After separation the hop cones are conveyed to the hop kiln, where they are slowly dried to reduce the moisture to approximately 8%. This drying process is typically completed within a day, after which time the dried hops are transferred to a cooling floor and allowed to cool back to room temperature. They are then baled into tightly packed 220 lb. (91 kg) bales wrapped in burlap or synthetic material.

Stability
Baled hops are relatively unstable and susceptible to adverse environmental conditions such as high temperature and excessive moisture. The brewing resins are less susceptible to this degradation if bales are stored at cold temperatures (below 32 degrees F or 0 degrees C).

Utilization
15-24%
5 x 200lb. (91 Kg) Bales

Advantages
- Traditional form of hops used for brewing

Best Before Date
(in years from Production Date)
N.A