Essentially, if you get them to survive 1 year, they'll continue to come back even if they get scorched to the ground in July. In September they'll come back but obviously without any appreciable hop yield.
Despite our intense sun, we just don't get enough hours of daylight as they do in the PACNW. The hop cones you get are considerably smaller.
I have hops in the Payson/ Christopher Creek area and they don't suffer the heat, but the yield is still smaller than other parts of the country.
Fermenting - Kit Skaddington's English Pub Ale, Weizenbier and a Canadian dry something or another(Last 2 are Mr. Beer kits I stumbled upon.)
Lagering - Nothing.
Secondary - Nothing.
Bottle-aging - Irish Red, English Bitter, Centennial Pilsner and 2 ambers.
In the Fridge - Irish Red, Ambers, English Bitters, Chimay and Milk Stout.