Survey Question 1
How many barrels per year does your brewery produce? barrels

Survey Question 2
Do you have a hop contract with a supplier?: Yes - No

Survey Question 3
If Yes, in what year does your contract end?

Survey Question 4
How many pounds of hops have you used and will you use for the years below?

2008 lb

2009 lb (est).

2010 lb (est).

Survey Question 5
What is the price range you paid for hops in 2009?

$ to $ /lb

Survey Question 6
List the top seven (7) hop varieties used by your brewery in 2009 (1 being the most used). Please fill in the blank with a number (1, 2, 3, 4 --7).

Survey Question 7
What varieties would you like to have made more available at a more sustainable price?

Survey Question 8
Does your brewery prefer pellets or whole flower hops?

Survey Question 9
Where are your hops grown? Circle all that apply and please estimate percentage of your total hop stock origins. (e.g. In my brewery, 30% of our hops are grown in Washington)

Survey Question 10
Are the hops you buy from Washington blended with Oregon hops?

For aroma hops, would you prefer 100% pure Oregon hops over blended hops?

Survey Question 11
Does your brewery produce a certified organic beer? Yes No

If “Yes,” do you use organic hops?  Yes No

If “No,”  why?   (check each that applies)

Survey Question 12
If you bought organic hops in 2009, how many pounds of organic hops did you buy?

lbs - Average price range?  $ to $ /lb

Survey Question 13

If you have purchased organically grown hops, were they grown in

* Note, if you purchased organically grown hops from New Zealand, and they were labeled as " New Zealand Hallertauer," please be aware that this is, as Dr. Al Haunold politely puts it, "a misnomer."  The New Zealand hop in question is not a Hallertauer mittelfrueh. Per Dr. Haunold, who spent four decades getting it right, it's not even a Hallertauer. "It has no place in the pantheon of noble aromas. The alpha is too high, the alpha-beta ratio is too high, the cohumulone is closer to cluster-types, and it contains farnesene, which the true Hallertauer doesn't."

Survey Question 14
In comparison to what you pay for conventionally grown hops today, how much of a premium is your brewery willing to pay for organically grown hops?

Survey Question 15
If you could design a “super aroma hop,” what characteristics would it have? (check all that apply))

Survey Question 16
Would you be willing to test brew new aroma varieties developed from the OSU Aroma Hops Breeding Program sponsored by Indie Hops? 

Yes    No

Yes, with the following conditions:

Survey Question 17
Would you be willing to serve on a sensory panel organized by OSU and Indie Hops to evaluate the flavor and aroma of brews using either commercially under utilized, rare or new hop cultivars?

Yes    No

Yes, with the following conditions:

Survey Question 18
Have you ever rejected hop pellets because of inferior quality? 

Yes    No

If yes, please explain when and why.

Survey Question 19
Would you be interested in test brewing with aroma hop pellets generated from a new “patient pelleting” process that strips the grist of 90% of the seeds, slows the process down, and reduces the temperature of the die from 140 degrees F to 120 degrees F, thus preserving more oil?   

Yes    No