Like grapes for wines, the
local terroir influences hop profiles. We grow hops in a prolific region that produced most of the NorthEast hops around 1900.

Our primary agricultural focus is to optimize soil quality by enhancing soil organic matter, increasing carbon sequestration capacity and reducing harmful chemicals.

Hops are susceptible to various pests detrimental for quality.

Our IPM program relies on sustainable farming methods and ensures high-quality hops by minimizing pesticides residues on harvested hops.

Picked too late, hops becomes oniony and garlicky.

Optimal pick up time ensure optimal aroma and flavor.

We do not blend to mask early or late harvest !

We always pick at the right time.

Hops moisture content must be reduced drastically.

High temperatures during drying process alter essential oils and therefore quality.

Our drying process at low temperatures and right air flow is instrumental to produce high-quality hops.

Our craft beer market hops are processed into Type 90 pellets and packaged in light-resistant foil bags that have been flushed with nitrogen to remove oxygen from the package.

Immediately after the drying process, our hops are consistently stored at 0°C the preserve the quality.