Fresh Hop Harvest at Hop Skagit

It’s the one time of year when brewers turn into foragers. Hop Skagit in Mount Vernon is opening their hop yard to the public, and you’re invited to get your hands sticky. Snip hops right off the bine, drop them in your bucket, and head home to brew a beer that only exists for a few short weeks each fall.

U-Pick & Wreath Schedule

Varieties are available based on crop readiness — so think of it as a treasure hunt. No guarantees, just whatever’s bursting with flavor that week. Bring your own bucket (or four), and be ready to pick:

• Sept 7 • 10 AM – 1 PM

• Sept 12 • 4 PM – 6 PM

• Sept 13 • 11 AM – 2 PM

• Sept 20 • 1 PM – 4 PM

These sessions run alongside hop wreath-making workshops, so whether you’re here for the kettle or the craft table, there’s plenty to enjoy.

Why It’s Worth It

Fresh hops give you flavors and aromas that can’t be captured once they’re dried and packaged. Think vibrant citrus, green spice, and a punch of resin that screams “harvest.” Plus, wandering a hop yard under 20-foot bines is an experience in itself.

For more info and details, head to https://hopskagit.com/store

HARVESTING HOPS & MASTERING LATE HOPPING

If you’ve got hops growing in the yard, you already know they’re one of the most beautiful plants in a brewer’s garden. Those towering bines look like something straight out of a beer cathedral, and when they start dangling with cones, you know it’s nearly showtime. The question I hear the most this time of year is simple: “When do I harvest my hops?”

The good news is, hops don’t keep secrets very well. By late July through September, depending on variety and weather, they’ll start showing you the signs. Cones go from springy to papery, the edges dry and curl a little, and when you split one open lengthwise, you should see a generous dusting of golden yellow lupulin glands—the sticky resins we’re really after. If about a third of your plant is looking dried out, that’s usually your green light.

Now, once you’ve got that bucket (or four) filled, the next big question is how to use them. This is where things get fun. Fresh hops aren’t just ingredients; they’re personality. And to get the most out of them, you’ll want to lean on late hopping techniques.

THE TROUBLE WITH BITTERING

Here’s the hard truth: tossing your homegrown hops in at 60 minutes is usually a waste. Without lab testing, you don’t know their alpha acid contribution, and chances are your “fresh hop IPA” will end up tasting a little thin. Plus, most of what you’re holding is water weight. That means if you normally use 2 ounces of pellets, you’re looking at more like 8–10 ounces of fresh cones to get anywhere near the same punch. 

UNLOCKING FLAVOR WITH LATE HOPS

So where do fresh hops shine? In the places where aroma and flavor matter most:

• Hop Bursting – Add a massive charge of hops in the last 5–10 minutes of the boil. You’ll get waves of aromatics without bittering much.

• Whirlpool Hopping – Once the boil is over, drop your hops into the still-hot wort as it cools. This “hop stand” preserves delicate oils that would burn off in a full boil, giving you depth and balance instead of raw bitterness.

• Dry Hopping – Adding hops straight to the fermenter after primary fermentation infuses pure aroma into the beer. Fresh hops work beautifully here, but remember: oxygen is the enemy. One pro trick is to open your hop bag inside the fermenter to minimize air exposure.

Each of these techniques allows you to showcase the true character of your backyard harvest, not just its bittering potential. And if you combine them, you can build layers of hop expression that rival commercial IPAs.

PUTTING IT ALL TOGETHER

This time of year, I like to brew something that celebrates freshness for what it is—seasonal, fleeting, and special. A simple pale ale or IPA with a clean malt backbone and plenty of late additions is the perfect canvas. You don’t need to get fancy; the hops are the star. Pick a yeast that plays nice, bump your batch size up a little to account for wort loss, and embrace the sticky mess of brewing with hops you picked yourself.

THE TAKEAWAY

Growing hops is fun. Brewing with them is even better. But brewing with them the right way—that’s where the magic lives. Forget chasing perfect IBU numbers. Instead, think about layers of aroma, flavor, and freshness. That’s what turns a backyard harvest into a one-of-a-kind beer you’ll never taste again, even if you plant the same hops next year.

So grab your shears, fill your buckets, and let the hop gods decide what you’ll brew. September only comes once a year—make the most of it.

A ONCE-A-YEAR JOURNEY IN A GLASS

Every January, winemakers around the world release their most anticipated bottles — but home vintners have a tradition of their own: the Winexpert Limited Edition™ Collection. For more than 30 years, this annual release has been the crown jewel of craft winemaking, offering adventurous blends and rare varietals you simply can’t find in standard kits.

This isn’t about everyday wine. It’s about discovery. Each vintage brings a passport to some of the world’s most exciting wine regions — France’s Languedoc, Argentina’s Mendoza, Australia’s Riverland, the Pacific Rim — and invites you to create wines that will surprise even your most seasoned friends.

The best part? You don’t just drink these wines — you craft them yourself. From fermentation to bottling, you’ll watch them evolve, learning the story behind every grape along the way.

But here’s the catch: quantities are strictly limited. Once the pre-order window closes, these kits vanish. There are no second chances, no extra batches. The winemakers move on to next year’s collection, and anyone who hesitated misses out.

This year’s lineup is particularly special: five bold, distinctive wines ranging from elegant whites to powerhouse reds. Whether you want something crisp for spring dinners, rich for winter gatherings, or a bottle to tuck away in your cellar, there’s a kit waiting to earn its place on your rack.

WHY RESERVE EARLY?

• Scarcity: These kits are made in small runs and sell out every year.

• Exclusivity: You won’t see these blends offered again.

• Value: Premium winemaking at a fraction of the cost of retail bottles.

Craft winemaking has always been about patience, reward, and pride in sharing. With the Limited Edition Collection, that pride comes with a sense of adventure — a chance to say, “I made this. And you can’t buy it anywhere else.”

👉 Reserve your Limited Edition kits today. Just reply to this email and make 2025 a vintage to remember.

Keep reading for this year’s lineup!