#125: Climate Change
It’s hot. Damn hot. But then it gets crazy cold. The old max/min for temperature, rainfall, etc is becoming less and less relevant as variability increases and timeframes change. How do you pivot to accommodate your crop?
Tag: emergence
#118: State of the Beer Market & Future Farming
This week we discuss some of the beer trends of 2020 and then get into where farming could be in the next 20 years. It’s full of odd concepts like “share of throat”, “hippie vinegar tea” and “decorating the cow with data”. Also, see what happens when Gregg tries a really unpleasant beer.
#117: Copper & How NOT To Be A Brewery
A bit of a mixed bag this week. We start talking about copper and then vent a bit about the basic blocking and tackling involved in running a brewery during the digital age.
#116: Customer Service Pt. 2
As we discussed in Part 1, Customer Service is a mindset spanning all aspects of the customer lifecycle. When things go sideways you get into the Customer Support part of the equation. This week is about how – and how not – to react in those situations.
#115: Crown Rot!
Turn down your volume as we scream Crown Rot! We hope you enjoy this discussion of mushy, moist crown rot. Plus, can profanity solve your farming woes?
#112: Conveyance
Moving hops from Point A to Point B. Pretty simple, right? Not so much.
#110: Hops in the year BC
BC is, of course, Before Crop. What do you need to do before you even think about planting? Envelopes of dirt, out of service telephone poles and the irrigation/shower tradeoff lead the discussion.
#109: Drying Hops (Again)
Let’s talk about drying. Again. A rare case where we replace “do whatever you want” with “do it this way, or it’s wrong”.
#108: The Scientific Method Part 2
It’s Part 2 of the Scientific Method, but this time we’re taking the methodology to your business. There’s nothing magical about this: framing the right question, gathering data and removing bias will point you in the right direction in the field and on the spreadsheet.
#107: Year One
It’s your first year of hop production. What makes this year different from other years? Where should your expectations be set?