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For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements) Paperback – December 16, 2012
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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.”
- Print length326 pages
- LanguageEnglish
- PublisherBrewers Publications
- Publication dateDecember 16, 2012
- Dimensions5.94 x 0.82 x 8.89 inches
- ISBN-101938469011
- ISBN-13978-1938469015
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From the Publisher
The Culture and Romance of Hops
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.
Hop Business
The germplasm collection at Czech Hop Research Institute in Žatec contains long-held varieties that can be cultivated for use today. 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.
Bring in the Torpedos!
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. 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. In this image: Sierra Nevada Brewing has had to commission many new “torpedoes” as Torpedo Extra IPA has grown in popularity. They can link together to dry hop large tanks.
Hop Reference Catalog
The author 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.
Editorial Reviews
About the Author
Product details
- Publisher : Brewers Publications; unknown edition (December 16, 2012)
- Language : English
- Paperback : 326 pages
- ISBN-10 : 1938469011
- ISBN-13 : 978-1938469015
- Item Weight : 2.31 pounds
- Dimensions : 5.94 x 0.82 x 8.89 inches
- Best Sellers Rank: #94,390 in Books (See Top 100 in Books)
- #7 in Crop Science (Books)
- #17 in Beer (Books)
- #90 in Homebrewing, Distilling & Wine Making
- Customer Reviews:
About the author
It's been more than 30 years since my wife, Daria Labinsky, and I left our previous jobs as newspaper editors to see the country and some of the world beyond. Writing about beer was not part of the plan. Neither was writing books, but here we are.
The four most popular - "For the Love of Hops," "Brewing with Wheat," "Brew Like a Monk" and "Brewing Local" - deal primarily with the how and why of brewing. As a journalist, I'm a bit obsessive about providing details not reported elsewhere and the most up-to-date thinking about whatever topic I am writing about.
New Glarus Brewing brewmaster Dan Carey once told me I was like the television detective Columbo, saying, "You are leaving, then there is always one more question."
Not all the answers I get make their way into books, so as well as writing for a variety of magazines I comment on the importance of the "beer from a place" at www.appellationbeer.com/blog.
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Learn more how customers reviews work on AmazonCustomers say
Customers find the book provides good information about hops. They find it well-researched and comprehensive, with a reference section that is extremely complete. Readers describe it as an enjoyable read, perfect for both brewers and beer fans. The book provides helpful historical background and knowledge about the distinct flavor profiles of today's microbrews.
AI-generated from the text of customer reviews
Customers find the book provides good information about hops. They say it's well-researched, detailed, and comprehensive. The reference section is comprehensive, covering everything from concept to practical, from seed to finished beer. Readers appreciate the background on where hops come from and the lineage. Overall, the book helps readers learn more about the process and provide a nice overview of the history and knowledge of hops.
"...Here he tackles the important brewing ingredient hops and provides what the brewer and beer aficionado needs to know to understand, appreciate and..." Read more
"...This book and the series reminds me of college level textbooks. I don't say these are for casual fun reading but you could easily read them." Read more
"Very informative book. Well worth the money." Read more
"...The reference section is extremly complete, but none-the-less, will soon be out of date given the high level of activity in the area of hop growing...." Read more
Customers find the book easy to read and engaging. They find it informative and useful for professional and amateur brewers alike. The book provides clear explanations of various hop varieties and their use in beer.
"...methods of measurement, understanding bitterness, and maintaining hop quality...." Read more
"This is a good book for the semi serious or professional brewer. I have all 3 of these books in this series...." Read more
"Say what you will, this is a must-have for the pro, semi-pro and amateur want-to-be pro home brewer...." Read more
"Good book. Some good info about how breweries use hops, which was interesting. It tells how much lagunitas, stone, and new Belgium dry hop...." Read more
Customers find the book easy to read and comprehensive. They appreciate the conversational writing style that immerses them in the minds of brewers. The author provides useful information and is considered a good beer writer.
"...Lots of easy reading and lots of technicals to spin your brain on...." Read more
"...I found if more readable and more useable than the Water book in the same series, but that may be because I am new to brewing and don't see myself..." Read more
"...Personally, I thought that while the writing is conversational, it jumps around a lot...." Read more
"...It reads like decent journalism, since it's based overwhelmingly on interviews...." Read more
Customers find the book useful for brewers of any level. They say it's an excellent resource and a must-have for home brewers.
"...This whole series tries to appeal to both brewers and beer fans and may disappoint some by providing too little detail and others by providing too..." Read more
"This is a good book for the semi serious or professional brewer. I have all 3 of these books in this series...." Read more
"...has conducted extensive historical research as well as interviews with contemporary brewers, hop farmers, researchers and botanists...." Read more
"...production, technical components (chemistry) and its impact in different usages on beers...." Read more
Customers find the book's history of hops informative and entertaining. They appreciate the background on the plant, its geographical differences, and the various hop labs that have sprung up in the US. The book provides a great understanding of hops and beer, providing an introduction to hop styles.
"...He addresses the history and future of hops, growing and harvesting hops, and the different forms of hops used for brewing...." Read more
"...This curious author has conducted extensive historical research as well as interviews with contemporary brewers, hop farmers, researchers and..." Read more
"Very interesting book, well organized and describing so many important information about hops culture, production, technical components (chemistry)..." Read more
"...well aware that this is what makes brewing such an wonderful and exciting art form...." Read more
Customers enjoy the book's flavor profiles and recipes. They find it helpful for growing, making, and tasting beer. The book provides grist percentages and hops details, making it a useful reference for creating new recipes.
"...Not the best book I've read cuz I got bored a bit by it. Some interesting recipes that lays out grist percentages and hops...." Read more
"...of this fascinating plant and how much it figures into distinctive flavor profiles of today's microbrews...." Read more
"...hops found in numerous countries worldwide; the hop adds a multitude of flavors and preservative qualities to our daily liquid bread." Read more
"...the history of hops, geographical differences in hops, why hops flavors and aroma change when used in different time schedules in the brewing..." Read more
Top reviews from the United States
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- Reviewed in the United States on October 29, 2015This is my third Stan Hieronymus book and I have enjoyed every one. Here he tackles the important brewing ingredient hops and provides what the brewer and beer aficionado needs to know to understand, appreciate and effectively use hops. This whole series tries to appeal to both brewers and beer fans and may disappoint some by providing too little detail and others by providing too much. Nearly half the book covers background, covering hops from field to the brewers. He gives a primer on essential oils which helps understand how hops work. He addresses the history and future of hops, growing and harvesting hops, and the different forms of hops used for brewing. The second half of the book focuses on hops in the brewery and gets deep into the chemistry of hops, important calculations, methods of measurement, understanding bitterness, and maintaining hop quality. He finishes up with a several recipes illustrating how various classical beer styles use hops. Readers who want a Joy of Cooking type recipe book for using hops in beer will be disappointed. Those who want to develop a better understanding and appreciation of hops and learn how to use them better in their brewing will love this book. This book should appeal to mid to upper level home brewers and those interested in beer who want to develop their knowledge further.
- Reviewed in the United States on May 12, 2024This is a good book for the semi serious or professional brewer. I have all 3 of these books in this series. This book and the series reminds me of college level textbooks. I don't say these are for casual fun reading but you could easily read them.
- Reviewed in the United States on September 21, 2023Very informative book. Well worth the money.
- Reviewed in the United States on December 28, 2012Say what you will, this is a must-have for the pro, semi-pro and amateur want-to-be pro home brewer. Lots of easy reading and lots of technicals to spin your brain on. At this price point, I don't see why every level of brewer doesn't have it or order it immediately. The reference section is extremly complete, but none-the-less, will soon be out of date given the high level of activity in the area of hop growing. Fortunately, the family of hops allows people to get back to center and understand the slight variances between strains, similarities, and differences. All we need now is a really excellent book on grains and the entire spectrum of brewing will be complete. Get on it, Stan!
- Reviewed in the United States on April 16, 2017Good book. Some good info about how breweries use hops, which was interesting. It tells how much lagunitas, stone, and new Belgium dry hop. Not the best book I've read cuz I got bored a bit by it. Some interesting recipes that lays out grist percentages and hops. One is an 'Indian Brown ale' by Sam calgione which looked kinda cool
- Reviewed in the United States on July 21, 2015For brewers and foodies alike, Stan Hieronymus' book is a wonderful read. Aspects of the recent developments and current markets for hops provide a compelling story of this fascinating plant and how much it figures into distinctive flavor profiles of today's microbrews. This curious author has conducted extensive historical research as well as interviews with contemporary brewers, hop farmers, researchers and botanists. Grab a copy and hop to it - you will be amazed!
- Reviewed in the United States on February 26, 2022Very interesting book, well organized and describing so many important information about hops culture, production, technical components (chemistry) and its impact in different usages on beers. Another impressive book from the series Brewing Elements.
I enjoyed a lot the reading journey, and understood much more about brewing!!!
Thank you Stan, for sharing your deep knowledge in a very professional way!
- Reviewed in the United States on April 25, 2017I came away from this book with a greater understanding of hops - how to use them and some of what is possible. I found if more readable and more useable than the Water book in the same series, but that may be because I am new to brewing and don't see myself growing out of small batches made for myself and a few friends.
Top reviews from other countries
- miro nascimentoReviewed in Brazil on February 16, 2024
4.0 out of 5 stars Quero respostas e soluções
OK
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julio cazarezReviewed in Mexico on September 23, 2021
5.0 out of 5 stars Pronta entrega
Es lonque esperaba
- Chris TowerReviewed in Canada on July 5, 2020
5.0 out of 5 stars Good book
Great way to understand some of the more intricate parts of brewing
- PE RiqtReviewed in France on September 6, 2018
5.0 out of 5 stars tres bonne série
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- Chris SReviewed in Japan on August 11, 2024
5.0 out of 5 stars Comprehensive and informative
Although this book is somewhat old in terms of publication date. It nonetheless has a wealth of useful and relevant information contained within.
Compared to 'The New IPA, by Scott Janish', this book is a lot more approachable. Chapters are well laid out, without being too overwhelming in terms of size and content.
I feel this book would suit a beginner / intermediate home brewer looking to expand their knowledge and understanding of this aromatic plant. The recipes towards the end of the book are specifically designed to work with a specific hop or range of hops. Although they are a little simple in terms of laying out the brewing process. But, that's not really the emphasis of this book.
Overall, worth the purchase.