As your hop plant grows to its ultimate height, typically at the end of June here in the Ozarks, the mid season care of the hop plant begins. The beginning of the decrease in sunlight will be the trigger for the plant to start putting on side vines, and the plant will stop its vertical growth. The sidearms will then begin to produce hop cones on the side arms. This is know as the flowering stage, when horizontal grwoth begins.

Make sure to keep the sidearms from tangling up during this time and clear away any weeds and branches from the bottom 3 feet of the plant. Weeds promte moisture, which can provide a safe haven for insects that you do not want in your hop plant. Fungal disease can also get started with way. Better to bid it goodbye from the gitgo.

As the hop cones grow larger, you will want to keep an eye on the color and texture of the flower. They will end up yellowish green to a very light green. They should feel very light to the touch, and feel very dry also. A rule for know when harvest time is getting close is this:  if you crush one of the cones in your hand, and it stays compressed, then it is not time. Low alpha hops, or aroma hops, will typicallly be ready to harvest sooner than your bittering hops. When you have crushed a hop also, you should have the smell of the lupulin on your hands.  The smell of fresh hops is incredible.

We'll talk again soon,

Raymond C. Province

A few months ago, the Ozarks got its very first distillery.  I have been meaning to share a little about the Copper Run Distillery. It is quite the place.

The Copper Run Distillery is a small craft style distillery located about 10 miles north of Branson, Missouri. Jim opened the doors a couple of months ago, featuring a Ozark style corn whiskey, golden rum, and vodka.  I had a chance to be there on almost the opening day (my first bottle of whiskey was No. 12!).  The product is very good, and will only get better with time.

The Distillery is located at 1901 Day Rd. Walnut Shade MO 65771. The phone number is 417-294-0375 Sample Room Hours: 10-7 Tues. thru Sun. Private tastings by appointment only.  Here are some directions to Jim's place: from Branson MO. Take 65 North to Bear Creek Rd, (approx. 9 miles. Turn left and go 4.5 miles. Stay right as Bear Creek becomes Day Road. (Bear Creek turns left.) Look for the whiskey barrels on your left.

Jim is now aging some whiskey in oak barrels, and it should be very interesting. His barrels came from a local wine maker. The special barrels should add some interesting overtones to the whiskey over time.  I especially liked the vodka also.

Let me add some pictures of the facility for you also. However, you really need to pay a visit. The trip is worth the samples.

If you would like to know about the Copper Run Distillery, you can email them at copperrundistillery@gmail.com

Slainte,

Ray Province, The Celtic Ozarkian

When we think of ale, we usually think of the drink that modern folks call beer.  Historically, though, ale can refer to fermented drinks made for almost any plant substance.  In the history of the Celtic people, ale has been made since around 2000 B.C..  In fact, there have been some remnants of a form of heather ale found in Scotland that date to around this time.

The first ales happened strictly by the force of nature. Natural yeasts fermented fruits, honey, and grains. Then, someone was brave enough to try to drink it. What a surprise that must have been. Since that time, there have been lots of ingredients used in the ales of history.

In terms of the connection between beer and ale, one must consider the addition of hops to the ale.  Many of the first ales had no hops at all. That was a later discovery.  Eventually, a standardization of ale ingredients was introduced by an Act of Parliament. Leave it to the government to mess things up!  In order to call something beer, only malt, hops, water, and yeast were to be used. Supposedly, the need to standardize ingredients was supposed to keep drinkers from being exposed to poisonous ingredients being added to their beer.  In all truth, it probably had as much to do with being able to tax the ingredients.  Many of the early Celtic hop farms were owned by people in the House of Lords.

In the last 20 years or so, there has been a revival of micro brewing specialty batches of ales and lagers. Many of the old recipes are coming back. It should really help to change the quality of beer and ale available to the general consumer. In my own case, I have been enjoying a lot of ales, recently, that have been made with the traditional malt and heather flowers of Scotland.  What a treat!