Where beer begins – hop harvest on the Naramata Bench

The bines are cut from the trellising and a tug-of-war ensues.

The bines grow to a Jack-and-the-beanstalk towering height before harvest.

The aromas in the hopyard are a wonderful mixture of citrus, herbal, piney, spicy, garlic, onion, grassy and tobacco. Each step I take on left-behind hops and bines releases these subtle yet heady IPA scents.

A season’s worth of growth is astounding.

Part of the crew cutting the bases of the bines. This perennial plant will tower again next year.

It’s a science to determine when the hops are at their hoppy best.

Smoke from area wildfires makes for some moody photographs.

Feeding the beast. The hops harvester is a beautiful thing as many small operators pick the hops off the bines by hand.

Brian Tarasoff, who along with wife Kari, own and operate the two-acre Square One Hops operation in Penticton, is in his element and covered in hops.

The hops will then be dried and most pelletized.

Hops pellets are preferred for use by many brewers.

Perfectly ripe hops awaiting the crew and ultimately the brewmaster.

naramata-blend

Life in a slow place that quickly steals your heart.