Van Dieman Brewing's three varieties of hops next to the brewery will be harvested early in March.

A large practical experiment in beer making is coming to a climax on a farm at White Hills near Launceston.

Tasmanian craft brewer Will Tatchell is gathering all four essential ingredients from his family's farm to make his first 'estate' beer.

The autumn harvest hops will be combined with the farm's own spring water, yeast and malt from a paddock of home-grown barley.

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"We can't get a closer paddock to the brewery. We've got to time it nicely with the hop harvest," Mr Tatchell said.

"We want to use the green hops, fresh hops from harvest at the same time as we use that malt, and the hop harvest will more than likely be in the first couple of weeks of March."

Mr Tatchell said his hops had prioritised the growth of floral cones — which imparted the bitter and aromatic character to beer — over other foliage in what had been a dry year.

He said his 2.5 hectare crop of Westminster barley had caught three localised rain bands and achieved malting grade, which was lucky.

Evandale harvest contractor Charlie Watson said the organic barley crop was virtually disease and weed-free and looked good.

"Malt barley, they like the big grain. It's not quite so much the size of the grain as the protein that dictates whether it's malt or feed," he said.

"This looks good. There could even be ten tonnes come off it.

"But you can never tell until you get the machine in it and it comes out the spout."