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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.”

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Genre: Cooking
Author: Stan Hieronymus
Publisher: Brewers Publications
Release: 2012-11-15
File: 326 Pages
ISBN-13: 9781938469039

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"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"--

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Genre: Cooking
Author: Stan Hieronymus
Publisher:
Release: 2012
File: 321 Pages
ISBN-13: 1938469011

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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.

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Genre: Cooking
Author: Chris White
Publisher: Brewers Publications
Release: 2010-02-01
File: 304 Pages
ISBN-13: 9781938469060

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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.

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Genre: Cooking
Author: John Mallett
Publisher: Brewers Publications
Release: 2014-12-08
File: 300 Pages
ISBN-13: 9781938469169

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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.

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Genre: Education
Author: Julian Healey
Publisher: Blurb
Release: 2019-01-09
File: 390 Pages
ISBN-13: 0648035506

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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.

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Genre: Cooking
Author: John Palmer
Publisher: Brewers Publications
Release: 2013-09-16
File: 300 Pages
ISBN-13: 9781938469107

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Lists creatures that hop, fly, slither, swim, and crawl, as well as some others that don't.

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Genre: Juvenile Fiction
Author: Katie I. Davis
Publisher: Houghton Mifflin Harcourt
Release: 2002
File: 34 Pages
ISBN-13: 0152166084

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Provides information on a variety of hops, grains, and herbs and offers instructions on their growth and harvest and the essentials of home brewing.

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Genre: Cooking
Author: John N. Peragine
Publisher: Atlantic Publishing Company
Release: 2011
File: 336 Pages
ISBN-13: 9781601383532

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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 brewers are using novel ingredients to create unique beers. The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, and shrubs flavor distinctive beers. A catalog of over 170 different ingredients describes the aroma and flavor influence they have on beer. Brewing Local includes 22 recipes from nationally recognized craft brewers and homebrewers.

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Genre: Cooking
Author: Stan Hieronymus
Publisher: Brewers Publications
Release: 2016-10-07
File: 350 Pages
ISBN-13: 9781938469374

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Pennsylvanians have enjoyed a long; rich love affair with beer. The state not only ranks first in the nation for the number of barrels produced but the breweries; beer; and their craftsmen all have interesting stories to tell. This book examines Pennsylvania's brewing history; geography; and cultural richness while highlighting over 100 of the states thriving craft breweries. It explains some of the enjoyable stories and local legends behind the naming of beers; while detailing the unique buildings and architectural treasures that contribute to the renovation of urban areas and revival of small communities. Short descriptions of each brewery provide the reader with an understanding of which brewers use local hops; fruits; and grains in their recipes and how proceeds support local rail trails; waterways; animals shelters; and community events. From long-lasting breweries that survived Prohibition to the most recent openings with upscale food and cutting edge technology; this book describes how craft breweries in Pennsylvania have something to offer everyone. Set out on the road and record your visit to each brewery and enjoy first-hand facts about local breweries with someone who lives; works; and studies this fascinating and dynamic industry.

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Genre: Cooking
Author: Alison Feeney
Publisher: Atlantic Publishing Company
Release: 2018
File: 262 Pages
ISBN-13: 9781620235102

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