Lists creatures that hop, fly, slither, swim, and crawl, as well as some others that don't.

Charting the birth and growth of craft beer across the United States, Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements.

In the 18th century India Pale Ale was specially brewed to mature on the long voyage from England to India. Seeking to rediscover the original 'king of beers', Pete Brown took a cask of original recipe IPA and recreated the 18,000-mile journey for the first time in 150 years. This book documents this voyage.

Hops are prized for their ability to impart varied, complex aromas and flavours to beer...but did you know they can also be used culinarily? While hops may seem like an exotic item to cook with, it's the same as using the other herbs in your kitchen: you just have to know what to do with them!

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.

These beers represent a new authenticity and way of life.

Romp-purr, Flop-purr, and the other Purr-tenders come to the aid of Hop-purr, a cat pretending to be a rabbit, when she becomes stuck in a vegetable patch.

At the dawn of the twentieth century, Herman Klaber bought several hundred acres in the lush Boistfort Valley of Lewis County and planted hops. The Klaber hopyard flourished, providing many jobs in the community. But tragedy struck after Herman Klaber left for a sales trip to Europe and England, and, anxious to return home to his young wife and daughter in Washington, boarded the White Star line's new luxury ship, the RMS Titanic, on its fateful maiden voyage.

In the third installment of J.M. Griffin's series starring rabbit rescue owner Jules Bridge and her telepathic rabbit Bun, when an Easter egg hunt becomes a crime scene, it's up to the pair to crack the case... Juliette "Jules" Bridge is devoted to rabbit rescue and rehabilitation on her beloved Fur Bridge Farm in rural New Hampshire, but she also likes to do volunteer work wherever and whenever she can. This spring she's offered to help hide painted eggs at the Hop 'Til You Drop Easter egg hunt--and of course she's bringing along her black-and-white rabbit, Bun. In fact, he insists on it. Jules knows, because Bun communicates with her telepathically... But their egg hiding is disrupted by a hare-raising scene: their unpleasant supervisor, Della Meany, lies peacefully on the grass with stems of Lily of the Valley on her chest, surrounded by garishly decorated Easter eggs. Is someone sending a message by staging the corpse? As they begin to examine the crime scene, Jules spots a tall, two-legged rabbit fleeing into the woods. Perhaps late for an important date? If their prime suspect is a person in an Easter Bunny costume, it seems a safe bet the killer is a real basket case. Jules and Bun will need to put their heads together--because the hunt is on...