09/23/2025
While we are patiently awaiting final approval on all construction permits, Blessèd Kettle flew to Washington for a little R&D.
Each year in the Yakima Valley of Washington, between late August and the end of September thousands of acres of hops are harvested 24 hours a day as timing is everything to preserve potency and aroma. We got a chance to experience the harvest first hand, from walking the fields and rubbing the hop cone in our hands, to watching the mechanical components of stripping the hop cone from the bine.
Most of the hops harvested are dried and preserved to last longer, while some known as “wet hops” go directly to local brewers and are added to kettles within 24 hours of harvest. This creates a b**r that is bright and intense, often with herbal or citrusy notes that you won’t experience in a traditional brew made from hop pellets. This creates an unpredictable flavor that’s impossible to replicate. — this leads to the most important part of our research and development, drinking a lot of fresh b**r!
Cheers!
