John Harris, brewmaster for Full Sail Riverplace, channeling the Spirit of Christmas Present
- John Harris, brewmaster for Full Sail Riverplace, channeling the Spirit of Christmas Present
- Oregon sky
- Sodbuster Farms' custom hop harvesting machine
- Rotating screws push hop vines towards center, cutter trims them
- Truckloads of hops ready to be processed
- Doug Weathers looking over his hop fields. "We'll be harvesting 24 hours a day for about three weeks."
- Inside the processing facility
- Uma Thurman, eat your heart out!
- Bales of Perle and Cascade hops under cold storage
- Doug Weathers shows the finished product
- Stringing the hop vines from the truck onto the processing line
- Hops: they're catnip for humans
- The end result: Full Sail Lupulin fresh-hopped beer
- Lupulin (made like a dry-hopped ale but with fresh, not dried, hops) and Spotless IPA, Full Sail's two on-tap selections
- Why we're here
- The hop equivalent of the stemmer-crusher
- Hops, brought in from the field and removed from the vine, tumbling into the drying room
- The vines, leaves and stems are chopped and returned to the fields for use as compost. "We keep the temperature about 140 degrees," says Doug Weathers, "so that the nutrients return to the soil rather than running off."
- From field to farm to brewer to, well, your glass
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