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Goudhurst Village.

 Goudhurst Village.

Goudhurst oast house.

Goudhurst Village pond. 

Goudhurst Village pond. 

Kent oast house.  

Kent oast house

Oast houses were used for the drying process, which involved spreading the hops on horse hair blankets over the drying room floors. The drying process took approximately eight hours, and was monitored very carefully by the Dryer, who had to ensure that the water content of the dried hop was very small. The value of the dried hop for brewing purposes would drop if the hops were not dried correctly.

Kent oast house.

Kent oast house at Littlebourne.

Once the hops were dried and cooled, they had to be packed into six foot high 'pockets'. Each hop pocket had to be packed tightly, and prior to the introduction of the hop press this job was carried out by the Bagster. When the pockets were filled they were sewn up, leaving two 'ears' for easier handling.

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