Blurb:

Hops grow best in moderate climates with a great deal of moisture. As such, in the US they are typically grown in the Paciffic Northwest, New England, or other northern Midwestern, humid states. The Rockies are not conducive to this plant in many ways, yet growers did plant and train these vines for brewers. The soil and climate certainly impacted hops, and how did these mountainous varieties differ from coastal counterparts? Did brewers latch onto these hops as a local product and value the contribution to their beers, or did they wrestle with these options and desire hops from further afield?