Aromatics and Quality
The heart of our operation focuses on aromatic hops varieties. The terroir provided by our soil (Hadley Silt Loam) and growing conditions in this region create a new landscape for brewers to explore, a place where Magnums aren’t just for bittering and a Nugget isn’t just herbal, but also packs a citrus punch.
We work hard to bring the highest quality hops to your brews and we do that by: listening to Mother Nature, investing a lot of time in caring for the plants (irrigating, fertilizing, weeding, pest management, the list is long), analyzing our crop each season, and collaborating with regional universities and agriculture programs on hops research.
Because our focus is on getting the best/most aromatic characteristics out of our hops, timing our harvest is critical. Each week, throughout the months of August and September we scout our yards, taking moisture samples and tracking each variety so that when the plants say they’re “ready,” we can start harvesting.
2017 Hop Varieties
You wouldn’t buy a car without looking under the hood or at least kicking the tires, so why should buying hops be any different? We send samples from each variety we grow to reputable labs in Vermont and the Pacific Northwest to learn about the Alphas, Betas, HSI, and oil profiles. Hops are remarkable plants as the acids they produce can change dramatically each year in direct response to the environmental pressures the plants face – meaning those subtle, nuanced aromatics will change from season to season.
|Variety||% Alpha||% Beta||HSI|
|Cascade 2017||4.5||4.6 - 7.3||0.225 -0.228|
|Cascade 2016||4 - 5.3||4.3 - 5.3||0.227 - 0.248|
|Centennial||10.4 - 12.7||3.7||0.259 - 0.275|
|Magnum||10.3 - 12.4||6 - 7.5||0.235 - 0.243|
|Pépite 2017||12.6 - 14||3.6 - 3.8||0.242 - 0.245|
|Pépite 2016||11.8 - 14.5||2.8 - 3.5||0.252 - 0.265|
|Teamaker||2.6 - 7.0||7.4 - 7.8||0.208|