We have already covered hop cultivation in this article, which means it's time to move on to the next important stage - hop harvesting and processing. In 2020, Grainrus launched its own hop production in the Krasnodar Krai. Every stage of production, from cultivation to packaging, utilizes advanced technologies and strict quality control. In this article, we explain how these processes are organized.

Harvesting

The hop harvest takes place when the cones reach peak maturity and alpha acid content is at its highest – in late summer and early autumn (August-September). Harvesting always begins with aromatic hop varieties and concludes with bittering varieties. This schedule allows the cones to accumulate the maximum amount of alpha acids.

A mechanized method is used for harvesting: specialized combines carefully cut the hop vine at the base, along with the string it grew on. The vine is then pulled off the string and placed into a trailer.

Picking

The next stage is picking, which involves separating the cones from the stems and leaves. This is done using mechanized equipment – a picking machine. The hop vine is fed into the picking machine's working area, where it is stretched horizontally along the stem and gradually moved through the machine. After this, separation occurs: the cones are thoroughly separated from foreign matter.

Processing

After harvesting and picking, the hops are dried using conveyor or tower dryers. Drying is necessary to reduce moisture content, prevent mold development, and increase shelf life. Maintaining the correct temperature regime is crucial: the temperature should not exceed 60°C, otherwise, alpha acids can be lost, and essential oils and other valuable components can be destroyed. Conditioning is then carried out to equalize the moisture levels between the petals and the strig (the central stem of the cone).

Baling

The dried cones are pressed into bales. Baling allows for compact packaging of the hops for subsequent storage. The bales are placed in industrial cold storage, where they can be kept for up to six months before pelletizing.

Pelletizing

Pelletizing begins in November and can continue until July. The contents of the bales undergo homogenization – the homogeneous mass is fed into a mill, which grinds the cones into a consistent particle size. This mass is then fed into a pelletizer, where pellets of a standard size are formed – 6 mm in diameter and 1–1.5 cm in length. The pelletizing process generates heat, so the finished pellets are air-cooled to a temperature of 20°C.

Packaging

The final stage is packaging and storage. The cooled hop pellets are packaged in special foil-lined bags with an injection of inert gas (50% N2, 50% CO2) to prevent oxidation and preserve aroma. The packaged hops are stored in industrial cold storage at a humidity of 60–70% and a temperature of 1–3°C, which helps to preserve their freshness and quality until use.

Thanks to the implementation of modern technologies and strict control at every production stage, Grainrus Hops ensures the high quality of its products and preserves all the beneficial properties of the hops. This approach not only meets the demands of Russian and international manufacturers but also makes a significant contribution to the development of domestic hop farming. We are confident that a responsible attitude towards every stage is the key to consistent hop quality.

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