Summary: <p>In Yakima Valley, born and raised</p> <p>Trellises are where they spend most of their days</p> <p>Chilling out, maxing, relaxing all year </p> <p>With a beautiful view of Mt. Ranier</p> <p>When a couple of guys grabbed their harvesting gear</p> <p>Started making all the bines disappear</p> <p>Getting instantly frozen, YCH cheered,</p> <p>"You're being frozen, shipped, and used in fresh hop beers."</p> <p>Fresh hops; once reserved for those breweries within 1-2 days of transit. Thanks to Instant Quick Freeze (IQF), fresh hops are now available to brewers worldwide! </p> <p>In today's episode, JT Wattenberg from Yakima Chief Hops discusses how using the IQF process preserves those sought-after, "right off the bine" flavors and aromas, how much fresh hops to use per barrel, and much more. </p> <p>We also had the pleasure of speaking about fresh hops with Ben Edmonds of Breakside Brewery in Portland, Oregon. We cover how long they've been brewing beer with fresh hops, where they get them, and what "shattered hops" are.</p>
