The Madison County Hop Kiln Tour on Sunday, September 16 promises to be a day of fun, hops and food. Carl Stearns a preservation architect, from the firm Crawford and Stearns Architects and Preservation Planners will lead the tour throughout Madison County. Carl became involved in hop culture through an architectural progression, which started with his interest in old and historic barns. In 2000, Carl was instrumental in helping to stabilize the Lipsey hop house in Poolville. From there his interest in hop houses/draft kilns began. He also credits Dot Willsey’s initiative in calling into action the movement to preserve and document all of the beautiful hop structures that remain or once existed in Madison County.
Stop and visits include an 1867 limestone English oast house, a present day hop yard and shop and an uncommon double “common” kiln restored with a New York State Barn grant. The Chenango Canal Cottage Museum serves as the anchor for the Bouckville section of the tour that reminds us that the first agricultural cash crop in New York State started in Bouckville in 1808 with rhizome plantings by James Coolidge. Many bales of hops were shipped along the canal. James Coolidge’s farm that recently received a historical marker and gravesite will also be part of the tour. The Town of Madison Historical Society held a dedication ceremony in May marking Coolidge’s hop field in Madison County. The tour will also be stopping at Madison County's newest hop yard at Mosher Farms on the corner of NYS Routes 26 and 36 in Bouckville.
A picnic lunch catered by the Poolville Country Store will be enjoyed at a twin pyramidal hop house. Following lunch is a tour and sampling at Good Nature Brewing. The last stop before dinner is at Morrisville State College to observe the German mechanical hop picker.
The tour concludes with a delicious six course meal at the Copper Turret in Morrisville prepared by chef, Kerry Beadle. For the first course, diners will be served house made pastrami with pumpernickel crostini and roasted fennel accompanied with pilsner-sage mustard. The second course is Crispy JD farms roasted pork belly served with pale ale cornichons gastrique. The third course is goat cheese filled raviolis finished with a hop infused pesto. The fourth course is a stout mole beef short rib served on a sweet potato cake with crispy plantains. The fifth course is crab meat tossed with local sweet creamed corn, heirloom tomatoes and cheddar cheese served on beer flat bread. The sixth course is hop ice cream. Kerry Beadle created this menu to feature many seasonal local products. He also incorporated many styles of beers creatively into the preparation of each course, so that guests can taste the beer through the various cooking methods applied in each course. The different cooking methods applied include curing, pickling, dehydrating, braising, and infusing along with the standard roasting and sautéing. Kerry Beadle received his culinary training at the State University of New York at Cobleskill and is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation.
The Madison County Hop Kiln Tour tickets are $56 and include the guided hop culture tour along with the catered lunch by the Poolville Country Store, beer tour and tasting at Good Nature Brewing and paired beer dinner at the Copper Turret. Tickets are limited and available at the society, or at www.mchs1900.org/hopfest. The guided coach tour will leave the grounds of the Madison County Historical Society at 9 am and return at 6:30 pm. Mishell Kyle Forward Magnusson of Munnsville and author of Images of America Madison and Hamilton will be available to sign copies of her new book that includes images of the beautiful hop kilns and hop yards that were once prevalent in those two towns. Copies will also be available for purchase.
For more information on the 17th Annual Madison County Hop Fest or to purchase tickets, please contact the society at 315.363.4136, 315.361.9735, www.mchs1900.org/hopfest. Like Hop Fest on Facebook. All proceeds from the Hop Fest support the educational programming at the Madison County Historical Society.
Stop and visits include an 1867 limestone English oast house, a present day hop yard and shop and an uncommon double “common” kiln restored with a New York State Barn grant. The Chenango Canal Cottage Museum serves as the anchor for the Bouckville section of the tour that reminds us that the first agricultural cash crop in New York State started in Bouckville in 1808 with rhizome plantings by James Coolidge. Many bales of hops were shipped along the canal. James Coolidge’s farm that recently received a historical marker and gravesite will also be part of the tour. The Town of Madison Historical Society held a dedication ceremony in May marking Coolidge’s hop field in Madison County. The tour will also be stopping at Madison County's newest hop yard at Mosher Farms on the corner of NYS Routes 26 and 36 in Bouckville.
A picnic lunch catered by the Poolville Country Store will be enjoyed at a twin pyramidal hop house. Following lunch is a tour and sampling at Good Nature Brewing. The last stop before dinner is at Morrisville State College to observe the German mechanical hop picker.
The tour concludes with a delicious six course meal at the Copper Turret in Morrisville prepared by chef, Kerry Beadle. For the first course, diners will be served house made pastrami with pumpernickel crostini and roasted fennel accompanied with pilsner-sage mustard. The second course is Crispy JD farms roasted pork belly served with pale ale cornichons gastrique. The third course is goat cheese filled raviolis finished with a hop infused pesto. The fourth course is a stout mole beef short rib served on a sweet potato cake with crispy plantains. The fifth course is crab meat tossed with local sweet creamed corn, heirloom tomatoes and cheddar cheese served on beer flat bread. The sixth course is hop ice cream. Kerry Beadle created this menu to feature many seasonal local products. He also incorporated many styles of beers creatively into the preparation of each course, so that guests can taste the beer through the various cooking methods applied in each course. The different cooking methods applied include curing, pickling, dehydrating, braising, and infusing along with the standard roasting and sautéing. Kerry Beadle received his culinary training at the State University of New York at Cobleskill and is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation.
The Madison County Hop Kiln Tour tickets are $56 and include the guided hop culture tour along with the catered lunch by the Poolville Country Store, beer tour and tasting at Good Nature Brewing and paired beer dinner at the Copper Turret. Tickets are limited and available at the society, or at www.mchs1900.org/hopfest. The guided coach tour will leave the grounds of the Madison County Historical Society at 9 am and return at 6:30 pm. Mishell Kyle Forward Magnusson of Munnsville and author of Images of America Madison and Hamilton will be available to sign copies of her new book that includes images of the beautiful hop kilns and hop yards that were once prevalent in those two towns. Copies will also be available for purchase.
For more information on the 17th Annual Madison County Hop Fest or to purchase tickets, please contact the society at 315.363.4136, 315.361.9735, www.mchs1900.org/hopfest. Like Hop Fest on Facebook. All proceeds from the Hop Fest support the educational programming at the Madison County Historical Society.
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