The Most Hopiful Time of the Year
With no disrespect to crooner Andy Williams, hop harvest is “The Most Wonderful Time of the Year.” And on Monday, Full Sail Brewing — headed by brewmaster John Harris — took about 50 or so lucky beer writers, pub owners and servers on a field trip (literally) to be a part of this year’s big event.
Willamette Valley brewers are among the luckiest in the world in that fresh hops are truly a short drive away — less than an hour in many cases. Brewers can take advantage of this once-a-year event by making a beer using fresh hops plucked right off the bines instead of dried ones.
Here’s a brief peek into what our trip was like, and a close-up look at how those little green gems are harvested and dried.
3 Comments to “The Most Hopiful Time of the Year”
Leave a Reply
Crazy the amount of machinery needed for a hop cone. Loved the 4 minute mark with the cones flying!
So this is why you see green after too many IPA’s?
[...] from the Beer Goddess, Lisa Morrison [...]