For The Love of Hops

It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the industry's enthusiasm for hop-forward beer. The history of hops and their use in beer is long and shrouded in mystery to this day, but Stan Hieronymous has gamely teased apart the many threads as best anyone can, lending credence where due and scotching unfounded claims when appropriate. It is just one example of the deep research through history books, research articles, and first-hand interviews with present-day experts and growers that has enabled Stan to produce a wide-ranging, engaging account of this essential beer ingredient. While they have an exalted status with today's craft brewers, many may not be aware of the journey hops take to bring them, neatly baled or pressed into blocks and pellets, into the brewhouse. Stan paints a detailed and, at times, personal portrait of the life of hops, weaving technical information about hop growing and anatomy with insights from families who have been running their hop farms for generations. The author takes the reader on a tour of the main growing regions of central Europe, where the famous landrace varieties of Slovenia, the Czech Republic, and Germany originate, to England and thence to North America, and latterly, Australia and New Zealand. Growing hops and supplying the global brewing industry has always been a hard-nosed business, and Stan presents statistics on yields, acreage, wilt and other diseases, interspersed with words from the farmers themselves that illustrate the challenges and uncertainties hop growers face. Along the way, Stan gives details about some of the most well-known varieties—Saaz, Hallertau, Tettnang, Golding, Fuggle, Cluster, Cascade, Willamette, Citra, Amarillo, Nelson Sauvin, and many others—and their history of use in the Old World and New World. The section culminates in a catalog of 105 hop varieties in use today, with a brief description of character and vital statistics for each. Of course, the art and science of using hops in making beer is not forgotten. Once the hops have been harvested, processed, and delivered to the brewery, they can be used in myriad ways. The author moves from the toil of the hop gardens to that of the brewhouse, again presenting a blend of history and present-day interviews and research articles to explain alpha acids, beta acids, bitterness, harshness, smoothness, and the deterioration of bittering flavors over time. Perception is all important when discussing bitterness, and the author touches on genetics, evolution, the vagaries of individuals' perceptions of bitterness, and changing tastes, such as the “lupulin shift.” The meaning of the international bitterness unit, or IBU, is not always properly understood and here Stan lays out a brief history of how the IBU came to be and an appreciation of the many variables affecting utilization in the boil and final bitterness in beer. Adding hops is not as simple as it sounds, and Stan's research illustrates that if you ask ten brewers about something you will get eleven opinions. Early additions, late additions, continuous hopping, first wort hopping, and hop bursting are all discussed with a healthy dose of pragmatic wisdom from brewers and a pinch of chemistry. There then follows an entire chapter devoted to the druidic art of dry hopping, following its commonplace usage in nineteenth-century England to the modern applications found in today's US craft brewing scene. The author uncovers hop plugs, hop coffins, and the “pendulum method,” along with the famous hop rocket and hop torpedo used by some of America's leading craft breweries. Every brewer has their dry hopping method and, gratifyingly, many are happy to share with the author, making this chapter a great source for inspiration and ideas. Many of the brewers the author interviewed were also happy to share recipes. There are 16 recipes from breweries in America, Belgium, Czech Republic, Denmark, England, Germany, and New Zealand. These not only present delicious beers but give some insight into how professional brewers design their recipes to get the most out of their hops. As always, Stan imparts wisdom in an engaging and accessible fashion, making this an amazing compendium on “every brewer's favorite flower.”

Produk Detail:

  • Author : Stan Hieronymus
  • Publisher : Brewers Publications
  • Pages : 326 pages
  • ISBN : 1938469038
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFor The Love of Hops

For The Love of Hops

For The Love of Hops
  • Author : Stan Hieronymus
  • Publisher : Brewers Publications
  • Release : 15 November 2012
GET THIS BOOKFor The Love of Hops

It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the industry's enthusiasm for hop-forward beer. The history of hops and their use in beer is long and shrouded in mystery to this day, but Stan Hieronymous has gamely teased apart the many threads as best anyone can, lending credence where due and scotching unfounded claims when appropriate. It is just one

For the Love of Hops

For the Love of Hops
  • Author : Stan Hieronymus
  • Publisher : Unknown Publisher
  • Release : 05 July 2022
GET THIS BOOKFor the Love of Hops

"Discusses the science and culture of hops, exploring such topics as history, hop varieties, brewing and dry-hopping techniques, and provides commercial recipes for brewing beer"--

The Book of Hops

The Book of Hops
  • Author : Dan DiSorbo
  • Publisher : Ten Speed Press
  • Release : 31 May 2022
GET THIS BOOKThe Book of Hops

The first fully illustrated guidebook for craft beer drinkers, pairing hyper-detailed photography with profiles of 50 of today’s most popular hop varieties. Hops are the most important ingredient in the beer we love, offering a spectrum of distinct aromas, flavors, and bitterness. Whether it’s a floral Cascade, spicy Saaz, juicy Citra, or a combination of different varieties, hop character has become the driving force behind craft brewing. The Book of Hops profiles fifty of the most sought-after hops from

The Hops List

The Hops List
  • Author : Julian Healey
  • Publisher : Julian Healey
  • Release : 03 December 2021
GET THIS BOOKThe Hops List

The world's most comprehensive beer hop dictionary. Includes variety descriptions, analytical data, tasting notes, substitutes, style suggestions and more on a staggering 339 unique varieties.

Water

Water
  • Author : John Palmer,Colin Kaminski
  • Publisher : Brewers Publications
  • Release : 16 September 2013
GET THIS BOOKWater

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water

Yeast

Yeast
  • Author : Chris White,Jamil Zainasheff
  • Publisher : Brewers Publications
  • Release : 01 February 2010
GET THIS BOOKYeast

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Brewing Local

Brewing Local
  • Author : Stan Hieronymus
  • Publisher : Brewers Publications
  • Release : 07 October 2016
GET THIS BOOKBrewing Local

Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how

Malt

Malt
  • Author : John Mallett
  • Publisher : Brewers Publications
  • Release : 08 December 2014
GET THIS BOOKMalt

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that

Brewing with Wheat

Brewing with Wheat
  • Author : Stan Hieronymus
  • Publisher : Brewers Publications
  • Release : 10 March 2010
GET THIS BOOKBrewing with Wheat

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Brew Like a Monk

Brew Like a Monk
  • Author : Stan Hieronymus
  • Publisher : Brewers Publications
  • Release : 01 September 2005
GET THIS BOOKBrew Like a Monk

Discover what makes the heavenly brews of Belgium so good in this new book by long time Real Beer Page Editor Stan Hieronymus. In Brew Like a Monk, he details the beers and brewing of the famous Trappist producers along with dozens of others from both Belgium and America. Sip along as you read and, if you feel yourself divinely inspired to brew some of your own, try out the tips and recipes as well!

Radical Brewing

Radical Brewing
  • Author : Randy Mosher
  • Publisher : Brewers Publications
  • Release : 06 May 2004
GET THIS BOOKRadical Brewing

Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

Brewing Better Beer

Brewing Better Beer
  • Author : Gordon Strong
  • Publisher : Brewers Publications
  • Release : 16 May 2011
GET THIS BOOKBrewing Better Beer

Brewing Better Beer is a comprehensive look at technical, practical and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. Discover techniques, philosophy, recipes and tips that will help you take your homebrew to the next level.

Principles of Brewing Science

Principles of Brewing Science
  • Author : George Fix
  • Publisher : Brewers Publications
  • Release : 15 November 1999
GET THIS BOOKPrinciples of Brewing Science

Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

Hops and Glory

Hops and Glory
  • Author : Pete Brown
  • Publisher : Pan Macmillan
  • Release : 19 August 2011
GET THIS BOOKHops and Glory

The original India Pale Ale was pure gold in a glass; a semi-mythical beer specially invented, in the 19th century, to travel halfway around the world, through storms and tropical sunshine, and arrive in perfect condition for a long, cold drink on an Indian verandah. But although you can still buy beers with ‘IPA’ on the label they are, to be frank, a pale imitation of the original. For the first time in 140 years, a keg of Burton IPA has