Stan Hieronymus

Many hop growers are cutting back on acreage this year, aiming to re-balance supply and demand while a large surplus sits in inventory. Here is some context on the situation and what it will mean for brewers.

Welcome to “Searching for Thiols: Season 6.” The plot is getting more complicated, but it includes looking beyond hops to find more thiols to pack into beer, developing new yeast strains, and reconsidering practices both in the brewhouse and on the farm.

Hop harvest in the Southern Hemisphere begins soon. In this second of two reports on what’s new with hops down South, we focus on three distinct regions: Australia, South Africa, and Argentina.

Hop harvest in the Southern Hemisphere begins in March. In the first of two reports on what’s new with hops Down Under, we zoom in on the recent dynamism in New Zealand hop-growing.

Old hops have never been fresher. With prices on the rise and some hop varieties likely to be scarce, there are treasures to be found in previous crop years. Here we delve into the science of hop storage.

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?

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.

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.

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.

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.