Most Medieval Beer Part II: The Hops

So it has already been established that I raise Tetnanger Hops (1) which are one of the 4 noble hops (hops known to be the first recognized varieties)(2).

This year was no exception. It again started with my usual procedure of checking the plants and using lines to help them climb.

The Hop Tripod did very well as a result of being on a spot that’s the lowest location in the yard close to the pooling water table and all the new dirt that was next to it in the garden area.
Again we waited until the hops were about 2 ft long and then started wrapping them with twine to encourage climbing. The first 2 ft of leaves were removed once the hops got up to 10 ft to encourage them to “bolt” and throw side tendrils out thicker.

So the season progressed nicely. An extra load of sheep poop natural fertilizer was added to both stands of hops and with the plentiful water and attention to detail, we ended up with a good batch of hops which congregated mostly at the tops of the hop vines.

At this point we froze the hops in 6oz portions. Due to the drawn out nature of this recipe, i wanted to make sure the hops were stored as close to fresh as possible when needed.

Bibliography:

(1) https://noblehops.com/what-are-the-noble-hops/

(2) Noble Hops:

  • Hallertauer ( Mittelfrüh)
  • Tettnang
  • Spalt
  • Saaz

One thought on “Most Medieval Beer Part II: The Hops

  1. Pingback: Most Medieval Beer IV: The Finale | Inn of Bards Rest

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