Ive had an unusual number of requests for an explanation of my drying method as of late, so I figured I would start a new thread to explain.
For those that dont know, my name is Dan and Im the Process Design Engineer for Gorst Valley Hops. We are a hop grower/processor based in Wisconsin with growers spread across the Midwest. Weve gained a fair amount of respect among the Midwestern brewers for our consistent supply of higher-than-average quality hops.
Whats our secret? Part of it is the growing methods we have developed for the Midwestern climate but a lot of it comes from breaking with traditional drying methods of the PNW (Pacific Northwest) and doing our own thing. I developed this method from over a dozen years working in the food processing/refrigeration industry. I literally stole ideas from pea freezing, packaged cake cooling and my curling club to come up with this.
Let me lay this idea out over several posts. Sorry for the wordiness but no one has ever accused me of being a man of few words.
For those that dont know, my name is Dan and Im the Process Design Engineer for Gorst Valley Hops. We are a hop grower/processor based in Wisconsin with growers spread across the Midwest. Weve gained a fair amount of respect among the Midwestern brewers for our consistent supply of higher-than-average quality hops.
Whats our secret? Part of it is the growing methods we have developed for the Midwestern climate but a lot of it comes from breaking with traditional drying methods of the PNW (Pacific Northwest) and doing our own thing. I developed this method from over a dozen years working in the food processing/refrigeration industry. I literally stole ideas from pea freezing, packaged cake cooling and my curling club to come up with this.
Let me lay this idea out over several posts. Sorry for the wordiness but no one has ever accused me of being a man of few words.