By Amanda Arnold

Three years ago, Larry Janusz and Gretchen Bresien planted their one-acre hop farm into the ground at Fruita Hop Works, and what a success it’s been. In the fall of 2016, they harvested their labor and packed it up in the pick-up truck to take around the corner to the Copper Club Brewing Company.

“So we were two and a half hours from plant to beer. Within 24 hours is the timeframe because the oils break down,” Janusz said.

Hops don’t have a very long shelf life, and they will quickly lose their taste and smell. One can, of course, dry the hops and store them, but then they wouldn’t be as fresh. Most breweries get their hops from the Northwest. However, what if it’s a bad year for weather? What if disease rips through the crop? That could indeed leave brewers without a much-needed ingredient.

“That’s why we’re here, for local hops, and so people don’t have to rely on the Northwest. It saves on transportation costs too,” Bresien said.

The folks from Copper Club Brewing Company even came out for the harvest and picked the Chinook and cascade hops for the Fresh Hop beer that seemed to be a favorite with the Copper Club crowd.

“It’s always cool and it’s the big thing to use local, and having it a mile away is really cool. They are really great people, and they help us out. It’s a good relationship and great product,” brewmaster Jason Mattingly said.

In October, Mattingly brewed a black IPA with Fruita Hop Works’ dried whole cone crystal hops. Mattingly admitted that the black IPA was one of the most hoppy beers he has made.

Bresien and Janusz are indeed beer enthusiasts, and having a relationship with the local breweries in the community is very important.

Copper Club Brewing Co. makes several fresh brews featuring Fruita Hop Works hops, including their Fresh Hops IPA.

“Our heart is working with places like Copper Club. What I love about the Copper Club is that they experiment and make new beer. They are always trying new things,” Bresien said. She also looks forward to working with the homebrewers.

Janusz and Bresien moved to Fruita from the Front Range, and they picked the area because of the reliable weather. The Front Range is prone to crop-damaging weather, such as hail and high winds. Weather in the Grand Valley is a bit more trustworthy and supportive of hops.

The couple currently has a about 1,200 hop plants, and they are making plans for the future.

Larry Janusz and Gretchen Bresien are the proud owners of Fruita Hop Works.

Within a couple of years, Fruita Hop Works will expand to five acres. The growth will include more trellises, a mechanical picker and a dryer. Notably, they said five acres are just as much work to manage as two acres, but five clearly yields a greater return.

The first harvest was picked by hand. During the harvest, Janusz and Bresien put in a couple of 10-hour days. Next year will be more involved, with more hops.

“The dream was planted five years ago. Just to see the progress is amazing, and that we found the right property. Larry designed and got the first acres in, and had people help. Now we have a beer. I can’t imagine a better first year. I pinch myself a lot, and think ‘did we really do this?’” Bresien said.

Amanda Arnold has written professionally for various publications for 10 years. When not writing, she explores the backcountry of Grand Canyon National Park with her young son.