AIR-DRIED HOPS.

New Zealand Illustrated Sporting & Dramatic Review, Volume XIV, Issue 815, 19 October 1905, Page 23

AIR-DRIED HOPS.

After many years’ study and experiment, I am prepared to say that the true principles for drying hops are not generally understood. Imperfect drying means imperfect hops; and in the hope that all concerned may benefit, I shall give the result of my investigations as clearly as possible within the limits of a short article. Hops in their natural state, when first picked, possess the purest and most delicate flavour. It is necessary to dry them, or they will not keep. The fresh hop is three-fourths water, and if left in bulk for a few hours after picking, a sweating process begins, which causes rapid deterioration. It is, therefore, absolutely necessary to dry the hops, and the process should begin immediately after they are picked, and continue uninterruptedly until the drying is completed. The following methods of drying are in vogue:— 1. The European method, by which the hops are dried in the open by the sun. This means would be ideal were it not for rains or unfavourable atmospheric conditions. For any but the smallest crops this method is impracticable, on account of the space required to spread the hops. With this system the grower is always obliged to dispose of his hops to. the merchant when they are only half dried, and the merchant completes the drying by means of artificial heat. 2. The open-fire (English) method, in which the hops are laid on a kiln floor and dried by . an open coal or coke fire under the hops. The heat and fumes from this fire permeate the hops, and detract from the flavour and brewing value. 3. The furnace, or American method. This is the same as the English method, except the fires are not open, and furnaces, or stoves, are used. The principal objection to this method, and the English method also, is that it is impossible to dry the hops except at too high a temperature, or to dry them evenly. The hot air arising from the fire or furnace comes in contact with the hops lying next the hop cloth, and immediately absorbs moisture from the hops. As soon as this air becomes moisture-laden it is much heavier and cooler, and intense heat b- required to force the . °ir up through the hops. The result is the hops next the floor become over-dried, while

ie hops on top remain , cold and wet. his is obviated to some extent by turnig and stirring with a fork; but it is at possible for the hops to be evenly ried, as some which laid next the floor ■e sure to fall back to the bottom again, ad thus become very much over-dried. 4. The air-drying method, invented by ie writer. By this method hops are ried by a free and continuous passage ’ air through the hops. No heat is sed, and the air is at the normal outde temperature. The circulation and raught are created by a large fan, run yan electric motor. The drying is acimplished by continuously renewed conict of fresh air with the hops. Tin* oisture is absorbed, the brewing qualies left intact.

If you wish to dry any article, expose to the air; don’t heat it. If the methIs employed in the ordinary hop kiln are correct, the washerwoman should it her clothes in the oven to dry, and >t hang them on the line. ■ To summarise, the following are the adjutages of my method : —The process of •ying begins immediately after the hops •e picked, and there is no loss or damre from the sweating process. The dryg is accomplished evenly, and without eat, and no hops can be high-dried, neiler will they be slack-dried. The hops re not handled in the process, and no uds are broken. The resins are left i their natural state —that is, soft and duble. The aroma is uninjured. The ops will present a uniform, clean apaarance, rendering bleaching with sulhur unnecessary. Being perfectly ried, the hops will keep better in the lie, as there will be no disturbing chemid changes.—E. Clements Horst, in The Australian Brewers’ Journal.”