Stan Hieronymus

There are many varieties of hops with significantly lower environmental impact than some older, popular varieties—and more are on the way. But will brewers embrace them?

• Hops
• Sustainability
• Carbon Footprint

Northern Hemisphere harvests are down, with Saaz hit the hardest. Weather disruptions are on the rise, and so are costs, making long-term planning essential. In the short-term, it may be a year of substitutions—especially for lagers.

• Hops
• Hop Harvest
• Saaz

In the last of a three-part series focused on hop-related products that weren’t available to 20th century brewers, Stan Hieronymus examines the potential of a powder made from grape skins.

• Phantasm
• Thiols
• Hops

In the second of a three-part series focusing on hop products that weren’t available to 20th century brewers, Stan Hieronymus examines a few of the many alternatives that may boost the bottom line as well as help ensure aroma and flavor quality.

• Hops
• Hops Insider
• Hop Extracts

In the first of a three-part series focusing on hop products that weren’t available to 20th-century brewers, Stan Hieronymus zooms in on all the potential of a pellet.

• Hops
• Hops Insider
• Hop Pellets

As usual, the recent Craft Brewers Conference was a chance for hop suppliers to unveil new products and projects relevant to brewers—pelletized wet hops, concentrated Nelson Sauvin, the arrival of Luminosa, the hop harvests Down Under, and more.

• Wet Hops
• Unkilned Hops
• Pellets

Fresh-hopped beers are becoming an increasingly viable option for breweries located far from harvest. Here are lessons from some wet-hop veterans on using the fresh, the green, and the unkilned.

• Hops
• Fresh Hops
• Wet Hops

From Anchovy to Vista, here are some interesting hop cultivars on the immediate horizon—plus a couple of experiments that may be the next to get names.

• Hops
• New Hop Varieties
• Tango

While hop harvest commences in the Southern Hemisphere, field work is already under way on many hop farms in the North. Here are some things that brewers should know about the season to come.

• Hops
• Harvest
• Demand

In this first installment of a series focusing on the long-term outlook for hops—and issues likely to affect brewers beyond 2022—Stan Hieronymus considers hop stunt viroid, as well as the future of the hop upon which American craft was built.

• Hops
• Cascade
• Hop Stunt Viroid

Relying on the spot market is no reason to accept hops that don’t meet your brewery’s standards. Here are tips from the hop-sensory pros on making sure you get the traits and quality you need.

• Hops
• Sensory
• Evaluation

Hops vary from farm to farm, lot to lot, and year to year—but few variables have as much influence on the final aroma and flavor of the hops as when they’re harvested. Stan Hieronymus explains the developing science.

• Hops
• Harvest
• Thiols