“The longer the days get, the quicker the bines grow,” says Jordan Brownwood, who, along with his wife, Mariah, purchased Nopalito farm in 2014. “Once they’re all the way up, they start growing out and developing their flowers, called cones. Around the solstice, they can grow 4 to 6 inches in a day.” As the hops mature, a fresh aroma—reminiscent of cannabis—permeates the landscape. Hints of pine, earth, and sometimes even tropical fruits such as passion fruit or guava edge in, depending on the strain. Eventually the plants’ perishable essential oils or resins, which are responsible for these aromas, will interact with yeast from the brewing process, adding nuance to a beer’s final flavor. Sometimes, the flavors and aromas are not so subtle, as in the hop-derived bitterness that comes about from adding the hops early in the beermaking process. But other times, the flowers lend the subtle aromas of the strain and the growing source, a citrusy note or an earthy one, a specificity of a place and a moment in time some would say is similar to terroir.