Summer Seasonal Debuts from Widmer Brothers, Smuttynose, Full Sail, and Fort George

The summer beer season is in full swing! While there a multitude of summer seasonals on the market, I thought I'd highlight a few limited release beers that are making their debuts this season. I present, for your consideration, Widmer Brothers Hefe Berry Lime, Smuttynose Summer IPA, Full Sail Session Watermelon, and Fort George 3-Way IPA:

Widmer Brothers Hefe Berry Lime *:  Looking at the label, you might expect this to be a fruity beer. Make no mistake, this is first and foremost Widmer Brothers' classic Hefe, but with summery twist! The berry and lime flavors promised on the label are present, but the fruit notes augment the flavor rather than dominate it. While the fruit flavor is present, it's not sweet. It finishes with a surprising tart twang. Nicely balanced and very well done!

Smuttynose Summer IPA *:  This brand new summer seasonal from Smuttynose Brewing Co. is made with Zeus, Citra, Saphir, and Amarillo hop. It weight in at a svelte 5% ABV and 25 IBUs. It's light bodied, full of tropical and citrus flavors, with a dry finish. If you're looking for a new session IPA, give it a try.

Full Sail Session Watermelon Wheat *:  Full Sail's latest release from its Session line showcases one of everyone's favorite summer fruits. Make that everyone but me. I'm one of the few that isn't a fan of the melon 'o water. Undaunted, I cracked open bottle. The aroma has is similar to Session Premium Lager, and the watermelon flavor makes its appearance in the middle and finish. The watermelon is unmistakable, but not sweet. If you like watermelon, you should give this well balanced beer a try.

Fort George 3-Way IPA:  This year's installment teams Fort George with Ruben's Brews and Great Notion. Hazy IPAs (also known as New England or Vermont IPAs) are all the rage in craft beer these days. This cloudy hop bomb showcases the Azacca, X331, Mosaic, and Citra hop varieties. In a word, it's JUICY! It has tons of citrus, tropical, and piney flavors but without the harsh bitterness. Get your hands a can before it runs out!

While warm weather will still be with us for a while, the summer beer season is starting to wind down. So be sure to enjoy your favorites while they last. Autumn beers are already starting to find their way onto grocery stores shelves!

*  Samples provided by the brewery

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30th Annual Oregon Brewers Festival!

The Oregon Brewers Festival turns 30 this year! The festival opens on Wednesday, July 26 for a five day run. Here are a few of this year's highlights:

  • The new Safe Ride Home program provides various discounts helping festival attendees to get home safely
  • The Specialty Tent is back featuring 90 rare, bold, and experimental beers on a rotating basis.
  • Untappd geeks rejoice! OBF is an official Untapped venue. Users of the app can easily check into their beers and receive push notifications about beer rotations.
  • Designated drivers and children accompanied by parents can enjoy free Crater Lake in the Crater Lake Soda Garden.

Last, but not leastthe main tents! They'll be serving 91 different craft beers, 64 of which are unique to OBF! Click here to download the taplist. For more details, check out OBF's full news release below or visit the Oregon Brewers Festival website. Happy 30th birthday to Oregon's biggest beer festival!

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30th annual Oregon Brewers Festival starts July 26, 
features Specialty Tent and introduces Safe Ride Home Program

PORTLAND, Ore. — An estimated 80,000 people will flock to Portland’s Tom McCall Waterfront Park in less than two weeks for the 30th annual Oregon Brewers Festival. The milestone event will take place July 26 through July 30; hours are Noon to 9pm Wednesday through Saturday, and Noon to 7pm Sunday.

The main festival will feature 91 independent craft breweries, with each brewery serving one beer; this year’s participants come from 13 different states, plus one from The Netherlands. The festival is also bringing back its popular Specialty Tent, featuring more than 90 rare, bold and experimental beers from the participating breweries. These beers are extremely limited in quantity and will pour on a rotating basis; beers will be available by tasters only and each taster will cost double or triple tokens.

The Oregon Brewers Festival presents more than two dozen beer styles ranging from fruit beers to radlers to IPAs to sours. The complete list of participating breweries is currently available on the festival website, and on the event’s Facebook page, under Beer List. The Oregon Brewers Festival is an official Untappd venue, and attendees are encouraged to follow the event on the mobile Untappd app and subscribe to push notifications; this will be the best way to find out when beers change over in the Specialty Tent or tap out in the main festival.

The event also features live music, food booths, craft vendors and homebrew demonstrations. The Oregon Brewers Festival is not a ticketed event, and it is free to enter the festival grounds. In order to taste beer, the purchase of a 14 oz. souvenir tasting mug from the current year is required, which costs $7. Beer is purchased with wooden tokens, which cost $1 apiece. Patrons pay five tokens for a full mug of beer, or one token for a taste. The purchase of mugs and tokens is made on-site. The event is cash-only, with eight ATMs located on-premise.

The Oregon Brewers Festival’s top priority is the safety of its attendees, so it has partnered with Great Western Malting, Portland Bureau of Transportation, Portland Police Bureau, Radio Cab, SmartPark and Vision Zero to encourage its guests to get a Safe Ride Home. The Safe Ride Home program offers up to $18 in discounts for getting home safely. Attendees who park in a SmartPark garage can leave their car overnight and receive a $5 parking voucher, redeemable from 9am to Noon the day after attendance, making the overnight parking free. Attendees can also take a Radio Cab home and get a $13 discount off their fare. Check the website and look for the Safe Ride Home booths at the Festival for full details on the program.

Patrons are also encouraged to take Tri-Met, as the MAX Light Rail has a station one block from the main festival entrance. Those who ride their bikes can park them for free in the Hopworks Urban Brewery secure bike corral; people riding BIKETOWN bikes may also use the Hopworks Bike Corral as a drop off station location. For those who bring a designated driver, the Crater Lake Soda Garden provides complimentary handcrafted soda (no mug purchase required). Minors, who are allowed into the event all hours when accompanied by a parent, also receive free Crater Lake Soda, and there is a face painter available Friday through Sunday from 1pm to 5pm.

The Oregon Brewers Festival was founded in 1988 as an opportunity to expose the public to microbrews at a time when the craft brewing industry was just getting off the ground. Today, that industry has flourished, with nearly 5,000 craft breweries in America, according to the Brewer’s Association. The economic impact of the Oregon Brewers Festival on the local economy is annually more than $30 million. For more information visit or join @OregonBrewfest on social media.

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Public Coast Brewing Launches The People's Pale

Today, Public Coast Brewing is launching The People's Pale in honor of the 50th Anniversary of the Oregon Beach Bill. This 5.7% ABV pale ale features five hops (El Dorado, Horizon, Crystal, Cashmere, and Columbus).

The brewery sent me a preview crowler, which I shared with friends over the holiday weekend. From my tasting, the quintet of hops delivered a delicious blend of tropical, floral, and spicy flavors. The People's Pale will be available starting today at the brewery followed by broader distribution later this summer.

For more details about Public Coast Brewing Co. and The People's Pale, check out the news release below.

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Public Coast Brewing Co. Introduces The People’s Pale 
In Honor Of Oregon and in Celebration of the 
50th Anniversary of the Oregon Beach Bill
Cannon Beach’s newest brewery pays homage to 
Oregon’s 363 miles of free and open coastline

CANNON BEACH, Ore.- Public Coast Brewing, named after Oregon’s 363 miles of free and open coastline, introduces The People’s Pale, brewed in celebration of Public Coast Brewing’s first birthday and in homage to the Oregon Beach Bill, which celebrates the 50th anniversary of its signing on July 6. This American pale ale will be unveiled and celebrated on July 6 at Public Coast Brewing with live music, complimentary beer samples and more. The People’s Pale is crafted with grain and hops grown in Oregon and malted in Baker City. It boasts a bounty of flavors, including citrus and bitters, making this a true pale ale for the people.

“Public Coast honors the welcoming spirit of the Oregon Coast,” said Ryan Snyder, owner of Public Coast. “That is why we have created a new pale ale that is approachable and filled with the flavors of summer. The People’s Pale is the beer for everyone from the novice to the aficionado and was brewed combining the natural and rich flavors of Oregon.” 

  • Malts:  2-Row, Pale and Pilsner, all malted with "Full Pint" barley - Gold Rush Malt, Baker's City, OR
  • Hops:  El Dorado, Horizon, Crystal, Cashmere and Columbus 
  • Barley:  Full Pint - Hay INC, North Powder, OR
  • Profile:  ABV: 5.7%, IBU: 38.5

The People’s Pale is currently available at Public Coast’s brewery in Cannon Beach (264 E 3rd St, Cannon Beach, OR 97110), and will be distributed more broadly this summer and fall.

Public Coast features food and perfectly paired beverages to accompany a day filled with beachcombing, hiking, Haystack Rock gazing and kite flying. The Brewery uses only seasonal, local and fresh ingredients, including Oregon grass-fed beef, fresh-catch fish and house-made brats with tangy sauces, not to mention, Jacobsen Salt Caramel Sundaes. Public Coast even brews a housemade root beer - Stephen’s Root Beer - named for and brewed with the founder’s 15 year old son. For a full list of beers on tap visit, 

About Public Coast Brewing
Located just 70 miles west of Portland in Cannon Beach, Ore., Public Coast Brewing is named after the only true public coastlines in America - the Oregon coast. The brewery features a 10bbl brewhouse with one 20-barrel fermenter and two 10-barrel fermenters. Public Coast Brewing also offers fresh and delicious food from local farms and ranches for adults and children alike. Boasting a large pet-friendly patio, wrap-around bar, shuffle board and tall windows for peering into the brewery, Public Coast Brewing offers a relaxed and welcoming spot for the whole family. For more information please visit,


La Pine Frontier Days Homebrew Contest

I spent the 4th of July weekend camping at La Pine State Park (27 miles SW of Bend) with several families. Although we were relatively close to Bend, we only ventured into the big city once to go float tubing on the Deschutes (highly recommended for all ages). Instead, we spent most of our time at the park. I brought two cases of homebrew and few other favorite beers to keep my friends properly hydrated over the weekend.

We also ventured into La Pine for Frontier Days, a four day 4th of July Celebration. In addition to events like Lawnmower Races, Apple Pie Contest, and Woodcutters Jamboree, they also hosted a Homebrew Contest.

In the six or so years I've been homebrewing, I've only entered one contest.  So I decided to enter two of my recent favorite creations into the Frontier Days Hombrew contest. My first entry was a Session Stout with Cacao Nibs (a.k.a. #33). I number my beers, and this was the 33rd beer I brewed. I also entered my Jalapeño Apricot Cider. I'm a fairly harsh critic of all my creations, but I was particularly proud of this beer and cider because they're well balanced, and pretty darn tasty. I'll post the recipes and brew logs for both in the near future.

Long story short, my Session Stout won 2nd Place in the contest. My prize was a sweet 64 oz growler made right in Bend by DrinkTanks!

Thanks to the La Pine Frontier Days Association for organizing a fun celebration and to The Harvest Depot for sponsoring the Homebrew contest prizes! This year's 1st place prize went to an IPA. I think my India Red Ale recipe has a chance to take home the big prize next year. I'll be back...

My two entries (two bottles of each)

The judging session

2nd Place Prize Hardware

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Home Hop Garden '17: June Update

My hop garden is progressing. But not as I had expected. Take a look at the two bines in the picture below. While they look very different, they have one thing in common. They're both 2nd year plants, grown from rhizomes planted in spring '16. The Centennial on the left is dwarfed by the Chinook on the right. What's the difference? Well, I've come to realize that it's nutrition. The Chinook had several advantages over its less fortunate neighbor.

Two 2nd year plants: Centennial (left) and Chinook (right)

The first advantage occurred last fall. I harvested the Centennial first and cut down the bine before plucking off the hops. Shortly after, I read an article which recommended that the hop bine should not be cut down. Instead, the hops should be carefully plucked off, and the bine should be left intact, allowing the leaves to send energy down to the roots. It suggested that the bine be cut down only after the leaves turned brown. So that's what I did for the Chinook. I lowered the bine (without cutting it), removed the hops, and raised it back up again.

The second advantage occurred in the spring. The Chinook was originally planted in small pot, so I transplanted it to a larger container. During the transition, I added fresh potting soilwhich likely had more nutrients than the 2nd year soil which surrounded the Centennial.

I first noticed something was awry last month. The Centennial's growth was stunted, it hadn't added any height in a month, and the leaves were pale green. A few weeks ago, I finally added some plant food granules, and that seemed to help. The leaves turned bright green, and the plant started growing again.

Anyway, this lesson may be obvious to most, but I learned it on my own. First and foremost, I will not cut down the bines immediately after harvest. I'll give the plant some time to regenerate its energy before cutting it down for the winter. Second, I'll be more liberal with my use of fertilizer in the spring and summer.

Other than that, things are looking good. The picture below is my 3rd year Willamette, which is now my 2nd largest plant. Three of my 1st year plants have surpassed the growth of my poor nutrient deprived 2nd year Chinook. I expect a month from now, my larger plants will have burrs (hop flowers). Stay tuned!

3rd Year Willamette

The Not So Professional Hop Estate

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Scenes from 7th Annual Cider Summit PDX

The 7th Annual Cider Summit PDX was held last weekend. This was the third time I attended the
event (I missed it last year), and it was a largely unchanged from previous years. Here's a pictorial recap for your viewing pleasure...

This year's tasting glass was made out of a high quality plastic that looked very much like glass. While not as heavy as glass, it had a solid feel to it.

Here are a few of the ciders I sampled.  Similar to past years, the diversity was vast. 

All that cider makes one hungry! The good folks from Cypress Grove provided complimentary samples of four of their delicious cheeses. OK, I'll admit itI went through the sample line more than once.

This year, one cidery stood above the rest in my mind. Founded by brothers Victor and Monte Jones, Mission-Trail Cider Co. from Bradley, California, served a trio of rarely produced jerkums. What the heck is a jerkum? It's a non-apple based fruit wine made with stone fruit. Pears are used to make perry. Plums and nectarines make jerkum. Got it? Anyway, Mission-Trail's jerkums were each made with 100% plum, pluot, and nectarine juice. They each had a tart, bright, and juicy fruit flavors without the sweetness. They were absolutely delicious! Sadly, Mission-Trail doesn't distribute in Oregon. I hope this will change in the future.

Here's the detailed Mission-Trail taplist. I tasted all four of their offerings, and each was amazing. Just so you know, I rarely taste more than one cider from any producer. To say I liked Mission-Trail would be an understatement. I hope they return next year!

It was a beautiful afternoon at the Cider Summit PDX. The Fields Neighborhood Park is the perfect location for this event. It's easily accessible, wide open, never feels crowded, and has great views! 

Looking forward to next year. Cheers!

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Unibroue Releases Éphémère Elderberry Ale

Unibroue has added a new seasonal flavor to its long-running line of Éphémère Belgian-style ales. Éphémère Sureau showcases elderberry. Previous editions of this beer have included apple, blackcurrant, peach, raspberry. A few years ago, they released a Cranberry Éphémère for the winter.

The brewery sent me a sample, which I quickly opened. Immediately after I cracked open the bottle, a waft of fruity berry essence emerged. It was bright garnet in color and had an off-white head that dissipated slowly. Both the aroma and taste were full of bright berry and spicy notes. In the middle, the flavor of wheat emerged along with a gentle tanginess. There was no alcohol heat, and hop bitterness was not noticeable. It finished just as it started, with lots of berry and spice!

I appreciated the fact that Éphémère Sureau's offered bright berry flavors, but without the sweetness. If you're looking for a change of pace for your summer fruit beers, consider this one. I'm glad to see that this release will be available in 12 oz. bottles. I find it much easier to enjoy beers in smaller format bottles. For more details, check out Unibroue's press release below.

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Unibroue Adds a New Elderberry Flavoured Ale to its Éphémère Family
A unique taste reminiscent of Muscat grapes' aromatic charm

Chambly, Canada — Quebec’s top craft brewer Unibroue is adding a brand-new flavour to its family of seasonal ales with the launch of Éphémère Sureau (Elderberry). The new Éphémère will gradually be available as of May 1st in 12 oz. six packs and Sommelier Selection variety packs at retailers across the United States, as well as on tap in selected bars et restaurants. Like its other seasonal flavors, Éphémère Elderberry will only be available for a limited time.

Éphémère Elderberry is a Belgian style fruit-wheat ale brewed using a balanced blend of elderberry fruit and flowers.

“This is the first time we’re using both the fruit and flower in making an Éphémère beer,” explains Jerry Vietz, Unibroue’s Master Brewer. “The elderberry flower’s aroma is a perfect complement to the fruit’s rich, delicious flavour.”

In fact, its berry flavours, subtle floral notes and hints of tropical fruit evoke Muscat grapes’ notable bouquet from the very first sip.

Elderberries’ deep purplish-blue color and unique flavour resemble that of blueberries and blackberries. There is nothing sour about this fruit as its French name, “sureau”, might lead some to believe! It is used in countless recipes, and its aromatic flower adds notes to many refined drinks and cocktails. Moreover, elderberries are an increasingly popular choice in dish recipes due to their high antioxidant levels and subtle flavours. Moreover, North America’s First Nations tribes, who made use of the berries, flowers, bark and roots, also prized their medicinal properties.

Éphémère Elderberry features a slightly cloudy and seductively reddish color with purplish hues, topped by a creamy pink head. Its medium bubbles and sustained effervescence make it a fun and refreshing choice when unwinding after a busy summer day.

“Éphémère Elderberry’s explosion of berry flavours and subtle floral notes make for a wide variety of pairings,” confirms Sylvain Bouchard, beer sommelier at the brewery. “This delicious beer goes very well with pork loin, grilled chicken, as well as fish and seafood dishes, and adds a refreshing touch to rosette sausages. It also pairs well with goat, Brie and Camembert cheeses.”

Cider Summit PDX Returns on June 16-17

Cider Summit PDX returns next weekend to The Fields Park in NW Portland! It also marks the beginning of Oregon Cider Week. Whether you're a seasoned cider connoisseur or just beginning your cider exploration, this is an event you don't want to miss.

To get an idea of what you can expect, here's my recap of Cider Summit PDX '15. The Oregon Fruit Products Fruit Cider Challenge will return for the third year. This will give you the opportunity to sample small-batch fruit ciders made specially for Cider Summit.

For more details, including hours and ticket information, check out the news release below.

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Cider Summit PDX returns to Portland June 16 & 17
Region’s largest cider tasting festival kicks off Oregon Cider Week

PORTLAND, Ore – The seventh annual Cider Summit PDX, the region’s largest hard cider tasting festival, will take place June 16 and June 17 at The Fields Park, 1099 NW Overton St. in the Pearl District. Event hours are June 16 from 3pm to 8pm (VIP session starts at 2pm) and June 17 from Noon to 5pm. The last pour is 15 minutes prior to the close of each session.

Cider Summit PDX will showcase more than 150 ciders, including regional favorites and international classics, from the industry’s leading cidermakers, many of which will be on hand to inform and guide guests through the tastings poured into the commemorative festival glassware. The event also serves as the official kick-off to Oregon Cider Week.

“Artisanal cider has become one of the fastest growing segments of the craft beverage market in recent years,” noted event co-founder, Alan Shapiro. “The Cider Summit exposes thousands of cider lovers and the cider curious to these artfully crafted beverages.”

The event will feature a variety of food vendors, a Dog Lounge, and live music featuring several of Portland's legendary blues artists.

Tickets are now on sale at General admission includes a souvenir tasting glass and six tasting tickets and costs $25 prior to June 1, $30 prior to June 16, or $35 at the gate. GA tickets will also be available starting June 1 at World Foods (NW), World Foods (SW), Cider Bite Taphouse (Pearl), Umpqua Bank (Pearl), and selected bottle shops throughout the City.

VIP tickets include a souvenir tasting glass, exclusive entry from 2pm-3pm on June 16, and 10 tasting tickets; VIP tickets cost $35 prior to June 1 or $40 prior to June 16. VIP tickets are available online only, with limited quantities.

Designated Driver tickets are available at the gate for $5 and include a bottle of water. No alcohol may be consumed with a Designated Driver ticket. All tickets allow re-entry on Friday and Saturday with a wristband and the tasting glass.

Once inside, most cider samples cost one ticket for a 4-oz. sample; select ciders may cost extra. Additional tasting tickets are available onsite for $2 each. Minors are not allowed at the festival, no exceptions.

Several of the cidermakers will participate in the third annual Oregon Fruit Products Fruit Cider Challenge, creating pilot batch fruit ciders using Oregon Fruit Product’s puree; attendees vote on their favorites via text, and the winners are announced at the conclusion of the event on Saturday.

Cider Summit PDX is presented by World Foods Portland and Ciderbite Taphouse. Supporting sponsors include Oregon Fruit Products, KRAVE Jerky, Hood River Juice, Umpqua Bank, Maletis Beverage and The Portland Streetcar. Media partners include 94/7 Alternative Portland, The Portland Mercury, and CIDERCRAFT Magazine. The event is a benefit for Cascade Blues Association, Northwest Cider Association, DoveLewis Emergency Pet Hospital and The Institute for Myeloma & Bone Cancer Research.

For more information, visit, or follow @CiderSummit on Twitter, hashtag #CiderSummitPDX.

Lompoc Brewing Releases Proletariat Red in Cans

Lompoc Brewing is releasing Proletariat Red in six-packs of 12 oz. cans. To celebrate the occasion, Lompoc is selling six-packs for a mere $6!! This special pricing is available only during the Proletariat Red Can Kickoff BBQ on June 17 at the Fifth Quadrant. I'm a big fan of red ales, and this one is no slouch. It won a silver medal at the 2015 Great American Beer Festival.

In addition, the brewery is launching a new Select Series. The first release, Barrel Aged Red on Rye was aged in Heaven Hill Rye Whiskey barrels for 10 months. Sounds pretty tasty to me. For more details, check out the news release below.

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Lompoc Brewing releases Proletariat Red in cans, hosts a BBQ, 
and announces Barrel Aged Select Series in bottles

PORTLAND, Ore. – Lompoc Brewing’s award-winning Proletariat Red is now available in 12 oz. cans, sold as a six-pack, joining the flagship beer’s availability on draft and in 22 oz. bottles. The cans can be purchased at the brewery’s Fifth Quadrant and Sidebar locations (3901 N Williams Ave.), and in select stores throughout the Portland metropolitan area.

Lompoc has announced a BBQ party to celebrate the release of the cans on Saturday, June 17, from 4pm to 9pm at its Fifth Quadrant pub. There will be corn hole games, prizes, BBQ food specials and a fire pit. The six packs will feature special pricing that day, and the brewery’s Lömpocker Hoppy Kölsch and new Lomporter will be available on draft. Admission to the event is free.

A silver medal winner at the 2015 Great American Beer Festival, Proletariat Red is deep chestnut in color, and features toasted malt with biscuit undertones leading to caramelized pear and cinnamon. It strikes a complementary balance between malt and hops, and weighs in at 6.2% ABV.

Lompoc is also debuting a new Select Series later this month: Barrel Aged Red on Rye will be released in 500ml bottles and on draft on Thursday, June 22 at 4pm at Sidebar. Barrel Aged Red on Rye was aged in Heaven Hill Rye Whiskey barrels for 10 months. Crimson in color, it features oak in the nose to complement a malty body with caramel flavors. It was brewed with Rauch malt, giving off a touch of smoke and acidulated malt giving off a slight tartness (6% ABV).

About Lompoc Brewing
Lompoc Brewing creates eight flavorful year-round beers, plus a ridiculous number of seasonals. You can find Lompoc Beers in 12-ounce and 22-ounce bottles, 12-ounce cans, and on draft at locations in Oregon and Washington, and at its five Portland neighborhood pubs: Fifth Quadrant and Sidebar in North Portland, Hedge House and Oaks Bottom in Southeast, and the Lompoc Tavern in Northwest. Proudly brewed in Lompoc, Oregon, a state of mind; if you’re here, then you're already there.

Home Hop Garden '17: May Update

This has been a long, wet month! For most of May, growth in my hop garden was slow. My first year hops (planted from both rhizomes and root cuttings) were anemic, and appeared to be well off last year's pace. My older plants didn't fare much better.  That all seemed to change during the last week of the month. It's amazing how a few hot sunny days can kick the plants into high growth gear! Now, I'm pretty much on track with where I was at this time last year.

The first picture is of my three older plants. From left to right is Centennial (2nd year), Willamette (3rd year), and Chinook (2nd year). For most of the month, the Willamette was the tallest. But during the last week of warm weather, the Chinook has surpassed it.  I expect both are about 18 feet tall. The Centennial seems to have stalled out. I'm not sure what's going on with it, but it hasn't added any height during the last two weeks.

2nd & 3rd Year Hops

The picture below shows some of my first year plants. I've got a Mt. Hood, Cascade, Sterling, and several Zeus plants. The tallest is about two feet. I don't expect these will amount to much this season. Hopefully, they will develop strong root systems this year and produce some hops next year.

Overall, I had solid progress from last month, but I'm looking forward to some better weather!

1st Year Hops

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