The former activities in this industrial-archaeological complex: hops were weighed, inspected and pressed before delivery to the breweries. The hop inspector, aka The Nose, controlled the degree of moisture and the contents of lupulin purely by the senses. Hops were delivered to the premises loaded on giant horse drawn wagons.
The manually operated scales were used until 1947 and the results were meticulously entered in a register. As hops are very light but take quite a lot of storage space, hops are pressed into bales of some 150 kg. The former hand-operated press, a hydraulic press and even a transformed grape press delivered both square and cylindrical hop bags.
A row of certificates and medals won during (inter)national competitions world wide proves the quality of local hops. A map of the world points out the main hop growing areas world wide and their corresponding acreage.
Not only beer
Hops are mainly used in the brewing process but also in the pharmaceutical world and even in the food industry as seasoning and natural preservative. Hop bines are transformed into garlands, towers and frames for decoration purposes: the audiovisual illustrates that there is more than hops and beer.