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The Hops Reference Guide For The HomebrewerLoading
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Hops (Humulus Lupulus), apart from balancing the sweetness of the malts and other sugars in your beer through bitterness, impart aroma and flavor to your beer, and also inhibit the growth of bacteria in wort and beer. 
Only the female flower is used to flavor beer. Humulus Lupulus comes in several forms. The most popular is hop pellets. These are the finely ground cones that have been compressed into tablets resembling rabbit food. They are processed to remove the non-resinous plant material. A pound is concentrated into 10-12 oz. of pellets.
Hop plugs are the whole hop cones that have been dried and compressed into a plug. Some people swear that they impart a better aroma and flavor than pellets, but the jury is still out. More plugs are required for bittering than pellets due to reduced surface area. 
Whole hops are the dried hop cones. These are also said to impart a better overall flavor and aroma to your beer. Again, more whole hops is required for bittering than pelletized hops. And finally hop extracts are the liquid essence of the hop cones. The cones are processes with solvents to remove the bittering essence of the hop resins. Their main advantage is storage space for the large breweries. They get much more alpha acids per square foot of warehouse space by using hop extracts. Hops keep much better when vacuum sealed in an air-tight bag and kept refrigerated. There are several ways to get hop flavor, aroma and bitterness into your finished beer. The first,in order of the brewing process, is called First Wort Hopping (FWH). FWH is the practice of adding your hops to the kettle and then beginning your sparge on top of them. They stay in the kettle for the entire sparge where there are many complex reactions that take place. The water coming out of the HLT is usually around 168°F (75°C). The process of FWH is supposed to give you hop bitterness, aroma and flavors that you cannot obtain by any other means. This is debatable and I'll leave it up to you to try it or not. For the most part, hops are added in the kettle during the boil. The Bittering Hop Addition is usually added with 60 minutes left in the boil, although with some extremely high IBU IPAs such as those that Dogfish Head Brewery make, the bittering can begin at 90 minutes and continue throughout the boil. But for most of us, the 60 minute addition will give us plenty of bittering from the hops. This is usually done with high alpha acid hops since these are primarily bittering hops anyway (although there are plenty of high alpha acid hops with wonderful flavor and aroma qualities). The higher the alpha acids in your hops, the less you have to add to attain a specific IBU level. This is desired if the residual flavors that result from the bittering hops are compatible with the beer style or the other hops in your recipe. An example of this would be to add Magnum hops with an alpha acid content in the12-14% range. Since it is derived from Hallertau stock and is considered a Hallertau hybrid, the residual flavors would match those of the Hallertau family. If you are making a German beer which requires a moderate level of bittering without a lot of hop flavors and aromas, Magnum would be a good choice becauseit would reduce your hop mass in the kettle and at the same time, would resemble a beer made with LOTS of Hallertau used for bittering. You can add different bittering hops to provide complexity. The next type of hop addition is the Flavor Hop Addition and is generally added between 5-30 minutes. It's a balancing act and the closer to 30 minutes you add the hops, the more bittering and less flavor you will get. Conversely, the closer to 5 minutes you add the hops, the more flavor and less bittering you will get. There is a lot of overlap here, just like the enzyme temperature ranges. You will always get some bittering, no matter when you add the hops and you will always get some flavor and aroma, no matter when you add the hops. It's just a matter of degree. You have to think of it just like you do for your saccharification rest. You will get alpha-amylase working in the beta-amylase ranges and beta-amylase working in the alpha-amylase temperature range. You can only pick the degree to which you want these enzymes, and hops, to work. The enzyme temperature, or hop kettle addition times, have been worked out countless thousands of times and the results are predictable. Another way in which hops are added is called the Aroma Hop Addition. Hops are added between 5 minutes and knockout (turning off your heat source under the kettle). The closer to knockout you add, the more aroma you will get and less flavor, etc. You can find much information online or in brewing books about what is going on chemically during these hop additions. Just remember the general hop addition guidelines and you will understand all that you need to know to design a beer that falls within a style's IBU range. One last method of adding hops to your beer is called Dry Hopping. To learn more about dry hopping your beer, click here. Dry hopping is used to impart aroma to your beer. A small amount of hops are added during primary or secondary fermentation, and since there is no heat applied, you generally only get aroma from this addition. The aroma type hops are usually used. Most dry hopping takes place in the secondary fermenter. This allows you to reuse the yeast cake from primary without all the hop mass being added to the new beer as well. Another reason to add during secondary is so that the CO2 generated during fermentation won't drive off, or scrub, the hop aroma from the beer. There is another method (device) for adding hops to the kettle that is called a Hop Back. A hop back is a small container, like a mason jar, which has an inlet and outlet. The outlet is fitted with some sort of filter like as stainless steel scrubber (scrubbie). The hop back is placed in the line going to the counterflow chiller or plate chiller and filled with hop plugs or whole hops (no pellets). The whole hops act as a filter bed and the hot wort which passes over the hops extracts the volatile aromatics from the hops. Since the hop back is sealed and there is no place for the aromatics to go but into the hot wort, and since the hot wort is cooled quickly, the volatile aromatics stay in solution. It works very well as a means of getting a lot of hop aroma into your beer. Check out the DIY section for instruction on making a hop back. In the mean time, check out how to build a hop-back here Try to add hops from the region your beer originated from. If you are brewing an English bitter, East Kent Goldings will be appropriate. For German beers, any of the noble hops will be traditional, and for American beers, the citrusy American hops should be used. You will have points deducted in competition by using American hops in a German, Belgian, or English beer. I have tried to include appropriate beer styles with each hop's profile. Look at recipes in books or online to see which hops are used. If you aren't interested in competitions, or brewing to style, then feel free to experiment. If you like the beer you made, then it's a winning homebrew. But, if you are interested in brewing to style and entering homebrew competitions to obtain feedback on your beers, then you will need to brew with the hops most often used for that style. I gathered as much information on each hop as I could find. As with anything else online, there are differing opinions on what constitutes possible substitutions. Sometimes people have different impressions of how a particular hop may taste or of the hop's aroma characteristics. I have included as much information as possible so you can make decisions on what each hop offers. The information was gathered form the following sources: Yakimachief.com, hopunion-varity-databook.pdf, wikipedia.org, highgravitybrew.com, brew-dudes.com, ebrew.com, and midwestsupplies.com. I will add new hops as time goes by and more information about some of the newer hops as that information is published. HOP PROFILESAdmiral Bittering hops derived from Wye Challenger. Good high-alpha bittering hops. Use Admiral as the bittering hop in most British styles as long as due care is taken with the quantities employed. Exhibits a typical english hop aroma mixed with orange and citrus, and a citrusy orange flavor. Dispute over the actual aroma qualities of Admiral, some say you should always use it in combination with aroma hops as it has very little aroma of its own. Can be used as a substitute for Target with smoother bittering and a more pleasant aroma. Typical Beer Styles: English IPA, American Pale Ale and IPA, most other English ales and American versions of English Ales (American Brown Ale sounds good), possibly Belgian AlesSubstitutions: Target, Northdown, Challenger Origin: United KingdomType: BitteringForm: PelletAlpha: 14.8%Beta: 5.6%Inventory: 0.00 ozHop Stability Index: 15.0% per 6 mthsAhtanum Ahtanum is an aroma/flavoring cultivar bred by Yakima Chief Ranches. Its name comes from the area near Yakima where the first hop farm was established in 1869 by Charles Carpenter. It is similar to Cascade or Amarillo. It has a citrus and floral character and piney or earth notes. Its low alpha acids make Ahtanum a good choice for a flavor addition when you do not want to impart much bitterness. Possible Substitutions: Cascade, Amarillo. Beer styles that can be brewed with Ahtanum include American APA, American IPA and light Lagers.Alpha Acids 5.7 6.3% Amarillo Amarillo is an aroma-type cultivar of recent origin, discovered and introduced by Virgil Gamache Farms Inc. It was discovered as a mutation. Amarillo has moderate bitterness with a spicy, noble aroma. They are used for bittering and/or finishing any style of ale, but are especially appropriate for American style ales.Alpha Acids 8 11% Bramling Cross Origin: Bred at Wye in the 1920,s from a Bramling (a traditional Golding variety) and a male seedling of the Manitoban wild hop.Aroma Distinctive and pleasantAlpha-Acids 5.0 7.0% w/wCohumulone 33 - 35% of alpha-acidsBeta-Acids 2.3 3.2% w/wXanthohumol Typically 0.18% w/wHop Oils: Total Oil 0.7 1.0% v/wMyrcene 36%Humulene 31%Caryophyllene 16%Farnesene 0.2%Linalool N/ABrewing Character: Provides distinctive, fruity, blackcurrant or lemon flavor notes. Often used to produce specialty or new beers.US BREWERS GOLD A British bittering hop developed in 1919. Both Brewer's Gold and Bullion are seedlings of BB1 (found wild in Manitoba). It's an English/wild Canadian cross. Many modern high alpha hops were developed from Brewer's Gold. It has a resiny, spicy aroma/flavor with hints of black currant and a pungent English character. Possible Substitutions: Northdown and Bullion. Typical Beer Styles: Ale, Pilsners & Lambic.Lupulin Unknown Bullion Pedigree: Raised in 1919 in England from a wild Manitoban female crossed with an English male hopGrowth Habit Vigorous and tends to be bushy if too many vines are trained.Luplin Abundant and dark yellow in colorAroma Intense, black current aromaAlpha Acids 6.5 - 9.0% w/wBeta Acids 5.0 - 6.0% w/wCo-Humulone 35 - 40% of alpha acidsStorageability 40 - 50% of alpha acids remaining after six (6) months storage at room temperature.Total Oil 2.0 - 3.0 mls/100 gramsMyrcene 45 - 55% of whole oilHumulene 23 - 30% of whole oilCaryphyllene 9 - 11% of whole oilFarnesene <1% of whole oilGeneral Trade Perception: A bittering hop with a pronounced American hop aroma Possible Substitutions include: Columbus, Northern Brewer, German Brewer's Gold. Beer Styles IPA, ESB, Stout. Other Information: With Brewer's Gold, Bullion is one of the earliest high alpha hops in the world. Now largely superseded by bitter types with less characteristic aromas. Less than 100 acres now grown in the U.S.. There are many recipes using this hop found in older brewing publications. As a result, get many requests to use this hop. Many brewers believe this hop no longer is grown, but this is not the case.Cascade Cascade is an aroma-type cultivar which originated as the first commercial hop from the USDA-ARS breeding program. It was bred in 1956 but not released for cultivation until 1972. It reached its peak in 1975 when it produced 13.3% of the total American crop. It was obtained through open pollination of a Fuggle seedling, the seedling derived from crosses between Fuggle and the Russian hop Serebrianker. A very popular U.S. variety with well-balanced bittering potential. It is the most popular hop with the craft-brewing industry. Not used much by major breweries. Good for dry-hopping. It has a moderate bitterness level and fragrant, flowery, spicy and citrusy aroma. It can have a grapefruit flavor. Cascade is often used in highly hopped West Coast ales that have a citrus-floral hop character. Possible Substitutions: Centennial and Amarillo, or Columbus. Commercial Example: Sierra Nevada Pale Ale, Anchor Liberty Ale & Old Foghorn.Alpha Acids 4.5 - 7.0% Centennial Centennial is an aroma-type cultivar, bred in 1974 and released in 1990. The genetic composition is 3/4 Brewers Gold, 3/32 Fuggle, 1/16 East Kent Golding, 1/32 Bavarian and 1/16 unknown. A relatively new hop on the market, this hop used to be called CFJ90. Described by some as a "Super Cascade" but not nearly as citrusy. Considered to have medium intensity. Some even use it for aroma as well as bittering. Clean Bitterness with floral notes. Possible Substitutions: Cascade, possibly Columbus or Chinook. By the numbers, a blend of 70% Cascade and 30% Columbus should give similar profile as Centennial.Alpha Acids 9.5 11.5% Chinook Chinook is a bittering variety with aroma characteristics similar to that of Cascade. It was released in May, 1985 and was bred by crossing a Petham Golding with the USDA 63012 male. A high alpha acid hop with medium intensity, a wonderful herbal, spicy, piney, distinctive grapefruit aroma. Excellent for hopping US Style Pale Ale, IPA, Stout, Porter, Barleywine, Lager (bittering). Possible Substitutions: Nugget, Columbus, Northern Brewer, Wye Target, possibly Centennial. Commercial Example: Sierra Nevada Celebration Ale, Sierra Nevada Stout.Alpha Acids 12.0 14.0% Cluster Cluster originated from mass selection of the Cluster hop, which is an old American cultivar. It is suggested that they arose from hybridization of varieties, imported by Dutch and English settlers and an indigenous male hop plant. It has a strong floral and spicy aroma. It is an excellent general purpose hop with medium and well-balanced bittering potential and no undesirable aroma properties. Possible Substitutions: Galena, possibly US Northern Brewer. Often brewed in Ales (Aroma), Lagers (Bittering), Stouts. It is good for hopping dark beers with roasty and chocolaty aromas..Alpha Acids 5.5 8.5% Columbus This high alpha variety has a pungent aroma similar to Centennial but with less Cascade character (more herbal than floral/citrus). Useful as an aroma hop but has clean bittering. Great for dry hopping. Also known by the trade name Tomahawk. Considered similar to Zeus. Possible Substitutions: Nugget, Chinook, Wye Target, Northern Brewer, possibly Centennial Typically brewed in US IPA, US Pale Ale, Stout, Barleywine, Lager(Bittering).Alpha Acids 14 16% Comet Comet is a very bitter hops - use sparingly with other hops. It has a relatively high alpha acids content; Wild American aroma that is objectionable to some brewers. Comet today is no longer grown commercially.Origin: U.S.Type: BitteringForm: PelletAlpha: 9.5%Beta: 4.0%Inventory: 0.00 ozHop Stability Index: 50.0% per 6 mthsCrystal Crystal is a triploid aroma-type cultivar, developed from a seedling selection (No. 8309-37) made at Corvallis in 1983 between the colchicine - induced tetraploid 'Hallertau mf' (USDA 21397) and the diploid male downy mildew resistant aroma hop, USDA 21381M. Crystal is a half-sister of Mt. Hood and Liberty with contributions from Cascade, Brewers Gold and Early Green. Viewed as the most pungent of the new triploid Hallertau family of hops. Possible Substitutions: Mt. Hood, Hersbrucker, French Strisselspalt, Liberty and Hallertau. Typical Beer Styles include Pilsner, Lager, Kφlsch, ESB, Alt, Belgian-Style Ales.Alpha Acids 3.5 5.5% Eroica General purpose bittering for ales, porters, stouts.Aroma: Clean bittering hop, very bitter.Substitutes: Galena, Northern Brewer, Chinook.Examples: Blackhoolk Porter, Ballard Bitter.Origin: USType: BitteringForm: PelletAlpha: 13.0%Beta: 4.8%Hop Stability Index: 35.0% per 6 mthsFuggle Fuggle is an aroma-type cultivar selected in England as a chance seedling in 1875. In 1949, 78% of the English crops were Fuggle. It is also marketed as Styrian (Savinja) Golding in the Slovenian Republic. In the USA it is grown in Oregon and Washington State. Superb in English-style ales, and lends a unique character not imparted by the more subtle American-grown Fuggle. Fuggle is a spicy, mild, aromatic hop with a slight fruity and woody character. Also described as having a soft, grassy, floral aroma. Commercial Example: Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale. Possible Substitutions: East Kent Goldings, Willamette.Alpha Acids 4.0 5.5% w/w Galena Galena is a bittering-type cultivar which was bred in 1968 from Brewers Gold and an open pollination, i.e. an unknown male plant. It was released for cultivation in 1978. Galena is the most "mellow" hop of the high-alpha varieties, and has replaced Cluster as the most widely grown US hop. The bitterness is clean and well balanced and the aroma is citrusy. Great general purpose bittering hop. Typical Beer Styles are most English-style and American Ales. Possible Substitutions: Eroica, Northern Brewer, Cluster, Chinook, Nugget. Commercial Example: Catamount Porter, Devil's Mountain Railroad Ale.Alpha Acids 12 14% w/w GLACIER Released in 2000 as a public variety by Dr. Stephen Kenny, Washington State University It is a genetic mix of at least 8 hops including Elsasser, Brewers Gold, Northern Brewer, Bullion, Early Green, and others. It was chosen for its low cohumulone and good yield potential. Glacier is an excellent new variety with balanced bittering properties combined with a good aroma profile. It is a low-cohumulone American Fuggle descendant. Possible Substitutions: Willamette, US Fuggle, US Tettnang, Styrian Golding, Eroica, Nugget, Olympic. Typical Beer Styles: Pale Ale, ESB, Bitter, English-Style Pale Ale, Porter, Stout.Lupulin Moderately abundant Golding Golding is a family of aroma-type cultivars originating in England. Over the decades, the family has changed and widened. Mostly they have been named after villages in East Kent, (Petham, Rothersham, Canterbury, Eastwell) or hop farmers, who grew them (Amos's Early Bird, Cobbs). English Goldings grown in East Kent, are a premium hop, called East Kent Golding and should not be confused with U.K. Goldings, which are grown in other parts such as Worcestershire, Hampshire and Herefordshire. The cultivar grown in the USA (Oregon and Washington State) is a Canterbury Golding.It is considered the premier English aroma hop. The aroma is floral, aromatic and earthy with a slightly sweet spicy flavor. It is superb in English-style ales, and lends a unique character to fine lagers as well. Typical Beer Styles include all English-style beers, especially all Bitters and Pale Ale, Belgian-Style Ales and Barleywines. Possible Substitutions: UK East Kent Golding, UK Progress and possibly the Fuggle family. Commercial Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale AleAlpha Acids 4.0 5.0% w/w Green Bullet Released from the New Zealand DSIR (now HortResearch) in 1972 this triploid Alpha Variety was bred by open cross-pollination of the New Zealand Smoothcone variety. Selection can be confusing with New Zealand Bitter types due to aromatic qualities not usually associated with alpha varieties. The Green Bullet has quite high Alpha while it also produces reasonably high levels of oil that complement and balance the very traditional resinous hop character. Considered a bittering variety typically for Lager, Green Bullet also carries a solid Styrian characteristic of subtle spiciness which finds it at home in a freshly drawn pint of Bitter or an Irish-style Dry Stout.Alpha Acids 11.0 - 14.0 %Beta Acids 6.5 - 7.0 %Cohumulone 41.0 - 43.0 % of Alpha AcidsTotal Oil 1.1 mls oil per 100 gram cone weightConcentration 65 uL Oil/gram AlphaMyrcene 38.3 %Humulene 28.2 %Caryophyllene 9.2 %Farnasene 0.3 %Citrus-Piney Fraction 7.9 %Floral Estery Fraction 2.3 % (Linalool 1.2 %)Xanthohumol 0.7 %Other 10.7 %Hallertau mf Hallertau mf (Mittelfrueh) is an aroma-type cultivar which originated in Germany as a land - race hop. The original Hallertau mf in Germany has been replaced with other Hallertau types with similar quality characteristics. The name indicates that it is a middle to early ripening cultivar. If you are looking to brew an authentic European-style lager, this is the best choice. Its importance in German lagers is drastically underrated. It has a mild/pleasant noble, spicy, and herbal aroma and flavor. Possible Substitutes: Hallertauer, German Tradition, Mt. Hood, Liberty, Crystal.German Hallertauer-Traditional German hop from Hallertau region. Pleasant herbal character with an excellent bittering and flavoring profile. (Alpha Acid: 3-6% Beta Acid: 4-5%) Commerical Example: Wheathook Wheaten Ale. Hallertauer Hersbrucker-Drier, spicier than Hallertauer. Most important aroma variety in Germany. (Alpha Acids: 2-5% Beta Acids: 6-7%) U.S. Hallertau: Traditional variety with very mild, slightly flowery and somewhat spicy traditonal German hop aroma. Used for Lagers, Pilsners, Bocks, Wheats, Kolsch, Munich Helles, Belgian-Style Ales. Commercial Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship For U.S. Hallertau: Horizon Horizon is a high alpha-aroma cultivar, a diploid seedling result of a cross made in 1970 between the USDA 65009 female plant (with Brewers Gold and Early Green lineage) and the male plant 64035M. It was released as a commercial variety in 1998. It is a good dual-purpose hop with pleasant aroma, derived from Nugget. Possible Substitutions: Magnum or your choice of high alpha hop. Commercial Example: Summit Horizon Red AleAlpha Acids 11.0 - 13.0% w/w Liberty Liberty is a triploid aroma-type cultivar with close similarities to imported German aroma varieties. Of the four triploid Hallertau varieties released, Liberty most closely resembles the Hallertau cultivar. The result in 1983 of the colchicine induced tetrapcoid female cultivar Hallertau mf and a downy mildew resistant male, USDA 64035M. It is a half-sister to Ultra, Mt. Hood and Crystal. Its aroma is mild with a slightly spicy character. Possible Substitutions: US or German Hallertau, German Tradition, Mt. Hood, possibly Spalt. Commercial Examples: Pete's Wicked Lager.Alpha Acids 3.0 5.0% w/w Lublin Version of Saaz grown in Poland - also called "Lubelski". It is a Polish landrace almost certainly derived from Czech Saaz. Lublin is considered noble by some and has a chemical composition and aroma characteristics very similar to the classic noble hops, but is somewhat easier to grow. Use for: Bohemian lagers and PilsnersAroma: Noble, mild flavor similar to SaazSubstitites: Saaz, TettnangerOrigin: PolandType: BitteringForm: PelletAlpha: 5.0%Beta: 3.0%Hop Stability Index: 40.0% per 6 mths Magnum Magnum is a bittering type cultivar, bred in 1980 at Huell, the German Hop Research Instititute, from the American variety Galena and the German male 75/5/3. It is considered a German Hallertauer hybrid and is widely used in Germany . It has no real distinct aroma character, so is viewed favorably as a clean bittering hop. Use for all German ales and lagers. Possible Substitutions: Northern Brewer, possibly Horizon. Typical Beer Styles: Good bittering hop for all Ales and Lagers.Alpha Acids 12 14% w/w MILLENIUM Millennium is a triploid, high alpha acid variety, a cross breeding of Nugget and Columbus hops in 1989. It was made publicly available in the year 2000. It is a very new hop. Primarily used for alpha potential. Millennium hops are very similar to Nugget hops in aroma and flavor. Described as floral, resiny, and spicy/herbal. Possible Substitutions: Nugget and Columbus. Typical Beer Styles: Ales, Stout, Barleywine.Lupulin Yellow Mount Hood Mt. Hood is a triploid aroma-type cultivar, the 1983 result of a cross between the colchicine - induced tetraploid female Hallertau mf (USDA 21397) and the USDA 19058M, male plant. It is the most popular hop in the triploid Hallertau breeding program, partly due to the fact it was the first one released. It is a half-sister to Ultra, Liberty and Crystal. Mt. Hood is an aromatic variety with marked similarities to the German Hallertauer and Hersbrucker varieties since it is derived from Hallertau. It has a refined, mild, pleasant and clean, somewhat pungent resiny/spicy aroma and provides clean bittering. A good choice for lagers, Pilsner, Bock, US Wheat, Alt, and Munich Helles. Possible Substitutions: Crystal, French Strisselspalt, Hersbrucker.Alpha Acids 5.0 8.0% w/w Northern Brewer Northern Brewer is a bittering-type cultivar, bred in 1934 in England from a Canterbury Golding female plant and the male plant OB21. Northern Brewer has been used in the breeding process of many newer varieties. This cultivar is grown in England, Belgium, Germany and the USA. Northern Brewer hops, when grown in Germany, are a strong flavoring hop with a wild American hop fragrance. A strong fragrant hop with a rich rough-hewn, mint-like evergreen flavor. Ideal for steam-style beers and ales. Possible Substitutions: Chinook and Nugget. Commercial Examples: Old Peculier(bittering), Anchor Liberty(bittering), Anchor Steam(bittering/flavoring/aroma)U.S. Grown Northern Brewer: NORTHDOWN UK Northdown is a first generation selection from Northern Brewer crossed with a German male resistant to downy mildew. Released in early 1970's with relatively high alpha acids for its time. Its excellent flavor properties ensured its continued survival after the release of the higher alpha acids variety Wye Target.Typical Hop Use Dual purpose Lupulin Moderate amounts, palish yellowAroma Mild, pleasant and delicate hop aroma Alpha Acid 7.5 - 9.5% w/wBeta Acid 5 - 5.5% w/wCohumulone 24 - 30% of alpha acidsTotal Oil 1.5 - 2.5 mls/100 gramsMyrcene 23 - 29% of whole oilHumulene 40 - 45% of whole oilCarophyllene 13 - 17% of whole oilFarnesene <1% of whole oilGeneral Trade Perception: A true dual-purpose hop with moderate bittering potential and excellent flavor/aroma charteristics. Possible Substitutions UK Challenger, Northern Brewer. Typical Beer Styles: All Ales, Porter Nugget Nugget is a bittering-type cultivar, bred in 1970 from the USDA 65009 female plant and USDA 63015M. The lineage of Nugget is 5/8 Brewers Gold, 1/8 Early Green, 1/16 Canterbury Golding, 1/32 Bavarian and 5/32 unknown. Nugget hops, from Yakima, are an extremely bitter hop with a pungent, quite heavy herbal aroma. Released in 1982 and now a major high alpha acids variety in the US. Also grown in Germany. Typical Beer Styles: Ales, Stout, and Barleywine. Possible Substitutions: Galena, Magnum, Columbus, Chinook, Wye Target.Alpha Acids 12 14% w/w Orion Origin: GermanyType: DualAlpha: 7.3%Beta: 3.7%Hop Stability Index: 17.0% per 6 mthsCross between Perle and an experimental varietyUse for: Bittering and aromaAroma: Pleasant, hoppySubstitutes: Pearle Palisade Palisade is fairly recent American cross of Tettnager and open pollination resulting in a moderate alpha aroma hop bred by Yakima Chief Ranches. It is used for its aromatic properties and moderate bittering. It has the aroma of Fuggle and Willamette and will leave your beer with a soft and clean finish. Alpha acids: 5.5-9.5% Pacific Gem A Triploid Alpha type bred from the New Zealand variety Smoothcone crossed with Californian Late Cluster x Fuggle. Does not carry the punchy aromas usually associated with higher Alpha hops. Pacific Gem contains a good balance of oils which constantly contributes to its aroma score. A very pleasing hop with useful bittering potential with Alpha Acids at 13 % and above. Pacific Gem fills the brew house with enticing aromas during kettle addition and has been described as producing oaken flavours with a distinct blackberry aroma. Typically used as a first hop addition and makes its presence felt through an excellent tempered bitterness and flavour. Well suited to a wide range of beer styles and lends itself well to European Lager styles of various bitterness levels. Alpha Acids 13 - 15 %Beta Acids 7 9 %Cohumulone 37 - 40 % of Alpha AcidsTotal Oil 1.2 ml oil per 100 gram cone weightConcentration 78 uL Oil/gram AlphaMyrcene 33.3 %Humulene 29.9 %Caryophyllene 11 %Farnasene 0.3 %Citrus-Piney Fraction 9.4 %Floral Estery Fraction 1.8 % (Linalool 1 %)Xanthohumol 0.6 %Other 11.6 % Perle Perle is a newer variety, originally from Germany but now grown quite successfully in the US. Perle is a medium alpha hop with a very clean, almost minty bitterness and pleasant foral and slightly spicy aroma. Typical Beer Styles: Pale Ale, Porter, Stout, Lager, Weizen, Alt, Barleywine, Kφlsch. Possible Substitutions: German Perle, Cluster, Galena and Chinook (for U.S. Perle): German and US Northern Brewer.U.S. Perle: Pride Of Ringwood This hop is much maligned, but when fresh it has a real spicy, fruitiness & is a great hop. The main bittering hop of Aussie beers. At time of release in 1965, it was the highest alpha acid hop in the world and went on to become more than 90% of the Australian crop- closely associated with such famous beers as Foster's Lager.Typical Hop Use Bittering.Pedigree Second generation from the English-Pride of Kent. Bred in Australia.Aroma Quite pronounced but not unpleasantAlpha Acid 7 - 10% w/wBeta Acid 4 - 6% w/wCohumulone 33 - 39% of alpha acidsTotal Oil 1.0 - 2.0 mls/100 gramsMyrcene 25 - 50% of whole oilHumulene 3 - 8% of whole oilCarophyllene 5 - 10% of whole oilFarnesene <1% of whole oilGeneral Trade Perception Predominantly a bittering hop but with interesting aromatic qualities. Possible Substitutions Galena, Cluster. Typical Beer Styles Australian Lagers Saaz Bred in Germany from the English Northern Brewer variety. Saaz is the classical "noble" aroma hop with long and strong traditions. Associated with the renowned Pilsener Lager. Extremely popular with the craft-brewing industry. Saaz is famous for its cinnamon-spicy, earthy flavors. It has clean bitterness. Possible Substitutions: For Czech Saaz: U.S. Saaz, Polish Lublin For U.S. Saaz: German Perle, German and US Northern Brewer. Commercial Example: Pilsener Urquell.U.S. Saaz: Santiam-US Santium is a triploid aroma selection using a diploid Tettnang clone and a tetraploid Hallertauer. It was released in 1997. A newly developed American aroma hop that contains noble hop characteristics. While the original Tettnanger variety can be grown here in the US, it does not yield as well as in Germany. Santiam yields twice as much as Tettnanger when grown in Oregon, Washington and Idaho, the prime hop-growing areas in the U.S. Santiam is also the worlds first naturally seedless Tettnang-type hop. Brewers want seedless hops because seeds can add undesired oils to beer. Brewers will find this as an excellent replacement of German Tettnang. Possible Substitutions: German Tettnang, German Spalt, German Spalter Select. Typical Beer Styles: Lager, US Ales, Pilsner, Belgian Tripel and other Belgian-Styles, Kvlsch, Bock, Munich Helles.Alpha Acids: 5 - 7% w/wBeta Acids: 6 - 8% w/wCohumulone: 22 - 24% of alpha acidsStorageability: AverageTotal Oil: 1.3 - 1.5 mls/100 gramsMyrcene: 27 - 36% of whole oilHumulene: 23 - 26% of whole oilCarophyllene: 7 - 8% of whole oilFarnesene: 13 - 16% of whole oil Satus Satus is a bittering-type cultivar of recent origin. Used for its bittering and aromatic properties - similar to Galena.Alpha acids: 12.5 - 14.0% Simcoe Simcoe is a bittering/aroma type cultivar bred by Yakima Chief Ranches. Used for its very unique, pine-like aromatics and especially for its bittering properties due to its low cohumulone content. Also described as "cascade on steroids". Some describe the aroma as that of apricots or passionfruit. Used to make American Ales, especially IPAs.Alpha Acids 12 14% w/w Spalt Spalt Select is an aroma type cultivar, bred in Germany and released for cultivation in the late 1980's. It is a traditional German land-race variety selected and grown in the area of the same name. It is also grown in the U.S.A. in Washington State. It has a traditional, very fine or noble aroma. Commerical Example: Common in Dusseldorf Altbiers. Possible Substitutions: U.S. Saaz, US Tettnang, German Spalt Select.Luplin Fair amount pale yellow in color Sterling Sterling is an aroma cultivar, a diploid seedling made in 1990 with a 21522 female plant and a 21361 male plant. Its parentage is 1/2 Saazer, 1/4 Cascade, 1/8 64035M (unknown German aroma X open pollination), 1/16 Brewers Gold, 1/32 Early Green, and 1/32 unknown. Aromas are fine, rustic, earthy, and spicy, similar to Saaz. Character between Saaz and Mt. Hood, gaining favor as a Saaz replacement. Typical Beer Styles: Pilsner and other Lagers, Ales and Belgian-Style Ales. Possible Substitutions: Czech SaazAlpha acids: 4.5-5.0% FRENCH STRISSELSPALT Strisselspalt is a major aroma hop grown in the Alsace area of France near Strasbourg. Well accepted as good aroma hop around the world. Similar to Hersbruck in profile but preferred by some breweries. Very mild, with aromas of black currant. It is a classic hop choice for Belgian and French farmhouse ales. Possible Substitutions: Mt Hood, Crystal, Hersbruck. Typical Beer Styles: Pilsner, Lager, Wheat, Farmhouse ales.Alpha Acids: 3 - 5% w/wBeta Acids: 3 - 5.5% w/wCohumulone: 20 - 25% of alpha acidsStorageability: 60 - 70% alpha acids remaining after 6 months storage at 20°C (68°F).Total Oil; 0.6 - 0.9 mls/100 gramsMyrcene: 20 - 30% of whole oilHumulene: 15 - 25% of whole oilCarophyllene: 8 - 10% of whole oilFarnesene: <1% of whole oil Styrian Goldings A seedless version of Fuggles grown in SloveniaUse for: Bittering, finishing for a wide variety of European Beers. A world-renowned aroma hop with widespread usage in both Ale and Lager brewing. The old traditional favorite of Slovenia. Also well-established in English brewing as Fuggle. Used in English Style Ale, ESB, and Lager. Possible Substitutions would be U.S. Fuggle, Willamette, or UK Fuggle. Alpha acid 4.0% Aroma: Similar to Fuggles: Mild, soft, grassy, floral aromaSubstitutes: Fuggles WilliameteOrigin: SloveniaType: AromaForm: PelletAlpha: 5.4%Beta: 2.9%Tettnang Tettnang is an aroma-type cultivar which originated in the Tettnang hop growing area of Germany as a land-race hop. It is grown in the U.S.A. in Oregon and Washington State. It is ideal for your finest lagers and wheat beers. This limited availability hop has a fine, pure aroma, that is not present in United States grown Tettnanger. Commercial Examples: Gulpner Pilsener, Sam Adams Octoberfest, and Anderson Valley ESB. U.S. Tettnang shown to be similiar to Fuggle.German Tettnang: Possible Substitutions: German Spalt, German Spalter Select, U.S. Tettnang, Saaz U.S. Tettnang: Possible Substitutions German Spalt Select, German Spalt, Santiam. Ultra Ultra is a triploid aroma-type cultivar, originated in 1983 from a cross between the colchicine-induced tetraploid Hallertau mf (USDA 21397) and the diploid Saazer-derived male genotype (USDA 21237m). Ultra is the half-sister to Mt. Hood, Liberty and Crystal. Its genetic composition is 4/6 Hallertau mf, 1/6 Saazer, and 1/6 unknown. This cultivar was released for commercial production in March, 1995. It has a peppery, spicy aroma similar to Saaz and Hallertau. Substitutes: Crystal, Saaz, Tettnanger.Alpha acids: 4.5-5% US Fuggle A mild-flavored English-style hop grown in Oregon, with a fragrant wood-like aroma. Milder in character than English Fuggles. This hop imparts a smooth, well rounded hop character. In the US it has been replaced in part by Willamette (triploid Fuggle), which growers find more favorable. Possible Substitutions: UK Fuggle, Willamette, Styrian Golding, US Tettnang.Lupulin Moderate amount, yellow color Vanguard Vanguard is a diploid seedling made in 1982 between USDA 21285, which has Hallertau mf parentage and USDA 64037m. It was released for cultivation in 1997. Used for its aromatic properties-slightly flowery and mild, low cohumulone similar to the Hallertau mf cultivar. Typical Beer Styles: Lager, Pilsner, Bock, Kφlsch, Wheat, Munich Helles, Belgian-Style Ales. Possible Substitutions: Hallertau, German Hersbrucker, Mt Hood, Liberty.Alpha acids: 5.0-6.0% Warrior Warrior is a bittering hop of a recent origin with much potential. Very stable, bred by Yakima Chief Ranches. Used both for its aromatic properties and especially for its bittering properties, due to its low cohumulone content. Typical Beer Styles: Pale Ale, IPA. Possible Substitutions: Nugget, Columbus.Lupulin Bright yellow Willamette Willamette is a triploid aroma-type hop, which originated in the mid 1970s and is a seedling of Fuggle. It is a very popular aroma hop with a fragrant mild, grassy, floral, slightly spicy woody aroma. A variation on English Fuggle hops grown in Oregon and Washington. It has a character similar to Fuggle, but is more fruity and has some floral notes. An excellent American aromatic hops for ales and lagers. Typical Beer Styles: All English-style Ales, and US Pale and Brown Ales. Possible Substitutions: US Fuggle, US Tettnang, Styrian Golding.Lupulin Moderate amount, golden yellow in color Information for the hops section was adapted from manufacturer's websites. Purchase all your hops at MoreBeer.com
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