Author: Dan Woodske
Publisher: Createspace Independent Pub
Why do hops give off the flavor and aroma that they do? "Because" is not the answer. They vary in Alpha Acids, Beta Acids, Myrcene and a host of other oils and acids. Where they are grown even matters. This book covers over 110 individual hops and breaks them down piece-by-piece so you can properly craft your next homebrew. It also gives you information on what to expect regarding flavor and aroma. The Author owns a brewpub and was constantly getting asked about the hops in his beer and how he got it to taste like that. After months of leafing through sales brochures, researching hop farmers, and experimenting himself, he puts all of that "hopped up" knowledge into one source - in an easy to access manner specifically for the homebrewer in all of us.
Author: Laura Ten Eyck, Dietrich Gehring
Publisher: Chelsea Green Publishing
With information on siting, planting, tending, harvesting, processing, and brewing Itâs hard to think about beer these days without thinking about hops. The runaway craft beer marketâs convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beerâsuch as hops and barleyâis robust and growing. Thatâs good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the eastern United States for nearly a century. Today, farmers from Maine to North Carolina are working hard to respond to the craft brewersâ desperate call for locally grown hops. But questions arise: How best to create hop yardsâvirtual forests of 18-foot poles that can be expensive to build? How to select hop varieties, and plant and tend the bines, which often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the eastern hop industry 100 years ago, and which are thriving in the hotter and more humid states thanks to climate change? Answers to these questions can be found in The Hop Growerâs Handbookâthe only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Northeast. Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Growerâs Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, and includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also provide an easy-to-understand explanation of the beer-brewing processâcritical for hop growers to understand in order be able to provide the high-quality product brewers want to buyâalong with recipes from a few of their favorite home and micro-brewers. The book also provides readers with detailed information on: âą Selecting, preparing, and designing a hop yard site, including irrigation; âą Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and, âą Harvesting, drying, analyzing, processing, and pricing hops for market. The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwestâs large-scale commercial growers, who use synthetic pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.
Author: Stan Hieronymus
Publisher: Brewers Publications
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.
Author: Dennis Fisher, Joe Fisher
Publisher: Storey Publishing
Grow a beer garden! Enhance the flavor, aroma, and personality of your homebrew by cultivating your own hops, herbs, and malt grains. With expert advice on choosing and maintaining the best plants for your needs, Joe Fisher and Dennis Fisher show you how to turn a small patch of backyard, or even a few window boxes, into a renewable brewing supply store. Discover the satisfaction that comes from brewing tasty beers using fresh homegrown ingredients.
Author: R. A. Neve
Publisher: Springer Science & Business Media
It is 25 years since Dr Burgess wrote his invaluable book on hops and in the intervening period there have been very many advances in hop research and hop production techniques. When invited to produce a replacement for that book, therefore, the problem was not finding enough new material but deciding on what to include. People interested in reading about the hop are likely to fall into very diverse categories. Hop growers will be looking for practical advice on production methods while research workers with specialist knowledge in one field may want detailed information about research in other disciplines. In addition, there are many people for whom hops are of much more general interest and for them a source of basic information about the crop will be required. The aim has not been to produce a detailed growers' handbook, since techniques vary considerably from district to district and I believe that it is better to obtain advice from neighbouring growers or from specialist advisers than from any book. What I have attempted is to outline the basic principles upon which production methods should be based. At the same time, I have tried to include material that will be of general interest both to those who work with hops and to those to whom they might otherwise remain a complete mystery. In doing this my own personal interests have inevitably played an important part.
Author: V. Rybacek
This book deals in detail with all aspects of hop growing, hop cone handling, drying, storage and processing into hop products and preparations, and with their utilization in the brewing industry. Particular attention is given to theoretical and practical hop production problems from the perspective of biology, chemistry, and economics, the ultimate objective of the book being high-quality hop raw materials for the brewing industries. The book is intended for hop growers, traders, brewing specialists, agricultural colleges, hop research and brewing industry institutes.
Author: John N. Peragine
Publisher: Atlantic Publishing Company
Provides information on a variety of hops, grains, and herbs and offers instructions on their growth and harvest and the essentials of home brewing.
Author: Schuyler Schultz
Publisher: Skyhorse Publishing, Inc.
âFrom lessons in cheese-and-brew pairings to sketching a menu for a multi-course, beer-pairing dinner party . . . [this] excellent, 300-page guide to beer and food is a steal.â âEvan S. Benn, Esquire.com âYes, great beer can change your life,â writes chef Schuyler Schultz in Beer, Food, and Flavor, an authoritative guide to exploring the diverse array of flavors found in craft beerâand the joys of pairing those flavors with great food to transform everyday meals into culinary events. Expanded and updated for this second edition, featuring new breweries and other recent developments on the world of craft beer, this beautifully illustrated book explores how craft beer can be integrated into the new American food movement, with an emphasis on local and sustainable production. As craft breweries and farm-to-table restaurants continue to gain popularity across the country, this book offers delicious combinations of the best beers and delectable meals and deserts. Armed with the precise tasting techniques and pairing strategies offered inside, participating in the growing craft beer community is now easier than ever. Beer, Food, and Flavor will enable you to learn about the top craft breweries in your region, seek out new beer styles and specialty brews with confidence, create innovative menus, and pair craft beer with fine food, whether at home or while dining out. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weâve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: John Mallett
Publisher: Brewers Publications
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 (Bellâs 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.
Author: Ray Daniels
Publisher: Brewers Publications
Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.
Author: Sam Calagione
âThe Italian word for Chutzpah is audacia, but it might as well be Sam Calagione.â âForbes magazine âLet one of the beer industry's most irrepressible brewers lead you to extremes in your kitchen. Do try this at homeâyou'll be glad you did.â âMichael Jackson, The Beer Hunter, author of World Guide to Beer âShould inspire nonbrewing beer fans to start brewing and homebrewers or commercial brewers to push the envelope a bit.â âNorthwest Brewing News âExtreme Brewing is not just about radical brewing, it is about appreciating and living great beers.â âAle Street News âFinish Extreme Brewing and you will be a better-informed homebrewer than most amateurs are.â âMid-Atlantic Brewing News Sam Calagione's authoritative primer Extreme Brewing, long required reading for any serious homebrewer, is now revised and expanded. Inside Extreme Brewing, Deluxe Edition, you'll find: âRecipes for homemade beers that are among the most exciting and exotic today: Double IPA, Punkin' Porter, Belgian Brown Ale, and more than 30 other unique concoctions â14 additional recipes that are new to this edition, including the Coffee & Cream Stout and the Smokin' Cherry Bomb âStep-by-step instructions and insider tips for making recipes that expand the definition of great beer âTips on presentation and food pairings, recipes for beer-infused dishes, and fun ideas for beer-themed dinners that let you share your creations with family and friends
Author: Dan Woodske
Publisher: Dan Woodske
We've all heard of Microbreweries...but what about the Nanobrewery? Up until about 2007 they were pretty much non-existent, today they are popping up almost across the country. These "nanos" are VERY small breweries sometimes brewing only 10 gallons of beer a batch. They are also pumping out some of the most unique beer on the planet. This book takes a look at nanobreweries across the U.S.A, talking to the brewers behind the phenomena and giving you a rundown of where you can sample some nanobrewery beer. You'll even get a take from local fans of a few of the breweries listed. By the end of the book you'll understand that beer is getting more and more local by the day and these are the people leading the charge. The author of the book, Dan Woodske, is also a nanobrewery owner and provides a unique perspective on this segment of the beer market and its explosive growth.
Author: Rita Kohn
The Complete Idiot's Guide to Beer Tasting will provide readers with a comprehensive introduction to understanding and enjoying the vast styles and complex characteristics of beer. Understanding and enjoying beer is no longer a simple process, as beer has gone from a world of relatively small offerings from major brewers to a universe of literally hundreds of unique styles from craft brewers around the world. Like wine, the taste and subtle characteristics of beer can be affected by a number of different components including the brewing style, the yeasts and hops that determine taste and character, how the various grains are used in brewing, and more. The Complete Idiot's Guide to Beer Tasting is not a guide to brewing, it's a guide to tasting, understanding, and enjoying what has become a complex and often confusing process of enjoying one of the world's oldest beverages. Readers will learn the brewing process and how it can affect a beer, how to recognize tasting notes and aromas, how to identify unique styles, how to taste and enjoy them properly; even how to select the right glassware and serving temperature for maximum enjoyment.