"For The Love Of Hops" by Stan Hieronymous

[G.M. Gillman]

The veteran American beer writer Stan Hieronymous has just written a tour-de-force study of the hop, published by Brewers Publications, a division of Brewers Association (the well-known association of, primarily, craft brewers based in Colorado). The book is sub-tiled "The Practical Guide to Aroma, Bitterness and the Culture of Hops" which well-describes its main focus.

The book, while expressed to be written primarily for brewers, will interest a much broader range of the brewing scene. These include brewing historians, brewing chemists and other scientists, hop growers and merchants and consumers. While some of the science described is fairly technical, other parts of the book are more popular (often topical) or historical in nature. One can skip the most difficult parts - I tried not to though! - and still get much out of the book.

It offers a detailed study of the origin of Cascade and other currently fashionable aroma hops such as Amarillo, Simcoe, Citra and Centennial. It describes the history of hops in general and the many mysteries connected to that, current methods of growing hops in the main producing areas of the world, harvesting them, processing them and finally how they are used in brewing today including dry-hopping. There is also a glossary of the main types used in brewing with a short description of their origins and attributes. Thus, the glossary indicates if the hop is European in origin, New World indigenous or (as often occurs) a hybrid of these, and whether primarily bittering or flavouring (aromatic) in nature.

The book looks ahead to the future of hop cultivation. It describes how some European brewers are increasingly using American aroma varieties to explore new tastes, and growing American hops or hybrids in their fields. Fuller for example has released locally some beers made with American hops, one called Wild River. Even German brewers are starting to consider the merits of American hops, e.g. 12 German brewers a couple of years ago released their version of an American India Pale Ale at a convention to discuss this increasingly popular style in their local context.

Brewers for some of the leading lights in American craft brewing are interviewed at length to understand their concerns, objectives and approach when selecting, storing and working with different kinds of hops. 10 breweries are discussed in terms of their approach to dry-hopping and each has its own take on it. Ever heard of the "hop cannon"? Want to know more about Randall The Enamel Animal? Why some brewers prefer whole flower hops to hop pellets or vice versa? The answer is in these pages.

I highly recommend this book to all who want to understand more about the key ingredient in our favourite drink.

Gary

[markaberrant]

yup, can't wait to read my copy.

Gary - have you picked up IPA by Mitch Steele? Again, aimed at homebrewers, but I'd say almost 75% of it is more about the history of IPA and how it has been brewed over the years. An excellent read.

[G.M. Gillman]

My next purchase, for sure.

Gary

[Derek]

I'll have to pick it up. I loved Brew Like a Monk when it came out, but I wasn't enthralled with "Wheat".

I'll second IPA by Mitch Steele. He brings the tech AND it's well-written... it's just such a great read!