Hops are grown in the Midlands and South East of England. They are harvested during September and early October. The cones are separated from the bine and then dried immediately on a kiln, and pressed into bales to be stored until used – maybe for more than a year. Hops used in green hop beers are not dried before use. Brewers collect the hops as soon as possible after picking and
pitch them to the boiling wort, all in less than a day. We expect more flavour and aroma, just like using fresh herbs from the garden rather than dried herbs. Chris Gooch from Teme Valley has long been a proponent of green hop beer and will share his experiences.
A brewer at Teme Valley Brewery since 1997, Chris worked on hop farm and has an IBD diploma in brewing, He organises the annual Green Hop Festival at the Talbot Inn, Worcestershire.
Tickets are available from https://www.ebcu.org/all-about-beer
Contact: Brett Laniosh brett.laniosh@ebcu.org
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