Now is the time for drinking Octoberfest beers

Octoberfest is the world's largest celebration of beer and it coincides with the end of hop harvest. It is also a celebration of traditional Bavarian culture in which hops, food and excellent quality beers are an important part. Hops, like the grapes used for wine, bear a distinct flavor and aroma and are characteristic of the area in which they are grown. This alluring aroma, the crisp bittering balance to malt's rich sweetness, and the anti microbial qualities that help combat spoilage in beer, make hops interesting to beer lovers. The lupulin in the Hallertau hops creates tropical fruit, elder flower, lemony citrus and herbaceous aromas. The beer brewed for Octoberfest is an easily quaffable version of the rich, strong, German style known as Märzen. Traditionally it has been a requirement that Octoberfest beer be brewed in Munich. This may seem strange to Americans, however we readily understand that wine bearing a label e.g.; champagne, Bordeaux, burgundy, Abruzzo, Toscana, Sonoma or Napa, must come from that region. Embrace the tradition and enjoy trying a real Munich Octoberfest beer like Paulaner, Spaten, Augistiner, Hacker-Pschorr or Lowenbrau. Americans also produce Octoberfest style beers. Try Sam Adams Octoberfest, Brooklyn Octoberfest, Sierra Nevada Octoberfest, Firestone Walker Oaktoberfest, and on the hoppier side, Ballast Point Dead Ringer or Rogue Dead Guy (American hop profile - think grapefruit and spruce).

Hop Harvest:
If dealing with natural phenomena, facing hardships, overcoming logistical obstacles, rates of production and yield are any gauge of achievement there is a crucible for success each year that plays out in the hop fields of the Hallertau region. The intense beauty of tall trellises overflowing with lush cone filled hop bines serenely stretching for miles across rolling hills belies the intensity of human endeavor put forth to bring those hops to market. As the Hallertau enjoys the last scorching days of Indian summer hop farmers put forth a tremendous effort to harvest the mature plants.

A few weeks before Octoberfest commences the hop farmers of Hallertau begin an arduous period of harvesting. Hop growing has been a tradition in Hallertau for more than 500 years. Hops are a high value crop – a value determined by quality. Hops are prone to pests, disease and fungal attack. The amount of hops a farmer can grow is directly proportional to how many plants he can harvest during a brief window as ripeness is critical to quality and over maturity destroys value.

Hops grow on thin bare steel wires anchored in the ground and affixed on the top to miles of barbed wire 27 feet off the ground and spanning acres of trellises. The hop rows are spaced at 3.2 meters or about 10 1/2 feet apart. Mounds of earth covering the base of each row further reduce the clearance between rows. Farmers use diminutive high-horsepower tractors fitted with complicated harvesting machinery to sneak between the rows for harvesting. Each bine (spiny tendril) is systematically cut off at ground level and pulled tight enough to break the wire at the top such that it drops into a wagon pulled behind the tractor. Wires and bines are spaced at 1.5 meter intervals in the rows. That's just less than one every five feet. Every few rows telephone pole sized supports for the trellises are interspersed between the plants. Watching the farmer intently negotiating the space between rows while swerving around trellis supports gives one an immediate appreciation of the skill required for harvesting. Driving any farm equipment for hours on end requires a dogged determination and noteworthy physical toughness.

The intensity of endeavor required to harvest hops is possible because of skilled Polish seasonal workers. Nearly 1,200 family farms each employ a handful of skilled farmers. Some of these men drive more than 900 kilometers from Eastern Poland to reach the Hallertau. The Polish workers on the farm I visited were raspberry farmers who had completed their own harvest many weeks before. These men maintain a network of skilled farmers who met as boys working for hard-to-come-by cash mending cobblestone roads. Tough hardworking men indeed. Farmers from that part of Poland receive less than 25 cents a pound for raspberries so they are more than happy for the chance to work for German wages harvesting hops.

As temperatures soared during Indian summer in 2016 harvesting went on 24 hours a day for nearly a week in a mad rush to harvest the rapidly maturing hops. Over maturity destroys value. Hop farmers plan the varieties they plant and the orientation of planted fields based upon maturing rate of the hop plants. This is done to receive the longest possible window for harvesting. Hallertauer Mittelfreüh matures earliest while Mandarina Bavaria is one of the latest maturing varieties. Each farmer grows several varieties out of necessity.

Hops must be kiln dried within a few hours of harvesting. Prior to drying the hops must be put through a picking machine to separate leaves, cones and bines. To add to the complexity of this endeavor there is a maximum rate that hops can be sent through the picker, and kilning of the hops requires a defined pace. Hops are composed of delicate flower petal like bracts creating little lupulin filled chambers around a central core. These plant parts dry at different rates. Too much heat will steam the cones and drying too slowly or not drying enough could destroy the treasured lupulin.

Drying takes place in the kiln and hop farmers often tend their kiln up to 20 hours per day. When loading the kiln it is critical to spread the hops in an even layer. Their are three layers and the top level receives the warm air escaping through the lower two levels for a specified amount of time before dropping down successive layers. Kilning time is dependent upon the outside air temperature and humidity. Clever Germans devised an interesting means of monitoring the moisture level in the kiln. Measurement of the electrical conductivity of the hops in the kiln determines when it is time to empty it and load the next batch of freshly picked hops. After kilning, different parts of the plant have different moisture content so it is necessary to cool the hops on a wooden floor then move them into a "conditioning chamber" – room sized wooden bins. At the end of each day fresh air is blown through the conditioning chamber to allow the moisture content to become totally homogeneous. The next morning the conditioning chamber is emptied into the bailer.

As sometimes happens in families, everyone helps out at busy times. One industry expert explained that sometimes a wife or daughter-in-law helps out. When hops become ruined in the drying process its normal for the farmer to tell the brokers that the grandfather made the mistake even if it were his wife or daughter-in-law. Someone has to take the blame and farmers know the old man has run the farm before. They also understand that if their son's wife were to be blamed it would be a bad thing because the son will always choose to keep peace in his home so his labor would be lost if the wife were ever blamed for any mistake.

After all this effort the dried cones are tightly packed into bales, inspected by regional authorities, and sold to hop brokers.

Are the mystery and fascination with hops and the struggle of the people who grow them real, or just the musings of a beer nut? This season a highly skilled and ambitious veteran hop farmer with an expansive farm met with disaster. With no family, other than his wife to support him, the farmer was faced with torrential rains in June and an extremely hot growing season. The logistics of spraying that large farm, in the face of unseasonably large amounts of rain, required spraying at night when the plants were wet with dew or immediately before rain showers. All the moisture reduced the effectiveness of his spraying efforts. The unprotected plants fell pray to a host of pests including spider mites, downy mildew, powdery mildew and fusarium wilt. An entire year’s work for an extremely skilled, well-experienced, hard working family became nearly worthless. While in Hallertau I asked a Miami woman and her well raised, well educated, well traveled 22 year-old son what they thought about the place and the people. Her response, "Oh my god I love it. I want to buy a house here. I understand why you visit often. How can you ever bear to leave this place?" Her son's response regarding "Sjef" (boss in German), the retired hop farmer 45 years his senior, who had turned the farm over to the new generation floored me. The hip young urbanite pronounced a tough, intent country farmer "totally cool."

Hallertau hop field

Hop cones

Diminutive high-horsepower tractor and wagon

Hops ready to load into the kiln

Hop growing is a tradition in the Hallertau dating back to 736 AD

As the earth warms, the days grow longer, and the sun shines upon a series of rolling hills in Germany, there is a wondrous convergence of life, history, tradition, enterprise, and culture. At the center: a proud, resilient, dedicated people who use the experience of generations to grow a fragile, temperamental plant with a worldwide reputation. The plant is hops, the people are Bavarians, and their home is the Hallertau.

Every spring lush growth spreads over the agricultural district of Hallertau, a riot of natural beauty that fans out over small settlements filled with ancient whitewashed terracotta-roofed farmsteads.  There are verdant greens of lush wheat, pastel lime of tender leaves on mighty oaks and the stubble of freshly mowed hay. Each farm is dotted with white, pinks and reds that deepen to magenta from the pear, apple, cherry, crabapple and lilac trees in their dooryard gardens. Yet something seems grossly out of place. Among all this beauty and lushness jut the tall poles and wires of trellises that announce: this is hop country and hops is the preeminent crop.

In early spring, the hop fields look anemic, yet hop growing is a tradition in the Hallertau dating back to 736 AD. Hops are the major crop in the region. Nearly 1,200 family farms make Hallertau the most productive hop growing region on earth. As the last gasp of winter blows one last storm, dusting rooftops with snow, several thousand telephone calls are made to Poland to inform a small army of migrant workers to hold off a few more days; the hops are behind because of the weather.

Hardship is all in a day’s work for a Hallertau hop farmer. Hop farming is an intensely difficult endeavor. Hop farming is so demanding that, merely to make a decent living, a hop farmer must be: totally fearless, an excellent agronomist, a logistical wizard, highly skilled mechanic and metal fabricator. He must have the support of a strong family network and be willing to gamble the welfare of that entire family. The intensity of purpose required to succeed creates a tradition of stoic integrity. Many of these farms have been in the family for more than 600 years. This year marks the 500th anniversary of the Reinheitsgebot or German Beer Purity Law. The Reinheitsgebot limited ingredients for beer to malt, water and hops (once yeast was discovered it was included) and paved the way for Hallertau to become the hops-growing region it is today. So these farmers have a centuries-old family tradition in Hop growing. In this modern era of sound bites, video clips and short attention spans, hop farmers are the modest soft-spoken superheroes who make decisions daily that will affect future generations. When hop farmers speak of sustainability, it’s a serious aspect of their lives. Sustainability for these hop farmers is on a personal, family, property, and community level. The fir, pine and beech trees in every farm’s woodlot have been tended for centuries by the same family. When a new highway slices through a wooded area, every farmer feels the burden of maintaining that woodlot’s reduced acreage for the building needs of future generations. As the sawyer at a local lumber mill that can saw 48-foot-long timbers nears retirement age, the whole village frets about his replacement. Every centuries-old farm in the village has a barn or a home with beams over 40 feet. This interdependent web between land, family, and business means that family succession of the hop farm is a serious responsibility. The tradition runs so hard that the greatest fear of hop farmers is likely to be whether the younger generation loves the life or has enough interest to take over the farm. It’s usually clear when someone loves the farm enough to take over.

This tradition leads to close relationships between fathers and sons that most American men would envy. This closeness is possible because of mutual respect, integrity, trust and thousands of hours of working together and supporting each other in an arduous undertaking. There is also an enormous responsibility for the son taking over the farm to perform well and make the venture profitable. Each generation must innovate, modernize and adapt to ensure the farm’s survival, while also avoiding imprudent spending that might endanger the farm’s future. That’s where the older generation comes in: Full retirement for a hop farmer who has turned the farm over to his son means about 60+ hours of work per week, not including a great deal of coaching on conservative values and practices. The current younger generation in Hallertau is likely to have at least one degree in agriculture and, now more than ever, a full-time job away from the farm. Hop farming requires intensive cultivation and use of machinery. It’s customary for young hop farmers, all of whom are good mechanics, to have full-time jobs at Audi or BMW. When asked what types of jobs these farmers could do at Audi or BMW, industry experts laugh and insist that any hop farmer could do any job at the Audi or BMW factory. But many work the assembly line so that they can work the night shift – which gives them more than 12 hours of daylight every day, all season long, to work on the farm.  

Hops, a relative of cannabis, are intriguing. Hops provide an alluring, aromatic, spicy, zesty, refreshing characteristic and a bittering balance to the bold, rich, sweetness of malt in beer. Hops were selected for brewing because of these qualities and the antibacterial effect that subdues undesirable microorganisms but leaves brewer’s yeast alone. Hops are fragile, susceptible to disease and pests. The tips of the tender shoots are like candy to deer. Many varieties have difficulty in climbing. In spite of these weaknesses, they are vigorous and need to be thinned and trained on wires to grow properly. Their need for tending provides a major industry for several thousand Polish migrant workers who annually descend on the Hallertau to train the young hop bines. Bines dangerously brittle in cold conditions and too short to be able to adequately train within weeks can become hopelessly entwined medusa-like masses as temperatures soar. Migrant workers battle the unruly plants by kneeling over, or sitting and bending over, a mass of growth and guiding the three most vigorous bines to train up the wires of the trellis. A member of the nettle family, the hop plant uses prickly hairs or spines to help it climb and cling to the wires. The bines are at once capable of scratching one’s skin and also brittle enough for the tip to easily snap off. An ideal Hop trainer exhibits strength, drive and pain tolerance, and also has exceptional dexterity and sensitive fingers – if the tip snaps off the bine is useless and needs to be cut away. After training three dominant bines upon each wire, the remaining mass of growth is plucked out or cut off at ground level.  And then, workers get up and shift four feet to the next set of wires, kneeling down to train the next plant. A mere day for the newcomer will leave every muscle in one’s neck, back, hand and wrist screaming. Part of the integrity of purpose of being a hop farmer includes working longer, harder, faster and better than the migrant workers. The workers know when it’s time to wake up when they hear the farmer in the morning several hours before the 12-hour day of hop training commences. There is a development of character in the individuals who live this life that makes one feel that a hop farmer friend is someone you could trust your life to. Some hop farmers make every effort to treat the migrants who have been working for them for more than 25 years as family by sharing meals at their own table and providing decent housing, decent meals, and refreshments – which in Bavaria include soft drinks, mineral water, coffee, tea and of course copious amounts of beer.

The hop farms need support beyond the fields. When father, son and family, plus nine farm hands, are working intensely, it requires a great deal of food to keep that intensity of work going. Traditionally, preparing nutritious meals has been handled by the farmer’s wife. There are, of course, farmers with wives that have full-time careers away from the farm, and there are women with non-farmer husbands who take over their family farm and do all the field work themselves. The norm, however, is for wives to perform the traditional role even if they have a full-time job. Americans tend to value education that leads to earning potential or scholarly academic studies. In Bavaria, however, it is expected for women to take Home Economics as a college major. However, the logistics of running a farm household and feeding farmhands, and the importance of the preservation of cultural heritage of traditional Bavarian cuisine, leads one to readily appreciate a person with a Master’s degree in Home Economics. This is likely a topic that Americans could stand to broaden their horizons on.

Hops are a highly regulated commodity and in Hallertau there are 13 “sealing districts” or different communities that administer the region, each with its own stamp to certify the authenticity of the hops shipped from the region. Multiple governmental authorities ensure a chain of custody and quality determination of all hops. As Americans, we tend to embrace freedom and resist regulation. One of the good things about the conservative policies in the Hallertau is that they regulate so much that there are limits to how drastically the historical landscape can be altered. The ability to change hedgerows, tree rows and ditches is restricted. Field size is set according to the historical usage of the property. This and many other regulations work to protect family farmers from agribusiness.

Hops are an intensely cultivated high-value crop. Growing hops is filled with difficulties. Globalization of breweries leads to heavy-handed tactics to ensure favorable pricing and guaranteed availability of hops for the brewing giants. Yet Hallertau is filled with exceptionally skilled and capable farmers who work hard, efficiently and with frequently remarkable results. The logistical requirements, machinery-intensive nature of hop farming, and the industry expressed by hop farmers provide a strong case for considering these relentless high achievers superheroes.

Agricultural district of Hallertau

Hops begin their climb to the sky.

Freshly hilled-up hop field in early spring.

Tall poles and distinctive wire trellises in the hop fields of Hallertau.