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Despite a wet spring and a mid-summer drought it's been a bumper year for hops at Heritag Hill Organics.
The harvest - Cascade
We have about 130 mature plants in the front hop yard, which produced most of the 300 pounds green picked this year, plus another 450 first and second year plants in the rear hop yard which should get up to full production by 2012 & 2013.
Despite a really show start to the Hallertau (cone development didn't get beyond the burr stage until the middle of August, it finished with a bang - filling out to slightly above average cone size the first week of September.
Neighbour demonstrates the Hallertau comeback
Tubs of Hallertau!
Average yield on 4 year old plants was about 4-5.5 lbs per plant.
It was definitely a learning year in the hop yard - dealing with Rose Chafer Beetle for the first time which basically turned the rear hop yard into a "salad bar." We had to scramble to set up drip irrigation in the front and back yards after the summer turned into a prolonged dry spell - and discovered the joys of compost tea, plus and organic spraying program to combat Downey Mildew which made it presence felt in the yard this year.
Thanks to the help of the inspection team from OMAFRA we have been able to put together a Rogue's Gallery of pests and disease and start planning our remedial action plan for next seasion.
Without the help of friends and family this year's harvest would have been a challenge, and we finished picking about Sept. 12, 2011, after starting the third week of August. Thanks to all who helped. We hope to see you back next year - although that would be too much to ask!
Rogues' Gallery
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As always, the season started out with so much promise - green and lush - then came the Rose Chafer...
Rose Chafer Beetle - this fawn-coloured, long-legged beetle usually appears in late May or early June. Adults are about 10 mm in length and are covered with dull yellow hairs. They move sluggishly on the foliage and stems.
There is one generation per year. Winters are spent in the larval or grub stage in light, sandy soil (perfect hop growing soil). These grubs will feed on the roots of roses and lawn grasses causing serious damage + hop leaves. In the spring, the larvae come to the surface and pupate. The pupal stage takes place in May and lasts about 2 weeks.
Adults emerge and feed on flowers, buds, and foliage (and hop leafs) for 3-6 weeks. They have chewing mouthparts and damaged leaves appear skeletonized.
Adults will also attack grapes, berries and other garden flowers. After the feeding period, eggs are laid into the soil where they will hatch in late summer.
Light infestations, which are more likely in the home garden, can be controlled by hand picking and destroying the beetles. Since much of the life cycle is spent at or below the surface of the soil, working the soil can prove effective in control.
Cultivating in May will destroy pupae (should have done that like I planned), in July, eggs will be killed, and in the fall, larvae will be destroyed. This pest will not breed in moist soil or shaded areas. Therefore, increasing the amount of shade or adding clover to grass will increase the moisture in the soil and reduce survival of larvae. Plus application on entomopathogenic Nematode (CAPSANEM) will attach the larvae in the soil.
The Hops We Grow! |
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Bittering Hops |
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The following hops are generally considered bittering hops, but some aroma applications have been noted (note that the examples given may not enlighten the taster as much as the aroma hops in the previous section): |
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NUGGET
Grown: North America
Profile: heavy, spicy, herbal aroma;strong bittering hop
Typical use: strong bittering, some aroma uses
Example: Sierra Nevada Porter & Bigfoot Ale, Anderson Valley ESB
AA Range: 12 - 14%
Substitute: Chinook |
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| Aroma or Finishing hops |
| The following hops are generally considered aroma hops although in recent years they have started to gain a following in the homebrew community for bittering as well: |
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CASCADE
Grown: North America
It is characterized by a dark green elongated cone which contains low amounts of alpha acids. The aroma is of medium strength and very distinct. A pleasant, flowery and spicy, citrus-like. Good for flavor and aroma, but an acceptable bittering hop. Can be used for most any Ales and Lagers. Most likely the most popular hop in North America
Profile: strong spicy, floral, citrus (especially grapefruit) aroma
Typical use: bittering, finishing, dry hopping for American style ales
Example: Sierra Nevada Pale Ale, Anchor Liberty Ale & Old Foghorn
AA Range: 4.5 - 8%
Substitute: Centennial |
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HALLERTAUER MITTELFRUEH
Grown: Germany
Profile: pleasant, spicy, noble, mild herbal aroma
Typical use: finishing for German style lagers
Example: Sam Adams Boston Lager, Sam Adams Boston Lightship
AA Range: 3 - 5%
Substitute: Hallertauer Hersbrucker, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma |
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MT. HOOD
Grown: North America
Profile: mild, clean aroma
Typical use: finishing for German style lagers
Example: Anderson Valley High Rollers Wheat Beer, Portland Ale
AA Range: 3.5 - 8%
Substitute: Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang |
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WILLAMETTE
Grown: North America
Profile: mild, spicy, grassy, floral aroma
Typical use: finishing and dry hopping for American / British ales
Example: Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber
AA Range: 4 - 7%
Substitute: Fuggle
In 2010 year we added: TETTNANGER & STERLING (U.S. SAAZ replacing finding favour with the craft brewers. | |
