BEER BREWING HAS A HISTORY THAT HAS BEEN QUIETLY BUBBLING AWAY GLOBALLY FOR 5,000 YEARS ; A COMPLEX HISTORY THAT BEGAN AS A FERMENTED GRUEL , EVOLVED TO WORKERS ’ RATIONS AND FINALLY BECAME THE FLURRY OF INSPIRED , PLAYFUL BEVERAGES BEING BREWED TODAY .
FOOD + DRINK
THE ART OF BREWING IN KENT
BEER BREWING HAS A HISTORY THAT HAS BEEN QUIETLY BUBBLING AWAY GLOBALLY FOR 5,000 YEARS ; A COMPLEX HISTORY THAT BEGAN AS A FERMENTED GRUEL , EVOLVED TO WORKERS ’ RATIONS AND FINALLY BECAME THE FLURRY OF INSPIRED , PLAYFUL BEVERAGES BEING BREWED TODAY .
Embedded in global culture , beer stands as one of the oldest recorded drinks ; with historically significant finds including residue being found in Ancient Egyptian earthenware way back when beer was so important that recipes were carefully carved into stone and workers received beer rations . For much of civilised history , both adults and children were encouraged to drink beer rather than water as water was considered unsafe until we discovered sanitisation processes .
Cultivated hops were first introduced to Kentish shores by Flemish and Dutch sailors in the 15th century , who discovered that the balmy climate and nutrient-dense soils were perfect to establish Britain ’ s first hop garden in Westbere , near Canterbury , in 1520 , thus cementing Kent ’ s status at the heart of British brewing .
By the 18th century , Kentish brewing had become so popular that hop harvesting holidays were all the rage with workingclass East Londoners . At the peak of Kentish brewing , local agriculture was supported by over 200,000 individuals , who would pour into London Bridge train station to travel on dedicated trains to Kent . Many families returned to the same farms year after year despite conditions being hot and overcrowded , and pickers generally regarded their time away from the city as an opportunity to work outdoors in a sociable environment - it wasn ’ t uncommon to spot sunburnt pickers travelling in troves back to London at the end of the harvesting season !
Despite the downfall of British brewing post-war , hops remain vital in British beer and half of all English hops are still grown in Kent including East Kent Golding , a variety that ’ s been so important to the industry that it has a Product of Designated Origin status . This designation was specifically designed to acknowledge products that are grown , produced and developed in a specific area and to celebrate the know-how of those individuals who successfully keep the heritage of the product alive .
Not only are hops responsible for adding a plethora of flavours to your favourite brews ( from citrus to herbaceousness all the way through to pineapple or caramel ), they also play a cornerstone role in preservation and stabilisation thanks to the bitter compounds found in the essential oils of the plant , which are the same compounds that are responsible for foam retention and that ever important ‘ head ’.
The challenges of the past may have been solved with machinery , most of which prevails throughout hop farms today , but farmers continue to face even more pressing challenges . Hops are considered finicky plants , humulus lupulus - to use its Latin name - requires a precise amount of rainfall , a warm spring and daily checks throughout the growing season to catch diseases and pests as soon as possible , and only when those needs are met will the plant grow prolifically .
Unfortunately , due to climate pressures Kentish farmers are reporting that the climate is becoming less and less suited to hop varieties that brewers have come to rely on , and in order to combat the effects of climate change , farmers are currently trialling hardier varieties . Additionally , researchers are continuing the work that started at Wye College during the 1900s and has been continued by Wye Hops , a company that has recently been awarded a grant to continue its work to futureproof British hop growing and brewing against the pressures of
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