#4: A Little Bit Dead On The Inside

What is “hop quality”?  As a grower, how do you achieve it?  Almost as important, how do you demonstrate it to your customers?  Then for the brewers, asking the right questions to make sure you’re getting a quality product.  We talk about sniff tests, harvest timing, moisture meters vs microwaves and why your hops should always be just a little bit dead on the inside.

2 thoughts on “#4: A Little Bit Dead On The Inside

Leave a Reply

Your email address will not be published. Required fields are marked *