Laura Ten Eyck, Dietrich Gehring | This presentation offers a brief overview of the history of hops and their use by humans as food, medicine and ultimately in brewing beer. A description of the botany of the hop plant is followed by a summary of the history of hop production in the United States, providing a look at commodity hop production in the Northwest and the recent renaissance of small-scale hop production in the East. After this background, the presentation dives into the presenters’ story of starting a hop farm on a four-generation family farm in upstate New York, describing with humor the challenging process of scaling up from a few hop plants in the garden for home brewing to a two-acre hop yard. They will share their varied experiences learning how to grow, harvest and process hops on an increasingly larger scale each year along with producing malting barley and other grains as well launching an estate brewery and cidery with tasting rooms and a biergarten open to the public. Presenters are hop growers Dietrich Gehring and Laura Ten Eyck, authors of The Hop Grower’s Handbook: The Essential Guide for Sustainable, Small-Scale Production for Home and Market.