Hop Harvest!
Hop Harvest
By Abram Goldman-Armstrong
At the end of summer farmers pick the resinous hop cones that give Northwest beers their floral, herbal, and citrusy hop flavor and bitterness.
Oregon was the nation’s largest hop producer until the 1930’s when irrigation projects in the Yakima valley, combined with a blight on Oregon hops allowed Washington to take the lead. Growers in the two states, along with a few farmers in Idaho produce about 30 percent of the world’s hops. Oregon’s hop farms are mainly family affairs, located in Marion and Polk counties. Some such as Goschie Farms have been growing hops for over a century.
At a recent “Hop Field Day” for brewers and media, the Goschie family gave a tour of their hopyard and dryer, concluding with barbequed pig cooked in a hop rub.
Here in Oregon farmers favor hops prized for their flavor and aroma, derived from the delicate essential oils in the petals of the flowers, or “cones” of the hop plant. The Willamette Valley’s mild climate, similar to that of the hop growing regions of Germany, renown for “noble” aroma hops, rather than the bittering-type hops more commonly grown in Yakima.
Here in Oregon farmers favor hops prized for their flavor and aroma, derived from the delicate essential oils in the petals of the flowers, or “cones” of the hop plant. The Willamette Valley’s mild climate, similar to that of the hop growing regions of Germany, renown for “noble” aroma hops, rather than the bittering-type hops more commonly grown in Yakima.
Local brewers have a love affair with aroma hops, such as Willamette, Mt. Hood, and Cascades, the citrusy hop which gives many Northwest IPAs their grapefruity signature. At hop harvest brewers make beers with hops only a few hours from the vine. The fresh or “wet” hops impart subtle grassy tones not found in the dried hops used year-round.
Many of these fresh hop beers can be sampled at the Oregon Fresh Hop Beer Tastival at the Lucky Lab Beer Hall at 19th and NW Quimby, October 14. Brewers from around the state will be showcasing beers made with this seasons freshest hops. Fresh hop beers have generated a buzz in the brewing community, with even east coast brewers trying their hand at versions made with hops sent overnight.
A typical fresh hop beer starts life in the field where picking crews cut the 18 foot hopvines from their trellis. Machines then strip the cones from the vines, sorting out the leaf material. After the cones emerge, they are intercepted before going to the kiln where they would be dried then pressed into bales. Brewers bring the wet hops back to the brewery by the truckload and dump them into the kettle. Brewers must use seven times the amount of fresh hops as they would dry hops, in order to extract the soft flavors from the wet petals.
Pelican brewery manager Ben Love filled his Honda Element to the brim with Sterling hops from Goschie farms. He says the hop pickers simply call them “Coors hops,” as the macro brewer buys the majority of the crop of this aroma variety. Sterling are derived from crossing several varieties including Saaz, the famous Czech aroma hop, and Cascade, an Oregon bred variety.
The Lucky Lab is brewing a Fresh Hop beer from homegrown hops called “ the Mutt” as it uses so many different hop varieties, in contrast with the usual “varietal” fresh hop beers.
The Fresh Hop Festival runs from 12-9pm, October 14th, at the Lucky Lab Beer Hall, 1925 NW Quimby
Abram Goldman-Armstrong used wet Hallertauer hops from his garden in a batch of Peach Hefeweizen to celebrate harvest.
Beer News
Congratulations to Pelican Pub & Brewery! The Pacific City Brewery walked off with “Large Brewpub of the Year” at the Great American Beer Festival! For the third time in seven years, the Pelican Pub & Brewery has won "Brewery of the Year" honors at the 25th Annual Great American Beer Festival. Head brewer Darron Welch was named "Brewer of the Year - Large Brewpub". The team from the Pelican Pub & Brewery won an astounding five of the highly coveted medals: Kiwanda Cream Ale won the gold medal in the Golden/Blonde Ale category, Doryman's Dark Ale scored gold in the American Brown Ale category, Tsunami Stout captured the gold in the Foreign-Style Stout category, MacPelican's Scottish Style Ale took the silver medal in the Scottish-Style Ale category, and Stormwatcher's Winterfest won the silver medal in the Barley Wine-Style Ale category.
New Beers: From the folks at Laurelwood, we hear that Fabik’s Rye is the Seasonal on tap at the Hollywood Laurelwood Public House & Brewery (1728 NE 40th Avenue, Portland # 503.282.0622)
October 14, 2006 - Portland, Oregon, United States Third Annual Fresh Hop Beer Tastival Fresh Hop Beer Tastival with up to 15 Oregon Brewers Guild member breweries using exclusively fresh Oregon Hops picked from the vines during the 2006 hop harvest in the Williamette Valley. Location: Lucky Lab Beer Hall 1945 NW Quimby; Hours: 12 - 9pm
Email: info@oregonbeer.org for more information
More Birthday Bashs! From now until October 15th, participating Old Chicago Pizza & Pasta locations will be celebrating their 30th Anniversary! For More information goto www.oldchicago.com.
DO YOU THINK YOU KNOW GOOD CHOWDER? You can help choose Portland’s Best Chowder at Fifth Quadrant Saturday, Oct. 21 for the first Lompoc Chowder Challenge. Chowders from at least 11 Portland restaurants will be competing for the soon-to-be-prestigious People's Choice Chowder Cup, along with prizes in other categories such as Most Authentic, Most Flavorful and Best with Beer. The contest will run from noon to 7 p.m. The festivities will also feature a beer garden, live music and a raffle to benefit the Leukemia and Lymphona Society. So don't be shellfish! Help pick the best chowder by voting.
A Big THREE- OH! The Horse Brass Birthday Bash is coming October 27th to November 6th at the Horse Brass (4534 SE Belmont Portland, Oregon 97215 USA (503) 232-2202) for more info go to:
By Abram Goldman-Armstrong
At the end of summer farmers pick the resinous hop cones that give Northwest beers their floral, herbal, and citrusy hop flavor and bitterness.
Oregon was the nation’s largest hop producer until the 1930’s when irrigation projects in the Yakima valley, combined with a blight on Oregon hops allowed Washington to take the lead. Growers in the two states, along with a few farmers in Idaho produce about 30 percent of the world’s hops. Oregon’s hop farms are mainly family affairs, located in Marion and Polk counties. Some such as Goschie Farms have been growing hops for over a century.
At a recent “Hop Field Day” for brewers and media, the Goschie family gave a tour of their hopyard and dryer, concluding with barbequed pig cooked in a hop rub.
Here in Oregon farmers favor hops prized for their flavor and aroma, derived from the delicate essential oils in the petals of the flowers, or “cones” of the hop plant. The Willamette Valley’s mild climate, similar to that of the hop growing regions of Germany, renown for “noble” aroma hops, rather than the bittering-type hops more commonly grown in Yakima.
Here in Oregon farmers favor hops prized for their flavor and aroma, derived from the delicate essential oils in the petals of the flowers, or “cones” of the hop plant. The Willamette Valley’s mild climate, similar to that of the hop growing regions of Germany, renown for “noble” aroma hops, rather than the bittering-type hops more commonly grown in Yakima.
Local brewers have a love affair with aroma hops, such as Willamette, Mt. Hood, and Cascades, the citrusy hop which gives many Northwest IPAs their grapefruity signature. At hop harvest brewers make beers with hops only a few hours from the vine. The fresh or “wet” hops impart subtle grassy tones not found in the dried hops used year-round.
Many of these fresh hop beers can be sampled at the Oregon Fresh Hop Beer Tastival at the Lucky Lab Beer Hall at 19th and NW Quimby, October 14. Brewers from around the state will be showcasing beers made with this seasons freshest hops. Fresh hop beers have generated a buzz in the brewing community, with even east coast brewers trying their hand at versions made with hops sent overnight.
A typical fresh hop beer starts life in the field where picking crews cut the 18 foot hopvines from their trellis. Machines then strip the cones from the vines, sorting out the leaf material. After the cones emerge, they are intercepted before going to the kiln where they would be dried then pressed into bales. Brewers bring the wet hops back to the brewery by the truckload and dump them into the kettle. Brewers must use seven times the amount of fresh hops as they would dry hops, in order to extract the soft flavors from the wet petals.
Pelican brewery manager Ben Love filled his Honda Element to the brim with Sterling hops from Goschie farms. He says the hop pickers simply call them “Coors hops,” as the macro brewer buys the majority of the crop of this aroma variety. Sterling are derived from crossing several varieties including Saaz, the famous Czech aroma hop, and Cascade, an Oregon bred variety.
The Lucky Lab is brewing a Fresh Hop beer from homegrown hops called “ the Mutt” as it uses so many different hop varieties, in contrast with the usual “varietal” fresh hop beers.
The Fresh Hop Festival runs from 12-9pm, October 14th, at the Lucky Lab Beer Hall, 1925 NW Quimby
Abram Goldman-Armstrong used wet Hallertauer hops from his garden in a batch of Peach Hefeweizen to celebrate harvest.
Beer News
Congratulations to Pelican Pub & Brewery! The Pacific City Brewery walked off with “Large Brewpub of the Year” at the Great American Beer Festival! For the third time in seven years, the Pelican Pub & Brewery has won "Brewery of the Year" honors at the 25th Annual Great American Beer Festival. Head brewer Darron Welch was named "Brewer of the Year - Large Brewpub". The team from the Pelican Pub & Brewery won an astounding five of the highly coveted medals: Kiwanda Cream Ale won the gold medal in the Golden/Blonde Ale category, Doryman's Dark Ale scored gold in the American Brown Ale category, Tsunami Stout captured the gold in the Foreign-Style Stout category, MacPelican's Scottish Style Ale took the silver medal in the Scottish-Style Ale category, and Stormwatcher's Winterfest won the silver medal in the Barley Wine-Style Ale category.
New Beers: From the folks at Laurelwood, we hear that Fabik’s Rye is the Seasonal on tap at the Hollywood Laurelwood Public House & Brewery (1728 NE 40th Avenue, Portland # 503.282.0622)
October 14, 2006 - Portland, Oregon, United States Third Annual Fresh Hop Beer Tastival Fresh Hop Beer Tastival with up to 15 Oregon Brewers Guild member breweries using exclusively fresh Oregon Hops picked from the vines during the 2006 hop harvest in the Williamette Valley. Location: Lucky Lab Beer Hall 1945 NW Quimby; Hours: 12 - 9pm
Email: info@oregonbeer.org for more information
More Birthday Bashs! From now until October 15th, participating Old Chicago Pizza & Pasta locations will be celebrating their 30th Anniversary! For More information goto www.oldchicago.com.
DO YOU THINK YOU KNOW GOOD CHOWDER? You can help choose Portland’s Best Chowder at Fifth Quadrant Saturday, Oct. 21 for the first Lompoc Chowder Challenge. Chowders from at least 11 Portland restaurants will be competing for the soon-to-be-prestigious People's Choice Chowder Cup, along with prizes in other categories such as Most Authentic, Most Flavorful and Best with Beer. The contest will run from noon to 7 p.m. The festivities will also feature a beer garden, live music and a raffle to benefit the Leukemia and Lymphona Society. So don't be shellfish! Help pick the best chowder by voting.
A Big THREE- OH! The Horse Brass Birthday Bash is coming October 27th to November 6th at the Horse Brass (4534 SE Belmont Portland, Oregon 97215 USA (503) 232-2202) for more info go to:
posted by PDXBeer at 10:33 AM
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