For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

Name: For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops
Price: 19.95 USD
Availability: BackOrder
ISBN: 9781938469015

✍️ Hieronymus, Stan

Reader Score

4.6

(1 review)

$19.95

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Author

Hieronymus, Stan

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🏛 Brewers Publications 📅 2012 📔 Paperback ISBN: 9781938469015

📝 Description: For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

Stan Hieronymus expertly explains the nature of hops, their origins, and how they are grown. He explores the basics of hop chemistry, quality, and utilization, and devotes an entire chapter to dry hopping. With recipes from renowned brewers, For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

While thorough for its niche, this book is not suitable for casual drinkers or those seeking simple recipe collections without technical context. Readers looking for quick, easy-to-follow dinner ideas will find the focus on hop chemistry and cultivation tedious and irrelevant. The text assumes a foundational interest in brewing science, which may alienate general cooks or food writers interested only in broad culinary trends. It is strictly a reference guide for those committed to the intricacies of beer making. If you do not care about alpha acids, beta resins, or specific hop varietals like Cascade or Saaz, this volume will likely gather dust. It is a specialized tool for a specific craft, lacking the broad appeal of general cooking texts.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.6

Based on 1 reviews

Eatbook Family editorial team

While thorough for its niche, this book is not suitable for casual drinkers or those seeking simple recipe collections without technical context. Readers looking for quick, easy-to-follow dinner ideas will find the focus on hop chemistry and cultivation tedious and irrelevant. The text assumes a foundational interest in brewing science, which may alienate general cooks or food writers interested only in broad culinary trends. It is strictly a reference guide for those committed to the intricacies of beer making. If you do not care about alpha acids, beta resins, or specific hop varietals like Cascade or Saaz, this volume will likely gather dust. It is a specialized tool for a specific craft, lacking the broad appeal of general cooking texts.