For the Love of Hops expertly explains the nature of hops, their origins, and how brewers maximize their positive attributes throughout the brewing process.
Author Stan Hieronymus starts with the basics of hop chemistry, then examines the important role farmers play and how brewers can best choose the hops they need. He provides fundamental information about and descriptions of more than 100 hop varieties, along with 16 recipes from around the world, including from top U.S. craft brewers.
Hieronymus explores hop quality and utilization, with an entire chapter devoted to dry hopping. Throughout, Hieronymus’ research and accessible writing style educate the reader on the rich history of hops and their development into an essential ingredient in beer.
About the author:
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.
This book is an amazing compendium on the hop, written at a level of detail that will captivate historians, chemists and brewers alike. Stan Hieronymus’ exhaustive research traces the history and evolution of many traditional and recently developed cultivars embraced and supported by craft brewers, and reveals a great deal about the dynamics driving the industry. Stan offers personal insight into the multigenerational families that continually strive to meet the ever-changing needs of the brewer. This book is technically sound, very well researched and footnoted, and digs into the use and history of hops in a deep and relevant way.
For thirty years, I’ve smelled the hops, walked in the hop fields and talked to the hop growers that Stan has written about. After reading this book, I realize how much more there is to learn about every brewer’s favorite flower.
You can’t say one ingredient in beer is more important than another, however, hops are what consumers are looking for today. Stan does a great job of telling the complex story of hops in a way that consumers and novice brewers can understand, while including the information that brewers with years of experience need.