Corumbene Aged Care at New Norfolk incorporates "Oast Houses" design in its architecture
Beginning in a renovated hospital in the 1960s, Corumbene Aged Care has grown into a not-for-profit, values based organisation with strong links to the community it serves, providing a range of integrated services that promote healthy aging and well-being within the community. Corumbene has expanded over time and now cares for people in communities across southern Tasmania.
"In the Derwent Valley there are still some Oast houses that visitors can see. These large houses were specifically designed to dry/roast the hops in preparation for making beer. The Hops would be stacked 30-40cm deep on a drying floor, 5-6 feet from a furnace placed directly below. They would be dried for 9hrs then turned and dried for another 3. Drying was a skilful trade, too much drying changed the colour whereas under dried hops sweated in the bags and were ruined. Hops were then put in a cooling room for several weeks after drying. Once dried, hops can last several years.
"Hops prevents the beer from becoming sour, helps beer retain its head of froth and provides beer’s aroma, bitterness and taste. It was also a versatile plant because young shoots could be eaten like Asparagus and it will dye wool yellow. A strong cloth can also be also made from the stalks.
"Travelling around the Derwent Valley from Spring to Autumn, you will see the Hops crops in full bloom." Fun Tassie Tours Blog 30Jun2022
Corumbene Aged Care at New Norfolk incorporates "Oast Houses" design in its architecture
Beginning in a renovated hospital in the 1960s, Corumbene Aged Care has grown into a not-for-profit, values based organisation with strong links to the community it serves, providing a range of integrated services that promote healthy aging and well-being within the community. Corumbene has expanded over time and now cares for people in communities across southern Tasmania.
"In the Derwent Valley there are still some Oast houses that visitors can see. These large houses were specifically designed to dry/roast the hops in preparation for making beer. The Hops would be stacked 30-40cm deep on a drying floor, 5-6 feet from a furnace placed directly below. They would be dried for 9hrs then turned and dried for another 3. Drying was a skilful trade, too much drying changed the colour whereas under dried hops sweated in the bags and were ruined. Hops were then put in a cooling room for several weeks after drying. Once dried, hops can last several years.
"Hops prevents the beer from becoming sour, helps beer retain its head of froth and provides beer’s aroma, bitterness and taste. It was also a versatile plant because young shoots could be eaten like Asparagus and it will dye wool yellow. A strong cloth can also be also made from the stalks.
"Travelling around the Derwent Valley from Spring to Autumn, you will see the Hops crops in full bloom." Fun Tassie Tours Blog 30Jun2022