For The Love Of Hops

For The Love Of Hops by Stan Hieronymus

For The Love Of Hops PDF
✏Book Title : For The Love of Hops
✏Author :
✏Publisher : Brewers Publications
✏Release Date : 2012-11-15
✏Pages : 326 pages
✏ISBN : 9781938469039
Rating: 4/5 from 21 users

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✏For The Love of Hops Book Summary : 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.”

📒For The Love Of Hops ✍ Stan Hieronymus

For The Love Of Hops PDF
✏Book Title : For The Love of Hops
✏Author : Stan Hieronymus
✏Publisher : Brewers Publications
✏Release Date : 2012-11-15
✏Pages : 326
✏ISBN : 9781938469039
✏Available Language : English, Spanish, And French

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✏For The Love of Hops Book Summary : 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.”

📒For The Love Of Hops ✍ Stan Hieronymus

For The Love Of Hops PDF
✏Book Title : For the Love of Hops
✏Author : Stan Hieronymus
✏Publisher :
✏Release Date : 2012
✏Pages : 321
✏ISBN : 1938469011
✏Available Language : English, Spanish, And French

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✏For the Love of Hops Book Summary : "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"--

📒Malt ✍ John Mallett

Malt PDF
✏Book Title : Malt
✏Author : John Mallett
✏Publisher : Brewers Publications
✏Release Date : 2014-12-08
✏Pages : 300
✏ISBN : 9781938469169
✏Available Language : English, Spanish, And French

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✏Malt Book Summary : 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 takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

📒The Hops List ✍ Julian Healey

The Hops List PDF
✏Book Title : The Hops List
✏Author : Julian Healey
✏Publisher : Blurb
✏Release Date : 2019-01-09
✏Pages : 390
✏ISBN : 0648035506
✏Available Language : English, Spanish, And French

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✏The Hops List Book Summary : The Hops List is the world's most comprehensive beer hop dictionary. Use it to discover new hop flavours and aromas from around the world. The first of its kind, this book is the largest collection of hops information ever compiled. With it you'll have access to analytical data, tasting notes, substitutes, style suggestions and lots more. Inside you'll also discover brilliant insights from brewmasters at some of the world's most prestigious craft breweries. Deschutes, D.G. Yuengling & Son and Brooklyn Brewery among others reveal some of their favourite varieties as well as tips on how to use them best.The Hops List is a fantastic resource for professional brewers, amateur brewers and craft beer connoisseurs wanting an exhaustive resource on just about every beer hop on the planet.

📒Water ✍ John Palmer

Water PDF
✏Book Title : Water
✏Author : John Palmer
✏Publisher : Brewers Publications
✏Release Date : 2013-09-16
✏Pages : 300
✏ISBN : 9781938469107
✏Available Language : English, Spanish, And French

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✏Water Book Summary : 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 reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

📒Hops And Glory ✍ Pete Brown

Hops And Glory PDF
✏Book Title : Hops and Glory
✏Author : Pete Brown
✏Publisher : Pan Macmillan
✏Release Date : 2011-08-19
✏Pages : 356
✏ISBN : 9780230740471
✏Available Language : English, Spanish, And French

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✏Hops and Glory Book Summary : 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 been brewed with the original recipe for a voyage to India by canal and tall ship, around the Cape of Good Hope; and the man carrying it is the award-winning Pete Brown, Britain’s best beer write. Brazilian pirates and Iranian customs officials lie ahead, but will he even make it that far, have fallen in the canal just a few miles out of Burton? And if Pete does make it to the other side of the world with ‘Barry’ the barrel, one question remains: what will the real IPA taste like? Weaving first-class travel writing with assured comedy, Hops and Glory is both a rollicking, raucous history of the Raj and a wonderfully entertaining, groundbreaking experiment to recreate the finest beer ever produced.

The Complete Guide To Growing Your Own Hops Malts And Brewing Herbs PDF
✏Book Title : The Complete Guide to Growing Your Own Hops Malts and Brewing Herbs
✏Author : John N. Peragine
✏Publisher : Atlantic Publishing Company
✏Release Date : 2011
✏Pages : 336
✏ISBN : 9781601383532
✏Available Language : English, Spanish, And French

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✏The Complete Guide to Growing Your Own Hops Malts and Brewing Herbs Book Summary : Provides information on a variety of hops, grains, and herbs and offers instructions on their growth and harvest and the essentials of home brewing.

📒Yeast ✍ Chris White

Yeast PDF
✏Book Title : Yeast
✏Author : Chris White
✏Publisher : Brewers Publications
✏Release Date : 2010-02-01
✏Pages : 304
✏ISBN : 9781938469060
✏Available Language : English, Spanish, And French

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✏Yeast Book Summary : 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.

📒Who Hops ✍ Katie I. Davis

Who Hops  PDF
✏Book Title : Who Hops
✏Author : Katie I. Davis
✏Publisher : Houghton Mifflin Harcourt
✏Release Date : 2002
✏Pages : 34
✏ISBN : 0152166084
✏Available Language : English, Spanish, And French

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✏Who Hops Book Summary : Lists creatures that hop, fly, slither, swim, and crawl, as well as some others that don't.

📒Audacity Of Hops ✍ Tom Acitelli

Audacity Of Hops PDF
✏Book Title : Audacity of Hops
✏Author : Tom Acitelli
✏Publisher : Chicago Review Press
✏Release Date : 2017-06-01
✏Pages : 480
✏ISBN : 9781613737118
✏Available Language : English, Spanish, And French

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✏Audacity of Hops Book Summary : Charting the birth and growth of craft beer across the United States, Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there was a single craft brewery in the United States; today there are more than 2,500. This entertaining and informative history brims with charming, remarkable stories, which together weave a very American business tale of formidable odds and refreshing success.