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V O L . X X I I N O. X M AY 1 6 , 2 0 1 6 14 hops from the western United States and elsewhere, partially out of need and partially to get diff erent fl avors for their beers. at growth is nowhere near Maine's production in the late 1800s, before being nearly wiped out by a blight of downy mildew and Prohibition. " e past year (1876) there were raised (as nearly as can be estimated) about 400,000 pounds of hops in the state, or about 2,200 bales; which at 20 cents per pound would amount to $100,000," omas Reynolds of Canton, Oxford County, wrote in the Maine Department of Agriculture's 1877 annual report section on hop culture. " e cultivation of hops in Maine is principally confi ned to the western part of the state ... most extensively in Oxford County," he continued. "From the best authority, I feel confi dent in making the statement that Maine hops …will keep longer and retain their aroma fresh and unimpaired to a greater degree than the hops grown in any other section of our country. is being true, it gives greater impor- tance to Maine as a hop producing region than it would otherwise possess." Also in 1876, some 42,896 bales of hops were shipped from the United States to Europe. at left about 77,000 to 97,000 bales for U.S. brewers, according to the state's agricultural department's annual report. Today, the top three producing states are Washington with 28,858 acres harvested in 2014, Oregon with 5,410 acres and Idaho with 3,743 acres, AAA Energy's preventative maintenance programs can extend your mechanical equipment's life, while increasing its reliability and eciency. Be proactive, to keep your customers and employees comfortable, your products consistent, and your processes running smoothly. To learn more call 207.883.1473 or email info@aaaenergy.com Serving Maine, New Hampshire, and Massachusetts aaaenergy.com Proper Maintenance or unexpected repairs? HEATING AIR CONDITIONING REFRIGERATION MAINTENANCE DESIGN/BUILD www.norrisinc.com 1-800-370-3473 info@norrisinc.com » C O N T I N U E D F RO M P R E V I O U S PA G E P H O T O / T I M G R E E N WAY Joel Alex, founder of Blue Ox Malthouse Lisbon Falls, uses barley, wheat, rye and oats to make malt. Here he works at the malting steep tanks, where grain is boiled and compressed.