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Picking Our Second Wave Of Hops

The harvest begins as we cut the cone filled bines off the trellis wires.

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.

The harvest begins as we cut the cone filled bines off the trellis wires.

The harvest begins as we cut the cone filled bines off the trellis wires.

After cutting, we load up the bines and drive them 237 feet to the processing facility here at Rogue Farms.

After cutting, we load up the bines and drive them 237 feet to the processing facility here at Rogue Farms.

We load the bines into the picker which strips away the cones and most of the leafy material.

We load the bines into the picker which strips away the cones and most of the leafy material.

The remaining leaves and other small leafy debris are separated from the cones using a series of screens, fans, conveyor belts and dribble belts

The remaining leaves and other small leafy debris are separated from the cones using a series of screens, fans, conveyor belts and dribble belts

When we're left with just the cones, we send them via conveyor belt to the kiln for drying.

When we’re left with just the cones, we send them via conveyor belt to the kiln for drying.

Here's John sniffing the Freedom cones before they are dried.  John selected 1,000 pounds of freshly picked Freedom hops and drove them back to the Brewery in Newport to use them to brew this year's batch of Wet Hop Ale.

Here’s John sniffing the Freedom cones before they are dried. John selected 1,000 pounds of freshly picked Freedom hops and drove them back to the Brewery in Newport to use them to brew this year’s batch of Wet Hop Ale.

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.

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