1. Yes but not due to soil. Its due to climate and growing conditions like roastquake said. The amount of water, temperature, humidity, stress from insects...these all cause the plants to produce different chemicals that may affect the flavor.
I say "may" because the biggest factor is how they are dried and processed. If you do the standard 140F drying, most of the subtle oils will be gone by the end of the drying cycle and it will somewhat standardize the flavor. If you dry them with cooler temperatures (under 100F), more of those oils/aroma stick around, both "good" and "bad".
2. The PNW's advantage is that they are growing in a desert, so there is less stress from mold, mildew and insects. It makes it easier. What region makes the best? Man, that's like asking what's the best beer out there. Ask 50 people and you will get 51 answers. It depends on what the top criteria are. Is it "local"? Is it price? (then PNW wins) Is it organic? (go MI or New Zealand.) You can grow fine tasting hops just about anywhere. You can profitably grow hops just about anywhere in the northern hop growing band. It really comes down to managing your crop in the field and how you treat it once harvest begins.
3. Send me a message. Our organization has growers in WI, MI and even IL. Also try the
Michigan Hop Alliance,
Northeast Hop Alliance,
Great Lake Hops...there are several out there. Hit your favorite search engine and you will find lots of people offering hop growing consulting services. Once you've gone through all of them, go visit Ray (HBT username: Halifaxhops) and his farm. Just a warning, he's claimed that all visitors have to skinny dip in his pond.
His brewery is in Chicago and he's looking at both Wisconsin and Michigan. He will contract the grower for ten year commitment. The dudes loaded so money means nothing to him.
I would advise against a contract. If your buddy really wants to have that level of control, he would be best to buy the land, pony up the cash for infrastructure and hire a professional to manage the farm. Maybe make the farm manager a part owner or give him a % based on harvest.
Also, I've seen a lot of people put A LOT of money into farms that have still gone bust...we're talking 6 to 7 figures. The problem is you can't buy a solution to every problem you have. What he needs is someone with time and talent, again, that professional farm manager who is willing to put in the hard time in return for proper compensation.
BTW, is he close to downtown? I'm looking for a brewery, preferably close to or inside the loop, for a tour I'm throwing together.
