Springtime on the Farm

Greetings – looks like spring has finally arrived here in the great Northeast instead of just the odd day tease here and there – only a few days ago it snowed up at the Oasis farm (Warwick, NY). Our hops had already begun to shoot, and hardy as they are, a temporary cold blanket of snow didn’t harm them. I spent much of April in the hopfield as we are trying to get a jump on the stringing, make them ready for those hop shoots to grab right onto instead of playing catchup as in years past. It was brisk – sometimes mid-30’s with winds gusting up to 30mph bringing a mid-20s chill.

 Since the Limetree Roadside PubCafe is a place to Relax, Contemplate and Reflect we try to stay away from politics, except that is when my rancorous friend Jams O’Dingus drops by.

“To be sure, we’re going to hell in a bucket,” he greeted. 

“But at least we’re enjoying the ride,” I responded.

“Ah tariffs, shmariffs…all the Don wants is for people to kiss his ass…he said so much himself. The typical stance of a narcissistic bully.” 

Look at these hops Jams – the Wolverine bines – once they get started, they just go, go for the sun.

“And the deportees? Our president has more criminal offenses to his name than any of ‘em! Do you realize anyone could be picked up. Don’t expect an administrative error to be a 1-shot deal. Could be you, could be me.”

Jams, you should come early one day to the Oasis and listen to the birdsong down by the pond.

“I’ll be more likely to join the anti-Oligarch tour with Bernie and AOC.”

Plum blossoms

Taproom hop lights

Creepin' Charlie in the hopfield

Hop shoots for pickling

Plum blossoms, Taproom hop lights, Creepin' Charlie in the hop field, hop shoots for pickling.

So much for Jams. Elsewhere on the farm, brewery construction continues. Big work of glycol system installation in the brewhouse, the septic system is in, painting is done, beautiful floors finished, hop lamps hung in the taproom, crystal chandeliers (some assembly required) for the event room.

Meanwhile we had a hungry bear visit, fresh from hibernation no doubt. Destroyed our beehives. We have five of them, maybe three were active. Back to the drawing board. But that’s not what I rely on for mead making, although I will use what’s available. I buy local honey for Oasis mead.

I started a new batch of mead, not yet in the brewery, still in my homebrew location. I wanted to try a batch with the Kveik yeast which I heard does quite well with honey. It’s only a 7-gallon batch and I put a little too much honey in there so it’s targeted at a 10 percenter rather than 7 or 8.

The Kveik yeast has been popularized from its Scandinavian origins and supposedly enjoys fermenting quickly at a higher than normal temperature. In my case, even though I had 75 degrees instead of 68, it took its time. But seems to have turned out ok. Kegged 4.5 gals with flavorings of Creeping Charlie flowers and our Chinook hops from last year. (We’re calling it Hopped Up Creepin’ Charlie – our brewmaster’s name is Charlie). And kegged 2.5 gals flavored with maple syrup from our own maple trees.

Oh well, gotta run. Jams, tell me more about that Oligarch thing.

“Well, I don’t really like that word. Let’s just call them greedy billionaires. I will tell you what I learn.”

Two weeks on – the hops are all trained and running up the strings. The excess shoots are jarred up and pickling.