For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops Author: Visit Amazon's Stan Hieronymus Page | Language: English | ISBN:
1938469011 | Format: EPUB
For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops Description
- Series: Brewing Elements
- Paperback: 326 pages
- Publisher: Brewers Publications (December 16, 2012)
- Language: English
- ISBN-10: 1938469011
- ISBN-13: 978-1938469015
- Product Dimensions: 8.7 x 6.1 x 0.8 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
Like many of the other reviewers/ brewers, I bought this because I really enjoyed the YEAST book by Brewing Elements Series. I agree with one of the other reviewers that also gave it three stars, so I probably don't need to re-hash that review since it was well written.
A few reasons why I couldn't pour over in the review: My main complaint is that I also found the material to be lacking in practical brewing information (compared to the yeast book which has all kinds of hands-on yeast lab set-up and technique, yeast handling and storage on a nano and macro level, temperature and oxygenation test results and graphs, etc...). The HOPS book is very well researched, but except for the clone recipes near the end of the book and the hop reference guide in the middle section, I just didn't find it useful in my day to day brewing.
The first half of the book is basically the history of hops, who grew them, and the genetic lineage of the different strains of hop plants (Cascade, Chinook, etc). Personally, I thought that while the writing is conversational, it jumps around a lot. It's hard to specify without referencing multiple paragraphs and pages, but after a while I felt like all I was reading was "Japan...1952...Germany....USDA.....1910......Illinois...... Oregon State... ...1988.....1985.....Chinook.....1966....Sierra Nevada. ....2004.......1955.....1970).
You should already know that everyone tastes and smells and likes different beers/ hops for whatever reasons (environmental, genetic, conditioning, seasonal). I feel like this book really just re-emphasises that nobody can really put their finger on (or at least come to a consensus on) what exactly certain hops smell like, how exactly to get any particular flavor into your beer, or why exactly it happens.
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