For The Love of Hops
The Practical Guide to Aroma, Bitterness and the Culture of Hops
Published on 16. December 2012
Book
Paperback/Softback
326 pages
978-1-938469-01-5 (ISBN)
Description
Stan Hieronymus expertly explains the nature of hops, their origins, and how they are grown. He explores the basics of hop chemistry, quality, and utilization, and devotes an entire chapter to dry hopping. With recipes from renowned brewers, For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.
More details
Series
Language
English
Place of publication
Boulder, CO
United States
Product notice
Paperback (trade)
Illustrations
16 Color Photos, 16 Recipes
Dimensions
Height: 226 mm
Width: 151 mm
Thickness: 25 mm
Weight
537 gr
ISBN-13
978-1-938469-01-5 (9781938469015)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Stan Hieronymus
For The Love of Hops
The Practical Guide to Aroma, Bitterness and the Culture of Hops
E-Book
11/2012
1st Edition
Brewers Publications
€16.80
Available for download
Person
By Stan Hieronymus
Content
Table of Contents
Acknowledgments
Foreword
Introduction
Me to Mirror: So You Want to Write a Book About Hops?
About the Book
1. The Hop and Aroma
Hop Oils: Secrets Not Yet Revealed
Less Is More and Other Aroma Secrets
Hop Aroma Impact
The Language of Aroma and Flavor
Why You Smell Tomahto and I Smell
2. A Plant With a Past
‘We Like the Hop That Grows on This Side of the Road'
3. A Plant With a Future
4. Growing Hops
Location, Location, Location
Size Matters, But So Does Family
5. Harvesting Hops
Turning Acres of Hops Into Bales
Rubbing and Sniffing
A Brewer's Guide to Evaluating and Selecting Hops
6. The Hop Store
Pelletizing & Pellet Products
Hop Extracts
Advanced Hop Products
From Admiral to Zeus
7. Hops in the Brewhouse
Alpha Acids and Beta Acids
The Bitterness Drift
Understanding IBU and Calculating Utilization
Ready, Set, Start Adding Hops
Post-Boil Hopping
8. Dry Hopping
The Universal Questions
Form
Temperature
Quantity
Residence Time and Number of Additions
Fermenter Geometry
Yeast
Varieties
The Slurry Method
Hop Cannon
Torpedo
9. The Good, the Bad, and the Skunky
Hop Quality Group: A Learning Process
Pellets: Easier to Store but Just as Fragile
Polyphenols and Phenols
‘Skunky' by Any Other Name (‘Imported') Is Still a Fault
Some Like Their Hops Slightly Aged, Some Quite Old
Dry Hopping and Flavor Stability
10. What Works
About the Recipes
The Recipes
Old World's Mantra, Brasserie de la Senne
Indian Brown Ale, Dogfish Head Craft Brewery
New Zealand Pale Ale, Epic Brewing and Good George Brewing
Union Jack IPA, Firestone Walker Brewing
Fuller's 1845, Fuller, Smith & Turner
Kissmeyer Stockholm Syndrom Imperial IPA, Kissmeyer Beer & Brewing
Red Ale, Marble Brewery
English Lager, Meantime Brewing
14° Tmavé Speciální Pivo, Pivovar Kout na Šumav˘e
Bavarian Helles, Private Landbrauerei Schönram
Mein Nelson Sauvin, G. Schneider & Sohn
Northern Hemisphere Harvest Ale, Sierra Nevada Brewing
Hopfen, Urban Chestnut Brewing
Kellerpils, Victory Brewing
Verboten, Weyerbacher Brewing
11. Epilogue
Bibliography
Index
Acknowledgments
Foreword
Introduction
Me to Mirror: So You Want to Write a Book About Hops?
About the Book
1. The Hop and Aroma
Hop Oils: Secrets Not Yet Revealed
Less Is More and Other Aroma Secrets
Hop Aroma Impact
The Language of Aroma and Flavor
Why You Smell Tomahto and I Smell
2. A Plant With a Past
‘We Like the Hop That Grows on This Side of the Road'
3. A Plant With a Future
4. Growing Hops
Location, Location, Location
Size Matters, But So Does Family
5. Harvesting Hops
Turning Acres of Hops Into Bales
Rubbing and Sniffing
A Brewer's Guide to Evaluating and Selecting Hops
6. The Hop Store
Pelletizing & Pellet Products
Hop Extracts
Advanced Hop Products
From Admiral to Zeus
7. Hops in the Brewhouse
Alpha Acids and Beta Acids
The Bitterness Drift
Understanding IBU and Calculating Utilization
Ready, Set, Start Adding Hops
Post-Boil Hopping
8. Dry Hopping
The Universal Questions
Form
Temperature
Quantity
Residence Time and Number of Additions
Fermenter Geometry
Yeast
Varieties
The Slurry Method
Hop Cannon
Torpedo
9. The Good, the Bad, and the Skunky
Hop Quality Group: A Learning Process
Pellets: Easier to Store but Just as Fragile
Polyphenols and Phenols
‘Skunky' by Any Other Name (‘Imported') Is Still a Fault
Some Like Their Hops Slightly Aged, Some Quite Old
Dry Hopping and Flavor Stability
10. What Works
About the Recipes
The Recipes
Old World's Mantra, Brasserie de la Senne
Indian Brown Ale, Dogfish Head Craft Brewery
New Zealand Pale Ale, Epic Brewing and Good George Brewing
Union Jack IPA, Firestone Walker Brewing
Fuller's 1845, Fuller, Smith & Turner
Kissmeyer Stockholm Syndrom Imperial IPA, Kissmeyer Beer & Brewing
Red Ale, Marble Brewery
English Lager, Meantime Brewing
14° Tmavé Speciální Pivo, Pivovar Kout na Šumav˘e
Bavarian Helles, Private Landbrauerei Schönram
Mein Nelson Sauvin, G. Schneider & Sohn
Northern Hemisphere Harvest Ale, Sierra Nevada Brewing
Hopfen, Urban Chestnut Brewing
Kellerpils, Victory Brewing
Verboten, Weyerbacher Brewing
11. Epilogue
Bibliography
Index