Effects of Postharvest Handling on Quality and Storage Stability of Cascade Hops

Effects of various postharvest handling techniques on storage stability and brewing quality of Cascade hops were investigated. Kiln temperatures were controlled at 140, 150, 160, and 170° F. Bale weight varied from 195 to 298 lb, and bales were subsequently wrapped in either plastic or burlap. Chemical analyses showed an increase in percent transformation, reflecting a loss in α-acids with an increase in kiln temperature. These analyses, along with brewing trials, reflected better storage stability of hops with an increase in beer drinkability when hops were dried at low temperatures, baled at less than 200 lb, and wrapped in burlap. Recommendations based on these data for the 1977 Cascade crop resulted in a significant improvement of hops at the time of first postharvest chemical and physical analyses.