Our drying method is old school. We go low and slow.
|We take more time to dry our hops because it preserves the high-oil content and showcases the hop aromas. Our kiln temperature is set lower than most hop operations and it takes 2 more hours to dry our hops. Another technique we deploy in drying hops is the rope system.||This innovative and trusted method breaks up the hop beds during drying and gives a more even cure. Members of the Slow Food movement would like these approaches. We know that craft brewers do.|