What we're growing and our strive for quality.
We want the best for your product and we want you to demand that from us. Disease management, harvesting, proper processing, packaging and storage, all steps that demand attention in order to deliver the best product to you.
View our varietiesHop testing is a critical aspect to get right year in and year out. Our current testing provides us 3 numbers we feel are critical for people to know and understand. We currently test every variety, every year at least once.
Contribute to the bitterness of the product. Lower alpha numbered hops are typically used for aroma and flavour while higher alpha is used for bitterness.
Largely ignored but play a key role that should be understood. While beta acids can add to aroma, their value and timing in your process can play a key role in flavour and longevity or storage.
A measure of the degradation of alpha and beta acids during storage and handling of hops. Generally you want to see an HSI of less than 0.30. As hops age, the Alpha and Beta acids on the label become less and less true.
When trying to understand how to use hops, understanding your chosen variety and end goal are just the first step. Here are some great resources about acids and HSI.
We keep things simple on the farm. We're focused on delivering quality, versatile, dependable hop varieties. While the names may look familiar, it's critical to understand that despite the variety, the growing environment will drive completely unique characteristics into the hop. We are constantly updating our information with the feedback that we are hearing from brewers.
Cascade is the hop that started it all. Named after the mountain range in Oregon, it defined the American Pale Ale style. Cascade offers a great citrus grapefruit flavor and aroma from the high levels of myrcene oil. It's ideally used in late hop additions to maximize that bright flavor and aroma. The bright citrus is backed by some soft floral and spice, which rounds out the profile. It makes a great wet and whole cone option.
Adjusted to 10% moisture. Results from Canadian Institute of Food & Wine, Niagara College.
Sometimes referred to as a "Super Cascade" because its aroma is somewhat like cascade but has a higher bittering potential. Centennial is incredibly well-rounded and useful for bittering, flavor, aroma, and dry-hopping. You'll find vibrant citrus and soft pine characteristics. Centennial is the featured hop in legendary IPAs.
Adjusted to 10% moisture. Results from Canadian Institute of Food & Wine, Niagara College.
Galena is well known as a reliable, clean-bittering, high alpha hop. The clean-bittering of this hop works well as the base bittering palate for other more flavorful and aromatic hops. Rarely used as a late stage hop unless you're looking for strong blackcurrant.
It is characterized with aromas of sweet fruit such as peaches and pears; citrus elements like grapefruit, lime, and pineapple. Hints of spicy woodiness, blackcurrant, and gooseberry can also be found.
Adjusted to 10% moisture. Results from Canadian Institute of Food & Wine, Niagara College.
Galena is commonly used alongside Simcoe, Cascade, Centennial, Chinook or Amarillo.
If you're wondering how to use Galena in your beer, it shares similar properties to hops like Brewers Gold, Columbus, Zeus, Nugget, Tomahawk. So if you've used these before or your recipe calls for them, give Galena a try as a substitute.