Because cones contain such a high percentage of water, they literally begin to rot shortly after they are picked, which is why farmers transport them directly from the field to drying kilns. They generally must be dried or added to a batch of beer within 24 to 48 hours after they are picked. Brewers in the Northwest, located close to the farms where most of America’s hops are grown, often dispatch their own trucks to collect freshly harvested hops. What do you do?
Learn all about how to use fresh hops in our latest issue, with a massive feature on fresh hops.