Hop Crop

A high row to hoe

Harvest is underway in homebrewer gardens in the Umpqua Valley, and in the commercial hopyards of Oregon, Washington, and Idaho.

Unless the hop bines are cut at the top and laid on the ground for easy picking, the homebrewer must climb a 12 foot orchard ladder, dropping the lupulin-laden cones into a plastic bucket cinched at the waist. 

 The harvested hops are spread out over screened frames for drying. During this August heat wave, the wait won't be long for them to be ready for weighing in one or two ounce portions, then put into plastic bags,vacuum sealed, and refrigerated until pitched in the brew kettle.

Morning harvest, afternoon homebrews