Stan Hieronymus

Critic's List: Stan Hieronymus’s Best of 2017

The prolific author of critically acclaimed beer books and noted hop expert, took a few minutes to reflect on the past year and the breweries, beers, trends, and more that stood out from his travels.

Traditional Hefeweizen: Worth the Trouble?

A 3-hour mash? Three hours to lauter? A yeast that creates phenolic off-flavors? What were they thinking?

Understanding pH and Titratable Acidity in Sour Beer: Tools for Brewers and Enthusiasts Alike

Brewers have often used pH to describe the sourness of their beer, but recent research has shown not only that titratable acidity correlates more closely to perceived sourness, but that additional factors are also important. Stan Hieronymus elaborates.

Forward Contracting Hops

When breweries contract their hops usage at least three years in advance, it lets hops growers better project the varieties to grow and whether to expand the farms, helps prevent shortages or overages, and creates more stability in the hops market.

You, Too, Can Brew Like a Monk

Just follow the example of the monks at Mount Angel Abbey and ask yourself these nine questions before you tackle your first abbey-style beer.

Repro or Retro?

At the core of almost every hops-forward lager, Pilsner, or otherwise brewed in America is one of two families of industrial yeast strains.

Holy Hops

What makes the hops that Monastery of Christ in the Desert sells most interesting is not necessarily that monks grow them, but that they are bred from native American hops, otherwise known as neomexicanus.

Naturally A Bit Wild

American brewers interested in making beers that fit under the rather broad umbrella of saison don’t necessarily need to look toward Wallonia. The answer may be in their own backyards.

Hops Oils & Aroma: Uncharted Waters

Researchers recently have begun to unravel the mystery of hops aroma, but many unknowns remain.

Over the Top: Brewing High-Gravity Beers

Here are 6 tips for getting enough sugar into the wort for the yeast to produce high levels of alcohol and keeping the yeast healthy at ultra-high ABVs.