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.
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.
Stan Hieronymus is a lifelong journalist who has made beer his beat since 1993. Former editor at RealBeer.com and ProBrewer.com and former co-travel editor for All About Beer magazine, he remains an enthusiastic traveler, happily sharing what he learns along the way. He's authored four books for Brewers Publications – 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) – and contributed to many more. He's also written hundreds of articles for multiple publications and blogs at www.appellationbeer.com.
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 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
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
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Internetauftritt der buecher.de internetstores GmbH
Geschäftsführung: Monica Sawhney | Roland Kölbl | Günter Hilger
Sitz der Gesellschaft: Batheyer Straße 115 - 117, 58099 Hagen
Postanschrift: Bürgermeister-Wegele-Str. 12, 86167 Augsburg
Amtsgericht Hagen HRB 13257
Steuernummer: 321/5800/1497
USt-IdNr: DE450055826
