Spanish breweries in the early 20th century relied heavily on hops imported from Germany. That model collapsed during the Spanish Civil War and the Second World War, forcing the country to find an internal solution.
The turning point came with the discovery of wild hop populations growing naturally along the banks of the Órbigo and Tuerto rivers in León. Their abundance demostrated the region’s suitability for cultivation, and in 1945 the León Hop Promotion Society was founded.
Today, León produces around one million kilos of hops each year, accounting for 95% of Spain’s total harvest. Spain now ranks as the fifth-largest hop producer in the EU.
Nugget is the most widely cultivated variety and the prefer choice of domestic breweries. Just as important, León has become a stronghold of diversity, with American and New Zealand hops thriving here and giving brewers access to a broad palette of aromas and flavours.
The terroir of León is more than a backdrop, it actively shapes the chemistry of the hops. Three factors stand out:
León enjoys about 15.25 hours of daylight at the summer solstice, slightly less than Germany or the UK, but still sufficient for strong photosynthesis and terpene biosynthesis. The region’s altitude (800 m) brings hot summer days (28–30 °C) and cool nights (10–12 °C). This diurnal range preserves delicate monoterpenes such as linalool and geraniol, which are critical for aroma stability in storage and brewing. High solar intensity further enhances lupulin gland development, directly boosting alpha-acid content.
The river valleys provide deep, sandy loam soils rich in organic matter. They are well-drained yet moisture-retentive, creating ideal conditions for root growth and nutrient uptake. With a neutral to slightly alkaline pH, they are naturally suited for humulone biosynthesis, the foundation of bitterness.
Spain has one of the world’s highest densities of reservoirs, with more than 1,200 nationwide. In León, Collective Irrigation Asociation manage this resource efficiently, guaranteeing a stable and reliable water supply even during hot summers. This ensures cones develop consistently, reducing seasonal variation in oils and alpha acids levels.
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Hop cultivation in León has remained deeply rooted in small-scale, family-run farms. Many holdings are managed by third and fourth generation growers who carry forward knowledge and tradition while embracing modern agronomic practices.
This model resonates strongly in an era where brewers value provenance and transparency and offers brewers clear advantages:
Local growers produce a wide spectrum of varieties, including:
Terroir differences are not just academic, they translate directly into brewing outcomes. Spanish Cascade expresses bold notes of bitter orange and tangerine, in contrast to the grapefruit-led US Cascade or the softer, tea-like citrus of English-grown hops.
Spanish hops still struggle with low international recognition, for many brewers abroad, Spain is simply not on the hop map. Changing this perception is both the challenge and the opportunity.
Pathways forward include: