Brewer, The Barley, Wisconsin discussed on hopnology: Hop Growing and Brewing for Craft Beer
You know by a whatever Keystone cheaper than you can buy my dear. So kind of you that's important to you. Yeah. Well, I think that's the same with farmer don't don't don't fight on price. Don't don't give on your price if you know your cost and you know, what need to make explain to a brewer why you need to make that amount of money. I mean that Brewer if it's a small Brewery, he's selling his beer for a six hundred or a thousand bucks for a keg of beer. He can he afford to pay a fair price for a hob as long as the qualities there. You can't give a dried up 6% moisture, you know a point v h s i e A little on the inside right now. Yes. It happens off. It gives me the heebie-jeebies. Okay. Where you want to go from here, very good questions you have otherwise, I'm just going to fire off a couple more and we're going to make Dan play a game. Okay. Well one more that you know, mentioned the the moldy bread conversation. So we are very hot focused obviously and our assumption our Growers assumption is that all you think about is a brewer especially from a local sourcing perspective is hops off. What about the The Barley the local barley Market or other thing? What what else do you Source locally or is it really just hops on the brain 24/7 barley same thing that we tried for many years to grow and that's been difficult for us in Wisconsin because and we're still trying but here we're in southern Wisconsin. We're here that often very border and there's so much corn here corn. And as you know corn and barley are not good neighbors quarters of vector for barley diseases so long Uh, you can't have them you can't have them can't have barley Palm Court and rotation and in a field next to corn so and plus it's so humid barley as you probably know loves hot dry days and cool..