Stan Hieronymus

For the Love of Hops

The Practical Guide to Aroma, Bitterness and the Culture of Hops

• Broschiertes Buch

Produktbeschreibung

Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Brewing Elements
• Verlag: Brewers Publications
• Seitenzahl: 326
• Erscheinungstermin: 16. Dezember 2012
• Englisch
• Abmessung: 226mm x 151mm x 25mm
• Gewicht: 546g
• ISBN-13: 9781938469015
• ISBN-10: 1938469011
• Artikelnr.: 36726249

Autorenporträt

Stan Hieronymus is a professional journalist and amateur brewer who has made beer his beat since 1993. His travels have taken him to breweries in every state in the country. The editor at RealBeer.com, he's penned hundreds of articles for periodicals and publications and has co-authored four books with his wife, Daria Labinsky: Brewing Local (2016), For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (2012), Brewing with Wheat (2010) and Brew like a Monk (2005) for Brewers Publications and contributed to several other publications, including 1001 Beers You Must Taste Before You Die.

Inhaltsangabe

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 umav¿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