Last weekend I had hoped to do several outdoor jobs, those satisfying pottering jobs that tie up loose ends. But those plans were thwarted by the weather, rain stopped play. So taking D.H.Lawrence’s advise I made some marmalade. Not that I was feeling gloomy, the skies may have been grey, but the Seville oranges are in season and they are only here for a short while.
I usually make two batches of marmalade one a dark Oxford style sometimes with a little whiskey added and the other batch I follow a bright fresher recipe, putting the saved juice in just as the marmalade reaches setting point. That was a very satisfying time spent and I had something to show for the time at the end of the afternoon. And just as Lawrence mentions, yes the floor did need a scrub too. The boiling marmalade thoroughly splattered stove and floor.
I got the blues
thinking of the future
so I left off and
made some marmalade,
It’s amazing how
it cheers one up
to shred oranges
and scrub the floor.
Do you enjoy using English hops for home brewing? If so then you won’t get much more English than this Old English Blend and this is your chance to win a free pack in our easy to enter competition.
A special blend of 5 heritage varieties of English hops, Early Bird, Fuggles, Cobbs, Mathon, and White Grape, you can win 100gm pack of this Old English Blend.
It is completely free to enter the draw with no obligation but please note that entries are only open to UK residents.
To enter simply answer this question in the form below and hit Submit –
Which is the oldest English hop variety in this blend and in what year was it introduced?
So if you have an old recipe you’ve been wanting to try for a while using some heritage English hop varieties, or just wish to brew your favourite traditional ale but would like to sample this blend, then this is your chance.
All correct answers will go into the draw and the winner will be picked at random on 1st February.
The winner will receive 100gm pack of the Old English Blend. Good Luck
Dried hop vines v dried hop bines – what’s the difference? There are important similarities they share as growing plants. They are both perennials meaning that once planted both hop plants and grape plants will live for many years. They both have a dormant period in winter. The vital difference is defined by how they grow.
I think the easiest way to remember the difference between vines and bines is when you see how each one grows. A grapevine, ‘Vitis’, has smooth woody stems which climb using tendrils to cling tightly to any support. The resulting woody framework of stems will last throughout the vine’s life. The stems do not die back to ground level each year.
A hop plant ‘Humulus lupulus‘ on the other hand does things differently, it dies back to ground level each winter, therefore it is herbaceous. The Shorter Oxford Dictionary’s definition of Herbaceous is “not forming a woody stem but dying down to the root each year.” Spot on. However, because it lives for several years it is a perennial as well, consequently it is a ’herbaceous perennial’. Many of our cottage garden favourites are herbaceous perennials, for instance Aquilegias, Astrantias and Delphiniums. Each year a hop plant will produce brand new stems or bines. Each bine has hairs growing backwards from the tip which help it to stay in place as it wraps and twines itself up and around any support; it is these coarse hairs which scratch your bare skin. Hop bines will only twist themselves clockwise around a support as they follow the sun, unlike runner beans which climb anti-clockwise. You can see hops being trained here.
Dried hop vines v dried hop bines – what’s the difference? well a grapevine is a woody perennial vine and a hop is a herbaceous perennial producing new bines each spring.
Botanical correctness aside, dried or fresh hop bines make stunningly easy, user-friendly decorations. They are ideal for weddings if you would like some wedding ideas using hops you can visit my pinterest board.
Different varieties of hops will vary, some offer a dense froth of small hops when dried, these often compliment the atmosphere in a cosy country pub. Other bines will grow in fine neat lengths with larger cones ideal along the top of a welsh dresser or for a beam in a low ceiling cottage. Some varieties have red stems and others green stems, Individual hop flowers can be tight like a Brussels sprout, some dark green, others soft and light green, and some even have turned up tips like tiny Chinese lanterns.
These gorgeous archways of hops and flowers were arranged by Lucy Gribble. Lucy uses a traditional barn as her business base, a beautiful setting for a wedding.
A marquee decorated for a country wedding using hops with fairy lights entwined, classically simple, no glitz but beautiful and oh so classy. Thank you Lucy, Confetti and Toast, Hannah, and Josie for these gorgeous photographs.
We only sell fresh bines direct to the customer via the contact page on the website, that way we know customers are happy with them and the bines are taken straight to where they are needed. Special orders can be taken before or during harvest, we also also take orders for bines to be kiln dried to preserve their colour for collection later in the year. If you have an autumn 2018 wedding planned or want some for next Christmas then again please order via my website where orders can be taken for 2018.
Dried hop vines v dried hop bines – what’s the difference? well like the song says, it does not really matter as we will know exactly what you mean!
Last but no least a huge thank you to everyone who has purchased my hops. I appreciate your support and wish you a happy Christmas whatever you are doing and may 2018 be a super duper ‘top of the hops’ year for brewing.
I have always loved old photographs, especially old photographs showing rural life and hop picking naturally or just general images of country ways of life that have disappeared. I find them all fascinating. So when Tony from The Ostrich Hotel in Robertsbridge told me that he would lend me some photos of bygone hop picking days I was over the moon. He very generously suggested I should have them copied so that I could share them on this website.
Well, that all sounded fine until they arrived when they turned out to be glass plates, I had assumed they would be ordinary negatives ….. yikes… Not only a huge responsibility but also less straightforward to have them copied. Fortunately I met Jon, a young man who works at Jessops, who is interested in photographic conservation work. He literally took them under his wing and I am very grateful to him. I hope that Jessops value their young staff members who are prepared to go that extra mile.
I find these photos are poignantly beautiful, the hats are divine, and the children appear naively innocent. They were of course unaffected by a constant social media flow. These images also record our social history. I had not expected to be so affected by the children.
These two old photographs showing rural life and hop picking, were probably taken around 1900. Life may have been hard then, indeed harsh for some families, but although life was tough these children almost certainly knew where their food came from and had direct contact with the land. It struck me that because those children were personally involved with the harvest, usually working alongside their extended family, they instinctively realised its significance, also that the wellbeing of their families depended on pulling together. Gathering the harvests in was a priority and local country schools closed so that children could work with their families until these vital harvests were completed.
I am definitely not saying this was a desirable situation for any child to be in, nor am I hankering after some nostalgic idyll. For some of the children there was no option and I know some loathed hop picking. But I do feel sad that the pendulum has swung so far in the opposite direction leaving a lot of children far removed from any natural contact with the land. The result is they have no true understanding of where their food comes from, and a small percentage have no idea at all. Many are unaware of either the commitment or responsibility of caring for livestock, the practical effort that growing demands and consequently the significance that harvest once held. Not that long ago most families would have preserved at least some food at home for the winter months. Today supermarket shelves are brimming with foods from all over the world. Ready meals, fresh fruit and vegetables available year round whether or not they are out of season in this country, if you have the money you can purchase whatever takes your fancy. Reality has gone bonkers, this cannot be sustainable.
Life may have been far from perfect then, but this year an estimated £13bn of food waste will be thrown away in the UK, yet we have more food banks than ever – we don’t appear to have advanced at all.
I have found a new use for hops, hop infused whisky, a whole new world! While mooching on the computer, surfing the net with an early morning cup of tea I stumbled upon Regula Ysewijn’s food blog Miss Food wise. A stunningly visual blog, I was admiring her wonderful photography and enticing recipes, well I was smitten to be honest, as I am always a sucker for a good recipe book. Then I saw her blog post about making a hop brandy and knew I would have to give it a go.
With hop picking imminent the timing could not have been more perfect. At our local stores Famous Grouse whisky was on Special Offer so I bought this instead of brandy which Regula had used. It made sense for this first trial run. the only decision now was which of the Bushel of Hop’s hop varieties would I use for this first attempt.
Having successfully made Bill’s Hop Soda using Cascade hops, I decided to use this variety again, I like their citrus floral aroma and thought this could add something to the whisky cocktail. I knew the hops would add bitterness, but as I could not take it away I was cautious with the time I left the hops infusing. Better safe than sorry first time round as I did not want it so powerfully hopped and bitter that it would end up tasting like some horribly medicinal drink. This first try erred on the side of caution as follows-
Hop Infused Whisky
1 bottle of whisky
2oz Demerara sugar
2oz fresh Cascade hops
Put all ingredients into a Kilner jar and stir gentle twice a day. I left it for only 2 days before straining the hops off. I did not squeeze the hops but left them to drain off completely overnight in a covered vessel. I was intending to add the hops back again should the flavour be too weak, but it was fine.
The taste…mmmm…..well it is more the timing of the tastes. Definitely whisky, the whisky is first with the sweetness like a hot toddy, it takes the heat out of the whisky but you also know something is different. It is then that the hoppy flavour comes through. It is a pleasant hint of bitterness, rather like a good cheese straw with that pinch of cayenne – good but it leaves you feeling you would like to have another just to make sure it really was that good!
Overall it was a teensy bit too sweet for my taste, but that is just a personal thing, it really is quite acceptable. However next time I will be bolder and try this whisky infusion with 1 oz sugar, I could always add it later if necessary. However I am delighted with this first attempt. Whilst I rather liked the fresh hops, I think I will be tempted to try it with dried hops this winter just to see the difference.
Over this winter I can try the hop infused whisky in different ways. A whisky sour, or mixed with a dry ginger ale. Easiest of all a Hop Scotch, simple, with the sugar already in the infusion, no honey needed just add water! I found the ‘Hop Scotch’ from Chilled Magazine.
Encouraged by this whisky success there was 1/4 bottle gin in the cupboard much too tempting to be left here just begging to be used. I popped this iam jar with 2 teaspoons white sugar and eyed up an an equivalent amount of fresh Cascade hops as I used for the whisky. This time I left it for only 1 day then strained the gin off the hops. The resulting gin is now a beautiful pale Chartreus green. So again I need to try it out in different ways although this time there is not so much gin to play with. Perhaps add some citrus as recommended by Beercade’s “Hop Gun,” from Chicago.
Whisky traditionally makes a perfect digestif. Oh dear these ‘hoppy’ cocktails are a whole new world! Talking of meal endings if you’re a traditional British pudding addict, Regula has just bought out a book called Pride and Pudding. As winter bites at least we have the excuse that a pudding will help keep out the cold!!
September’s here, it’s time to celebrate hops. If you are hop-picking, then getting the harvest safely gathered is the priority with little time for play. Hoppyitus abounds! If you’re not hop-picking and live in South East, you can join in some hop fun by popping along to one of the various Festivals happening in Kent and Sussex throughout this month.
Last weekend was the lively Faversham Hop Festival with something for everyone. If you missed it then pencil 1st/2nd September 2018 in your diary to be sure you visit next year. Or get involved by joining their Festival Fund Raising event in next March.
In Canterbury tomorrow 11am at the Cathedral, the Second Saturday in September is the rather eccentric British Hop Hoodening procession. The Hop Queen in her hop-bower is accompanied by Hooden horses and dancing Morris Men to Canterbury Cathedral. The snapping horses are left outside while the Hop Queen and Morris Men are taken into the Cathedral for a service to bless the hops. After the service the dancing procession continues around town.
It’s going to be a busy weekend with another two events on offer. The Hops and Harvest Boutique Festival on 9th & 10th September 2017, but you will need to purchase a ticket for this event.
Kent & East Sussex Railway’s Hop Festival Weekend is held at Bodiam Station also this coming weekend. There is a reconstructed Hopper’s hut as well as a small hop garden. You can catch a return steam train to Tenterden, then round off the trip by incorporating a visit to the Tenterden Museum’s hop exhibits; the museum is only a short stroll from the station. Or try an Old Dairy beer, the brewery is based right next to the Tenterden station.
From Hop Hoodening to sampling Green Hop Beer; September’s here, it’s time to celebrate hops.
All systems go inside an oast house, no time for play.
Please note A Bushel of Hops shop is closed until further notice. We will open again at beginning of October after 2017 hop harvest is completed. Watch this space for news of the reopening date and varieties available.
The Bushel of Hop shop is now closed. The 2017 hop harvest is ripening quickly and imminently ready to pick.
As we only offer the current seasons hops to the home brewer, 2016 hops are no longer available, therefore the shop is now closed until further notice. We will open again at beginning of October after 2017 hop harvest is completed. Watch this space for news of the reopening date and varieties available.
Tasting beer guided by a Beer Sommelier, Sophie Atherton, what better way to spend a Saturday afternoon. Sophie was the first woman Beer Sommelier. Today there are not only more women beer sommeliers, but women brewers and of course pub land-ladies, this increase of women in the industry seems entirely appropriate, after all hops are female too!
Earlier this year I had been genuinely surprised by the differences between 4 beers, each brewed using an identical Old English Hop Blend. It really highlighted my lack of ability to describe exactly what it was I liked about each brew or at other times the specific character I particularly like about any of my favourite beers. To be set on the right track I decided an official beer tasting would be the order of the day. I have always known exactly whether I love or dislike any beer, but from now on after tasting beer guided by a beer sommelier, I intend to practise putting into words accurately what those qualities are.
Our original small group was joined by a few extra friends and family for this beer tasting, all of whom are connected with hop growing. The oast house was made ready. A working oast was the perfect choice of venue, floorboards and walls percolate a background hop aroma. A rustic atmosphere, like patina on old furniture this effect takes years of drying and packaging hops to achieve.
Sophie Atherton selected a range of interesting beers to lead us firmly but gently out of our usual ‘beer’ comfort zones. Her careful choices showcased different brewing styles, with each beer a good example of its own style. Each beer style has it own characteristics, comparing them is rather like judging a Norfolk terrier against an Afghan Hound. Whilst both are dogs, they are very different in build and type from each other and each has it’s breed standard ideal. It is no different with beers, each particular style had its own specific characters which she explained as we went along.
We were spoilt, our masterclass of tasting beer guided by a Beer Sommelier for this session, were –
Redchurch dry hopped Sour beer,
Brewdog’s Dead Pony Club, session pale ale,
Pig and Porter’s Red Spider Ale,
Gadd’s No 3 English Pale Ale,
Saltaire’s Kala Black IPA,
Boutillier’s Rauchbier and
Harviestoun’s Ola Dubh 12 Porter
These represented some of the excellent wide range of beers styles available today. This was a wonderfully diverse mix, I could happily wax lyrical about any of these beers. Palettes were cleansed with crackers and water between each beer, whilst blindfold smelling and tasting worked to focus our attention and heighten our sensory awareness.
The Sour was the first beer style we tasted, it certainly woke us up if some people’s startled reactions were anything to go by! However, after the second sip, this initial zesty shock subsided so it’s qualities could be fully appreciated. Interestingly, in general those who normally liked wine, also favoured this sharp, fresh tasting beer which would happily accompany a white fish supper. Food and beer tasting is of course a whole different ball game, but it was interesting to listen to Sophie just briefly touch on the subject in passing.
My lasting impression is that between sniffs and the first sip, it’s the second mouthful that imparts the most honest mouthful of flavour in any particular beer. That’s when I best discovered the hidden complexities in any beer. We rounded off the official tasting off with the Harvestoiuns Ola Dubh 12 year reserve Porter. This to me was a beer to savour, to be lingered over with someone you love. Perhaps best shared whilst watching the sun set or on a cold winter’s night by an open log fire, with only an oil lamp burning.
Cheers Sophie, thank you for a wonderful afternoon. Good beer, good company and good food, simple pleasures are indeed the best.
A special thank you to the suppliers who were without exception all very helpful. These beers were purchased from Eebria, Ales by Mail, The Beer Boutique TW, whilst Boutilliers and Harvestoun’s Breweries very generously sent us samples.
This year’s hop burr is rapidly coming out in the hop gardens. Of the main varieties grown here, the Northern Brewer variety is the boldest of these, hence the burr was also the first to appear a couple of weeks ago. With arable fields, the crops are constantly rotated but with hops it is different. They grow in the same ground for decades, a single hop variety can grow for 25 years without needing to be replaced. You get to know their foibles and as this year’s hop burr is rapidly coming out, it is like greeting old friends. I love the anticipation at this time of year, they are exciting times for any grower.
In the hop gardens there are a few odd varieties that I can pick small quantities to ring the changes, for home brewers to try if they wish. The very first of the early hop varieties out in hop is the aptly named July hop. This will probably be followed by Early Bird. I have heard tell of a hop grower called Mr. Lovett who always wore a rather large flamboyant buttonhole of Early Bird hops variety for the Kent Show. The Show was 7th-9th July this year so I do not think there would have been any Early Bird hops ready this year. Perhaps he grew one under glass as a contingency plan! Below is the July Hop photographed yesterday –
In the grass fields the lesser knapweed is flourishing, a valuable nectar source for insects including bees, butterflies and lacewings. Goldfinch numbers have increased greatly in later years, they also feed on the seedbeds of this knapweed.
The combines are ready with a tentative start to harvest being made in this area, just a little nibble here and there, testing the moisture content of the ripe grain. Sunshine and warmth are needed, as soon as the sun comes out it will be full steam ahead. I can hardly believe it is harvest time already this year seems to have flown by.