Portland Culinary Alliance

In a flash, Dustin loaded the lunches and (more important) the beer and we were off for a day of fun. The Rogue Hop Farm is on the Willamette River, south of Independence, Oregon on the former John Haas Alluvial Hop Farm. On our way to the farm, we passed many Oregon Duck fans heading south to the kick off game of the season. Passing through Independence, one of the gang saw the sign for a farmers market in downtown Independence. We all cheered when our driver stopped and gave us a little time to see what the market had. With bags of fresh produce and other items of interest, we climbed back in the van to continue on to the farm.

Arriving at the Rogue Hop Farm we learned they lease 45 acres to grow hops. They are the first brewery to have their own hop fields. Dustin parked the van and invited us into the show room.  The show room has a beautiful deck where we were served a tasty lunch. While we dined, Dustin poured welcome glasses of ice cold Rogue beer and described the part hops play in brewing beer.

After lunch we walked to the Hop Kiln. On our walk to the Hop Kiln building, we passed by the workers having lunch. Being a foodie in the true sense of the word, I couldn’t help but be lured by the aroma of toasting tortillas. I had to see what they were having for lunch. A small burner with what appeared to be a metal plate, held tortillas while they browned. Containers of homemade chicken and salsa were on the grass close by.  When the tortillas were slightly charred, chicken and salsa were added. The mouth watering appearance certainly made me envious of their meal. 

But back to the hops. From the fields, the trucks arrive at the unloading area of the hop kiln. Workers unload the hops onto hooks that carry the hops into the processing building a via a conveyor belt. Up the belt they go with hooks pulling the vines along while rotating knives cut the hops off the vine. After the hops are removed from the vine they are blown into a drying area that heats them to 145 degrees.

The hops are held at this temperature until the hops are ‘cooked.’ They are scientifically measured for ‘doneness’. The manager scoops out a handful using a large sieve that has been duct taped to a long broom handle like stick. He squeezes the hops and knows whether they have ‘cooked’ long enough. When the hops are ‘done,’ they are moved to a cooling area.

From the cooling area the hops go to the storage area, where they are held until ready to be bagged and shipped. A quick estimate of how many bottles could be made from this bale of hops suggested 45,000 depending on the beer recipe. Arising out of high tech methods of producing hops all the way down to home made scoops, shovels and hand sewn bag closing comes some the finest brew on the planet.

They say you bring your own party to the party and this rang true with everyone who attended. A convivial group, excellent tour guide and best beer was the perfect combination for a good time.

-Sheila Hanson