With information on siting, planting, tending, harvesting, processing, and brewing It’s hard to think about beer these days without thinking about hops. 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. Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—virtual forests of 18-foot poles that can be expensive to build? How to select hop varieties, and plant and tend the bines, which often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the eastern hop industry 100 years ago, and which are thriving in the hotter and more humid states thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Northeast. Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a 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. The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.
The Essential Guide for Sustainable, Small-Scale Production for Home and Market
Author: Laura Ten Eyck,Dietrich Gehring
Publisher: Chelsea Green Publishing
Category: Technology & Engineering
A Practical Handbook on the Most Approved Methods in Growing, Harvesting, Curing, and Selling Hops, and on the Use and Manufacture of Hops
Author: Herbert Myrick
It is 25 years since Dr Burgess wrote his invaluable book on hops and in the intervening period there have been very many advances in hop research and hop production techniques. When invited to produce a replacement for that book, therefore, the problem was not finding enough new material but deciding on what to include. People interested in reading about the hop are likely to fall into very diverse categories. Hop growers will be looking for practical advice on production methods while research workers with specialist knowledge in one field may want detailed information about research in other disciplines. In addition, there are many people for whom hops are of much more general interest and for them a source of basic information about the crop will be required. The aim has not been to produce a detailed growers' handbook, since techniques vary considerably from district to district and I believe that it is better to obtain advice from neighbouring growers or from specialist advisers than from any book. What I have attempted is to outline the basic principles upon which production methods should be based. At the same time, I have tried to include material that will be of general interest both to those who work with hops and to those to whom they might otherwise remain a complete mystery. In doing this my own personal interests have inevitably played an important part.
Author: R. A. Neve
Publisher: Springer Science & Business Media
Category: Juvenile Nonfiction
Being a Compendious Introduction to the Business of Charging and Collecting the Duties of Excise
Author: Joseph Bateman
Category: Internal revenue
Ein Startup ist nicht die Miniaturausgabe eines etablierten Unternehmens, sondern eine temporäre, flexible Organisation auf der Suche nach einem nachhaltigen Geschäftsmodell: Das ist die zentrale Erkenntnis, die dem "Handbuch für Startups" zugrundeliegt. Es verbindet den Lean-Ansatz, Prinzipien des Customer Development sowie Konzepte wie Design Thinking und (Rapid) Prototyping zu einem umfassenden Vorgehensmodell, mit dem sich aus Ideen und Innovationen tragfähige Geschäftsmodelle entwickeln lassen. Lean Startup & Customer Development: Der Lean-Ansatz für Startups basiert, im Unterschied zum klassischen Vorgehen, nicht auf einem starren Businessplan, der drei Jahre lang unverändert umzusetzen ist, sondern auf einem beweglichen Modell, das immer wieder angepasst wird. Sämtliche Bestandteile der Planung – von den Produkteigenschaften über die Zielgruppen bis hin zum Vertriebsmodell – werden als Hypothesen gesehen, die zu validieren bzw. zu falsifizieren sind. Erst nachdem sie im Austausch mit den potenziellen Kunden bestätigt wurden und nachhaltige Verkäufe möglich sind, verlässt das Startup seine Suchphase und widmet sich der Umsetzung und Skalierung seines Geschäftsmodells. Der große Vorteil: Fehlannahmen werden erheblich früher erkannt – nämlich zu einem Zeitpunkt, an dem man noch die Gelegenheit hat, Änderungen vorzunehmen. Damit erhöhen sich die Erfolgsaussichten beträchtlich. Für den Praxiseinsatz: Sämtliche Schritte werden in diesem Buch detailliert beschrieben und können anhand der zahlreichen Checklisten nachvollzogen werden. Damit ist das Handbuch ein wertvoller Begleiter und ein umfassendes Nachschlagewerk für Gründerinnen & Gründer. Von deutschen Experten begleitet: Die deutsche Ausgabe des international erfolgreichen Handbuchs entstand mit fachlicher Unterstützung von Prof. Dr. Nils Högsdal und Entrepreneur Daniel Bartel, die auch ein deutsches Vorwort sowie sieben Fallstudien aus dem deutschsprachigen Raum beisteuern.
Author: Bob Dorf,Steve Blank,Nils Högsdal,Daniel Bartel
Publisher: O'Reilly Germany
Category: Business & Economics
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
Author: Charles W. Bamforth,Robert Edwin Ward
Publisher: Oxford University Press (UK)
The Principles and Practice of Mixed Husbandry, as Adapted to Canadian Soils and Climate
Author: Charles Edward Whitcombe
Publisher: J. Adam
Author: afterwards BERESFORD HOPE HOPE (Right Hon., Alexander James Beresford)
warum wir (fast) alles erreichen können
Author: Daniel Coyle
Publisher: BASTEI LÜBBE
Category: Begabung - Ratgeber
Together with the Proceedings of the Committee, Minutes of Evidence and Appendix ...
Author: Great Britain. Parliament. House of Commons. Select committee appointed to inquire into the operation of the excise and customs duties upon hops
Originally published in 1920, this book was one of the most comprehensive reference guides to pests and fungus diseases at this time.
Author: Percival J. Fryer
Publisher: Cambridge University Press
Each guide contains not only detailed information on the best transportation, accommodation, restaurant, and sightseeing options but also custom maps and fascinating sidebars--all the tools travelers need to make their own choices and create a travel strategy that is theirs alone.
Author: Philip Goldsmith
Publisher: Avalon Travel Pub
Seven Prize Essays, on the Culture of the Crop, and on Dressing the Fibre; with Other Essays and Statements, Copious Illustrations, and a Glossary
History and biography of the Pacific Northwest; local history for towns in Washington, Oregon, Idaho, Montana, and British Columbia.
Author: Edward Gardner Jones
Category: Northwestern States
Author: Bradford Arthur Caffrey
Report of a Visit to the U. S. A. and Canada in 1950 of a Productivity Team Representing the Hop Industry
Author: Hop Industry Productivity Team
Publisher: London : Anglo-American Council on Productivity