We began picking our Rebel and Independent hops this week, the second wave of hops to turn ripe during this year’s harvest season at Rogue Farms.
From bine to brew, Rebel and Independent are two of the seven varieties we grow, pick, strip, sort, separate, kiln, cool and bale on our 42- acre hopyard overlooking the Willamette River in the Wigrich Appellation.
With our Freedom hops already harvested and driven 77 miles to our Brewery in Newport , we have four more varieties to harvest over the next couple of weeks.
Here’s what’s been keeping us busy this week.
After kilning, the hops are allowed to cool for 24 hours before we press them into 200 pound bales and wrap them in hand stitched burlap. We will repeat these steps when we harvest our remaining four varieties, Revolution, Yaquina, Liberty and Alluvial.
We hope you join us for the harvest at Rogue Farms. This season we are reaping, threshing, winnowing and picking nearly two dozen ingredients we grow to create our proprietary palate of flavors of known origin for Rogue Ales and Spirits. This is the best time of year to see how we grow beer, spirits, cider and sodas from ground to glass.