The Hop Grower s Handbook

The Hop Grower s Handbook Author Laura Ten Eyck
ISBN-10 9781603585569
Release 2016-05-27
Pages 288
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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 Hop Grower s Handbook

The Hop Grower s Handbook Author Laura Ten Eyck
ISBN-10 9781603585552
Release 2015-09
Pages 288
Download Link Click Here

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 one hundred 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 Hop Grower s Handbook

The Hop Grower s Handbook Author Laura Ten Eyck
ISBN-10 1603585559
Release 2015-09-21
Pages 320
Download Link Click Here

With information on siting, planting, tending, harvesting, processing, and brewing The runaway craft beer market and ever-expanding local foods movement have recently converged, and the inevitable outcome is an abrupt and robust demand by craft brewers for locally grown ingredients for making beer, such as hops—the flowers of which are essential to making beer—and barley. While that may be good news for farmers looking to diversify, there’s a catch. Hops have not been grown commercially in the Northeastern United States for one hundred years. After an onslaught of fungal disease and insects wiped out the hop yards at the turn of the century, the industry packed up and moved to arid regions of the Pacific Northwest. Today, farmers in New York and New England are working hard to respond to the craft brewers’ desperate call for locally grown hops. But hop yards, virtual forests of 20-foot poles, are expensive to build, and the hop vines that grow up them take three long years to reach full production. And what about the fungal diseases and insects that wiped out the hop industry last time around, which today are thriving in the hotter and more humid Northeast in this era of climate change? Answers to these and other questions can be found in the 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 book 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 its distinctively bitter flavor, and imparts comprehensive instructions for establishing a healthy hop yard, protecting hops from disease and insects, and processing hops for sale to brewers. The book includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes, as well as an easy-to-understand explanation of the beer-brewing process, which is critical for hop growers to understand in order be able to provide a high-quality product brewers want to buy. (A few recipes are also included.) The overwhelming majority of resources about hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use chemical 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, the book is an essential resource for home-scale and small-scale commercial hops growers in all regions. The book contains numerous photographs and illustrations.



Hops

Hops Author R. A. Neve
ISBN-10 9789401131063
Release 2012-12-06
Pages 266
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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.



The Complete Guide to Growing Your Own Hops Malts and Brewing Herbs

The Complete Guide to Growing Your Own Hops  Malts  and Brewing Herbs Author John N. Peragine
ISBN-10 9781601383532
Release 2011
Pages 336
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Provides information on a variety of hops, grains, and herbs and offers instructions on their growth and harvest and the essentials of home brewing.



The Homebrewer s Garden 2nd Edition

The Homebrewer s Garden  2nd Edition Author Joe Fisher
ISBN-10 9781612126876
Release 2016-05-17
Pages 224
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If you have a backyard, or even a sunny porch or balcony, you can grow your own hops, brewing herbs, and malt grains to enhance the flavor, aroma, and uniqueness of your home-brewed beer — and ensure that you have the freshest, purest, best ingredients possible. Simple instructions from experts Joe and Dennis Fisher guide you through every step of the process, from setting up your first hop trellis to planting and caring for your herbs, harvesting and drying them, malting grain, and brewing more than 25 recipes specifically designed for homegrown ingredients. This fully updated second edition includes a new section featuring color photography of the plants, expanded information on growing hops in small spaces, innovative trellising ideas, an expanded section on malting, new profiles of prominent grower/brewers, and up-to-date information on grain-growing best practices.



The Hop Farmer s Year

The Hop Farmer s Year Author Albert C. Bullard
ISBN-10 0985692677
Release 2015-09-19
Pages 158
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In the 19th century, New York State experienced a "Golden Age" of hop growing. During that time, The Empire State was an agricultural powerhouse that produced almost 90% of the hop crop of the United States. But the dominance of this market, which lasted for nearly six decades, was achieved by vast numbers of small, independent hop growers, for whom hops were only a part of their overall agricultural production. How did they do this? What were the methods and tools they used? And what were the external factors and mistakes made that caused New York to relinquish its leadership in this lucrative, but labor-intensive market? With the craft beer renaissance in New York now in full swing, the interest in growing hops commercially for craft and farm breweries has surged once again. What could today's small-scale hop growers learn from their predecessors? Hop historian Al Bullard answers these questions by focusing on the handful of counties in Central New York that were the center of hop culture. Using the farm diary of one successful Upstate farmer, the author provides a guide to the seasonal cycles of running a hop farm. He presents a fascinating survey of the unique hop tools used by the growers, and gives us insight into how they were used, and at what time of the year. With over 200 illustrations and supplemented with a brief overview of the styles of hop kilns found in the region, this first-ever study to focus specifically on New York State's legendary hop industry is sure to become a classic in the field.



For The Love of Hops

For The Love of Hops Author Stan Hieronymus
ISBN-10 9781938469039
Release 2012-11-15
Pages 326
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Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.



The Craft Maltsters Handbook

The Craft Maltsters  Handbook Author Dave Thomas
ISBN-10 0991043626
Release 2014-08-07
Pages 214
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The industrial process of germination-which converts hard, insoluble cereals into friable, extractable grains for subsequent use as a food source for humans or yeast - is called malting. The Craft Maltsters' Handbook provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today. The rise in craft micro-malting is a nod to the 19th century men and women who provided the malt for brewing/distilling and part of the growing trend of taking back an art from large multinational corporations who have come to dominate much of agriculture and manufacturing.



Compendium of Hop Diseases and Pests

Compendium of Hop Diseases and Pests Author Walter F. Mahaffee
ISBN-10 0890543763
Release 2009-01-01
Pages 93
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Compendium of Hop Diseases and Pests has been writing in one form or another for most of life. You can find so many inspiration from Compendium of Hop Diseases and Pests also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Compendium of Hop Diseases and Pests book for free.



Dirt Hog

Dirt Hog Author Kelly Klober
ISBN-10 1601730012
Release 2007-01-01
Pages 309
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In today's market, range-rearing of swine provides the family farm with a key venture for diversification and cash flow-perhaps no other large animal enterprise offers as fast a turnaround on investment. Range-produced pork is now sought out by the informed consumer concerned with the issues of production and willing to pay a premium to get it. This comprehensive manual on raising hogs the natural way includes sections on housing and fencing, selection and breeding, herd maintenance, feeds and feeding, marketing and more.



The Herbal Apothecary

The Herbal Apothecary Author JJ Pursell
ISBN-10 9781604697339
Release 2016-01-27
Pages 296
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“A brilliant addition to any library.” —Rosemary Gladstar, herbalist and bestselling author More and more people are exploring the healing possibilities of plant-based medicines, and health shops across the country now stock their shelves with natural remedies, but treatments can easily be made at home. The Herbal Apothecary profiles 100 of the most important medicinal plants with striking photographs and step-by-step instructions for making herbal teas, tinctures, compresses, and salves to treat everything from muscle strain to the common cold or anxiety. This holistic guide also includes advice for the home gardener on growing and foraging for medicinal plants. Incorporating traditional wisdom and scientific information, The Herbal Apothecary provides an accessible and comprehensive introduction to plant-based medicine. With the guidance of naturopath JJ Pursell, herb enthusiasts can learn how to safely create their own remedies using plants they know and love.



The Last Fish Tale

The Last Fish Tale Author Mark Kurlansky
ISBN-10 9781409076551
Release 2010-01-26
Pages 304
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Will most of the major fisheries of the world be exhausted by 2048, as has been claimed? Have the number of large fish in the ocean decreased by 90 per cent over the past 50 years, as has been asserted by a respected scientist? Are 60 per cent of the fish species studied by the United Nations Food and Agriculture Organisation either fully exploited or depleted, as one of their reports attests? Fishing at sea, an ancient trade and a way of life that has defined coastal towns throughout history, may be coming to an end. The culture and traditions of coastal Britain and of seagoing nations everywhere are now threatened with extinction. In his most important book yet, Mark Kurlansky - the celebrated author of Cod, Salt and The Big Oyster - explores the fate of our oceans and the decline of our most ancient coastal enterprise. The Last Fish Tale sends up a timely distress flare but one which brilliantly illuminates a colourful, exuberant and poignant landscape, from Newlyn in Cornwall to Gloucester in Massachusetts - a fishing village first settled by Englishmen in the early 1600s. The result is a cultural, economic, environmental and culinary bouillabaisse - the most compelling fish tale of our time.



The Bio Integrated Farm

The Bio Integrated Farm Author Shawn Jadrnicek
ISBN-10 9781603585880
Release 2016-03-03
Pages 384
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The Bio-Integrated Farm is a twenty-first-century manual for managing nature’s resources. This groundbreaking book brings “system farming” and permaculture to a whole new level. Author Shawn Jadrnicek presents new insights into permaculture, moving beyond the philosophical foundation to practical advanced designs based on a functional analysis. Holding his designs to a higher standard, Jadrnicek’s components serve at least seven functions (classical permaculture theory only seeks at least two functions). With every additional function a component performs, the design becomes more advanced and saves more energy. A bio-integrated greenhouse, for example, doesn’t just extend the season for growing vegetables; it also serves as a rainwater collector, a pond site, an aquaponics system, and a heat generator. Jadrnicek’s prevalent theme is using water to do the work. Although applicable in many climates, his designs are particularly important for areas coping with water scarcity. Jadrnicek focuses on his experience as farm manager at the Clemson University Student Organic Farm and at his residence in the foothills of the Blue Ridge Mountains. These locations lie at the cooler northern edge of a humid subtropical climate that extends west to the middle of Texas and north along the coast to New Jersey. He has created permaculture patterns ranging from raising transplants and field design to freshwater prawn production and composting. These patterns have simplified the operation of the 125-share CSA farm while reducing reliance on outside resources. In less time than it takes to mow his two-acre homestead, Jadrnicek is building a you-pick fruit farm using permaculture patterns. His landscape requires only the labor of harvesting, and the only outside input he buys is a small amount of chicken feed. By carefully engaging the free forces of nature—water, wind, sunlight, convection, gravity, and decomposition—Jadrnicek creates sustenance without maintenance and transforms waste into valuable farm resources. The Bio-Integrated Farm offers in-depth information about designing and building a wide range of bio-integrated projects including reflecting ponds, water-storage ponds, multipurpose basins, greenhouses, compost heat extraction, pastured chicken systems, aquaculture, hydroponics, hydronic heating, water filtration and aeration, cover cropping, and innovative rainwater-harvesting systems that supply water for drip irrigation and flushing toilets.



Herbs

Herbs Author Lesley Bremness
ISBN-10 0751310220
Release 1994
Pages 304
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Herbs has been writing in one form or another for most of life. You can find so many inspiration from Herbs also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Herbs book for free.



The Ketogenic Kitchen

The Ketogenic Kitchen Author Domini Kemp
ISBN-10 9781603586931
Release 2016-09-02
Pages 464
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Cancer survivors Domini Kemp and Patricia Daly offer the first comprehensive ketogenic cookbook based on the most exciting new research on nutritional approaches to the prevention and management of cancer. For decades, the ketogenic diet—which shifts the body’s metabolism from burning glucose to burning fat, lowering blood sugar and insulin and resulting in a metabolic state known as ketosis—has been used to successfully manage pediatric epilepsy. More recently, it has been used by the Paleo community as a weight loss strategy. Now emerging research suggests that a ketogenic diet, in conjunction with conventional treatments, also offers new hope for those coping with cancer and other serious disease. With endorsements from leading researchers and oncologists such as Dr. Thomas Seyfried (Cancer as a Metabolic Disease), The Ketogenic Kitchen offers more than 250 recipes, as well as meal plans and comprehensive scientific information about the benefits of a ketogenic diet, with sensible advice to help readers through periods of illness, recovery, and treatment. This North American paperback edition has been updated to include U.S. customary units of measure appearing side-by-side with metric measures.



An Unlikely Vineyard

An Unlikely Vineyard Author Deirdre Heekin
ISBN-10 9781603584579
Release 2014-10-29
Pages 371
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Challenged by cold winters, wet summers, and other factors, Deirdre Heekin and her husband set about to grow not only a vineyard, but an orchard of heirloom apples, pears, and plums, as well as gardens filled with vegetables, herbs, roses, and wildflowers destined for their own table and for the kitchen of their small restaurant. They wanted to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques of organics, permaculture, and biodynamic farming. Having travelled and lived in France and Italy, and finding so much respect for place-based traditions, they were sure it would be possible to recreate that lifestyle, and to explore "the notion that life can be lived in both work and play, in a way that offers an honest sustenance." An Unlikely Vineyard tells the story of their farm and its evolution, from overgrown fields to a fertile, productive, and beautiful landscape that melds with its natural environment. But the book is much more than that. It also presents, through the example of their farming journey and winegrowing endeavours, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from cider and perry making to old garden roses; from pruning (or not) to dealing naturally with pests and diseases.