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The Hop Grower's Handbook

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Laura Ten Eyck and Dietrich Gehring
The runaway craft beer market’s 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 beer—such as hops and barley—is robust and growing. That’s 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.
Item # 7408

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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 process—critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy—along with recipes from a few of their favorite home and micro-brewers.

The book also provides readers with detailed information on:

• Selecting, preparing, and designing a hop yard site, including irrigation;

• Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and,

• Harvesting, drying, analyzing, processing, and pricing hops for market. 

Copyright 2015, softcover, 288 pages


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