The Hop Industry in Victoria. 37 



Sulphuring Hops. 



Opinions are divided as to the value of snlpliuring bnt the foil owing- 

 points are urged in its favour : — 



1. The acid destroys the mould fungi which are the principal 

 cause of deterioration during storage. 



2. Moisture is absorbed less readily by sulphured than by un- 

 sulphured hops. 



8. It improves the colour of hops deficient m this quality and 

 thus increases their market value. 



Where this practice is followed, it should be done properly and not 

 merely by throwing a handful of sulpur on the firp. To be successful 

 it should result in practically destroying the micro-organisms in the 

 hops, whether the germs are derived from the air or are present in the 

 hops themselves. T. Behrens found lo, 000, 000 bacteria in 15 grains of 

 unsulphured ho]:)S and how could such hops be expected to keep for any 

 length of tirae. In Bohemia special machines for sulphuring the hops 

 are used with great success, and Victorian growers would do well to 

 take a lesson fi'om the best growers in Br)hemia where they have had 

 centuries of experience. 



Storage. 



In Victoria the hops are compressed in liales because it is done in 

 England, but it ought to be remembered that in our hot and relatively 

 dry climate, ho])s deteriorate far more than they do in colder countries. 



De Bavay pertinently says : — " Why should Victorian growers not 

 pack their hops in air-tight cylinders, as is done in Austria with the 

 specially prepared hops for Australia. My experience has proved that 

 if properly cured hops are packed loosely in these cylinders and stored 

 at a low temperature, their value is immensely increased. The cost of 

 the cylinders would only be a first expense, since the brewers would 

 return them when empty. The growers would thus obtain better 

 prices for their hops, avoid losses in weight by evaporation, and avoid 

 deterioration through faulty storage." 



It has been proved in practice that sulphured, pressed, and well- 

 packed hops will keep for two years and more in good condition. 



As regards cool storage, it may be mentioned that several of the 

 large English hop merchants have employed cold storage successfully, 

 and some have cooled their store-rooms down to — 5 deg. 0. by the aid 

 of refrigerators. However, others are content with a temperature of 

 2 deg. to 3 deg. 0. 



The accompanying illustrations show the hop cylinders filled 

 with Bavarian hops, kindly placed at my disposal for photographing 

 by the Foster Brewing Co. They are made of strong galvanized iron, 

 are 4 ft. 4 in. deep, and 2 ft. 4 in. in diameter, carrying about 2 cwt. of 

 hops. The movable lids are fitted with air-tight packing rings, and 

 there is generally an aperture in the centre with a tap, so that 



