New Hoplands: A Harvesting Heritage

During the beginnings of commercial hop cultivation in the 16th and 17th centuries, it was believed by many that hops could only be grown on very specific latitude lines around the world. Latitude determines seasonal day length, and for hop growing, a climate of perfection was needed: a good long winter, cold enough to freeze; and a long hot summer, to raise the hops to success.

Today, advancements in agriculture and global trade have reshaped this traditional belief. Yet, sitting proudly on one of those perfect latitudes, just an hour’s drive from Nelson, in the picturesque region of Tapawera, lies New Hoplands – a fourth generation hop farm utilising the region’s impressive climate to cultivate a diverse array of high-quality New Zealand hops.

During harvest season we caught up with Hayden Oldham, farm manager of the 42 hectare property (35 of which is planted hops, with an additional 28 hectares of hops leased up the road). Hayden offered us a glimpse into the legacy of New Hoplands, a farm that has evolved over the years while staying true to its core values of quality and sustainability.

The farm has a rich history dating back to the early 1950s, originally started by Hayden’s great-grandfather, who initially grew tobacco. However, as tobacco became less viable, and well, prohibited, the family shifted their efforts to hops, a decision that has sustained their livelihood for generations. “My great-granddad started with tobacco, but as that industry declined, he transitioned to hops. We’ve been growing hops for about 50 to 60 years now,” Hayden explained.

Hayden’s role at New Hoplands is multifaceted. Having grown up on the farm, he has worked in every aspect of hop production. Nowadays, he handles a broad range of responsibilities; with a little guidance from his father. In the summertime, his biggest job is keeping the hops watered and ensuring proper fertilisation. He’s also tasked with checking for mites that can damage the crop. In the winter months, he’s across the hop plant’s general maintenance; mostly managing weeds, so that the hops can have their time in the sun.

“Hops grow quickly, early on in the season, you can come out and there’s just bugger-all out there, then all of a sudden you’ve got knee-high green in the paddock” Hayden said. When that occurs, it’s all hands on deck, as the hop harvesting process is both intricate and labour-intensive. Typically kicking off in mid-February, anticipation’s high as the team head out to assess the hops for readiness. “We check them by picking a few hops in a variety and rub it together in our hands. If it rolls up, it’s not ready, but you’ve got to give it a good smell and make sure there’s no grassy notes in there. Once we think they’re ready, we’ll send them away for some tests. Once we get the go ahead, the harvest starts.” Hayden described.

The process involves a tractor equipped with a bine puller that cuts the hop plants and loads them into trailers. These are then transported to a large picking machine that separates the hops from leaves and twigs using gravity and air flow. The hops are then dried at about 60 degrees Celsius for five hours in a kiln before being baled. The farm use old sheep wool presses to bale the hops, “and from there everything we grow gets sent to NZ Hops and turned into pellets.”

New Hoplands cultivates a diverse array of hop varieties to meet market demands and manage harvest timing. “We grow about 14 to 16 varieties,” Hayden said, “Motueka, Riwaka, Nelson Sauvin, Dr. Rudi, Wakatu, Wai-iti, NZ Fuggle, Super Alpha, Superdelic, and Chinook” to name a few. He noted that Riwaka, in particular, is their personal favourite, “It’s the hardest one to grow, but seems to be one that brewers consistently love, and the challenge is good. It feels good when you get a good crop”.

One of New Hoplands’ unique selling points is its leading commitment to organic farming. It was one of the pioneering hop farms in the southern hemisphere to start growing hops organically.

“We have 10 hectares dedicated to organic hops and are audited by BioGro annually to ensure compliance,” Hayden stated proudly. In fact, the farm’s early success in organic hop cultivation drew attention globally, including a notable visit, back in 2001, from the Busch family of America’s Budweiser Beer. Furthermore, this commitment extends to sustainable practices, particularly in irrigation and soil management, “we do a lot of soil and leaf tests to make sure we’re not overloading the soil with inputs or stripping too much out at any one time.”

Despite the challenges of meticulous garden layout planning, machinery compatibility, and the added requirements necessary to remain organically compliant, Hayden finds great reward in his work. “I get to be outdoors all the time. It feels good to grow something and then see it from its early stage in life right through to going away to be palletised,” he shared.

New Hoplands recently undertook some exciting upgrades, including purchasing a new picking machine and leasing a second farm for the next eight years. These developments are part of their strategy to increase efficiency, sustainability and expand production. “We’re always looking to improve and adapt; anywhere we can really, we try and make things cleaner,” Hayden said.

For those interested in starting a hop farm, Hayden emphasised the importance of thorough planning. In particular, the layout of the garden, and to take into consideration the machinery size and function so that it doesn’t cause any issues when it comes time to harvest. He also highlighted the environmental advantages of New Zealand’s hop industry.

“Our conventional hops are as close to organic as you can get without being certified. We use minimal sprays compared to other countries, and don’t have the same pest and mould problems”.

New Hoplands stands as a testament to the enduring legacy of family farming, innovation, and sustainable practices. From its beginnings in tobacco to becoming a prominent name in the hop industry, the farm reflects a deep commitment to quality and the environment. “Our main values are clean, green, and good hops, and we strive to live up to that,” Hayden concluded.

For beer enthusiasts and industry stakeholders alike, New Hoplands represents the perfect blend of tradition and innovation, ensuring that the craft of hop growing continues to thrive in New Zealand. So next time you enjoy a beer, there’s a good chance that the hops in your brew came from this dedicated family farm in Tapawera.