Ever wonder where those hops in your beer originated? In 1850 the Pajaro Valley, more famously known for its strawberries, artichokes, and lettuce was once cultivated with up to 400 acres of hops fields.
Inside the MAH Publication, Harvesting Our Heritage, local historians and foodies dig into the unique stories found across Santa Cruz County. One of the stories brewing? You guessed it, hops.
Fields of Gold
William McGrath was an Irish immigrant who came to California to prospect during the gold rush. Although prospecting fell flat, he saw richness in the fields of Pajaro Valley. He became known for a unique strain of hops called the McGrath variety. When he died in 1904, he had become one of the most wealthy men in the region.
Local Hops
The first brewery in Santa Cruz County opened in 1860– the Pajaro Brewery in Watsonville. Looking to satiate the thirsty town the Bavarian Brewery opened shortly after in 1865. Other local establishments followed boasting lively brass bands and croquet to accompany their pours. After prohibition Santa Cruz, like most cities, found itself ready for a hops revival. The first business to reintroduce brews to Santa Cruz was Santa Cruz Brewing and Front St. pub which both opened in 1985.
Knowing that hops history, it is no wonder Santa Cruz has found itself home to such a wide array of craft breweries. From Humble Sea to Shanty Shack the creative energy of Santa Cruz has made its way into the taps resulting in a number of vibrant local watering holes.
Some creative residents in the post-prohibition era of Santa Cruz found beer’s robust flavor to enhance cooking too. If you can spare a bottle, give this recipe below a try.
Recipe: Zucchini in Italian Beer Batter
Ingredients
1 ¼ cups beer
2 large zucchinis, cut into strips
2 tablespoons Parmesan cheese
1 tablespoon parsley
1 teaspoon salt
1 ½ cup flour
1 tablespoon olive oil
Dash garlic powder
2 beaten egg yolks
2 stiffly beaten egg whites
Directions
- Let beer go flat (45 minutes at room temperature)
- In mixing bowl combine all ingredients except beaten egg white and beat until smooth
- Fold in the beaten egg whites
- Dip vegetables in the batter and fry in deep, hot fat (375 degrees) 2-5 minutes. Drain on paper towels. Serve immediately.
Original story, research, and recipe from Harvesting Our Heritage by Jody Biergiel Colclough, Elizabeth Birnbaum, Katie Lang Hansen, & Sierra Ryan.
Support Local Farmworkers
Photo by @xicano_wizard
Today, California produces over 350 commodities; including 1/3 of the nation's vegetables and nearly 2/3 of the nation's fruits and nuts. Approximately 75% of those California farmworkers are undocumented, reaching up to 83% in Santa Cruz County.
Learn more about how you can support our local farmworker community and their families by visiting the Center for Farmworker Families website.