In 2014, Seattle's Schooner Exact Brewing led a field trip to the hop fields to harvest fresh hops. Who gets to do that?

Your chance to experience the hop harvest firsthand

Schooner Exact Brewing invites you to join them for the 3rd Annual Hop Field Trip. Visit Virgil Gamache Farms in Toppenish for an exclusive tour and learn how hops are grown and harvested. Tour the hop fields, chop down some hops, see the processing facility, and then brew a fresh-hop ale right there on the farm.

The day ends with a lovely gourmet dinner on the farm (menu below) prepared by Schooner Exact’s chef, Joshua Beckham. Then you board the bus and return to Seattle.

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I went on the first-ever Hop Field Trip with Schooner Exact and had a blast. The price might make you raise an eyebrow, but considering all you get for your money, it’s really quite a deal. It’s a rare opportunity, one that every hop lover needs to experience at least once. A bucket list item for beer lovers. The hop harvest is magical and you’ll feel fulfilled once you’ve seen it up close and personal.

hop_harvest_3-683x10243rd Annual
HOP FIELD TRIP with SCHOONER EXACT
August 29, 2015 8:30 a.m. – 9:00 p.m.

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– Virgil Gamache Hop Farm: Exclusive Tour
– Harvest fresh hops from the vine
– Participate in brewing a Fresh Hop IPA
– Farm Fresh Hop IPA commemorative bottle*
– Schooner EXACT’s Fresh Hop IPA bottle
– Continental breakfast prior to departure
– Round-trip transportation on a luxury coach
– Light sack lunch
– Gourmet dinner, crafted by Chef Joshua Beckham
– $50 gift card

Space is Limited.
Tickets: $200/person (alcohol not included).
Contact the brewery to reserve your spot (206) 432-9734.
*to be picked up at brewery after bottling **DUE to licensing restrictions, event is BYOB. Taproom open before the bus leaves to accommodate same day purchases.

Dinner Menu

Pork Ribs – blackberry-ancho barbecue sauce
Glazed Beef – porter teriyaki
Hop-Cured Salmon – capers, dill cream cheese
Heirloom Tomato & Watermelon Salad
IPA Caesar Salad – pork belly croutons, shaved parmesan
Farrow with Sweet Corn -preserved lemon, parsley
Spicy Chili and Cheddar Cornbread
Drunken Pinto Beans – brown ale, onions, cilantro
Vanilla Pana Cotta – caramelized stone fruit