OHGA Ontario Hops Market Submission Form


Terms Of Service:
• All lab testing is conducted using official methods of the American Society of Brewing Chemists.
• Acids and H.S.I hop samples are analyzed once a week during peak season (September to mid-October). Results will be available by Friday, provided samples are received by the College by 4PM the previous Friday.
• Every effort will be made to adhere to this schedule, however, delivery of results may be subject to change dependant on volume and service levels.
• Results and invoices will be emailed to clients after payment is received.
• Receiving hours: 9:00AM to 4:00PM Monday-Friday
• For off-season turn-around times or any other inquiries, please contact Kelly Byer at 905-641-2252 (ext.4279) or email [email protected] for more information.

Ontario Hop Market Quality Outline and Procedure: 

For the 2023 growing season, the Food & Beverage Innovation Centre (FBIC) at Niagara College is partnering with the Ontario Hop Growers Association (OHGA) to assess hops for Ontario Hop Market (OHM) participants. Please note, all analysis data will be shared with the OHGA, including sample and grower information.

  • • It is the grower’s responsibility to produce the best end product possible through the growing season. At harvest time it is important all growers ensure all harvesting, drying, pelleting, and packaging steps produce the highest quality, safe, and true to type pelleted hop product possible. For the success of the OHM it is incumbent upon the participants to act with transparency regarding the state of product to be included in the OHM, and to never willfully mislead the testing, or quality assessment stages with anything but a truly representative sample of a lot.
  • • The following procedure is required to produce a representative sample of hops marketed through the Ontario Hop Market:
  • To produce a representative sample a minimum of EIGHT 56G (2oz) samples are to be pulled throughout the entire pelleting process (intermittently from beginning to end). The entire volume of this representative sample must be mixed and divided into FOUR 112G (1/4 lbs) samples and packaged in stable packaging. One is to be sent to FBIC at Niagara College. The remaining three samples are set aside in cold storage for assessment and potentially additional testing. All testing of hops included in the OHM must be carried out by FBIC at Niagara College. The OHM will require one to two samples be sent to a central location for quality assessment by a member led team. The OHM requires access to the lab results from FBIC of all hops marketed through the OHM.
  • • While no strict acid ranges are required for any variety, growers should be aware that moisture ranging from 8% – 10% and Hop Storage Index under 0.35 are industry standard. Numbers outside these ranges are often indications of quality concern and must be assessed.
  • • The OHM quality assessment group is required to act in the best interest of the OHM as a means to ensure any hop sold through the OHM will be of acceptable quality to any discerning brewer. The OHM quality assessment group will do so through inspection of the representative samples and consideration of the FBIC lab results of each sample.

Once complete, please print the form that will be sent to your email and send it with your samples to:

Food & Beverage Innovation Centre
ATTN: Kelly Byer, Room N337
135 Taylor Road, Niagara-on-the-Lake, Ontario
L0S 1J0