Matt Spitz, co-owner of Moustache Brewery, picking hops. (Credit: Barbarellen Koch)
It’s harvest time on the North Fork. And while that means produce like fruits, vegetables and wine grapes are ripe for the picking, it’s also time to reap fresh hops for beer making.
This time of year is when local breweries make beers using the “wet hop” method. The process involves taking hops fresh off the bine (that’s what hop vines are called) and using them within 24 hours of being picked. (more…)
Jaclyn Van Bourgondien examined hops at Farm to pint in Peconic. (Credit: Vera Chinese)
During its first year of operation in 2012, Farm To Pint’s one-acre field fronting Main Road in Peconic harvested around 30 pounds of hops.
Last year, that number increased nearly tenfold, to about 250 pounds.
And this year, Jaclyn Van Bourgondien and her husband, Andrew Tralka, sold 500 pounds of the bitter, cone-shaped flower to northeastern breweries, which use the hops to make batches of what are called wet-hop ales. (more…)