Hops in Scotland - A Rough Guide

POST-HARVEST 6 Getting the crop to the brewers depends on the type of hop product that is required. For green (fresh) hops, which are increasingly used in some popular harvest beers, the cones should be with the brewers for use within 6-8 hours of harvest to prevent any deterioration. For dried hops, the drying process needs to begin as soon as possible after harvest. Drying and storage of cones needs to be done in a controlled manner as soon as possible after harvest, to limit any deterioration. Drying using warm air requires slow air movement and only moderate temperatures to prevent degradation of the cone quality. After drying, the hops can be bagged. The hops can be vacuum-packed ( 7 ) or pelleted and stored in a cold store/freezer until required 7 Hops vacuum packed POST-HARVEST DUTIES Many of the autumn procedures on hops relate to cleaning up the plantation to reduce potential pest and disease carry-over into the subsequent cropping season. All remaining bines and leaves should be removed, and further cutting back of bines should leave only 2-3 cm above the soil.