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For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements) Paperback – December 16, 2012

4.7 out of 5 stars 790 ratings

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It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the industry's enthusiasm for hop-forward beer. The history of hops and their use in beer is long and shrouded in mystery to this day, but Stan Hieronymous has gamely teased apart the many threads as best anyone can, lending credence where due and scotching unfounded claims when appropriate. It is just one example of the deep research through history books, research articles, and first-hand interviews with present-day experts and growers that has enabled Stan to produce a wide-ranging, engaging account of this essential beer ingredient.

While they have an exalted status with today's craft brewers, many may not be aware of the journey hops take to bring them, neatly baled or pressed into blocks and pellets, into the brewhouse. Stan paints a detailed and, at times, personal portrait of the life of hops, weaving technical information about hop growing and anatomy with insights from families who have been running their hop farms for generations. The author takes the reader on a tour of the main growing regions of central Europe, where the famous landrace varieties of Slovenia, the Czech Republic, and Germany originate, to England and thence to North America, and latterly, Australia and New Zealand. Growing hops and supplying the global brewing industry has always been a hard-nosed business, and Stan presents statistics on yields, acreage, wilt and other diseases, interspersed with words from the farmers themselves that illustrate the challenges and uncertainties hop growers face. Along the way, Stan gives details about some of the most well-known varieties—Saaz, Hallertau, Tettnang, Golding, Fuggle, Cluster, Cascade, Willamette, Citra, Amarillo, Nelson Sauvin, and many others—and their history of use in the Old World and New World. The section culminates in a catalog of 105 hop varieties in use today, with a brief description of character and vital statistics for each.

Of course, the art and science of using hops in making beer is not forgotten. Once the hops have been harvested, processed, and delivered to the brewery, they can be used in myriad ways. The author moves from the toil of the hop gardens to that of the brewhouse, again presenting a blend of history and present-day interviews and research articles to explain alpha acids, beta acids, bitterness, harshness, smoothness, and the deterioration of bittering flavors over time. Perception is all important when discussing bitterness, and the author touches on genetics, evolution, the vagaries of individuals' perceptions of bitterness, and changing tastes, such as the “lupulin shift.” The meaning of the international bitterness unit, or IBU, is not always properly understood and here Stan lays out a brief history of how the IBU came to be and an appreciation of the many variables affecting utilization in the boil and final bitterness in beer. Adding hops is not as simple as it sounds, and Stan's research illustrates that if you ask ten brewers about something you will get eleven opinions. Early additions, late additions, continuous hopping, first wort hopping, and hop bursting are all discussed with a healthy dose of pragmatic wisdom from brewers and a pinch of chemistry. There then follows an entire chapter devoted to the druidic art of dry hopping, following its commonplace usage in nineteenth-century England to the modern applications found in today's US craft brewing scene. The author uncovers hop plugs, hop coffins, and the “pendulum method,” along with the famous hop rocket and hop torpedo used by some of America's leading craft breweries. Every brewer has their dry hopping method and, gratifyingly, many are happy to share with the author, making this chapter a great source for inspiration and ideas.

Many of the brewers the author interviewed were also happy to share recipes. There are 16 recipes from breweries in America, Belgium, Czech Republic, Denmark, England, Germany, and New Zealand. These not only present delicious beers but give some insight into how professional brewers design their recipes to get the most out of their hops. As always, Stan imparts wisdom in an engaging and accessible fashion, making this an amazing compendium on “every brewer's favorite flower.”
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From the Publisher

hop yard, Germany, Tettnang hops

The Culture and Romance of Hops

Many may not be aware of the journey hops take to bring them, neatly baled or pressed into blocks and pellets, into the brewhouse. Stan paints a detailed and, at times, personal portrait of the life of hops, weaving technical information about hop growing and anatomy with insights from families who have been running their hop farms for generations. The author takes the reader on a tour of the main growing regions of central Europe, where the famous landrace varieties of Slovenia, the Czech Republic, and Germany originate, to England and thence to North America, and latterly, Australia and New Zealand.

germplasm, hop, strain, research, development

Hop Business

The germplasm collection at Czech Hop Research Institute in Žatec contains long-held varieties that can be cultivated for use today. Growing hops and supplying the global brewing industry has always been a hard-nosed business, and Stan presents statistics on yields, acreage, wilt and other diseases, interspersed with words from the farmers themselves that illustrate the challenges and uncertainties hop growers face.

hop torpedo, hops, dry hopping, IPA

Bring in the Torpedos!

Adding hops is not as simple as it sounds, and Stan’s research illustrates that if you ask ten brewers about something you will get eleven opinions. Early additions, late additions, continuous hopping, first wort hopping, and hop bursting are all discussed with a healthy dose of pragmatic wisdom from brewers and a pinch of chemistry. The author uncovers hop plugs, hop coffins, and the “pendulum method,” along with the famous hop rocket and hop torpedo used by some of America’s leading craft breweries. Every brewer has their dry hopping method and, gratifyingly, many are happy to share with the author, making this chapter a great source for inspiration and ideas. In this image: Sierra Nevada Brewing has had to commission many new “torpedoes” as Torpedo Extra IPA has grown in popularity. They can link together to dry hop large tanks.

hops, hop, Citra

Hop Reference Catalog

The author gives details about some of the most well-known varieties—Saaz, Hallertau, Tettnang, Golding, Fuggle, Cluster, Cascade, Willamette, Citra, Amarillo, Nelson Sauvin, and many others—and their history of use in the Old World and New World. The section culminates in a catalog of 105 hop varieties in use today, with a brief description of character and vital statistics for each.

Editorial Reviews

About the Author

Stan Hieronymus is a lifelong journalist who has made beer his beat since 1993. Former editor at RealBeer.com and ProBrewer.com and former co-travel editor for All About Beer magazine, he remains an enthusiastic traveler, happily sharing what he learns along the way. He's authored four books for Brewers Publications – 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) – and contributed to many more. He's also written hundreds of articles for multiple publications and blogs at www.appellationbeer.com.

Product details

  • Publisher ‏ : ‎ Brewers Publications
  • Publication date ‏ : ‎ December 16, 2012
  • Edition ‏ : ‎ unknown
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 326 pages
  • ISBN-10 ‏ : ‎ 1938469011
  • ISBN-13 ‏ : ‎ 978-1938469015
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 5.94 x 0.9 x 8.89 inches
  • Customer Reviews:
    4.7 out of 5 stars 790 ratings

About the author

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Stan Hieronymus
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It's been more than 30 years since my wife, Daria Labinsky, and I left our previous jobs as newspaper editors to see the country and some of the world beyond. Writing about beer was not part of the plan. Neither was writing books, but here we are.

The four most popular - "For the Love of Hops," "Brewing with Wheat," "Brew Like a Monk" and "Brewing Local" - deal primarily with the how and why of brewing. As a journalist, I'm a bit obsessive about providing details not reported elsewhere and the most up-to-date thinking about whatever topic I am writing about.

New Glarus Brewing brewmaster Dan Carey once told me I was like the television detective Columbo, saying, "You are leaving, then there is always one more question."

Not all the answers I get make their way into books, so as well as writing for a variety of magazines I comment on the importance of the "beer from a place" at www.appellationbeer.com/blog.

Customer reviews

4.7 out of 5 stars
790 global ratings

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Customers say

Customers find this hop guide well-researched and enjoyable to read, with a conversational writing style that makes it accessible. The book provides detailed information about various hops and their distinctive flavor profiles, while also offering a comprehensive history of the ingredient. Customers appreciate its value for homebrewers, with one noting it's suitable for all brewing levels.

73 customers mention "Readability"68 positive5 negative

Customers find the book highly readable, describing it as a fantastic and interesting read that is particularly enjoyable for beer enthusiasts.

"...methods of measurement, understanding bitterness, and maintaining hop quality...." Read more

"This is a good book for the semi serious or professional brewer. I have all 3 of these books in this series...." Read more

"Very interesting book, well organized and describing so many important information about hops culture, production, technical components (chemistry)..." Read more

"Say what you will, this is a must-have for the pro, semi-pro and amateur want-to-be pro home brewer...." Read more

28 customers mention "Readable"24 positive4 negative

Customers find the book readable and appreciate its conversational style, with one customer noting it's not written like a textbook.

"...from, lineage of various varieties, and overall just smartens the reader on what hops are...." Read more

"...Lots of easy reading and lots of technicals to spin your brain on...." Read more

"...Personally, I thought that while the writing is conversational, it jumps around a lot...." Read more

"...It reads like decent journalism, since it's based overwhelmingly on interviews...." Read more

24 customers mention "Brewers"24 positive0 negative

Customers find this book excellent for home brewing, with one customer noting it serves as a must-have addition to any brewer's library.

"...This whole series tries to appeal to both brewers and beer fans and may disappoint some by providing too little detail and others by providing too..." Read more

"This is a good book for the semi serious or professional brewer. I have all 3 of these books in this series...." Read more

"...production, technical components (chemistry) and its impact in different usages on beers...." Read more

"Yes, you like beer. It's part of your DNA. Beer and civilization are synonymous, they grew together and are symbiotic partners...." Read more

24 customers mention "History"21 positive3 negative

Customers appreciate the book's historical content, with multiple reviews noting its comprehensive coverage of hop history. One customer mentions it provides a great understanding of hops and beer, while another finds it entertaining.

"...He addresses the history and future of hops, growing and harvesting hops, and the different forms of hops used for brewing...." Read more

"Very interesting book, well organized and describing so many important information about hops culture, production, technical components (chemistry)..." Read more

"Helpful information about the history of hops, geographical differences in hops, why hops flavors and aroma change when used in different time..." Read more

"...well aware that this is what makes brewing such an wonderful and exciting art form...." Read more

7 customers mention "Flavor"7 positive0 negative

Customers appreciate the book's coverage of distinctive flavor profiles and beer tasting, with one customer noting it serves as a better reference when creating recipes.

"...hops found in numerous countries worldwide; the hop adds a multitude of flavors and preservative qualities to our daily liquid bread." Read more

"...the history of hops, geographical differences in hops, why hops flavors and aroma change when used in different time schedules in the brewing..." Read more

"...Not the best book I've read cuz I got bored a bit by it. Some interesting recipes that lays out grist percentages and hops...." Read more

"...of this fascinating plant and how much it figures into distinctive flavor profiles of today's microbrews...." Read more

Top reviews from the United States

  • Reviewed in the United States on October 29, 2015
    Format: PaperbackVerified Purchase
    This is my third Stan Hieronymus book and I have enjoyed every one. Here he tackles the important brewing ingredient hops and provides what the brewer and beer aficionado needs to know to understand, appreciate and effectively use hops. This whole series tries to appeal to both brewers and beer fans and may disappoint some by providing too little detail and others by providing too much. Nearly half the book covers background, covering hops from field to the brewers. He gives a primer on essential oils which helps understand how hops work. He addresses the history and future of hops, growing and harvesting hops, and the different forms of hops used for brewing. The second half of the book focuses on hops in the brewery and gets deep into the chemistry of hops, important calculations, methods of measurement, understanding bitterness, and maintaining hop quality. He finishes up with a several recipes illustrating how various classical beer styles use hops. Readers who want a Joy of Cooking type recipe book for using hops in beer will be disappointed. Those who want to develop a better understanding and appreciation of hops and learn how to use them better in their brewing will love this book. This book should appeal to mid to upper level home brewers and those interested in beer who want to develop their knowledge further.
    One person found this helpful
    Report
  • Reviewed in the United States on May 12, 2024
    Format: PaperbackVerified Purchase
    This is a good book for the semi serious or professional brewer. I have all 3 of these books in this series. This book and the series reminds me of college level textbooks. I don't say these are for casual fun reading but you could easily read them.
  • Reviewed in the United States on February 26, 2022
    Format: KindleVerified Purchase
    Very interesting book, well organized and describing so many important information about hops culture, production, technical components (chemistry) and its impact in different usages on beers. Another impressive book from the series Brewing Elements.
    I enjoyed a lot the reading journey, and understood much more about brewing!!!

    Thank you Stan, for sharing your deep knowledge in a very professional way!
  • Reviewed in the United States on July 21, 2014
    Format: PaperbackVerified Purchase
    Yes, you like beer. It's part of your DNA. Beer and civilization are synonymous, they grew together and are symbiotic partners. If you're interested in brewing your own, or just want to know how this simple chemistry creates hundreds of unique flavors; this book is for you. Just a humble home brewer since @ 1979, I've been enjoying the fruits of brewing past and present since @1963. This book, and this series, brings a wealth of information and knowledge into your own home. From almost 2,000 years ago when the Roman historian and naturalist Pliny first named the "wolf among the willows," to the modern hybrid experimental hops found in numerous countries worldwide; the hop adds a multitude of flavors and preservative qualities to our daily liquid bread.
    2 people found this helpful
    Report
  • Reviewed in the United States on June 23, 2016
    Format: PaperbackVerified Purchase
    While some might expect a similar read to YEAST, the reality is hops and yeast are utilized differently in brewing, and the type of practical advice for these two very different ingredients is also going to vary quite a bit.

    While yeast is an actual living organism, and can be manipulated quite a bit, the variability with hops is primarily accomplished through horticulture. This book does a nice job providing a background on where hops come from, lineage of various varieties, and overall just smartens the reader on what hops are. The practical knowledge gained from this reading is through familiarity. If you used a certain hop, and aware of its characteristics, you can glean information about other hops by seeing how they are related. I agree with other reviewers that YEAST has a lot more hands-on advice, though.
    3 people found this helpful
    Report
  • Reviewed in the United States on December 28, 2012
    Format: PaperbackVerified Purchase
    Say what you will, this is a must-have for the pro, semi-pro and amateur want-to-be pro home brewer. Lots of easy reading and lots of technicals to spin your brain on. At this price point, I don't see why every level of brewer doesn't have it or order it immediately. The reference section is extremly complete, but none-the-less, will soon be out of date given the high level of activity in the area of hop growing. Fortunately, the family of hops allows people to get back to center and understand the slight variances between strains, similarities, and differences. All we need now is a really excellent book on grains and the entire spectrum of brewing will be complete. Get on it, Stan!
    9 people found this helpful
    Report
  • Reviewed in the United States on January 6, 2014
    Format: PaperbackVerified Purchase
    Helpful information about the history of hops, geographical differences in hops, why hops flavors and aroma change when used in different time schedules in the brewing process.

    2/3 of the book will keep you entertained without you realizing that you are actually learning scientific information.

    The hop comparison table is a must have and worth the price of the book itself.

    Even goes into great detail why people taste differently and the scientific research behind the reasoning. This information applies to more then hops or beer brewing.

    You will love this book and annoy all your non-brewing friends because all the cool factoids that must be shared with everyone. :)
    3 people found this helpful
    Report
  • Reviewed in the United States on September 21, 2023
    Format: PaperbackVerified Purchase
    Very informative book. Well worth the money.

Top reviews from other countries

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  • Amazon Customer
    5.0 out of 5 stars Hops
    Reviewed in Italy on August 14, 2016
    Format: KindleVerified Purchase
    Ottimo libro che aiuta nel capire meglio le proprietà del luppolo nella birrificazione casalinga e non. Essendo in inglese è necessario masticare un po' la lingua e la terminologia dell'homebrewing.
    Report
  • C Warner
    5.0 out of 5 stars a masterpiece
    Reviewed in the United Kingdom on March 19, 2014
    Format: KindleVerified Purchase
    Written with passion. Covers the agriculture, the food science, the brewing, the breeding, the tasting and the hop culture. Even contains a few detailed Brewing recipes. The eccentric characters in the industry and the hop heads really shine through. This is a fascinating and entertaining read. I started reading this for background because I'm growing Goldings in the garden, but I just couldn't put it down!
  • Chris S
    5.0 out of 5 stars Comprehensive and informative
    Reviewed in Japan on August 11, 2024
    Format: PaperbackVerified Purchase
    Although this book is somewhat old in terms of publication date. It nonetheless has a wealth of useful and relevant information contained within.

    Compared to 'The New IPA, by Scott Janish', this book is a lot more approachable. Chapters are well laid out, without being too overwhelming in terms of size and content.

    I feel this book would suit a beginner / intermediate home brewer looking to expand their knowledge and understanding of this aromatic plant. The recipes towards the end of the book are specifically designed to work with a specific hop or range of hops. Although they are a little simple in terms of laying out the brewing process. But, that's not really the emphasis of this book.

    Overall, worth the purchase.
  • Ivan Hawkes
    3.0 out of 5 stars Short and Informative
    Reviewed in Australia on September 7, 2020
    Format: KindleVerified Purchase
    A decent introduction to hops and their effect on your beer. It covers some of their history as well as regional varieties. Recommended for all brewers.
  • PE Riqt
    5.0 out of 5 stars tres bonne série
    Reviewed in France on September 6, 2018
    Format: PaperbackVerified Purchase