GRAND RAPIDS, Mich. — There’s plenty of potential for the expansion of hop production in Michigan, according to a panel of experts who discussed the industry at last month’s Great Lakes Expo.

While delivering an overview of the U.S. hop market, Ann George, executive director of Hop Growers of America, said the craft beer sector continues to grow at an astounding rate.

She said growth in 2013 was 18 percent, and experts predict that, by 2020, the craft beer industry will account for 20 percent of the nation’s beer market. The Pacific Rim region accounts for the majority of the nation’s hop production, with just two percent produced outside of this region.

George discussed previous shortages in hop supply and urged growers to forward contract, saying this is the “primary mechanism to manage market risk for growers and brewers.”

According to George, the United States and Germany are the two primary hop producers globally, accounting for two-thirds of the world’s hop production. The U.S. annually exports more than 60 percent of its crop to more than 60 markets.

“Shifting with the market allows more opportunities for growers,” George said.

Bradly Studer of SS Steiner Inc. in Idaho emphasized the significance of quality from the field to the kettle.

He said the best operations invest in quality control in the field as well as in their post-harvest operations. Studer discussed farming practices and shared tips for tillage and fumigation of new or replanted fields.

“You can’t be too careful when you’re cleaning out an old hop yard,” he said. “You have to stay pure and have good variety if you’re going to make it in the industry.”

In addition, he said proper drying, curing and baling are essential when producing top-quality hops. Further, food safety, traceability and purity of varieties will become increasingly important in the future.

A panel of Michigan brewers and hop buyers agreed, saying that Michigan growers have made progress in growing higher quality hops, but they need to continue to make improvements. They also noted that there is room for improvement in post-harvest operations, including drying and pelletizing.

Alec Mull, vice president of brewery operations at Founders Brewing Company in Grand Rapids, said local brewers are interested in purchasing more locally grown hops.

“We would like to see Michigan develop some new and unique varieties,” he said. “Quality is really what we’re most interested in.”

He said Founders’ 2014 Harvest Ale included 80 percent Michigan-grown hops.

“We need to have a product we can use for our established varieties that will last 15 to 18 months,” he said, adding that the longevity is greatly impacted by post-harvest handling and processing. He said quality of the pellets he has seen “have not been acceptable” and suggested that growers statewide should invest in the infrastructure and machinery to package and store their hops.

Jake Brenner of Grand Rapids Brewing Co., an organic brewer, said he would prefer to use all Michigan-grown hops.

“Our biggest limiting factor is the availability of varieties,” he said. “We are starting to see bigger yields and more quality consistency.”