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Messages - b-hoppy

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1
Hop Growing / Re: 2016 hop growning season
« on: April 14, 2016, 08:32:54 PM »
Rhizomes are usually dug when they're dormant and kept refrigerated to help hold them back.  If that's what you're planting, as soon as you can work the soil is a good time to get them in the ground.  Once it begins to warm up, they'll start poking.  In your first year you should let everything grow as the more foliage it can produce, the more food it can produce  to help build a strong root system and crown.  Once they're established they'll generally produce many more shoots than you'll need  so folks thin them out. 

2
Ingredients / Re: (R) Hops
« on: April 11, 2016, 08:19:45 PM »
If the public domain hops really were as good as the private ones then they would flourish in the free market, right?

Hops get hot because they offer aromas that are unique and help sell beer. Hopefully the growers can keep up with demand.


Well put!  I'm pretty sure that the folks who developed them know enough growers to make sure they'll be able to keep up, but do they really want to? 

3
Ingredients / Re: Cleopatra Hops
« on: April 05, 2016, 09:51:50 AM »

4
Ingredients / Re: Hops & Vines for Wedding
« on: March 24, 2016, 10:12:08 PM »
I can definitely see 'angry' as an appropriate descriptor: http://beyondthehumaneye.blogspot.com/2011/09/hooked-on-hops.html and am glad it only took me a few times to learn the ropes!

5
Ingredients / Re: Hops & Vines for Wedding
« on: March 24, 2016, 09:38:47 AM »
I get scratches, the wife gets angry raised welts . . .

That's crazy!  I also get raised welts but they seem to be very even-tempered?  The terroir thing works in mysterious ways I guess, haha!

6
I've grown Fuggle, Willamette, Golding etc over the years with no real luck as the most any of those have ever yielded has been maybe 3-6 ounces, not worth the effort.  Brewers Gold on the other hand is a beast here in Ohio but is quite a bit different (catty, juicy, pungent) than the others.  This may be an option though: http://www.greatlakeshops.com/vojvodina.html.   I got one a few years ago and it gives me between 8 oz and a pound at harvest.  The aroma is really pleasant and earthy much like the Golding & Fuggle with a moderate alpha.  Grows well with a very minimal response to downy mildew. 

7
It is always dank, pungent, and resinous to me without much fruit or citrus notes.
Same for me. I've had Columbus before that was mildly citrusy but it's usually dank, piney, and resinous to me. I love it as a balance for citrusy or fruity hops. Just goes to show how we can all perceive hops a little differently.
Same here. I sometimes get a little orange peel note from it (and Chinook as well), but it is mostly pine, resin, and dank to me.

The whole terroir 'thing' concerning hops must be pretty real.  I recently purchased some Oregon grown Citra (yes the folks from WA realize and maybe actually admit that aroma hops do better  south of the border) which ended up producing one of the best beers I've ever brewed.  I've also seen folks commenting (online) about the poor quality of this year's Citra crop vs what they've come to expect.  A few weeks ago I conversed with a fellow in the hop industry over in the UK who also mentioned that the '15 Citra he has access to isn't the greatest.  When I asked him if the difference in the quality might have had to do with his product being sourced from WA as opposed to OR (VERY hot & dry year up there last summer) and he said that most likely was the reason. 

Also, I found this article a day or two ago which seems to confirm that differences can be impacted by location, climate, etc..  It's from last year so sorry in advance if any of you have seen it: http://appellationbeer.com/blog/cascade-a-study-in-hop-terroir/

8
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 03, 2016, 08:26:26 AM »
Hm, I haven't heard of that, so I'm not totally sure. I did just a real quick Google search and wasn't able to find anything about a hop quarantine this year, but I'm not sure how reliable that is.

It's set up to protect the three primary hop growing states for the most part as hops account for millions of dollars to those states economies.  Unfortunately, there have been a few instances where 'dirty' planting stock was sent from PNW to folks establishing new farms in the east in recent years.  http://usahops.org/index.cfm?fuseaction=news&pageID=2

9
Ingredients / Re: Beer in France?
« on: February 02, 2016, 07:15:12 PM »

Simon is the godfather to one of our kids, actually - and I am quite familiar with your hop candy, they're great!

Wow, that's just nuts?  Small world~

10
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 02, 2016, 07:04:24 PM »
Ralph sells some quality rhizomes here: http://rnventerprises.com/services.html

11
Ingredients / Re: Beer in France?
« on: February 02, 2016, 11:28:29 AM »

I'm the founder (I used to say president, but we've never had elections and I'm not as active as I used to be) of the Paris Homebrewers Club. I've seen the French beer scene explode over the last six years, with pretty decent (although not quite "American" numbers), growing from 200 to more than 600 breweries over the last ten years, with a very large portion of that growth over the last four years. Quality used to be an issue, and understanding that volume is important (do not spend 6 hours brewing 5 hectoliters when you could spend 6 hours brewing 50 hectoliters) is still an issue, but there are some truly great beers here.

I could go on for a long time about the craft scene here, but it'd be better to just show you - are you going to be in Paris at all next week?

Cool!  I have a big box of hop candy headed to la cave a bulles (today or tomorrow) and should be there by next week.  Tell Simon your first piece is on me, haha! 

12
Like you mentioned, most of the varieties that fit your description are proprietary and most likely won't be available to the general public to grow for quite a while.  Your best bet is to stick a few different varieties in the ground and judge for yourself. 

Hops are pretty interesting in that they tend to produce a unique oil package depending on where they're grown.  The differences can be pretty dramatic or subtle depending on the environment/soils . . . "terroir".  My first exposure to this phenomenon was quite a few years ago after harvesting my Chinook which leaned pretty hard toward spearmint here in NEOhio.  Last year I picked up a pound of Chinook from some grower friends I know up in Michigan and theirs had a very pronounced pineapple character.  So stick a few in the ground and take good notes!

13
Ingredients / Re: Acorn beer
« on: December 27, 2015, 08:50:02 AM »


Ha! Now that's funny. I don't think I have ever consumed an acorn myself.

If you've ever tried chewing on a hop pellet and found it to be a less than pleasurable experience, you certainly won't want to chew on an acorn . . . unless you're into that sort of thing.  I've done the hop pellet thing a few times but only once with an acorn, haha.

14
Here's a little more info on the subject from a well qualified source: https://beersensoryscience.wordpress.com/2011/08/08/myrcene/

15
Hop Growing / Re: Cover Hops Plants for Winter?
« on: November 22, 2015, 10:35:07 PM »
One of the things you have to be aware of is that desiccation can create some problems with lots of plants.  If the soil freezes solid and there's no form of protection for the buds on the upper part of the crown and you get a really windy winter, those buds can lose enough moisture to burn right off.  Yes, hops are pretty resilient but it can happen.  Even if you don't have access to a suitable mulch, some of the surrounding soil can be mounded up to help them make it through a windy winter . . . or hope you get some good snow cover.  It's kind of a long shot but it never hurts to err on the safe side!

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