Hops, once a marginal player in modern brewing, have risen to iconic status thanks to the American craft beer revolution. In For the Love of Hops Stan Hieronymus explores the rich history, cultivation, and science behind this essential brewing ingredient. Hops have a long and mysterious past. Hieronymus unpacks their story with a discerning eye, separating fact from myth through deep research into historical records, scientific studies, and interviews with experts and growers. His work offers a compelling, wide-ranging look at how hops evolved from a supporting player to a defining feature in beer. From field to fermenter, the path of the hop is anything but simple. Hieronymus blends technical details?such as hop anatomy and growth cycles?with firsthand stories from farming families who've cultivated hops for generations. He leads readers through historic and emerging growing regions: Germany, the Czech Republic, England, the U.S., Australia, and New Zealand. Along the way, he illustrates the challenges growers face, from crop diseases to shifting market demands. Hieronymus also provides a catalog of over 100 hop varieties, from noble Old World types like Saaz and Tettnang to bold New World stars like Cascade, Amarillo, and Nelson Sauvin. Each entry includes vital stats and insights on flavor, aroma, and usage. Once harvested, hops unlock a brewer's full creative range. The book dives into their essential compounds?alpha and beta acids?and how they influence bitterness, flavor stability, and aroma. Hieronymus breaks down a variety of hopping techniques, including:
- Early &Late Additions ? How timing shapes flavor.
- First Wort Hopping ? Adding hops before the boil.
- Hop Bursting & Continuous Hopping ? Techniques for maximizing aroma.
- Dry Hopping ? A full chapter dedicated to this aromatic art, from 19th-century England to today's cutting-edge methods like hop rockets and torpedoes.
Autorentext
By Stan Hieronymus
Inhalt
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