Beverage Industry Revolutionized: Unveiling the Impact of Fresh Hop Farming on Craft Beer Production

Hey there, folks! It's Erik Sauve, Vice President at Sauve and Son Farms. Nestled in the heart of Mabton, Washington State's Yakima Valley, we've been growing hops for generations, dating back to 1938. Our humble farm is home to ten unique hop varieties, some proprietary and some public, such as Simcoe, Cascade, Amarillo, Citra, Mosaic, Columbus, Warrior, Ekuanot, HBC 682, and Idaho 7.

Growing up on this farm, I always knew this would be my calling. After studying Agriculture at Washington State University, I was ready to carry on the family tradition. We recently kicked off our harvest season, and I'm excited to share some insights about this electrifying time of year for hop farmers and the sought-after phenomenon of Fresh Hops.

What exactly are Fresh Hops?

Fresh hops, often referred to as "wet hops," are the just-picked, un-kiln-dried varieties that have gone through the picking machine process but still retain a moisture content of 9-10%.

So, where do you get these Fresh Hops?

You can obtain fresh hops from any active hop farm during the harvest season.

What hop varieties can be used as Fresh Hops?

Any hop variety is suitable for fresh hop cultivation, but aroma hops are generally preferred over alpha hops due to their less bitter character.

Let's demystify the Fresh Hop label!

While some argue that fresh hops should strictly be considered wet hops that have not been kiln-dried, others believe that both wet hops and recently kiln-dried hops can be classified as fresh. Here's a breakdown:

Wet hops: Straight from the field and not yet dried.
Fresh hops: Both wet hops or recently kiln-dried hops can be classed as fresh.
Dry hops: Connects into the burlap bag, kiln-dried, and ready for storage.

Using Fresh Hops in Brewing: Tips and Methods

Incorporating fresh hops into your brewing process involves roughly three times the amount of hops used when using pellets due to the absence of concentration and excess green material absorption. Fresh hops are usually added to the wort post-boil, during a whirlpool-like stage, to extract the oils and lupulin.

Discovering the Art of Harvesting Fresh Hops

Fresh hops are mechanically harvested in the field using a top cutter that cuts the top of the vine into hop trucks. Once transported, the bines are moved through a picking machine to separate the cones from the leaves and stems. The discarded leaves and stems are composted, while the hop cones proceed to the kiln facility for drying.

Preservation of Fresh Hops: A Momentary Affair

Due to the quick degradation of fresh hops, they are seldom stored for extended periods. Fresh hops are typically picked up from the farm and delivered to breweries within minutes or a few hours after being harvested, creating the allure of fresh hop beers.

The Influence of Fresh Hops on Beer Styles

The diversity of fresh hop beer styles spans from IPAs, Pale Ales, and Pilsners to brewers' experimental creations. Fresh hop IPAs dominate the Washington State beer scene.

How Fresh Hop Farming is Changing the Beer Industry

Fresh hop farming fosters dynamic connections between farmers and brewers, transforming the landscape of the brewing industry. By establishing direct relationships, fresh hop orders inspire brewers to physically visit hop farms and partake in tours, furthering understanding and appreciation of the hop cultivation process. Supporting this connection, breweries frequently drop by during harvest to express gratitude for their hops and sample craft brews in return.

Erik Sauve, Vice President at Sauve and Son Farms, resides in the Yakima Valley of Washington State, creating and maintaining the family's traditional hop farm that has operated since 1938.

Beverage Industry Revolutionized: Unveiling the Impact of Fresh Hop Farming on Craft Beer Production