all have these traits in common. Let’s take a look at some of the best spots to grow hops:
Top Hop-Growing Regions in the World
1. Pacific Northwest, United States
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Washington (Yakima Valley): Produces nearly 75% of all U.S. hops. Its arid climate, long summer days, and nutrient-rich soil make it the undisputed king of hop-growing regions.
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Oregon (Willamette Valley) and Idaho also contribute significantly to U.S. hop production.
2. Hallertau, Germany
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One of the oldest hop-producing regions in the world.
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Known for noble hop varieties like Hallertau Mittelfrüh, which are prized for their delicate aroma and balance.
3. Nelson & Motueka, New Zealand
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These southern hemisphere regions are known for producing bold, tropical, and citrusy hops like Nelson Sauvin.
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Their growing season is opposite that of the U.S. and Europe, typically harvesting in March-April.
4. Tasmania & Victoria, Australia
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The Aussie climate and southern latitude are great for bold-flavored hops like Galaxy and Vic Secret.
5. United Kingdom (Kent)
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While not as dominant today, Kent has a long history with classic English hop varieties like East Kent Goldings.
When Are Hops Harvested?
The hop harvest season depends on the hemisphere:
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Northern Hemisphere (U.S., Germany, UK): August through early September
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Southern Hemisphere (New Zealand, Australia): March through early April
This once-a-year harvest means hop growers must be precise in their timing. Picking too early or too late can dramatically affect the flavor profile—which matters a lot for beverages like HOPWTR, where hops are the star of the show.
Why It Matters for HOPWTR
At HOPWTR, we craft our beverages using high-quality hops sourced from premium growing regions like the Pacific Northwest and New Zealand. We carefully select hop varieties that deliver bold flavor and natural complexity without alcohol, sugar, or calories.
Among our go-to varieties are Citra, known for its citrus and tropical fruit notes; Amarillo, which brings a burst of orange and floral character; Mosaic, prized for its layered aromas of berry, pine, and mango; and Azacca, a vibrant hop with juicy tropical and orchard fruit qualities. These hop stars come together to give HOPWTR its signature depth and hoppy bite.
Because hops are harvested just once a year, we work closely with growers to ensure our supply stays fresh and flavorful. That means every can of HOPWTR delivers a crisp, citrusy, and hoppy experience that captures the essence of peak-season hops.
Savor the Season with Every Sip
Next time you crack open a cold can of HOPWTR, remember: you’re sipping on a carefully curated blend of the world’s finest hops, grown and harvested at just the right time. Whether you're enjoying Classic, Blood Orange, Mango, or Peach, each flavor celebrates the best of hop terroir.
Want to learn more about our ingredients and brewing process? Explore our site and discover how HOPWTR delivers full-flavored refreshment—without the booze.
🌿 Fun Fact: Hops and cannabis are botanical cousins! Both belong to the Cannabaceae family — which means the same family tree that gives you your favorite IPA also grows the plant behind your favorite... uh, incense. 😏
That’s why hops and cannabis share similar aromatic compounds called terpenes, like myrcene and humulene, which give both plants their famously dank, earthy, citrusy smells. So next time you crack open a hoppy brew (or a HOPWTR 😉), you’re basically sipping on the squeaky-clean side of the family reunion.