Illustrating a point

Not to belabor our grouse over that ugly Beeradvocate cover, but there is this addendum to make ...

It's easy to take a swat at someone else's work; it's another thing to show you can do better. A few minutes spent looking through the photos we've shot in the past three years turned up this image from 2008.

These hops ended up in Weyerbacher Brewing's special harvest ale of that year, tossed into the hopback on the heels of being picked on a late-August Saturday, from the acre of Cascades and Nuggets Dan Weirback put in the ground at his farm in Lehigh County, Pa. (Dan grew the hops the summer after that late-2007 price spike; now that there's a glut in the hops market, some brewers are pretty much irked and questioning what happened back then.)

So is this a cover-worthy photo, or at least an example of an eye-catching photo? Honestly not to brag, but we say yes.

shIPAle

We managed to get our hands on a growler of The Ship Inn's Northwest IPA.

Lots of Cascade flavor in it, and was sort of like Flying Fish's Hopfish IPA colliding with SlyFox's Phoenix Pale Ale. It has the subdued IPAness of Hopfish and the flavor of PPA.

All things considered, it was certainly worth the side trip to Milford, as we returned to home base from Lehigh County, Pennsylvania, on Saturday, where we went to check out Weyerbacher Brewing's hop harvest.

Handcrafted beer? You bet, especially when you pick the hops all by hand. The folks from Weyerbacher brought the crop in by cutting the bines and plucking the cones from morning through the afternoon.

Good thing there was pulled pork, cole slaw and a sixtel of their AutumnFest beer for sustenance, and some half-joking, half-serious comments of "have anything hoppier?"

We’ve followed their efforts to grow hops since April, and now all that’s left is to taste their Harvest Ale.

Check out the stills (we shot more video, too, that's coming as a sort of sequel to what we've already posted).

Published images, imagine that

Check out the new issue of Beeradvocate. Our photos of Dan Weirback run with his first-person account of jumping into hop yarding (pages 32 and 33).

And unlike some publications we know of (we're looking at you Ale Street News – ya did it to us again), Beeradvocate obliged us with a credit for the images. Thanks, Jason and Todd. And nice work, Dan.

It's still fun to see our byline or photo credit, even though we've had plenty of pictures published before and been paid for 'em (all of us here at the blog have spent 20-plus years in the news or advertising business in New Jersey; we supplied the images of Dan's hop yard for free, which is why Ale Street's brain fart kind of annoys us).

Anyway, nice way to start the day with the fresh copy of Beeradvocate in the mailbox. Good mag, Alströms; keep earning that umlaut. The rest of you get back to respecting beer.

PS: A storm last weekend postponed picking our hops. Should happen this Sunday with the help of South Jersey homebrewer Julian Mason, who makes great beer and will use our Centennials in some of his brews when the weather turns cooler.

Hops Project (Update)

Some progress to note with Weyerbacher Brewing’s hop yard …

Owner Dan Weirback tells us they’ve got plenty of well-formed cones on the bines and he’s estimating a total yield of more than 500 pounds, maybe even double that. (By the way, that's an upwardly revised estimate from a couple of months ago.)

Looks like harvest time for the mix of Nugget and Cascades is around the third week of August. And if you recall, Dan’s plan is to brew an ale themed to the project, using the hops still “wet,” not dried, as is the traditional form. That’ll happen fairly soon after the hops are picked.

A ready-to-go brew speaks to the horticultural question of what do you do when you’re primarily an end user of hops, not a producer, and not set up to process and protectively store the hops so they don’t oxidize and become more worthy of mulch than beer.

We’ve been an enthusiastic supporter of the hop project since we first learned about it from the Rutgers agriculture folks, whose hop-growing research done at the Snyder Farm in Hunterdon County from several years ago was supplied to Dan and his wife, Sue.

So we can’t wait to taste that beer.

Meanwhile, our own Centennial hops (pictured above) will get picked this weekend.

The Hop Project (Update)

Over the weekend we checked in with the folks at Weyerbacher Brewing in Easton, Pa., just over the Delaware River from Phillipsburg.

If you recall, Dan Weirback and his wife, Suzanne, undertook the daunting project of growing hops to perhaps offset some of the cost at the brewery Dan founded in 1995. You may also recall hops on the commercial market now cost about four times as much as they did a year ago.

So back in April, after some cajoling by Sue (the project was her idea, Dan admits to harboring a few reservations), some Web research and some outreach to folks versed in hops, the Weirbacks put 1,500 rhizomes in the ground on an acre surrounded by wheat fields in the rolling hills of Lehigh County, Pa. They hired a fencing company to seat rows of poles 9 feet high, upon which they strung trellises for the hop bines to climb. Along the rows, at the base of the hops, they ran hoses for a drip irrigation system.

The Jersey angle – after all, this is a Jersey beer blog – is that they’ve relied on research Rutgers agronomists conducted on hops in the 1990s at a demonstrator hopyard at the Snyder Research Farm in Hunterdon County. The Weirbacks continue to stay in touch with their Rutgers contact, John Grande.

Cost for their project: $8,000 and a lot of physical labor – weeding, mulching and training the bines to climb, more weeding, more training, checking for pests etc. It’s quite a bit of work for two people who otherwise have plenty to do in the course of running a brewery and, in Sue’s case, her own career.

There are no shortcuts to the work. And there’s a fair amount of having to make do with limited resources, such as the poles supporting the trellis lines. At 9 feet, they could easily be twice that height, since hop bines are prodigious climbers. But 9 feet was the tallest the fence company could handle; plus there’s the need to reach the bines, most likely from the bed of a pickup truck.

The payoff thus far? Part of the hopyard is going strong, while the other portion has some catch-up to do. But the Weirbacks’ mix of Cascade and Nugget plants are starting to bud. Barring calamity of bad weather, Japanese beetles or some other hop-hungry insect, the Weirbacks expect to harvest plenty of cones later this summer.

It's worth mentioning that Dan and Sue are under no illusions with the project. After all they’re living it, and even confess to some moments of doubt about the merits of the endeavor. But as they say, they haven’t had those misgivings at the same time, so they’ve been able to soldier on.

And while they haven’t really talked up the project, the Weirbacks have drawn some curiosity from other Pennsylvania brewers interested in seeing what the couple comes up with at harvest.

From all sides, this is a rather bold experiment, commendable, too, when you consider it’s risky, and the Weirbacks are willing to try to cut a trail in the wilderness, so to speak.

Good luck, see you at harvest time.

Hopping on hops, Part 2

Here’s an update on Weyerbacher’s hop-growing efforts in Easton, Pa.

Owner Dan Weirback says the 500 Nugget and 1,000 Cascade rhizomes they set out on an acre of land are indeed part of the brewery’s long-range thinking to address the current hop shortage. By the by, the pictured hop cone was cribbed from Wikipedia's entry.

Weyerbacher is one of those breweries that works in hops (and malts) like painters work in oils, achieving textures, tones and overall complexity. Some examples: Simcoe Double IPA, Eleven Triple IPA, Hops Infusion IPA. When you pump up beers like they do, hops gain some added importance.

Planted two weeks ago, Weyerbacher’s hops so far are taking root, and the brewery is using a drip irrigation method recommended by Rutgers University. The Nuggets (a bittering hop) are leading the way over the Cascades (all-purpose hop), and Dan estimates a combined yield this fall of about 100 to 500 pounds for use in a new, special pale ale or IPA.

The brewery will have to settle for a harvest by hand, something agriculture folks see as less than ideal. But enough volunteers and friends have committed to help, and Dan’s confident the job can get tackled over perhaps a weekend.

These first-season hops will get used “wet,” meaning the traditional drying process will be skipped. Some brewpubs and breweries, Dan says, have been experimenting with hops right off the vine, and have noted a fresher flavor in the brews.

In two or three years however, Dans says, the brewery will probably look to get its hands on some drying equipment. (The Rutgers research farm that grew hops in its demonstrations used an old tobacco dryer.) By then, Weyerbacher’s crop yield could be 2,000 pounds. That may sound like a big number, but Dan thinks it's quite manageable for the brewery.

So how far can Weyerbacher take this idea? Well, they have 15 acres available for planting, and Dan estimates five acres could supply the brewery.

But they may just be content at having the flexibility to help offset hop-supply needs, especially in unfavorable market times.

Exactly how long the current shortage and ensuing price spike will last is anyone’s guess. “It could be a two-year blip, but it could also be five years,” Dan says.

China, Russia and India are all now producing more beer than ever before, he says. Stir that in with the recent bad harvest, acreage taken out of production and trend for hoppier beers and you get an idea of the ripples affecting the supply picture.

The good news for brewers is that Pacific Northwest growers increased acreage this spring by 25 percent.

Still, though we like Weyerbacher's ounce of prevention, and hope they can reap many pounds of cure.