I just planted some hops rhizomes (Humulus lupulus). We are trying Cascade, Centennial, Brewer’s Gold, Williamette and Northern Brewers varieties. This project, as with the others, is an experiment. I have never grown hops. I have only read their botanical classification, their properties, and how to administer their care. Only time will tell if they are getting all that they need. I am very curious to see how they grow. I have read that at maturity the hop buds have a strong aroma. We will have 50 feet of vine growing along our driveway. Given its family classification of Cannabaceae, I can only imagine what that aroma is going to be like.

Apparently, Humulus lupulus has distinct medicinal properties as well. The same female buds used for beer making can also be used as a sleep aid, tension reducer and digestive aid due to the plants antispasmodic, soporific and sedative effects. All very useful, particularly the “antispaz” effect. The buds can be used in a tincture, tea as well as eaten. One preparation in Italy, bruscàndoli, has them in risotto. Another in Northern Europe, consists of dipping them in batter and frying them, like an Indian bhajji. It appears, come harvest time, the Pallana household is about to be well fed and calm, very calm.

After reading the book, The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs, I also planted an assortments of herbs that can be incorporated into beer. Herbs like coriander, hyssop, clary sage, Greek oregano, lavender, rosemary, thyme and sage to name a few. At this rate, we can look forward to having our home brewed beer sometime in October. Hey, whoa, is this why beer is such an integral part of the German Oktoberfest?! It appears, according to some, we will be right on schedule.

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