The practical application of scientific principles to the art of hop agriculture and brewing science
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.
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?
Delighting your existing and potential customers with great service isn’t always easy when you’re knee-deep in the field. However, you’ll be knee-deep in unsold inventory if you don’t prioritize it. Plus, some new audio stuff to announce!
Orthonasal and Retronasal aroma differences. Because calling it “what’s that smell” was just going to be too easy.
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.
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”.
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.
It’s your first year of hop production. What makes this year different from other years? Where should your expectations be set?
You changed something in your hopyard between Year 3 and Year 4. Yield went up. Did your single change make a difference? This week we dissect the Scientific Method and how to properly set up your experiments (insert maniacal laugh here).
G’day Mates! This week we take a break from our North America-centric focus and get into it with our Australia growers. Don’t be a yabbo, we’ll give you the John Dory on the market down under and hopefully not make a dog’s breakfast of the whole thing.