Lupu Los

AHTANUM
BREWING QUALITY
Used for its aromatic properties and moderate bittering. Storageability is fair to good. A very
distinctive hop from the USA. Proved to be a good fit for Lagers and American Ales.
ORIGIN / HISTORY
USA origin. An aroma-type cultivar bred by Yakima Chief Ranches. Its name is derived from the
area near Yakima where the first hop farm was established in 1869 by Charles Carpenter.
AGRONOMICS
Tolerant to downy mildew and Peronospora.
ACID COMPONENTS
Alpha Acids 5.7 6.3% w/w
Beta Acids 5.0 6.5% w/w
Type T90 Hop Pellets
Cohumulone 30 35% of alpha acids
OIL COMPONENTS
Total Oil 0.8 1.2 ml/100 g
Caryophyllene 9 - 12% of whole oil
Farnesene 0% of whole oil
Humulene 16 - 20% of whole oil
Type Leaf Hops
Myrcene 50 - 55% of whole oil
Possible Substitutions:
Cascade, Amarillo
AMARILLO
BREWING QUALITY
Amarillo is a relatively new American hop variety that has been described as "super Cascade."
The bitterness is between 8 and 11%, making Amarillo a good hop for flavor and aroma
additions. The flavor profile is very citrusy, especially leaning toward a distinct orange flavor
and aroma. Amarillo is found as well to be somewhat sweet until it mellows out in a beer. It
should be used as aroma hop, but it could also be used as a bittering or a flavor hop. Proved to
be a good fit for Pale Ales and IPAs.
ORIGIN / HISTORY
USA origin. This hop was reportedly introduced by Virgil Gamache Farms Inc. and is a result of a
mutation of another hop variety.
AGRONOMICS
Demonstrated good resistance to downey and powdery mildew and is moderately tolerant to
strains of verticillium wilt found in the state of Washington's growing areas.
ACID COMPONENTS
Alpha Acids 8 11% w/w
OIL COMPONENTS
Farnesene 2 - 4% of whole oil
Type Leaf Hops
Cascade, Centennial, possibly Chinook or Ahtanum
AMETHYST
Amethyst is an aroma hop from the Czech Republic and is a derivative of Saaz.
It features a notably low alpha acid percentage and notes of earthy, citrus and spice.
> Aroma Hop <
Technical Data
ACID COMPONENTS OIL COMPONENTS

Alpha Acids 2.0 6.0% w/w Myrcene 40.0 42.0% of whole oil
Beta Acids 7.0 8.0% w/w Humulene 17.0 19.0% of whole oil
Cohumulone 20 28% of alpha acids Caryophyllene 4.0 6.0% of whole oil
CHARACTERISTICS
It features a notably low alpha acid percentage and notes of earthy, citrus and spice. Amethysts aroma
profile is suited well to full-bodied lagers and pale ales.
TYPICAL BEER STYLES

Pale Ale, Lager
AROMA
A low alpha Czech hop said to have an earthy, citrus and spicy character.
POSSIBLE SUBSTITUTIONS
Saaz
BREEDING PROPERTIES:
An alpha acid composition ranging from about 2% to 6% makes this hop most useful for adding aroma to your
beer. Described as woodsy, earthy, spicy, and even citrus, these characteristics lend both rich aroma and
flavor to any brew.
BREWING TIPS
Here is some guidance for your homebrewing hop additions:
- For bittering, add hops as desired no later than 15 minutes from end of the boil.
- For aroma, add hops 5-15 minutes from end of the boil.
- For flavor, add hops 2-5 minutes from the end of the boil.
- For dry-hop character, add directly to the primary or secondary fermenter.
STORAGE
Hops have three main enemies: heat, light and oxygen.
Heat accelerates the chemical breakdown of hops including both aromatic oils and the precious alpha acids
that provide most of the bitterness in beer. Always store them in the freezer at a temperature between -1 and
- C (30F to -5F).
Hops exposed to light will break down rapidly, leaving off flavors in your beer. When possible, store your hops
in a dark place and avoid exposure to sunlight.
In oxygen's presence hop oils and alpha acids will oxidize. Oxidized alpha acids lose their bitterness, and old
hops will take on a cheesy aroma. The best container is a vacuum sealed oxygen barrier such as a vacuum
packed foil pouch, typically made from a layer of food grade plastic and layer of mylar.
Note: whole hops degrade faster because of the larger surface area exposed to air. Pellets are highly
compressed, and therefore age more slowly than whole hops. They also take less space and are easier to
vacuum pack, which is why they are often used in home brewing and micro brewing.
Type T90 Hop Pellets Type Leaf Hops
_______________________________________________
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax : +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; TVA: BE0455013439; IBAN : BE11 3700 9054 5648; BIC : BBRUBEBB
ARCHER
A new English hop that's best used as a late aroma hop to get the most of its unique aroma.
Archer originates from the UK and has overtones that include apricot and peach with other floral hints that
round out into a nice bouquet of hoppiness.
> Aroma Hop <
Technical Data

CHARACTERISTICS
Archer is a new low trellis, wilt resistant hop variety from the Charles Faram Hop Development Program.
Tolerant to powdery mildew.
TYPICAL BEER STYLES

Lagers, Ales
AROMA
Floral with delicate hints of lime and peach.
Summer
It combines classic British aroma with a citrus twist. Useful as copper and dry hop additions.
BREWING TIPS
STORAGE
-
- C (30F to -5F).
k c T c c x g c c
_______________________________________________
AURORA (SUPER STYRIAN)
BREWING QUALITY
Aurora has an intense and pleasant hoppy aroma. It contains 5.5 % - 9.5 % of -acids (22 26 %
of cohumulone). This variety has a very good storage stability. Beer prepared with this variety
has good organoleptical scores. The yield of -acids is very good when brewing with this
variety. Aurora is very suitable for extraction and for combination with other varieties in the
brewing process. Used in Pilsens, Lagers.
ORIGIN / HISTORY
Slovenian origin. Aurora is a cross between Northern Brewer and TG hops of unknown origin.
AGRONOMICS
It is an average early variety, reaching its optimal ripeness between 23rd and 30th August. The
average cones are 25 mm long and weight 15 g per 100 dry pieces. They are dense, of deep
green colour and do not get shattered when picked by a picking machine.
ACID COMPONENTS
Alpha Acids 5 10 % w/w Type T90 Hop Pellets
Beta Acids3.2 5.5% w/w
Cohumolone 22 - 26% of alpha acids
OIL COMPONENTS
Total Oil0.9 1.6 mls/100 g
Farnesene6 9% of whole oil Type Leaf Hops
Humulene20 - 27% of whole oil
Myrcene30 - 40% of whole oil
Linalool0.9 1.35 of whole oil
Possible Substitutions: Perle, Sladek

BEATA
BREWING QUALITY
Apricot and delicate apple with a hint of almond. Beata needs to be treated as if the alpha acid
is nearer to 6-7%: because of the high levels of beta acids it contains, which give it more
bitterness than you'd expect from this aroma hop. Good for larger style beers, similar to
German-style hops, first impressions suggest a subtle citrus character.
ORIGIN / HISTORY
Grown in 2008 as a trial to assess the benefits of using hop oils as an organic disinfectant.
ACID COMPONENTS
Beta Acids
Type Leaf Hops

Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB
BOBEK (STYRIAN GOLDING B)
BREWING QUALITY
Mild aroma coupled with moderate bitterness. Beer prepared with this variety has very good
organoleptical scores for its bitterness, taste and aroma. The yield of -acids is good when
brewing with this variety. Good for ales, stouts, lagers, pils.
ORIGIN / HISTORY
A relatively young hop variety grown since 1975.
ACID COMPONENTS
Cohumulone 27 - 31% of alpha acids
OIL COMPONENTS
Total Oil 0.7 4.0 mls/100 grams
Type Leaf Hops
Possible Substitutions: Cascade, Smaragd

BOUCLIER
BREWING QUALITY
This is a fruity, citrus, herbal, spicy aroma hop. Used in Pilsner, Lager, Ales, Belgian style, Saison,
Bire de Garde.
ORIGIN / HISTORY
French origin, made in Alsace
ACID COMPONENTS
T90 Hop Pellets
OIL COMPONENTS
Caryophyllene 3.4% of whole oil
Farnesene 0 mg/100 g <1% of whole oil
Humulene 34% of whole oil
Myrcene 38% of total oil Leaf Hops
Possible Substitutions: Tradition, Spalter Select, Tettnanger

BRAMLING CROSS
BREWING QUALITY
Bramling Cross is often used as a general purpose kettle hop for a smallish proportion of the
hop grist. However, the variety has also of late been used to provide special fruity, blackcurrant
and lemon notes in traditional brews, especially in Christmas ales. If used as a late hop or dry
hop, the effect on the final beer flavour can be very interesting. This is an under-appreciated
hop which can give the brewer considerable scope for experiment with specialty or new beers.
ORIGIN / HISTORY
UK origin. Bred at Wye in the 1920ies from a Bramling (a traditional Golding variety) and a male
seedling of the Manitoban wild hop.
AGRONOMICS
Tolerant to wilt; susceptible to both powdery and downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Caryophyllene 16% of whole oil
Farnesene 0.2% of whole oil
Myrcene 36% of whole oil
Type Leaf Hops
Possible Substitutions: Willamette

CASCADE
BREWING QUALITY
This hop displays quite exceptional levels of citrus moving more toward grapefruit
characteristics. Works very well when matched up with some of the New Zealand aroma heavy
weights such as Motueka or Riwaka. Typically employed in new world style pale ales creative
brewers are also adding late into summer ales where its hallmark refreshing citrus aroma and
oils profile give a refreshing summery finish.
ORIGIN / HISTORY
UK/New Zealand origins. This hops origin stems from an early US breeding program circa
1956. It was the first commercially bred hop to emerge from the USDA-ARS program when
released in 1972. It was bred from crossing an English Fuggle with a male selection believed
to have been a crossing of Fuggle with the Russian variety Serebrianka.
ACID COMPONENTS
Alpha Acids 6.0-8.0% w/w
Beta Acids 5.0-5.5% w/w
Cohumulone 37.0% of alpha acids
OIL COMPONENTS
Total Oil 1.1 ml/100 g
Humulene 14.5% of whole oil
Type Leaf Hops
Myrcene 53.6% of whole oil
Centennial, New Zealand B Saaz

CASCADE
BREWING QUALITY
ORIGIN / HISTORY
UK/New Zealand origins. This hops origin stems from an early US breeding program circa
1956. It was the first commercially bred hop to emerge from the USDA-ARS program when
released in 1972. It was bred from crossing an English Fuggle with a male selection believed
to have been a crossing of Fuggle with the Russian variety Serebrianka.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops

CITRA
BREWING QUALITY
Citra is a special aroma hop variety with fairly high alpha acids and total oil contents with a low
percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit
characters to beer. Is used in IPAs, strong American and Belgian Ales.
ORIGIN / HISTORY
USA origin. Developed by the Hop Breeding Company (a joint venture between John I. Haas,
Inc. and Select Botanicals Group, LLC).
AGRONOMICS
The variety produces solid yellow-green hop cones that mature in the first week of September.
ACID COMPONENTS
OIL COMPONENTS
Total Oil 2.2 2.8 (mls. per 100g dried hops)
Farnesene N/A
Myrcene 60 - 65% of whole oil Type Leaf Hops
Possible Substitutions: unknown

CRYSTAL
BREWING QUALITY
Very popular in the craft-brewing industry. Viewed as the most pungent of the new triploid
Hallertau family of hops. Used in IPA, strong American and Belgian Ales.
ORIGIN / HISTORY
USA origin. A triploid variety developed from the German Hallertau aroma hop variety with
primary contributions from Cascade, Brewers Gold and Early Green. Released in 1993 to the
hop industry.
AGRONOMICS
A fairly strong growing hop. Somewhat susceptible to downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Farnesene <1% of whole oil
Possible Substitutions: Mount Hood, Liberty, Strisselspalt

DELTA
BREWING QUALITY
Delta hops yield an unrestrained earthy/floral aroma and taste. Delta has a mild and pleasant
aroma that is slightly spicy with a hint of citrus and contributes to a very drinkable IPA.
ORIGIN / HISTORY
Delta (Hopsteiner 04188) is a new aroma variety that was developed by the Hopsteiner
Breeding Program and released in 2009. It is a cross between Fuggle and a male variety derived
from Cascade.
AGRONOMICS
It shows good tolerance to downy mildew and is resistant to strains of powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Caryophyllene 9.0 15.0% of whole oil
Farnesene <1.0% of whole oil
Type Leaf Hops
Fuggle, Willamette

EAST KENT GOLDINGS
BREWING QUALITY
Gentle, fragrant, and pleasant. Recognized as having the most typical English aroma with the
best flavor historically coming from East Kent. This hop is in demand for copper-hopping and
dry hopping of traditional ales. Goldings are also found to be useful for late hopping lagers,
when a delicate aroma is required. Used in all the English style Ales, Belgian-Style Ales, Stouts,
Porters, most Lagers.
ORIGIN / HISTORY
UK origin. The Goldings are the traditional Old English hop. Develops by clonal selection from
1790 on starting from Canterbury Whitebine. Traded as East-Kent Goldings, if grown in East
Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere.
AGRONOMICS
Sensitive to downy mildew. As a group the Goldings are unique in their high level of sensitivity
to Hop Mosaic Virus.
ACID COMPONENTS
Beta Acids 2 3.5% w/w
Cohumulone 20 25% of alpha acids Type T90 Hop Pellets
OIL COMPONENTS
Type Leaf Hops
Possible Substitutions: Goldings, Sovereign, Progress

Ekuanot
(formerly known as Equinox)
BREWING QUALITY
Formerly known as Equinox, Ekuanot is a multifaceted finishing hop combining high oil
content with strong impressions of citrus, fruit, and herbs. Ekuanot features pronounced
aroma characteristics and extremely high oil content. This variety bursts out of the spring soil in
vibrant yellow and gradually matures to a deep green color by fall harvest. Aroma and flavor in
IPAs, Pales, sours, wheat beers, and other styles requiring strong flavor contribution from hops.
Ekuanot has been featured in many single-hop beers. Its high oil content (favoring myrcene
and humulene in particular) makes it a good candidate for late, whirlpool, or dry hop additions.
ORIGIN / HISTORY
US origin. Ekuanot was developed by the Hop Breeding Company and first released in 2014.
AROMA & FLAVOR CHARACTERISTICS

Ekuanot has a pronounced aroma profile with citrus, tropical fruit, floral and herbal
characteristics. It delivers a complex array of aromatics, suggestive of lime, apple, melon, berry,
orange peel, cedar, papaya, bay leaves, eucalyptus, clove, sage, pine, fresh peppers.
ACID COMPONENTS
Alpha Acids 13 15.5% w/w
Beta Acids 4 5% w/w T90 Hop Pellets
Cohumulone 31 - 36 % of alpha acids
OIL COMPONENTS
Total Oil 2.5 4 ml/100 grams
Farnesene < 1% of whole oil
Myrcene 30 - 45% of total oil Leaf Hops
B-Pinene 0.4 - 0.8% of total oil
Linalool 0.2 - 0.5% of total oil
Geraniol 0.2 - 0.2% of total oil
SUBSTITUTES: Citra, Galaxy

ENDEAVOUR
BREWING QUALITY
Endeavour is a new wonderfully citrusy hedgerow hop. It has good storage stability. Complex
blackcurrant, loganberry and spice notes best describe Endeavours aroma, with a wonderful
grapefruit and lime flavour. It is gentler than Cascade. Well-rounded and fruity is a good
description of its bittering characteristics.
ORIGIN / HISTORY
Bred at Wye Hops in the UK, this is still on farm trial and has not been released for commercial
growing yet. It is a cross between Cascade and a hedgerow hop.
AGRONOMICS
It is wilt tolerant and appears to be tolerant to powdery and downy mildews.
ACID COMPONENTS
Alpha Acids 8.0 10.5 % w/w
Beta Acids 3.8 5.3 % w/w
Cohumulone 30.0 36.0 % w/w
OIL COMPONENTS
Humulene 3.0 10.0 % of whole oil Type Leaf Hops
Myrcene 27.0 37.0 % of whole oil
Farnesene 5.0 8.0 % of whole oil
Possible Substitutions: Northern Brewer
Headquarter: Chemin du Couloury 1, 4800 Lambermont, Belgium

FLYER
Flyer is an interesting resinous hop with a relatively high alpha characteristic and excellent dry hop aroma.
Flyer is still on trial and has not yet been released for commercial growing.
> Aroma Hop <
Technical Data

CHARACTERISTICS
It results from a cross made in 2002 between a high alpha-acid female breeding line and a low trellis-type
male hop. Its bittering characteristics can be best described as spicy, citrus, liquorice and resinous.
TYPICAL BEER STYLES

IPAs and ESBs
AROMA
A citrus hop with aromas of stoned fruits, liquorice, treacle-toffee and caramel with slight burnt notes.
Bramling Cross
British Flyer hops are the result of a high alpha acid female breeding line and a low trellis-type male hop that
was licensed and released by Wye University in 2009. Though this hop can serve as a dual purpose brewing
ingredient, it is most widely used as the bittering addition in beer styles like IPAs and ESBs.
BREWING TIPS
STORAGE
that provide most of the bitterness in beer. Always store the -
- C (30F to -5F).
o s ll k o c sy o . T s co s v c s l oxyg s c s v c
_______________________________________________
FUGGLE UK
BREWING QUALITY
A hop long associated with typical English Ale brewing. Fuggle has typical English flavour,
frequently blended with Goldings to improve "drinkability" of the beer, and adding roundness
and fullness to the palate. This robust hop contributes all the essential characteristics of
flavour, aroma and balanced bitterness to ales, particularly as its relatively low alpha acid
content requires a high hopping rate to achieve desired bitterness levels. Sometimes used as a
distinctive dry hop. Typical usage: All English style Ales, ESB, Bitter, Lager, and
Lambic.
ORIGIN / HISTORY
UK origin. A chance seedling raised in England at about the turn of the 20th century.
AGRONOMICS
Some resistance to downy mildew. Sensitive to Verticillium wilt.
ACID COMPONENTS
Beta Acids 2 3% w/w Type T90 Hop Pellets
OIL COMPONENTS
Type Leaf Hops
Possible Substitutions: Progress, Willamette, Goldings, Sovereign

GLACIER
BREWING QUALITY
An excellent new variety with balanced bittering properties combined with a good aroma
profile. Used in Pale Ale, ESB, Bitter, English-Style Pale Ale, Porter, Stout.
ORIGIN / HISTORY
USA origin. Released in 2000.
AGRONOMICS
Susceptible to powdery and downy mildew.

ACID COMPONENTS
Alpha Acids 4 - 7% w/w
Beta Acids 8.2% w/w
OIL COMPONENTS
Caryophyllene 6.5 - 10% of whole oil
Farnesene <1% of whole oil Type Leaf Hops
Possible Substitutions: Willamette, Golding, Fuggle

GOLDINGS
BREWING QUALITY
Considered to have the best typically English flavor; much in demand for kettle hopping, late
hopping and dry hopping. Used in all English-style beers, especially all Bitters and Pale Ale,
Belgian-Style Ales, Barley Wine.
ORIGIN / HISTORY
UK origin. An old, long established English variety originating in Kent; the name Goldings covers
a group of similar varieties variously known as Cobbs, Amos Early Bird, Eastwell, Bramling,
Canterbury and Mathon.
AGRONOMICS
Sensitive to Wilt; susceptible to both powdery and downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Humulene 45% of whole oil Type Leaf Hops
Possible Substitutions: East Kent Golding, Progress

HALLERTAUER HERSBRUCKER
BREWING QUALITY
Very good aroma hop with a mild aroma and a low co-humulone content. Used in Lager,
Pilsner, Bock, Weizen Bock, Wheat, Belgian-Style Ales, Klsch, Munich Helles.
ORIGIN / HISTORY
German origin. Traditional German landrace variety selected in the Hersbruck area. Grown
widely not only in the Hallertau but also in Spalt and Hersbruck areas.
AGRONOMICS
Fair to good resistance to German strains of Verticillium wilt. No resistance to downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Strisselspalt, Hallertauter Mittelfruh

HALLERTAU BLANC
BREWING QUALITY
German Hallertau Blanc variety is a very fine traditional aroma hop, well established in the
American-style Ales. One of several new German varieties with bold flavour profiles, perfect for
American-style Ales.
ORIGIN / HISTORY
German origin. A daughter of Cascade released in 2012 and bred specifically to answer the
needs of American craft beer styles. The aroma variety was bred in Huell at the request of the
beer industry in light of its demand for bold tastes and new aromas. Hallertau Blanc is the
daughter of the cultivar Cascade with a fruity-floral white wine bouquet.
AGRONOMICS
German Hallertau Blanc is resistant to Downy mildew and Powdery mildew. Also it is tolerant to
Wilt diseases and Aphid.
ACID COMPONENTS
Alpha Acids 9.0 - 12.0 % w/w
Beta Acids 4 - 7 % w/w
OIL COMPONENTS
Total Oil 0.8 - 1.5 mls/100 grams
Caryophyllene 0 2.0 % of whole oil
Farnesene 0 - 3.5 % of whole oil
Humulene 0 3.0 % of whole oil
Myrcene 50 - 75 % of whole oil Type Leaf Hops
Possible Substitutions: Unknown

HALLERTAUER MITTELFRUH
BREWING QUALITY
Hallertauer Mittelfrh is part of the Hallertauer family of hops. It is used in all traditional German
beers (German Pilsner, German Style Lagers). Hallertauer Mittelfrh has rose in popularity in the brewing
world, and is known for its mildly spicy aroma and character. Hallertauer Mittelfrh has a traditional
European aroma with a pleasant herbal, grassy and floral aroma associated with all Noble Hops.
ORIGIN / HISTORY
German origin. Hallertauer Mittelfrh is an aroma hops variety, produced largely in the Bavarian
region of southern Germany.
AGRONOMICS
Hallertauer Mittelfrh is susceptible to diseases like: German Wilt, Downy Mildew, Powdery Mildew
and Verticillium Wilt. The susceptibility is the main the reason for its decline in popularity over the past
50 years.
ACID COMPONENTS
Beta Acids 3 5% w/w
OIL COMPONENTS
Humulene 45 - 55% of whole oil Type Leaf Hops
Possible Substitutions: Hersbrucker

HARMONIE
Harmonie was registered in 2004 and is a high beta variety with moderate alpha content. Current acreage is
limited but it has shown very good quality for its contribution to beer aroma in the Czech Republic.
Its name comes from the harmonious structure of hop resins.
> Aroma Hop <
Technical Data

CHARACTERISTICS
It is s characterized by a high share of beta fraction but oppose to Sldek it has higher content of alpha bitter
acids. The first brewing trials and testing in Czech breweries showed at very good quality especially for
intensity and quality of beer aroma.
TYPICAL BEER STYLES

Porters, Fruit beers
AROMA
Its bittering characteristics can be best described as spicy, citrus, liquorice and resinous.
Not available yet.
Harmonie hops are normally used for their aromatic influence in a brew. Expect a racinous scent with a hint of
spice and a hay-like quality.
BREWING TIPS
STORAGE
that provide most of the bitterness in beer. Always store them in the freezer at a temperature between - an
- C (30F to -5F).
hops will take on a cheesy aroma. The best container is a vacuum seale oxygen barrier such as a vacuum
_______________________________________________
CALLISTA
BREWING QUALITY
With low total alpha acids (2-5%) and a low cohumulone (15-21), Callista will appeal to brewers
who prefer classic noble hop variety characteristics with traditionally smooth hoppy notes, but
who have been craving a fruity profile to take advantage of current trends. Callista has apricot,
blackberry and raspberry notes when in its raw hop form. In brewing trials, some of the flavors
it imparts are passion fruit, peach, grapefruit and gooseberry depending upon usage and the
type of beer brewed. This breeding line is extremely versatile in various beer types.
ORIGIN / HISTORY
Callista is a flavour variety developed in Institute for Crop Science and Plant Breeding
Hop Research Center of Hll in Germany. The variety was developed from Hallertauer Tradition
x Hll male breeding line hopgermplasm.
ACID COMPONENTS
Alpha Acids 3.3 (2 5) % w/w
Beta Acids 7.0 (5 10) % w/w
Cohumulone 18 (15- 21) % of alpha acids
Xanthohumol 0.5 (0.3 0.6) %
OIL COMPONENTS
Total Oil 1.7 (1.4 2.1) ml/100 grams

Huell Melon
BREWING QUALITY
Huell Melon is Huells new cultivated variety, newly licensed in 2012 and known as
Flavour Hop due to its characteristic aroma and taste.
A daughter of Cascade (US), it has some interesting flavor characteristics not

commonly associated with hops. True to its name, Hll Melon delivers soft notes of ripe
melon and bright berry. It is noted to be intensely fruity with flavors and aromas of
honeydew melon and strawberry.
Depending on the beer type and dosage this hop can impart various aroma notes such
as honeydew melon, strawberry, fruit, mandarin, apricot to beer. This breeding line is
very suitable for use in dry hopping, when it imparts its most intense fruity flavors.
Usage: Aroma. Hll Melons unique but mellow fruit character makes it a good choice for
styles where overpowering hop flavor may not be warranted. It melds well with the yeast
character of Hefeweizen and Belgian ales, but can also work as as standalone hop as a
feature of a summer seasonal or Brett fermentation.
Huell Melon is suitable for use in both top-fermented and bottom-fermented beers.
It is particularly suitable in targeted applications to create sensory differentiation in top-

fermented and bottom-fermented beers, dark beers and speciality beers.
Its distinctively mild yet fruity character can be individually tailored to a beers own
aroma and flavour profile. Beers previously brewed with Huell Melon have already made
a great impression thanks to the quality of the bitterness and in particular their
enhanced aroma profile. The distinctive fruity character of these hops is best released
by dosing it at the cold stage (dry hopping).
Huell Melon recommended dosage: adding raw hops or hops pellets at the cold
stage.
ORIGIN / HISTORY
Hll Melon is a flavour variety bred at the Hop Research Institute in Hll in Germany.
The variety was developed from Cascade (US) x male wild hopgermplasm.
Growing areas: Hallertau & Tettnang, Germany.
ACID COMPONENTS
Alpha Acids 6.9 - 7.5% w/w
Beta Acids 7.3 - 7.9% w/w
Cohumulone 25 - 30%
Xanthohumol (EBC 7.7) 0.2 - 0.4 %

OIL COMPONENTS
Total Oil 0.8 ml/100 grams
Myrcene Oil 36%
Humulene Oil 10 - 20%
Caryophyllene Oil 5 - 10%
Farnesene Oil < 1%
Linalool** 0.2
Limonene** 0.3
Geraniol** 0.1
Nerol** 0.3
Citronellol** 0.2
Aroma & Flavor Characteristics: Mild to moderate with vivid impressions of summer
melon (especially honeydew) and ripe strawberry bouquet. Other characteristics:
mandarin and apricot notes with subtly sweet character.
Possible Substitutions: Dry hopping Calypso.

MISTRAL
BREWING QUALITY
Mistral is a new flavor variety from France. It is made with a large addition of Niwot-grown
crystal and cascade hops added in a hop-back after the boil to infuse as much aroma as
possible. This beer has a massive juicy pear, herbal, and citrus hop aroma. These characteristics
carry into the flavor where just enough bready and caramel malt character back them up. Due
to all of the unfiltered-hoppy goodness left in suspension, this beer finishes with a pleasant
lingering bitterness. Fruity notes of orange, citrus fruits, passion fruit, mango and kumquat.
From the aroma forth it goes towards passion fruit, kumquat and mango. This is of course
suitable for a Pale Ale, a Mistrale, cold-laid light Lager. Ideal for the late boiling or dry hopping.
ORIGIN / HISTORY
Mistral is a flavour variety developed in the Institute of Hop Research and Brewing in Alsace,
France.
ACID COMPONENTS
Alpha Acids 7.7 - 8.2 % w/w

KAZBEK
BREWING QUALITY
Kazbek is a new variety of Czech hop. It is similar to Czech Saaz, but it has a higher alpha acid.
Beer styles that typically use this hop include pilsners, lagers, Belgian-style ales, and sometimes
bitters. Gives a distinguished earthy aroma to beer. In tastings it has also been described as
herbal, natural, or wild.
ORIGIN / HISTORY
Kazbek (2009) was developed by the unique breeding of Saaz and wild hops from the Caucasian
mountains.
AGRONOMICS
This variety is very durable, stable under changing climatic conditions.
ACID COMPONENTS
Alpha Acids 5 8 % w/w
Beta Acids 4 6 % w/w Type T90 Hop Pellets
Alpha/Beta Ratio 0.9 1.5
Cohumulone 35 40 % w/w
Colupulone 57 62 % w/w
OIL COMPONENTS
Caryophyllene 10 15 % of whole oil
Humulene 20 35 % of whole oil Type Leaf Hops
Myrcene 40 50 % of whole oil
Farnesene < 1.0 % w/w
Selinene 1 -3 % of whole oil
Linalool 0.3 0.5 % of whole oil
POLYPHENOLS
Total plyphenols 2.5 3.5 % w/w
Xanthohumol 0.3 0.45 % w/w
Possible Substitutions: Saaz, Sterling.

LIBERTY
BREWING QUALITY
Aroma variety with close similarities to German aroma varieties, especially Hallertau. Provides a
pleasant floral character to beer. Used in Lager, Pilsner, Bock, US Wheat, Klsch.
ORIGIN / HISTORY
USA origin. Cross between colchicines-induced tetraploid female hop cultivar Hallertauer
Mittlefruh and downy mildew resistant male.
AGRONOMICS
Moderately resistant to downy mildew. No Verticillium wilt symptoms observed.
ACID COMPONENTS
Beta Acids 3 - 4% w/w
OIL COMPONENTS
Possible Substitutions: Tradition, Mount Hood, Crystal

LUBELSKI (LUBLIN)
BREWING QUALITY
Very good aroma hop with excellent and long traditions. Used in European Lagers.
ORIGIN / HISTORY
Polish origin. Originating from the Saaz hop, this variety is a Pulawy breed with very fine aroma
characteristics. Today Lublin is cultivated in the Polish growing regions Lublin, Poznan and
Opole.
AGRONOMICS
Susceptible to viruses; some tolerance to downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Saaz, Styrian Golding

MANDARINA BAVARIA
BREWING QUALITY
Pleasant fruity aroma revealing a strong tangerine and citrus note with slightly sweet aroma
impressions. with a more hop spicy and citrussy note. Used in: Pilsner, Lagers, Wheat, Begian
Style Saison. Suitable for the use in top- and bottom-fermenting beer
ORIGIN / HISTORY
Bred in Hll, Germany.
AGRONOMICS
Tolerant to wilt; good resistance to downy mildew, good resistance to powdery mildew.
ACID COMPONENTS
Beta Acids 5-6.5% w/w T90 Hop Pellets
Cohumulone about 33% of alpha acids
OIL COMPONENTS
Total Oil about2.0 mls/100 grams
Caryouphyllene 1.7% of total oil
Farnesene 1.0% of total oil
MINSTREL
Minstrel is a low trellis wilt resistant variety from the Charles Faram Hop Development Program.
> Aroma Hop <
Technical Data

CHARACTERISTICS
Minstrel is a low trellis wilt resistant variety from the Charles Faram Hop Development Program. Tolerant to
powdery mildew. High Farnesene gives beers brewed with Minstrel great fullness of flavour and depth.
TYPICAL BEER STYLES

Lagers
AROMA
Spiced berries with orange citrus.
Jester
Tolerant to powdery mildew. It combines classic British aroma with a citrus twist. Useful as copper and dry
hop additions.
BREWING TIPS
STORAGE
-
- C (30F to -5F).
k c T c vacuum sealed oxygen barrier such as a vacuum
_______________________________________________
MOSAIC
BREWING QUALITY
Offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that
translate very favorably into several styles of beer. Beer styles: American Pale Ale, American
IPA, Blonde Ale, Cream Ale.
ORIGIN / HISTORY
USA. Mosaic is the daughter of Simcoe (YCR 14) and a Nugget derived male.
ACID COMPONENTS
Beta Acids 3.2-3.9% w/w T90 Hop Pellets
Cohumulone 24-26% of alpha acids
OIL COMPONENTS
Total Oil 1.0-1.5 mls/100 grams
Humulene 13-16% of whole oil
Myrcene 47-53% of total oil Leaf Hops
Caryouphyllene 5.2-7.8% of total oil
Farnesene <1.0% of total oil
Possible Substitutions: Simcoe, Nugget, CTZ

MOTUEKA
BREWING QUALITY
An excellent hop in many applications from first kettle additions through to late gift. This hop
offers a unique aroma and flavour making it suitable for producing bigger more traditional style
Lagers, especially Bohemian Pilsener. Excellent when employed in multiple additions from a
single hop bill and sits well on the palate to balance speciality malt sweetness. An excellent
variety for Belgian Ales and gives a real edge to Cask Bitter.
ORIGIN / HISTORY
New Zealand origin. A triploid aroma type developed by New Zealands HortResearch.
AGRONOMICS
No real disease problems (New Zealand is hop disease free).
ACID COMPONENTS
Cohumulone 29% of alpha acids Type T90 Hop Pellets
OIL COMPONENTS
Total Oil 0.8 mls/100 grams
Myrcene 47.7% of whole oil Type Leaf Hops

MOUNT HOOD
BREWING QUALITY
Aroma variety with marked similarities to the German Hallertauer and Hersbrucker varieties.
Used in Lager, Pilsner, Bock, US Wheat, Alt, Munich Helles.
ORIGIN / HISTORY
USA origin. Released in 1989 from the U.S.D.A. breeding program in Oregon.
AGRONOMICS
Moderately resistant to downy mildew.
ACID COMPONENTS
Cohumulone 22 - 23% of alpha acids Type T90 Hop Pellets
OIL COMPONENTS
Possible Substitutions: Crystal, Hallertauer Hersbrucker, Strisselspalt

OPAL
BREWING QUALITY
Good high alpha aroma hop. The hop is spicy with subtle citrus. Used in German Wheat beers,
summer Ales, Helles, light European Lagers, light Ales, Saisons, and Belgian Ales.
ORIGIN / HISTORY
German origin. Bred in Hll.
AGRONOMICS
Good resistance to wild, downy and powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Uknown

PACIFICA
(formerly Pacific Hallertau)
BREWING QUALITY
Pacifica displays classic Hallertau citrus and floral aroma character which selectors mark as a
real standout. The aroma is supported by a generous oils profile making selection possible for
several beer styles from this stylish hop. Used in traditional German lager styles and is finding
wider application to a new generation through the international craft markets insatiable thirst
for Pale Ale.
ORIGIN / HISTORY
New Zealand origin. A triploid aroma type developed through the HortResearch, New Zealand
Hop Breeding programme. Pacifica was released on completion of successful brewing trials in
1994.
AGRONOMICS
ACID COMPONENTS
Beta Acids 6.0% w/w
OIL COMPONENTS
Possible Substitutions: Hallertauer Hersbrucker

PALISADE
BREWING QUALITY
Used for its aromatic properties & moderate bittering; has a soft, clean finish with
characteristics similar to Willamette. Is used in English-style Pale Ales.
ORIGIN / HISTORY
USA origin. An aroma type cultivar bred by Yakima Chief ranches.
AGRONOMICS
Low susceptibility to powdery mildew, Podosphaera.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Cascade

PERLE
BREWING QUALITY
A well-accepted aroma hop with a good combination balanced bittering and highly acceptable
aroma properties. Is used in Pale Ale, Porter, Stout, Lager, Pilsner, Weizen, Ale, Alt, Klsch,
Munich Helles.
ORIGIN / HISTORY
German origin. Bred at the Hll Hop Research Institute from the English Northern Brewer
variety.
AGRONOMICS
Good to very good resistance to wilt and peronospora; average resistance to powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Northdown, First Gold, Northern Brewer

POLARIS
BREWING QUALITY
The high oil content guarantees an intense aroma with nuances of eucalyptus, peppermint, and
citrus fruit. Polaris is suited for use in top and bottom fermenting beers. The special fresh and
fruity characteristic can be individually adjusted to the existing taste profile of the beer. Polaris
brewed beers are very impressive by their quality of bitterness, and the enhanced aroma
profile. The special fruitiness of this hop can be worked out by dry-hopping. Typical beer styles
that use this hop include lagers, ales, pale ales, IPAs.
ORIGIN / HISTORY
Polaris appeared in the year 2000 and is a cross between 2 Hller breeding varieties, one of
which is a descendent of the variety Opal.
AGRONOMICS
Tolerant to wilt; susceptible to downy mildew, good resistance to powdery mildew.
ACID COMPONENTS
Cohumulone 22 - 28 % w/w
OIL COMPONENTS
Caryophyllene 8 - 13 % of whole oil
Humulene 20 - 35 % of whole oil
Farnesene < 1,0 % w/w
POLYPHENOLS

PROGRESS
BREWING QUALITY
Similar flavor to Fuggle but slightly sweeter and usually providing a softer, more mellow
bitterness; acceptable, cost effective replacement for Fuggle. Is used in Ale, Bitter, ESB, Porter.
ORIGIN / HISTORY
UK origin. Developed at Wye College in 1951 from WGV and released in 1964 as a wilt-tolerant
alternative to Fuggle.
AGRONOMICS
Tolerant to wilt; susceptible to both powdery and downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Myrcene 26% of whole oil Type Leaf Hops
Possible Substitutions: Goldings, Fuggles

RIWAKA
BREWING QUALITY
Riwaka is a real standout during selection especially when rubbing up the freshly kilned cones
for aroma scores. Its powerful grapefruit citrus characters are literally breathtaking. This
variety is typically seen to have higher than average oil, almost double that of its Saazer parent.
Suitable where traditional Saazer types would be employed.
ORIGIN / HISTORY
New Zealand origin. A triploid aroma type bred during the development of New Zealand hops
hops with a difference programme. Motueka (formerly B Saaz) also came out of this plant-
breeding strategy through crossing Old Line Saazer with specially developed New Zealand
breeding selections. Released by HortResearch Riwaka Hop Research Centre in 1997.
AGRONOMICS
ACID COMPONENTS
Alpha Acids 4.5 8% w/w
OIL COMPONENTS
Possible Substitutions: Saaz

SAAZ
BREWING QUALITY
The classical noble aroma hop with long and strong traditions. Associated with the renowned
Pilsner lager. Is used in Pilsner, Lagers, Belgian-Style Ales, Lambic, sometimes Bitter.
ORIGIN / HISTORY
Czech origin. Czech aroma landrace variety selected in the area of the same name.
AGRONOMICS
Good resistance to wilt; average resistance to perenospora and powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Tettnang, Lubelski

SANTIAM
BREWING QUALITY
A newly developed American aroma hop that contains noble hop characteristics. Is used in
Lager, US Ales, Pilsner, Belgian Tripel and other Belgian-Styles, Klsch, Bock, Munich Helles.
ORIGIN / HISTORY
USA origin. Triploid aroma selection using a diploid Tettnang clone and a tetraploid Hallertauer.
Released in 1997.
AGRONOMICS
Resistant to downy mildew.
ACID COMPONENTS
Beta Acids 6 8% w/w
OIL COMPONENTS
Possible Substitutions: Tettnang, Select Spalt

SAPHIR
BREWING QUALITY
Very fine aroma variety, with average bitter value and storage. Is used in Pilsen, German Lagers,
Belgian Whites.
ORIGIN / HISTORY
German origin. A cross between two new varieties 83/17/20 and 80/56/6 bred in Hll.
AGRONOMICS
Very good resistance to wilt, Good resistance to powdery mildew and to downy mildew.
ACID COMPONENTS
Beta Acids 6.5% w/w
OIL COMPONENTS
Possible Substitutions: Any noble hop

SAVINJSKI GOLDING
BREWING QUALITY
Savinjski Golding is an aroma hop variety, its aroma is very mild and it excels by noble hoppy
flavour. Savinjski Golding has a very good storage stability. Beer prepared with this variety has
very good organolepti-cal scores for its bitterness, taste and aroma. Is used in Ale, Lager, Pilsen,
IPA.
ORIGIN / HISTORY
Slovenian origin. Savinjski Golding, which belongs to the Fuggles ecotype, is a tradi-tional hop
variety in Slovenia.
AGRONOMICS
Medium resistance to downy mildew (on the rootstock weak), good resistance to powdery
mildew.
ACID COMPONENTS
OIL COMPONENTS
Myrcene 27- 33% of whole oil Type Leaf Hops
Possible Substitutions: Saaz, Fuggle, Tettnang

SELECT SPALT (SPALTER SELECT)
BREWING QUALITY
An exciting new triploid finger print replica bred from the famous Hallertau Mittlefruh
variety. This is the newest of the Hallertau type triploids and is an aroma hop in the classic style.
Used in German, continental European, and American Lagers.
ORIGIN / HISTORY
German origin. Spalt Select is an aroma type cultivar, bred in Germany and released for
cultivation in the late 1980s. It is grown in Germany in the Hallertau and Spalt areas and in the
USA in Washington State.
AGRONOMICS
Tolerant to Verticillium wilt, downy mildew and Peronspera.
ACID COMPONENTS
Beta Acids 6.2% w/w
Cohumulone 25.8% of alpha acids Type T90 Hop Pellets
OIL COMPONENTS
Possible Substitutions: Tettnang, Saaz

SONNET
BREWING QUALITY
Sonnett has a gentle floral aroma and flavour, and makes for a nice light refreshing beer.
ORIGIN / HISTORY
A brand new variety from the USA, Sonnet is very much of the Goldings line.
AGRONOMICS
ACID COMPONENTS
Type Leaf Hops
Golding

SOVEREIGN
BREWING QUALITY
Sovereign is a new English hop cultivar, also known as TA200. Sovereign is considered to have
similar characteristics to other English noble hop varieties such as Fuggles. Its aroma
characteristics could be described as soft, earthy, and slightly floral. Suitable for any traditional
English beer styles.
ORIGIN / HISTORY
UK origin.
AGRONOMICS
ACID COMPONENTS
Beta Acids 6.2% w/w
OIL COMPONENTS
Possible Substitutions: UK Fuggles, Goldings

STELLA
BREWING QUALITY
Stella is a new aroma variety which contributes hoppy and floral notes, with subtle hints of
anise and a satisfying fullness of palate. This newly developed aroma hop deserves
experimentation the hoppy characters and texture on the palate would provide a new twist
to a pilsner or lager, while the floral characters could provide a highlight in a wide range of beer
styles.
ORIGIN / HISTORY
Stella is reminiscent of, yet distinctly different in character to noble European varieties, and
provides a contrast to the citrus and tropical fruit characters of many modern hops.
AGRONOMICS
Stella grows vigorously, producing moderately large, dense cones which mature mid- to late-
season, with a broad harvest window helping to ensure excellent physical and chemical quality
in the final product.
ACID COMPONENTS
OIL COMPONENTS
Total Oil 2.9% ml/100 g
Type Leaf Hops

STERLING
BREWING QUALITY
Perceived to be similar to a Saaz and Mt Hood combination. Herbal, spicy with a hing of floral
and citrus aroma. Used in Pilsner and other Lagers, Ales and Belgian-Style Ales.
ORIGIN / HISTORY
USA origin. Sterling is an aroma cultivar, a diploid seedling made in 1990 with a 21522 female
plant and a 21361 male plant.
AGRONOMICS
Sterling is resistant or at least tolerant to the current race of powdery mildew, Podosphaera.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Saaz

STRISSELSPALT
BREWING QUALITY
Well accepted aroma hop; similar to Hersbrucker in brewing character. Used in Pilsner, Lager,
Wheat beer.
ORIGIN / HISTORY
French origin. Major aroma hop of the Alsace area of France.
AGRONOMICS
Susceptible to English and French wilt strains. Not resistant to downy mildew or powdery
mildews.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Hallertauer Hersbrucker, Mount Hood, Crystal

STYRIAN CARDINAL
BREWING QUALITY
Styrian Cardinal is known for its very fine agronomic traits in hop production and processing. In
beer it can develop an harmonious and typical fruity and citrus flavour.
ORIGIN / HISTORY
Styrian Cardinal is a flavour variety developed on the Institute of Hop Research and Brewing in
Slovenia. The variety was developed from European and American germplasm.
ACID COMPONENTS
OIL COMPONENTS
Total Oil 3 - 4 ml/100 grams
Farnesene 5 - 7 % of whole oil
Humulene 15 22 % of whole oil

STYRIAN GOLDING (CELEIA)
BREWING QUALITY
A world-renowned aroma hop with widespread usage in both ale and lager brewing. Classical
noble, slightly spicy aroma.
ORIGIN / HISTORY
An old traditional Slovenian aroma variety of the Fuggles ecotype.
AGRONOMICS
Moderately resistant to downy mildew. Sensitive to aphids and mites.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Tradition, Select Spalt

STYRIAN WOLF
BREWING QUALITY
Styrian Wolf is known for its very intense aroma. Transfer from hop cones into beer is
excellent. It can be used for various beer types and processes of beer production (aroma part,
dry-hopping,..).
ORIGIN / HISTORY
Styrian WOLF is a flavour variety developed on the Institute of Hop Research and Brewing in
Slovenia. The variety was developed from European and American germplasm.
ACID COMPONENTS
Beta Acids 5 - 6 % w/w
OIL COMPONENTS
Total Oil 3 - 4.5 mls/100 grams
Farnesene 0 - 3.5 % of whole oil
Humulene 4.5 6.5 % of whole oil

SUMMER
BREWING QUALITY
Summer is an aroma variety with characteristic aromas of sweet fruits. Developed and grown in
Australia, Summer is notably lower in Alpha than other varieties so can be used flexibly in the
Copper and thereafter. Medium-sized pale green cones bring lemon, soft melon and apricot
fruit character with a fresh, pinesap finish. A flexible hop suitable for use across a wide range of
styles including Light & Helles Lagers, modern Pale Ales, Light Mild and IPA's, British and Belgian
style Blonde Ales as well as Triples.
ORIGIN / HISTORY
Summer is a unique seedless aroma hop developed and grown in Australia.
ACID COMPONENTS
Cohumulone 22.5-25.0% of alpha acids
OIL COMPONENTS
Total Oil 0.9-1.3% ml/100 g
Caryophyllene 14-15% of whole oil
Type Leaf Hops
Myrcene 5-13% of whole oil

SUSSEX
BREWING QUALITY
The variety Sussex was placed 3rd in the IBD 2012 British Hop Competition and was selected for
its powerful and unusual tropical fruit aroma. Sussex is an aroma hop, with low alpha and
cohumulone with a delicate flavour. Brewing trials locally yield a delicate flavour with good
flavour retention and it is probably best suited to a light ale.
ORIGIN / HISTORY
This new hop was discovered in 2005 at Gate Court, Northiam in East Sussex owned by the
Cyster Family who have grown hops since 1919.
AGRONOMICS
It is wilt tolerant and is reasonably tolerant of downy and powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Humulene 23.0 % of whole oil Type Leaf Hops
Myrcene 42.0 % of whole oil
Possible Substitutions: Fuggles.

TETTNANG
BREWING QUALITY
Tettnang variety is a very fine traditional aroma hop, well established in the European Lager
type beers. Has also been used successfully in traditional lighter English cask ales.
ORIGIN / HISTORY
German origin. An aroma variety which is grown in the Tettnang cultivation area of Southern
Germany.
AGRONOMICS
A good yielding variety with average resistance to Peronospora and good resistance to
Verticillium Wilt.
ACID COMPONENTS
Beta Acids 4.4% w/w
OIL COMPONENTS
Possible Substitutions: Saaz, Select Spalt

TOPAZ
BREWING QUALITY
The flavour potential of Topaz went unnoticed for some time, as it was sold primarily for alpha
acid.
When used as a late addition, Topaz is capable of contributing very pleasant light tropical fruit
characters (lychee), overlying a satisfying earthy background.
Dry hopping results in a more resinous, grassy character which remains very approachable.
The perception of the flavour contributed by Topaz is modulated by the specific combination of
malt, yeast, brewing and fermentation conditions used, with the lighter tropical fruit characters
more pronounced in higher gravity brews.
ORIGIN / HISTORY
Topaz is a triploid high alpha acid type cultivar bred by Hop Products Australia at their
Rostrevor Breeding Garden Victoria. This variety was bred in 1985 by crossing a female
Tetraploid J78 with a male 29/70/54. Topaz was selected for commercial production due to its
high alpha acid content.
ACID COMPONENTS
Beta Acids 6 - 7% w/w Type T90 Hop Pellets
OIL COMPONENTS
Oil Concentration 78 (ul oil/g alpha)
Selinene 2 5% of whole oil
Linalool 0.4 0.7 of whole oil
Humulene/Caryophyllene ratio 1.1 1.2
Possible Substitutions: Rakau, Ella, Summit, Columbus

TRADITION
BREWING QUALITY
A close descendant of Hallertau Mittelfruh bred for disease resistance and larger yields. Very
refined, sweet aroma. Use for aroma and flavor additions in Lager, Pilsner, Bock, Wheat,
Weizen.
ORIGIN / HISTORY
German origin. A close descendent of Hallertau Mittlefrh, bred for disease resistance at the
Hll Hop Research Institute in Germany.
AGRONOMICS
Resistant to both Verticillium wilt and downy mildew.
ACID COMPONENTS
OIL COMPONENTS

TRISKEL
BREWING QUALITY
Aroma similar to Strisselspalt, from which Triskel inherited the floral notes, but slightly fruitier.
High content of essential oils make Triskel very suitable for late and dry hopping. A pleasant and
well-balanced bitter character.
ORIGIN / HISTORY
French origin. The second hop variety bred within a research program in Alsace after the variety
Aramis. A cross between Strisselspalt and the male plant of the English hop variety Yeoman.
AGRONOMICS
ACID COMPONENTS
Alpha Acids 2.9 9% w/w
OIL COMPONENTS
Type Leaf Hops
Strisselspalt
ORGANIC TRISKEL
BREWING QUALITY
Aroma similar to Strisselspalt, from which Organic Triskel inherited the floral notes, but slightly
fruitier. High content of essential oils make Organic Triskel very suitable for late and dry
hopping. A pleasant and well-balanced bitter character.
ORIGIN / HISTORY
French origin. The second hop variety bred within a research program in Alsace after the variety
Aramis. A cross between Strisselspalt and the male plant of the English hop variety Yeoman.
AGRONOMICS
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops
Organic Strisselspalt

VANGUARD
BREWING QUALITY
Provides excellent aromatic notes, along with a very low cohumulone content. Used in Lager,
Pilsner, Bock, Klsch, Wheat, Munich Helles, Belgian-Style Ales.
ORIGIN / HISTORY
USA origin. A triploid hop, similar to Hallertauer Mittelfrh.
AGRONOMICS
Resistance to hop downy mildew similar to that of the cultivars Nugget and Willamette.
ACID COMPONENTS
Beta Acids 6 7% w/w
OIL COMPONENTS
Possible Substitutions: Hersbrucker, Mount Hood, Liberty

VITAL
BREWING QUALITY
The alpha content of this variety is relatively high but it is unique especially due to very high
content of DMX. The smell of hops is pronounced hoppy and spicy. In brewing trials and beer
tasting contests Vital showed good influence on beer taste and smell.
ORIGIN / HISTORY
In 2008 new variety Vital was registered in the Czech Republic. Vital originated from hybrid
progenies with majority proportion of Agnus cultivar. Genetically it belongs to the group of
high-alpha hops with Euroamerican origin. Variety Vital was bred by Hop Research Institute in
Zatec.
AGRONOMICS
Vital is medium susceptible to downy mildew (Pseudoperonospora humuli) and tolerant to
powdery mildew (Podosphaera macularis).
ACID COMPONENTS
OIL COMPONENTS
Farnesene 1 - 4 % w/w
Selinene 7 -15 % of whole oil
POLYPHENOLS
DMX 0.25 0.4 % w/w

WAI-ITI
BREWING QUALITY
This hop has a reasonable weight of oil, which is further enhanced as a ratio to alpha based on
this variety being selected as a low alpha type to showcase its aroma characters. Wai-iti has a
startlingly citrus aroma made up of mandarin, lemon and lime zest. Low cohumulone adds to
the overall quality of the finish which is soft. Beer styles: Golden Ale/Blond Ale.
ORIGIN / HISTORY
A brand new New Zealand aroma variety. Wai-iti means 'small water' in the local dialect and
is also the name of a seaside town on the mid-west coast of the North Island.
ACID COMPONENTS
Alpha Acids 3.0% w/w Type T90 Hop Pellets
Beta Acids
OIL COMPONENTS
Total Oil 4.37 ml/100 g Type Leaf Hops

WGV (WHITBREADS GOLDING VARIETY)
BREWING QUALITY
Provides excellent aromatic notes, along with a very low cohumulone content. Used in English
Ales.
ORIGIN / HISTORY
UK origin. WGV is an open pollinated seedling of Bates Brewer that was on a farm at Beltring in
Kent, later bought by the Whitbread Beer Company.
AGRONOMICS
Susceptible to downy and powdery mildew but shows a small degree of tolerance to
Verticillium Wilt.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Goldings, Sovereign, Challenger

WILLAMETTE
BREWING QUALITY
Provides a mild, pleasant, hop aroma and bitterness to all English-style Ales, and US Pale and
Brown Ales.
ORIGIN / HISTORY
USA origin. Released in 1976 and well-established in the US industry. Currently the most widely
grown aroma hops in the US.
AGRONOMICS
No visible reaction to prunus necrotic ring spot virus; fair resistance to downy mildew and
powdery mildew but susceptible to Verticillium wilt.
ACID COMPONENTS
Beta Acids 3 4% w/w
OIL COMPONENTS
Possible Substitutions: Bramling Cross, Fuggles

ORGANIC CASCADE
(BELGIUM)
BREWING QUALITY
ORIGIN / HISTORY
This hops origin stems from an early US breeding program circa 1956. It was the first
commercially bred hop to emerge from the USDA-ARS program when released in 1972. It was
bred from crossing an English Fuggle with a male selection believed to have been a crossing of
Fuggle with the Russian variety Serebrianka.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops
Centennial

ORGANIC CASCADE
(NEW ZEALAND)
BREWING QUALITY
ORIGIN / HISTORY
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops

ORGANIC CASCADE
(USA, UK)
BREWING QUALITY
ORIGIN / HISTORY
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops
Centennial

ORGANIC FUGGLE UK
BREWING QUALITY
A hop long associated with typical English Ale brewing. Organic Fuggle has typical English
flavour, frequently blended with Goldings to improve "drinkability" of the beer, and adding
roundness and fullness to the palate. This robust hop contributes all the essential
characteristics of flavour, aroma and balanced bitterness to organic ales, particularly as its
relatively low alpha acid content requires a high hopping rate to achieve desired bitterness
levels. Sometimes used as a distinctive dry hop. Typical usage: All English style Ales, ESB, Bitter,
Lager, and Lambic.
ORIGIN / HISTORY
UK origin. A chance seedling raised in England at about the turn of the 20th century.
AGRONOMICS
Some resistance to downy mildew. Sensitive to Verticillium wilt.
ACID COMPONENTS
Beta Acids 2 3% w/w Type T90 Hop Pellets
OIL COMPONENTS
Type Leaf Hops
Possible Substitutions: Progress, Willamette, Goldings, Sovereign

ORGANIC GOLDINGS
BREWING QUALITY
Considered to have the best typically English flavor; much in demand for kettle hopping, late
hopping and dry hopping. Used in all English-style beers, especially all Bitters and Pale Ale,
Belgian-Style Ales, Barley Wine.
ORIGIN / HISTORY
UK origin. An old, long established English variety originating in Kent; the name Goldings covers
a group of similar varieties variously known as Cobbs, Amos Early Bird, Eastwell, Bramling,
Canterbury and Mathon.
AGRONOMICS
Sensitive to Wilt; susceptible to both powdery and downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Humulene 45% of whole oil Type Leaf Hops
Possible Substitutions: East Kent Golding, Progress

ORGANIC HALLERTAUER HERSBRUCKER
BREWING QUALITY
Very good aroma hop with a mild aroma and a low co-humulone content. Used in Lager,
Pilsner, Bock, Weizen Bock, Wheat, Belgian-Style Ales, Klsch, Munich Helles.
ORIGIN / HISTORY
German origin. Traditional German landrace variety selected in the Hersbruck area. Grown
widely not only in the Hallertau but also in Spalt and Hersbruck areas.
AGRONOMICS
Fair to good resistance to German strains of Verticillium wilt. No resistance to downy mildew.
ACID COMPONENTS
Beta Acids 4 5.5% w/w Type T90 Hop Pellets
OIL COMPONENTS
Humulene 15 - 25% of whole oil Type Leaf Hops
Possible Substitutions: Strisselspalt, Hallertauter Mittelfruh

HALLERTAUER MITTELFRUH ORGANIC
BREWING QUALITY
Old traditional Hallertau variety, very fine aroma hop. Used in all traditional German beers.
ORIGIN / HISTORY
A landrace variety originating in Germany.
AGRONOMICS
Very low resistance to wilt; average resistance to peronospora and to mildew.
ACID COMPONENTS
Beta Acids 3 5% w/w
OIL COMPONENTS
Possible Substitutions: Hersbrucker

ORGANIC MOTUEKA
BREWING QUALITY
An excellent hop in many applications from first kettle additions through to late gift. This
organic hop offers a unique aroma and flavour making it suitable for producing bigger more
traditional style Lagers, especially Bohemian Pilsener. Excellent when employed in multiple
additions from a single hop bill and sits well on the palate to balance speciality malt sweetness.
An excellent variety for organic Belgian Ales and gives a real edge to organic Cask Bitter.
ORIGIN / HISTORY
New Zealand origin. A triploid aroma type developed by New Zealands HortResearch.
AGRONOMICS
ACID COMPONENTS
OIL COMPONENTS

OPAL
BREWING QUALITY
Good high alpha aroma hop. The hop is spicy with subtle citrus. Used in German Wheat beers,
summer Ales, Helles, light European Lagers, light Ales, Saisons, and Belgian Ales.
ORIGIN / HISTORY
German origin. Bred in Hll.
AGRONOMICS
Good resistance to wild, downy and powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Uknown

PERLE
BREWING QUALITY
A well-accepted aroma hop with a good combination balanced bittering and highly acceptable
aroma properties. Is used in Pale Ale, Porter, Stout, Lager, Pilsner, Weizen, Ale, Alt, Klsch,
Munich Helles.
ORIGIN / HISTORY
German origin. Bred at the Hll Hop Research Institute from the English Northern Brewer
variety.
AGRONOMICS
Good to very good resistance to wilt and peronospora; average resistance to powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Northdown, First Gold, Northern Brewer

SAAZ
BREWING QUALITY
The classical noble aroma hop with long and strong traditions. Associated with the renowned
Pilsner lager. Is used in Pilsner, Lagers, Belgian-Style Ales, Lambic, sometimes Bitter.
ORIGIN / HISTORY
Czech origin. Czech aroma landrace variety selected in the area of the same name.
AGRONOMICS
Good resistance to wilt; average resistance to perenospora and powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Tettnang, Lubelski

SAPHIR
BREWING QUALITY
Very fine aroma variety, with average bitter value and storage. Is used in Pilsen, German Lagers,
Belgian Whites.
ORIGIN / HISTORY
German origin. A cross between two new varieties 83/17/20 and 80/56/6 bred in Hll.
AGRONOMICS
Very good resistance to wilt, good resistance to powdery mildew and to downy mildew.
ACID COMPONENTS
Beta Acids 6.5% w/w
OIL COMPONENTS
Possible Substitutions: Any noble hop

SELECT SPALT (SPALTER SELECT)
BREWING QUALITY
An exciting new triploid finger print replica bred from the famous Hallertau Mittlefruh
variety. This is the newest of the Hallertau type triploids and is an aroma hop in the classic style.
Used in German, continental European, and American Lagers.
ORIGIN / HISTORY
German origin. Spalt Select is an aroma type cultivar, bred in Germany and released for
cultivation in the late 1980s. It is grown in Germany in the Hallertau and Spalt areas and in the
USA in Washington State.
AGRONOMICS
ACID COMPONENTS
Beta Acids 6.2% w/w
OIL COMPONENTS
Possible Substitutions: Tettnang, Saaz

SIMCOE BIO
BREWING QUALITY
Simcoe is one of the most popular hops among U.S. craft and home brewers. This variety is
known for its diversity and unique complexity along with a smooth bitterness due to its high
alpha acid content and extremely low co-humulane content.
A fairly new hop, Simcoe is a dual purpose hop with high bittering potential. Known for its
aromatic qualities, it can be described as both a fruity and herbal, piney, earthy fragrance.
Great choice for both bittering and flavor/aroma additions for pale ales, IPAs, double IPAs, or
any American-style beer where a piney resinous character is desired.
ORIGIN / HISTORY
Simcoe was created by Charles E. Zimmermann, developed by Select Botanicals Group, and
released through Yakima Chief Ranches in 2000. Little has been released about its parentage,
but it has been compared to Cascade.
AROMA
Simcoe is often compared to Cascade, sometimes called Cascade on steroids. It is described
as being both fruity and earthy. It can carry notes of berry, apricot, passion fruit, and citrus, but
also has pronounced aromas of pine and woodsy earth. Flavor and aroma is quite complex and
unique with strong pine characteristics and subtle notes of citrus.
USAGE
Simcoe is a dual-purpose hop. It is most often used in bittering additions and creates a clean,
smooth bitterness along the same lines as what you would expect from magnum hops. But,
unlike Magnum it holds more potential when it comes to flavor and aroma. It can impart some
spicy, fruity, and earthy notes through aroma and dry hopping additions. This variety can do
great things in a number of other beer styles, and is often used in conjunction with the Cascade,
Centennial, Chinook, and Citra hop varieties.
Common Beer Styles Using Simcoe Hops

India Pale Ale & Double IPAs, India Red Ale & India Black Ale, American Barley Wine, American
Amber Ales, American Porters & Stouts, American & Belgian Wheat Beers, Red Ales, Brown
Ales, Pale Ales, Wild Ales, Lagers.
ACID COMPONENTS
Alpha Acids 11.5 15 % w/w

Beta Acids 3 - 4.5% w/w
Co-Humulone 17 - 21 % of alpha acids
OIL COMPONENTS
Total Oil 2.0 2.5 ml/100 grams

Myrcene Oil 40-50% of total
Humulene Oil 15-20% of total Type T90 Hop Pellets
Franesene Oil < 1.0% of total
Caryophyllene Oil 8-14% of total
B-Pinene Oil 0.5-1.0% of total
Linalool Oil 0.5-0.9% of total
Geraniol Oil 0.8% of total
POSSIBLE SUBSTITUTIONS: Summit, Magnum, Amarillo, Cascade, Centennial
There seems to be little consensus when it comes to substitutes for Simcoe. It is comparable
to Cascade, but not close enough to make the variety a substitution. Actually the closest
substitution might be some combination of Cascade, Centennial, and Amarillo or Columbus.
Some brewers seem to think there is no substitution for it.
ORGANIC SMARAGD
BREWING QUALITY
With a distinct fruity nose balanced with flowery hoppy notes, Smaragd is the European
response to varieties like Simcoe and Amarillo. It has a more prominent nose than most
European varieties, but the fruitiness is more subdued and the overall impression is balanced
and refined with a slight nuance of spice. The bitterness is of medium intensity allowing
generous (but not excessive) use in the boil kettle. A good choice for dry hopping. The hints of
lemon and orange marmalade work well with organic Belgian Pale Ales or organic Imperial
Pilsner.
ORIGIN / HISTORY
This is a new breed from Germany developed in the last 10 years and virtually unknown to
American brewers.
ACID COMPONENTS
OIL COMPONENTS
Total Oil 0.4-0.8 ml/100 g
Caryophyllene 9-14% of whole oil
Type Leaf Hops
Myrcene 20-40% of whole oil

ORGANIC SOVEREIGN
BREWING QUALITY
Sovereign is a new English hop cultivar, also known as TA200. Sovereign is considered to have
similar characteristics to other English noble hop varieties, such as Fuggles. Its characteristics
could be described as soft, earthy, and slightly floral with an earthy, nutty pine aroma. Would
be very at home in all organic English Ale styles and would be the highlight of an organic Bitter,
ESB or English IPA.
ORIGIN / HISTORY
Sovereign is a hedgerow variety bred at Wye College from an open pollination made in 1995. It
is a grand-daughter of Pioneer.
ACID COMPONENTS
Alpha Acids 4.5 6.5% w/w Type T90 Hop Pellets
OIL COMPONENTS
Type Leaf Hops

Fuggles

ORGANIC STRISSELSPALT
BREWING QUALITY
Well accepted organic aroma hop; similar to Hersbrucker in brewing character. Used in Pilsner,
Lager, Wheat beers.
ORIGIN / HISTORY
French origin. Major aroma hop of the Alsace area of France.
AGRONOMICS
Susceptible to English and French wilt strains. Not resistant to downy mildew or powdery
mildews.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Organic Hallertauer Hersbrucker, Mount Hood,

Crystal

TRADITION
BREWING QUALITY
A close descendant of Hallertau Mittelfruh bred for disease resistance and larger yields. Very
refined, sweet aroma. Use for aroma and flavor additions in Lager, Pilsner, Bock, Wheat,
Weizen.
ORIGIN / HISTORY
German origin. A close descendent of Hallertau Mittlefrh, bred for disease resistance at the
Hll Hop Research Institute in Germany.
AGRONOMICS
Resistant to both Verticillium wilt and downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops

ADMIRAL
BREWING QUALITY
An excellent, high alpha-acid hop with balanced bitterness combined with an acceptable aroma
profile; a versatile replacement for both high alpha and dual purpose varieties.
ORIGIN / HISTORY
UK origin. Bred at Wye College to complement Target. Released in the late nineties and still
growing in acreage, it promises eventually to yield higher than Target.
AGRONOMICS
Resistant to downy mildew; susceptible to powdery mildew and to wilt.
ACID COMPONENTS
OIL COMPONENTS
Farnesene 1.8 2.2% of whole oil
Possible Substitutions: Target, Pilgrim, Magnum

AGNUS
BREWING QUALITY
Agnus is a bittering hop, with a strong hoppy, spicy and herbal character. The results of
research tests show that this variety is suitable for extraction as well as processing into
pellets and not only for first hop addition but also for second hop addition. It has just
above-average production of alpha acids but on the other hand its brewing
characteristics, including positive influence on beer stability, are excellent.
ORIGIN / HISTORY
Selection from hybrid descendants of the varieties Sladek, Bor, Saaz fine aroma hops,
Northern Brewer, Fuggle and other breeding material.
ACID COMPONENTS
Beta Acids 5 8 % w/w
OIL COMPONENTS
Linalool 0.4 0.8 of whole oil
Farnesene < 0,2 % w/w
POLYPHENOLS
Possible Substitutions: Horizon, Nugget, Magnum

APOLLO
BREWING QUALITY
A super high alpha variety with citrus notes, emphasis on orange, resiny, spicey. Used in
American Ales.
ORIGIN / HISTORY
USA origin. Cultivated as a result of a cross in 2000 at Golden Gate Roza Hop Ranches in
Prosser, Wash., United States and has been asexually reproduced in Prosser, Wash., United
States.
AGRONOMICS
Resistant to powdery mildew and downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Caryophyllene 14 20% of whole oil
Possible Substitutions: Magnum, Columbus

ATLAS
BREWING QUALITY
Atlas has a fresh hoppy aroma. Atlas belongs to bitter hops. Beer prepared with Atlas has
moderate organoleptical score. The yield of - acids is very good when brewing with this
variety.
ORIGIN / HISTORY
Atlas is a diploid hybrid between Brewers Gold and 3/3 Slovenian wild hop.
AGRONOMICS
Atlas is susceptible to powdery mildew, but it is not excessively sensitive to aphids. Atlas has
resistance to verticillium wilt. The expected yield is about 2000 kg/ha. The variety has strong
skeleton roots, so it can be grown also on shallow sandy soil. It cant stand poorly drained or
poorly aerated soil. It is grown in Slovenia and Austria. Large planting distance is required.
ACID COMPONENTS
OIL COMPONENTS
Total Oil 0.9 3 ml/100 g
Farnesene 15-23 % of whole oil
Type Leaf Hops

BRAVO
BREWING QUALITY
Aromatic qualities of Bravo range from being described as earthy and herbal to somewhat floral
as well as spicy. Good in American IPA, Pale Ale.
ORIGIN / HISTORY
USA origin. A recent US cultivar with a parentage from the Zeus hop variety.
AGRONOMICS
Resistant to powdery mildew, moderately resistant to downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Nugget

BREWERS GOLD
BREWING QUALITY
A well-tried and tested bitter hop. Brewers Gold has a high resin content and gives a well-
balanced bitterness which is ideally complimented by a late aroma hop in Lager beers. When
used in cask conditioned ales, can give some very interesting fruity and spicy characteristics.
ORIGIN / HISTORY
French/German origins. Brewers Gold and Bullion were two of the first varieties developed
from a breeding programme circa 1917 by Professor Salmon in England. It is now grown in
Southern Germany and France.
AGRONOMICS
Low resistance to wilt and powdery mildew. Alpha acid contents are greatly influenced by
environmental conditions and therefore can vary quite significantly from year to year.
ACID COMPONENTS
Beta Acids 3.1% w/w
OIL COMPONENTS
Possible Substitutions: Pioneer, Northdown, Northern Brewer

BULLION
BREWING QUALITY
Lends an intense black currant aroma, along with a spicy and pungent bitterness. A good
bittering hop for Stouts and Dark ales.
ORIGIN / HISTORY
UK/US origins. One of the first varieties developed from a breeding programme circa 1917 by
Professor Salmon in England. Bullion has very poor storage characteristics of its soft resins, so
its use declined rapidly in the 1980's. Today only a few breweries use Bullion.
AGRONOMICS
Susceptible to downy mildew but no adverse virus responses.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Columbus, Northern Brewer, Brewer's Gold

COLUMBUS (TOMAHAWK)
BREWING QUALITY
Generally used for main copper hop in the form of extracts and pellets because of the
exceedingly high alpha. Has shown to be very aromatic as late hops in cask ales. Used in US
IPA, US Pale Ale, Stout, Barley Wine, Lager.
ORIGIN / HISTORY
US origin. Columbus, Tomahawk and Zeus, the three hop varieties with very high alpha
properties, were all produced at the same time and sold to different grower groups. Since then
it has been proven that Columbus and Tomahawk are the same variety (by gas chromatograph)
and Zeus is so similar that it is indistinguishable from the other two in the finished product!
These hops have taken the USA by storm and the acreage of all other US varieties seems to be
suffering because of it. They are all labeled as Super High Alpha.
AGRONOMICS
High yielding and high alpha with generally good resistance to all pests and disease although
showing signs of susceptibility to powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Nugget, Simcoe, Chinook

GALENA
BREWING QUALITY
Galena is generally perceived as an excellent high alpha hop with balanced bittering potential.
The very strong tomcat / blackcurrant aroma characteristics are similar to that of the old Bullion
variety which for many years was used in Guinness. A very strong fruity character can be
achieved with this variety.
ORIGIN / HISTORY
US origin. The Galena cultivar was selected from an open pollinated cross from Brewers Gold, it
is a bitter variety that was developed in Idaho in the late 1970s. Released in 1978 it is now a
major U.S. High Alpha hop.
AGRONOMICS
Moderately susceptible to Downy Mildew and is susceptible to Prunus necrotic ring spot virus.
Aphid and mite control can become a problem with this variety.
ACID COMPONENTS
Beta Acids 7 9% w/w
OIL COMPONENTS
Farnesene >1% of whole oil
Possible Substitutions: Nugget, Target

GREEN BULLET
BREWING QUALITY
Green Bullet gives a Styrian style of flavour to the beer - a pine/lemon crispness and an
excellent aroma. Is used in Lager, Bitter, Irish-Style Dry Stout.
ORIGIN / HISTORY
New Zealand origin. Released from the New Zealand DSIR (now HortResearch) in 1972.
AGRONOMICS
ACID COMPONENTS
Beta Acids 7.0% w/w
OIL COMPONENTS
Type Leaf Hops
Possible Substitutions: Centennial

HERKULES
BREWING QUALITY
Very high bitter value and a powerful spicy aroma. Excellent brewing quality combined with
very good storage stability.
ORIGIN / HISTORY
German origin. Bred at the Hop Research Institute in Hll.
AGRONOMICS
Good resistance to wilt; medium resistance to downy mildew, good resistance to powdery
mildew.
ACID COMPONENTS
OIL COMPONENTS

HORIZON
BREWING QUALITY
Good potential as a medium alpha, good aroma, dual purpose hop. Has a low co-humulone,
which results in a clean tasting beer.
ORIGIN / HISTORY
US origin. 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.
AGRONOMICS
Susceptible to downy mildew, Pseudoperonospora.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Magnum

JUNGA
BREWING QUALITY
Very high bitter value and a good bitter quality like German Magnum but with nice aroma. Its
comparable with Nugget, Gelena, Chinook. It has some potential as dual-purpose hop. Used
mainly for bittering and flavoring. Possible, but limited potential for aroma or dry hopping use.
Beer styles suggestions: Ales and Lagers, Stout, IPA.
ORIGIN / HISTORY
Its a new variety from IUNG Pulawy. It was made form variety Northern Brewer and Marynka
and it is a typical bitter hop with big and heavy cones.
ACID COMPONENTS
Alpha Acids 10 13% w/w Type T90 Hop Pellets
OIL COMPONENTS
Farnesene <1,0 % of whole oil Type Leaf Hops
Target, Nugget, Galena

MAGNUM
BREWING QUALITY
Very high bitter value and good bitter quality. Used in Lagers, Pilsner types, Stout, Ales.
ORIGIN / HISTORY
Slovenian/German origins. Bred at the Hop Research Institute in Hll.
AGRONOMICS
Good resistance to wilt and peronospora, low resistance to powdery mildew.
ACID COMPONENTS
Beta Acids 4.5 5% w/w
OIL COMPONENTS
Possible Substitutions: Pilgrim, Target

MARYNKA
BREWING QUALITY
A typical bitter hop with dual characteristics i.e. it contains both high aroma values and high
content of bitter substances.
ORIGIN / HISTORY
Polish origin.
AGRONOMICS
Not known.
ACID COMPONENTS
OIL COMPONENTS
Caryophyllene 10 12.5% of whole oil

MILLENIUM
BREWING QUALITY
Very new hop. Primarily used for alpha potential. Its brewing profile is comparable to that of
Nugget and Columbus-type varieties. Good in Ales, Stout, Barley Wine.
ORIGIN / HISTORY
US origin. Bred in the John I. Haas, Inc., breeding program and released in the year 2000.
AGRONOMICS
Appears fairly resistant to most diseases, including powdery mildew.
ACID COMPONENTS
Alpha Acids 15.5% w/w
Beta Acids 4.8% w/w
OIL COMPONENTS
Myrcene 30 - 40% of total oil Type Leaf Hops
Possible Substitutions: Nugget, Columbus

NEWPORT
BREWING QUALITY
Viewed as a high-bittering alpha hop. Used in Ales, Stout, Barley Wine.
ORIGIN / HISTORY
US origin. Developed at the Agricultural Research Service (ARS) at Corvallis, OR, as a potential
replacement to Galena.
AGRONOMICS
Resistance to both powdery and downy mildew.
ACID COMPONENTS
Alpha Acids 13.5 - 17% w/w
OIL COMPONENTS
Caryophyllene 4.5 - 7% of whole oil
Possible Substitutions: Galena, Nugget, Fuggle, Magnum

NORTHDOWN
BREWING QUALITY
An excellent all round hop with good alpha and aroma properties. Very popular used either on
its own or in conjunction with an aroma variety. A slightly richer flavour than Challenger
although quite similar in many other ways. Provides cheaper alpha acid than many traditional
varieties, while having excellent flavour properties.
ORIGIN / HISTORY
UK origin. Northdown was released by Wye College in 1970; it is a seedling of Northern Brewer,
crossed with a downy mildew-resistant male. It is an aunt of Challenger and Target.
AGRONOMICS
Good resistance to Downy Mildew but susceptible to Powdery Mildew and Verticillium Wilt.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Northern Brewer, Challenger

NORTHERN BREWER
BREWING QUALITY
Used in ESB, Bitter, English Pale Ale, Porter, Lager, Lambic, Munich Helles for its good bittering
value similar to Nugget.
ORIGIN / HISTORY
One of the original medium to high alpha hops, bred in England and later grown also in
Belgium, Spain, Germany and the US.
AGRONOMICS
Susceptible to downy and powdery mildew but tolerant to German hop wilt. No strong virus
reactions.
ACID COMPONENTS
Beta Acids 3.5 5% w/w
OIL COMPONENTS
Myrcene 30 - 35% of total oil
Type Leaf Hops
Possible Substitutions: Northdown, Challenger

NUGGET
BREWING QUALITY
A high alpha acids hop with a good aroma profile. Good in Ales, Stout, Barley Wine.
ORIGIN / HISTORY
USA origin. Selected from a cross between Brewers Gold and a high alpha male with good
storage properties. Released in 1982 it is now a major high alpha variety in the USA.
AGRONOMICS
Little visual reaction to infection with ring-spot virus. Moderate to good resistance to downy
mildew.
ACID COMPONENTS
Alpha Acids 10 - 16% w/w T90 Hop Pellets
Beta Acids 4 6% w/w
OIL COMPONENTS
Leaf Hops
Possible Substitutions: Galena, Target, Magnum

ORGANIC MAGNUM
BREWING QUALITY
Very high bitter value and good bitter quality. Used in Lagers, Pilsner types, Stout, Ales.
ORIGIN / HISTORY
Bred in 1980 at Huell, the German Hop Research Instititute.
AGRONOMICS
Good resistance to wilt and peronospora, low resistance to powdery mildew.
ACID COMPONENTS
Cohumulone 21.0 29.0 % of alpha acids Type T90 Hop Pellets
OIL COMPONENTS
Caryophyllene 8.0 13.0 % of whole oil
Farnesene <1.0 % of whole oil
Myrcene 30.0 45.0 % of whole oil Type Leaf Hops
Possible Substitutions: Organic Pilgrim, Target

PACIFIC GEM
BREWING QUALITY
A high alpha hop with a pleasant aroma and useful bitterness level of 13% alpha. Pacific Gem is
very fruity with distinct berryfruit aroma that is prized by many brewers.
ORIGIN / HISTORY
New Zealand origin. A Triploid Alpha type bred from the New Zealand variety Smoothcone
crossed with Californian Late Cluster x Fuggle. Developed through the hop breeding programme
of the New Zealand Horticultural Research Centre known now as HortReseach and released in
1987.
AGRONOMICS
ACID COMPONENTS
Beta Acids 8.2% w/w T90 Hop Pellets
OIL COMPONENTS
Myrcene 55.35% of total oil Leaf Hops
Possible Substitutions: Cluster

PACIFIC JADE
BREWING QUALITY
The aroma of this hop is described as bold as it delivers a herbal infusion of fresh citrus and
crushed black pepper. Brewing trials have illustrated Pacific Jade as an excellent hop that
delivers a pleasing soft bitterness matched to desirable aroma characteristics. Good in ales,
lagers.
ORIGIN / HISTORY
New Zealand origin. Triploid Alpha type developed by the cross of the NZ variety "First Choice"
(a relative of the Late Cluster) and an Old Line Saazer Male. Released from the New Zealand
Hop Research Programme by HortReasearch Centre Riwaka in 2004.
AGRONOMICS
ACID COMPONENTS
Beta Acids 7 - 8% w/w T90 Hop Pellets
Cohumulone 24% of alpha acids
OIL COMPONENTS
Myrcene 33.3% of total oil
Leaf Hops

PHOENIX
BREWING QUALITY
In brewing trials Phoenix has performed well as a replacement for high alpha or dual purpose
hops early in the boil. Late hop additions for aroma have tended to be disappointing with only
very mellow aromas coming through. From early storage trials stability of the alpha acids in
Phoenix are excellent.
ORIGIN / HISTORY
UK origin. Developed at Wye College at the same time as Admiral. It is a seedling of the high
alpha variety Yeoman.
AGRONOMICS
Highly tolerant to wilt; resistant to powdery mildew but susceptible to downy mildew.
ACID COMPONENTS
Beta Acids 4.2 5.5% w/w T90 Hop Pellets
OIL COMPONENTS
Possible Substitutions: Challenger

PILGRIM
BREWING QUALITY
Early trial brews show great promise; the high selinene content (c. 8.6%) should enhance its
brewing performance. Good in all English-style beers.
ORIGIN / HISTORY
UK origin. Developed at HRI Wye and released in 2000.
AGRONOMICS
Good resistance to both powdery and downy mildew. It has shown to be the most Wilt resistant
variety to date and is a very high yielder.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Target, Admiral

PILOT
BREWING QUALITY
Very new hop variety used for bittering and developed by Charles Faram & Co. Character is
mild, herbal, grassy, with lemon hints. Beer styles: American and English Ales.
ORIGIN / HISTORY
This is a new high alpha variety it was just named in 2002 by Charles Faram & Co Ltd. The
name Pilot was picked from 100 entries in a contest.
ACID COMPONENTS
Beta Acids N/A
Type Leaf Hops

PIONEER
BREWING QUALITY
The variety has proved to be quite unusual with a very pleasant, lemon, citrus aroma. Initial
brews have proved to be very successful with very distinctive, hoppy characteristics.
ORIGIN / HISTORY
UK origin. A sister to the new English Herald hop and distantly related to Wye Yeoman.
AGRONOMICS
Pioneer is resistant to powdery mildew, and has moderate resistance to vertcillium wilt and
downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Brewers Gold, East Kent Goldings

PRIDE OF RINGWOOD
BREWING QUALITY
The Australian hop variety Pride of Ringwood is a high alpha cultivar with intensely woody,
earthy and herbal aroma. Pride of Ringwood is a very well regarded high alpha Australian bred
bitter variety with pleasant hop aroma. Not particularly suitable for aroma but effective as a
bittering hop. Pride of Ringwood imparts a unique Australian flavour to beers like Australian
pales ales and lagers.
ORIGIN / HISTORY
Pride of Ringwood was bred by Carlton and United Breweries in 1953 at their Ringwood
Research Station Melbourne Victoria. This cultivar was bred by open pollination of a female
related to the English cultivar Pride of Kent.
ACID COMPONENTS
OIL COMPONENTS
Farnesene 0 % of whole oil
Humulene 2.0 3.0% of whole oil
Type Leaf Hops
Myrcene 16.0 31.0% of whole oil
Galena, Pacific Gem, Cluster, Northern Brewer

SOUTHERN CROSS
BREWING QUALITY
The aroma is characterised by a heady mix of lemon peel and pine needles layered beneath the
clean spiciness which typifies this New Zealand alpha selection. The Southern Cross has an
excellent essential oil profile and low Cohumulone while producing consistent levels of Alpha
acid.
ORIGIN / HISTORY
New Zealand origin. Released from New Zealands HortResearch hop breeding programme at
Riwaka in 1994.
AGRONOMICS
ACID COMPONENTS
OIL COMPONENTS
Leaf Hops
Possible Substitutions: Northern Brewer, Chinook

SUMMIT
BREWING QUALITY
A strong aroma profile which includes citrus and grapefruit notes. Good in American IPA,
Imperial IPA.
ORIGIN / HISTORY
US origin. A dwarf high-alpha variety bred by the American Dwarf Hop Association in the U.S.
Released in 2003.
AGRONOMICS
Resistant to powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Leaf Hops
Possible Substitutions: Columbus, Simcoe

TARGET
BREWING QUALITY
An excellent high alpha variety which gives bitterness at a very competitive price. Tends to be
too harsh for aroma purposes late in the boil but has produced very good results when used as
dry hop pellets in the cask.
ORIGIN / HISTORY
UK origin. Target was released in 1972 and was the first result of a Wye College breeding
programme to produce a wilt tolerant high alpha variety. It has rapidly established itself as the
most widely grown English variety, with nearly half of the market.
AGRONOMICS
Susceptible to downy mildew but has good resistance to both powdery mildew and Verticillium
Wilt.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Pilgrim, Admiral, Magnum

HALLERTAU TAURUS
BREWING QUALITY
Hallertau Taurus is a Huell bred high alpha variety with a very high alpha content and noble,
aromatic bitter quality. The bitterness character is crisp, which makes it well suited to bittering
of German-style lagers.
ORIGIN / HISTORY
German origin. A late maturing hop variety that as released in 1995 by the Hop Research
Institute in Hll.
AGRONOMICS
Fairly resistant to wilt and downy mildew, but it has a low resistance to powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops
Possible Substitutions: Hallertauer Magnum, Hallertauer Merkur, Herkules

ORGANIC BREWERS GOLD
BREWING QUALITY
A well-tried and tested bitter hop. Brewers Gold has a high resin content and gives a well-
balanced bitterness which is ideally complimented by a late aroma hop in Lager beers. When
used in organic cask conditioned ales, can give some very interesting fruity and spicy
characteristics.
ORIGIN / HISTORY
UK/German origin. Brewers Gold and Bullion were two of the first varieties developed from a
breeding programme circa 1917 by Professor Salmon in England. It is now grown mainly in
Southern Germany.
AGRONOMICS
Low resistance to wilt and powdery mildew. Alpha acid contents are greatly influenced by
environmental conditions and therefore can vary quite significantly from year to year.
ACID COMPONENTS
Beta Acids 3.1% w/w Type T90 Hop Pellets
OIL COMPONENTS
Possible Substitutions: Organic Pioneer, Northdown, Northern Brewer

ORGANIC NUGGET
BREWING QUALITY
A high alpha acids organic hop with a good aroma profile. Good in organic Ales, Stout, Barley
Wine.
ORIGIN / HISTORY
USA origin. Selected from a cross between Brewers Gold and a high alpha male with good
storage properties. Released in 1982 it is now a major high alpha variety in the USA.
AGRONOMICS
Little visual reaction to infection with ring-spot virus. Moderate to good resistance to downy
mildew.
ACID COMPONENTS
Alpha Acids 10 - 14% w/w T90 Hop Pellets
Beta Acids 4 6% w/w
OIL COMPONENTS
Possible Substitutions: Organic Galena, Target, Magnum

PACIFIC GEM
BREWING QUALITY
A high alpha hop with a pleasant aroma and useful bitterness level of 13% alpha. Pacific Gem is
very fruity with distinct berryfruit aroma that is prized by many brewers.
ORIGIN / HISTORY
New Zealand origin. A Triploid Alpha type bred from the New Zealand variety Smoothcone
crossed with Californian Late Cluster x Fuggle. Developed through the hop breeding programme
of the New Zealand Horticultural Research Centre known now as HortReseach and released in
1987.
AGRONOMICS
ACID COMPONENTS
Beta Acids 8.2% w/w T90 Hop Pellets
OIL COMPONENTS
Possible Substitutions: Cluster

ORGANIC TARGET
BREWING QUALITY
An excellent high alpha variety which gives bitterness at a very competitive price. Tends to be
too harsh for aroma purposes late in the boil but has produced very good results when used as
dry hop pellets in the cask.
ORIGIN / HISTORY
UK origin. Target was released in 1972 and was the first result of a Wye College breeding
programme to produce a wilt tolerant high alpha variety. It has rapidly established itself as the
most widely grown English variety, with nearly half of the market.
AGRONOMICS
Susceptible to downy mildew but has good resistance to both powdery mildew and Verticillium
Wilt.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Pilgrim, Admiral, Magnum

ARAMIS
BREWING QUALITY
Aramis was created as a new variety with a similar aroma profile and polyphenol properties to
Strisselspalt, but with increased and stable bitter potential. Aramis offers a more pronounced
typical hop aroma with a more hop spicy and citrussy note. Used in: Pilsner, Lagers, Wheat,
Begian Style Saison.
ORIGIN / HISTORY
Bred in Alsace region, France.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Willamette, Challenger, and Ahtanum

BELMA
BREWING QUALITY
A brand new and very unique hop. A Dual-Purpose variety. A very clean hop, with a very
orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma. Belma is relatively
rich in esters which means that Belma has a fruity aroma. The floral fraction consists mainly of
-myrcene. This compound covers about 88% of the floral fraction, and 66% of the total
amount of hop oil compounds determined.
ORIGIN / HISTORY
Belma is a new hop variety exclusively grown at Puterbaugh Farms.
ACID COMPONENTS
Alpha Acids 12.1 % w/w
OIL COMPONENTS
Caryophyllene 1.64 % of whole oil
Humulene 13.77 % of whole oil Type Leaf Hops
Limonene 0.23 % of whole oil
Linalool 0.11 % of whole oil

BOADICEA
BREWING QUALITY
A mellow citrus flavor with a light flowery aroma that reminds you of fruit blossoms. This
variety is best used in combination with a hop of a stronger taste.
ORIGIN / HISTORY
UK origin.
T90 Hop Pellets

AGRONOMICS
Resistant to aphids.
ACID COMPONENTS
Beta Acids 3.6% w/w
OIL COMPONENTS
Leaf Hops
Possible Substitutions: Green Bullet, Cascade, Columbus, Chinook

CALYPSO
BREWING QUALITY
Dual Purpose hop with a pleasantly complex fruity and citrusy aroma, and hints of pear, apple,
lemon lime brilliance, as well as notes of earthy tea. Used for: Ales, Stouts and Barley Wines.
ORIGIN / HISTORY
A diploid aroma-type hop, originated from a cross between Hopsteiner breeding female 98005
and a Hopsteiner male derived from Nugget and USDA 19058m.
AGRONOMICS
Resistant to powdery mildew; very tolerant to downy mildew.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops
Farnesene < 1 % of whole oil
Possible Substitutions: Cascade, Belma or any fruity hop

CENTENNIAL
BREWING QUALITY
Very balanced hop, sometimes called a super Cascade. Good in all US Ale styles, has been used
with US Wheat beers.
ORIGIN / HISTORY
US origin. Selected from a cross between Brewers Gold and a selected USDA male.
AGRONOMICS
No visible reaction to infection with Prunus necrotic ring-spot virus. Moderately resistant to
downy mildew and Verticillium Wilt.
ACID COMPONENTS
Cohumulone 29 30% of alpha acids T90 Hop Pellets
OIL COMPONENTS
Possible Substitutions: Green Bullet, Cascade, Columbus, Chinook

CHALLENGER
BREWING QUALITY
An excellent all round hop with good alpha and aroma properties. As the main copper hop, it
provides a refreshing, full bodied, rounded bitterness, which makes an excellent platform for a
late hop. As the late addition, it can give a very crisp, fruity character which has proved very
popular in many beers.
ORIGIN / HISTORY
UK origin. Introduced by Wye College in 1972.
AGRONOMICS
Good resistance to downy mildew but is susceptible to powdery mildew and Verticillium Wilt.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Northdown, Northern Brewer, First Gold

CHINOOK
BREWING QUALITY
A high alpha acid hop with a very unusual aroma profile. Chinook has a very strong grapefruit
character in both the rub of the hop and in the beer. Ideal for one-off and seasonal specials.
ORIGIN / HISTORY
US origin. Developed from a cross between a Petham Golding and a US selected male with high
alpha acids and good storageability. Released in 1985 and is becoming increasingly more
popular.
AGRONOMICS
Tolerant to infection with Prunus necrotic ring-spot virus, moderately tolerant to downy
mildew. Not excessively sensitive to insects.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Columbus, Simcoe

CLUSTER
BREWING QUALITY
An excellent general purpose hop with medium and well balanced bittering potential and a very
deep fruity aroma. Gives great depth of character with a strong hop/fruit aroma.
ORIGIN / HISTORY
US origin. Not known but possibly the result of a cross between an English variety and an
American male hop. The standard US cultivar was improved by mass selection in the mid 1960s.
AGRONOMICS
Very susceptible to downy mildew but not seriously affected by Prunus necrotic ring-spot virus.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Willamette, Galena

DR RUDI
BREWING QUALITY
Formerly known as Super Alpha, Dr Rudi is a very versatile hop in the brew house where it can
be used to deliver a very crisp bitter edge on the back palate as well as excellent aroma
qualities. Like most New Zealand varieties, the exceptional oil profile sets it apart as a hop with
many applications. Used in Lagers and Ales where its slight resinous character builds to develop
an excellent bitterness. Mixes well with aroma varieties to create first rate new-world and
classic beer styles.
ORIGIN / HISTORY
This triploid variety was bred from the New Zealand Smoothcone variety cross open pollinated
at the New Zealand Horticultural Research Centre (now known as HortResearch) and released
in 1976.
AGRONOMICS
Dr Rudi hop lives in the disease free environment of New Zealand, and has yet to be marked
with susceptibility for any particular disease and fungus.
ACID COMPONENTS
Beta Acids 7.0-8.5% w/w Type T90 Hop Pellets
OIL COMPONENTS
Total Oil 1.3 1.6 mls/100 g
Humulene 22 - 33.2% of whole oil
Type Leaf Hops
Myrcene 29.2 48 % of whole oil
Possible Substitutions: Green Bullet

EL DORADO
BREWING QUALITY
El Dorado, a high alpha dual purpose hop variety, consistently elicits responses of fruity notes,
specifically of tropical fruit flavors. Other fruit notes offered have been pear, cherry,
watermelon candy and stone fruit. It is usually used for Imperial IPA.
ORIGIN / HISTORY
El Dorado was developed by CLS Farms in the USA and formally released in the fall of 2010.
AGRONOMICS
The variety is moderately tolerant to powdery mildew, Spaerotheca.
ACID COMPONENTS
Alpha Acids 14-16% w/w
OIL COMPONENTS
Caryophyllene 6 - 8%
Farnesene 0.1%
Humulene 10 - 15%
Type Leaf Hops
Myrcene 55 - 60%

EXTRA STYRIAN DANA
BREWING QUALITY
Extra Styrian Dana is a dual purpose (bittering and aroma) hops variety. The cultivar offers a
good brewing value and a pleasant and intense hop aroma, providing a harmonic bitterness. It
is very suitable for extraction and for combination with other varieties in the brewing process.
ORIGIN / HISTORY
Extra Styrian Dana is a cultivar bred from the German variety Hallertau Magnum and Slovenian
genetic hop material at the Slovenian Institute of Hop Research and Brewing in alec. It is
grown in Slovenia. The yields are good and stable. Cones are of medium size (approx. 39 mm).
ACID COMPONENTS
OIL COMPONENTS
Farnesene 6.9-8.7 % of whole oil
Humulene 15 21.6% of whole oil
Type Leaf Hops

FIRST GOLD
BREWING QUALITY
The variety is very suitable both as a general kettle hop and also for late and dry hopping in all
types of beer. First Gold has good aroma and bittering qualities, much of the flavour of WGV
seems to have been retained but with an added extra citrus quality; produces a well-balanced
bitterness and a fruity, slightly spicy note in ales. An orangey quality has been observed in many
beers brewed using this variety.
ORIGIN / HISTORY
UK origin. A dwarf hop bred at Wye College, on extensive farm trials in 1995. First Gold is from
a cross-pollination of WGV with a dwarf male.
AGRONOMICS
Reasonable tolerance to Verticillium Wilt which seems to have been inherited from its WGV
parent. Susceptible to downy mildew, resistant to powdery mildew.
ACID COMPONENTS
Cohumulone 33% of alpha acids T90 Hop Pellets
OIL COMPONENTS
Possible Substitutions: Boadicea, Northdown, Challenger

GALAXY
BREWING QUALITY
Galaxy is one of the most exciting new hop cultivars developed to date. When used as a late
addition for flavour or aroma it contributes a distinctive clean citrus and passionfruit character
which is more striking and intense the later the addition. Developed and grown exclusively in
Australia, Galaxy is late maturing seedless cultivar with a striking flavour characteristic which
can contribute artfully to many different beer styles. Typical Beer Styles: American pale, amber,
IPA.
ORIGIN / HISTORY
Australian high alpha dual purpose triploid cultivar with a marked and unique hop aroma, bred
in 1994 by Hop Products Australia by crossing a female tetraploid (J78) with a male derived
from Perle.
ACID COMPONENTS
OIL COMPONENTS
Farnesene 4 - 6 % of whole oil Type Leaf Hops
Humulene 1 2% of whole oil
Citra, Cascade, Riwaka, Amarillo

JESTER
Jester is from the Charles Faram Hop Development Program, it brings new world flavours to the UK.
It is fairly tolerant of all diseases including wilt. Jester is a really unique hop, however its whole purpose is to
bring some of the flavours of bg, punchy new world hops to the UK.
> Double Purpose Hop <
Technical Data

CHARACTERISTICS
It is a dual use hops with a moderate alpha acid rating of 6.5%-8.5%. It was released in 1968 was intended to
provide high alpha acids, good aroma as well as disease resistance.
TYPICAL BEER STYLES

IPAs, English Ales
AROMA
Specific aroma descriptors include cedar, green tea and sweet fruit.
Challenger
Jester hops were bred with the intention of replicating some of the aroma of the US Big C hops. Used as an
aroma hop the predominant flavours are grapefruit and tropical fruits such as lychees.
BREWING TIPS
STORAGE
that provide most of the bi erness in beer. lways store them in the free er at a temperature between - and
- C (30F to -5F).
hops will take on a cheesy aroma. The best container is a vacuum sealed oxygen barrier such as a vacuum
_______________________________________________
NELSON SAUVIN
BREWING QUALITY
A hop that requires judicious application in the brew house, this truly unique dual-purpose
variety can be used to produce big punchy Ales as well as subtle yet bitter Lagers. The fruitiness
may be a little overpowering for the un-initiated, however those with a penchant for bold hop
character will find several applications for this true brewer's hop. This hop is considered by
some as extreme and certainly makes it presence felt in speciality craft and seasonal beers
gaining an international reputation.
ORIGIN / HISTORY
New Zealand origin. A triploid variety bred from New Zealand variety Smoothcone and a
selected New Zealand male. Developed at New Zealand HortResearch and released in 2000.
AGRONOMICS
ACID COMPONENTS
Beta Acids 6 8% w/w
OIL COMPONENTS

ORGANIC MARYNKA
BREWING QUALITY
Organic Marynka hop is commonly used for both its aromatic qualities as well as its bittering
qualities. It also has a heavy, up front aroma with essence of earthy and herbal tones. The
humulene and farnesene oils are on the upside for this dual purpose organic hop. It is
commonly used in organic Pilsners and Lagers but is also found in organic Pale Ales, as well as
organic Porters.
ORIGIN / HISTORY
Organic Marynka is one of the few Polish hops on the market. It shares the same pride as Lublin
hops and shares much of the same growing area, largely outside of the city of Lublin, Poland.
AGRONOMICS
Moderate susceptibility to disease and pests.
ACID COMPONENTS
OIL COMPONENTS
Humulene 33.0 36.0 % of whole oil Type Leaf Hops
Possible Substitutions: Organic Tettnanger

ORGANIC RAKAU
BREWING QUALITY
A new and relatively unknown hop variety that is a unique offering from New Zealand. Bursting
with a lot of the typical New Zealand fruity character with tropical aroma highlights of
passionfruit, mango, and peach. An excellent organic hop for late hop additions where a
prominent hop character is desired in organic beers such as Pale Ales, ESB, and IPA's.
Developed as a dual purpose organic hop delivering "soft" bitterness.
ORIGIN / HISTORY
It was recently released as result of the dedicated work of Dr Ron Beatsons research team.
AGRONOMICS
Organic Rakau enjoys the relatively disease free environment of New Zealand, and has not been
associated with any mildews or fungus.
ACID COMPONENTS
OIL COMPONENTS
Caryophyllene 5.2 5.7 % of whole oil Type Leaf Hops
Possible substitutions: Organic Admiral, Amarillo, Summit

PREMIANT
BREWING QUALITY
Premiant, known as medium strong, spicy, slightly hoppy variety, has a neutral bitterness and a
low co-humulone content. It is characterized by a higher alpha acid content. Along with Sladek,
Premiant is used in Czech breweries for the second hop addition. Beer styles suggestions: Ales
and Lagers.
ORIGIN / HISTORY
Premiant is a hop variety that was created by crossing of bitter varieties and Czech aroma
varieties. For this reason it is known to broad brewery public as a dual purpose variety.
ACID COMPONENTS
Cohumulone 19.0 23.0% of alpha acids
OIL COMPONENTS
Farnesene 0.5-3.0% of whole oil
Type Leaf Hops
Aroma substitutes: Magnum, Perle.
Bittering substitutes: Northern Brewer, Marynka, Sybilla, Perle.

RAKAU
BREWING QUALITY
A new and relatively unknown hop variety that is a unique offering from New Zealand. Bursting
with a lot of the typical New Zealand fruity character with tropical aroma highlights of
passionfruit, mango, and peach. An excellent hop for late hop additions where a prominent hop
character is desired in beers such as Pale Ales, ESB, and IPA's. Developed as a dual purpose hop
delivering "soft" bitterness.
ORIGIN / HISTORY
It was recently released as result of the dedicated work of Dr Ron Beatsons research team.
AGRONOMICS
Rakau enjoys the relatively disease free environment of New Zealand, and has not been
ACID COMPONENTS
OIL COMPONENTS
Possible substitutions: Admiral, Amarillo, Summit

SIMCOE
BREWING QUALITY
Known as a bittering hop with good aroma characteristics. Very good in American Ales.
ORIGIN / HISTORY
US origin. Simcoe is a bittering/aroma type cultivar bred by Yakima Chief Ranches.
AGRONOMICS
Moderate tolerance to powdery mildew, Podosphaera.
ACID COMPONENTS
Beta Acids 4 5% w/w
Cohumulone 15 - 20% of alpha acids T90 Hop Pellets
OIL COMPONENTS
Total Oil 2 2.5 mls/100 grams
Possible Substitutions: Columbus

SLADEK
BREWING QUALITY
Sladek is characterized by a high share of beta fraction and high yield potential, with nice aroma
of mild and excellent impact on hoppy taste and aroma of beer. Sladek is a foremost variety for
the second hopping of lager type beers (with Saaz used for the last hop addition). Some
breweries use it also for third hop addition in case of non-premium beers. Beer styles
suggestions: Ales and Lagers.
ORIGIN / HISTORY
This variety was registered in 1994. The origin of Sladek is in Saaz aroma hops and therefore the
content of beta acids is high, which makes the character of bitterness very fine. This variety was
a part of a long trial and was tested together with many aroma varieties (Hal. Tradition,
Cascade) and always won.
ACID COMPONENTS
Cohumulone 25.0 30.0% of alpha acids Type T90 Hop Pellets
OIL COMPONENTS
Type Leaf Hops
Aroma substitute: Strisselspalt
Bittering substitute: Sybilla, Mount Hood, Strisselspalt, Crystal

SORACHI ACE
BREWING QUALITY
High yield potential. Powerful lemon aroma, high bittering value and flavourful personality. A
variety used for American Ales, Pale Ales, Wheat.
ORIGIN / HISTORY
Developed in Japan at Sapporo Breweries. Sorachi Ace was previously grown by Sapporo for use
in their beers, but has since apparently been replaced by more recent varieties in Japan.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops
Warrior, Simcoe, Columbus

STICKLEBRACT
BREWING QUALITY
Sticklebract is a dual use hops with a high alpha acid content. It will provide a healthy bottom
line to the bitterness levels in a brew. Stricklebract provides robust aroma contributions. A high
level of selinine is associated with the piney citrus character. It also comes with high levels of
myrcene oil and registering levels of farnesene oil. Sticklebract is versatile from boil to dry-hop.
ORIGIN / HISTORY
Sticklebract Hops came from the breeding program at the DSIR Research Station in New
Zealand. It was released in 1972 and is a cross between First Choice X Open Pollination.
AGRONOMICS
Sticklebract enjoys the relatively disease free environment of New Zealand, and has not been
ACID COMPONENTS
OIL COMPONENTS
Farnesene 4.0 - 4.6 % of whole oil

STYRIAN EUREKA
BREWING QUALITY
Styrian Eureka is a dual-purpose hop variety and is known for its good agronomic traits in hop
production and processing. In beer it can develop a very fine traditional hoppy aroma or
pleasant flavor notes. It provides a harmonious, medium bitterness.
ORIGIN / HISTORY
Styrian Eureka is a dual-purpose variety developed on the Institute of Hop Research and
Brewing in Slovenia. Developed was from traditional Slovenian and foreign hop germplasm.
ACID COMPONENTS
OIL COMPONENTS
Total Oil 2.5 - 4 ml/100 grams
Humulene 17 23 % of whole oil

SUPER ALPHA
BREWING QUALITY
A very versatile hop in the brew house where it can be used to deliver a very crisp bitter edge
on the back palate as well as excellent aroma qualities. Like most New Zealand varieties the
exceptional oil profile sets it apart as a hop with many applications. A mainstay in the New
Zealand brewing industry since the mid 1970s', the Super Alpha can now be found in breweries
throughout the Asia Pacific region where it is sought for its ability to integrate and finely
balance many regional Ales and Lagers. Used in Lagers and Ales where its slight resinous
character builds to develop an excellent bitterness. Mixes well with aroma varieties to create
first rate new-world and classic beer styles.
ORIGIN / HISTORY
This triploid variety was bred from the New Zealand Smoothcone variety cross open pollinated
at the New Zealand Horticultural Research Centre (now known as HortResearch) and released
in 1976.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops

SYBILLA
BREWING QUALITY
Well-balanced, versatile, dual purpose variety, used for bittering, flavoring, aroma and dry
hopping. Comparable with German variety Perle German Hallertau, English Fuggle, Sterling,
Cascade. Beer styles suggestions: Ales and Lagers.
ORIGIN / HISTORY
Its a new variety from IUNG Pulawy which is registered as a bitter hop but has typical aroma
characteristics. It is a mix of Lublin and Slovenian Styrian Golding.
ACID COMPONENTS
OIL COMPONENTS
Farnesene 6-9 % of whole oil
Type Leaf Hops
Aroma substitutes: UK Challenger, UK Progress,
Bittering substitutes: Perle, Northern Brewer, Magnum, Nugget.

WAIMEA
BREWING QUALITY
A new world flavor hop selected originally for alpha content and quality bitterness but now for
its genuine dual purpose capability in delivery of unique fresh crushed citrus aroma and flavor
notes. Can be used across a wide array of styles and dry hopping applications in IPAs or big
Imperial-style Lagers.
ORIGIN / HISTORY
Released in 2012 from the New Zealand Plant and Food Research hop breeding program in
Riwaka, selected initially for alpha production, Waimea is a granddaughter of Pacific Jade and
commercialized on dual purpose capability.
AGRONOMICS
Waimea enjoys the relatively disease free environment of New Zealand, and has not been
ACID COMPONENTS
OIL COMPONENTS
Caryophyllene 2.6 % of whole oil Type Leaf Hops
Humulene 9.5 % of whole oil
Farnesene 5.0 % of whole oil

WAKATU
(Formerly known as Hallertau Aroma)
BREWING QUALITY
This Hallertau Triploid typically has a very restrained floral character which selectors say is atop an
aroma of freshly-zested lime. These excellent brewing qualities carry right through from selection
to the finished beer and it is due, in part to this ability that this hop is selected by several major
brewers internationally. True dual purpose hop with enviable alpha/beta ratio. Measures up on
flavor scores as well as flavor stability trials. Often used in International Premium Lagers.
ORIGIN / HISTORY
New Zealand origin. Developed as an Aroma variety by New Zealands HortResearch Hop
Breeding Programme. This triploid was bred from parentage of two-third Hallertau Miitlefrh open
pollinated by one third New Zealand-derived male. As a small plot trial it showed great potential as
a dual-purpose variety and was released commercially from Horts Riwaka Research Centre in
1988.
AGRONOMICS
ACID COMPONENTS
Alpha Acids 7 10% w/w T90 Hop Pellets
Beta Acids 8.5% w/w
OIL COMPONENTS
Farnesene 6.7% of whole oil Leaf Hops
Possible Substitutions: Hallertau Mittelfruh

WARRIOR
BREWING QUALITY
A general-purpose bittering hop that offers a neutral, clean bittering primarily in ale styles. It
has a relative low cohumulone content which contributes to a smooth, pleasing bitterness. This
is a relatively new variety that has gained popularity in hoppy and bitter American Ales.
ORIGIN / HISTORY
Warrior Brand YCR 5 cv. is a bittering hop of a recent origin, bred by Yakima Chief Ranches.
AGRONOMICS
Moderate tolerance to powdery mildew, Spaerotheca. Good pickability of a medium size cone.
ACID COMPONENTS
Alpha Acids 15-18% w/w
OIL COMPONENTS
Caryophyllene 8.0 10% of whole oil
Farnesene <1.0% of whole oil
Type Leaf Hops
Nugget, Columbus, Magnum

ORGANIC ARAMIS
BREWING QUALITY
Aramis was created as a new variety with a similar aroma profile and polyphenol properties to
Strisselspalt, but with increased and stable bitter potential. Aramis offers a more pronounced
typical hop aroma with a more hop spicy and citrussy note. Used in: Organic Pilsner, Lagers,
Wheat, Begian Style Saison.
ORIGIN / HISTORY
Bred in Alsace region, France.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Organic Willamette, Challenger, and Ahtanum

CHALLENGER
BREWING QUALITY
An excellent all round hop with good alpha and aroma properties. As the main copper hop, it
provides a refreshing, full bodied, rounded bitterness, which makes an excellent platform for a
late hop. As the late addition, it can give a very crisp, fruity character which has proved very
popular in many beers.
ORIGIN / HISTORY
UK origin. Introduced by Wye College in 1972.
AGRONOMICS
Good resistance to downy mildew but is susceptible to powdery mildew and Verticillium Wilt.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Northdown, Northern Brewer, First Gold

ORGANIC CHINOOK
BREWING QUALITY
A high alpha acid hop with a very unusual aroma profile. Released in 1985 and becoming
increasingly more popular, Chinook has a very strong grapefruit character in both the rub of the
hop and in the beer. Ideal for one-off and seasonal specials
ORIGIN / HISTORY
US origin. Developed from a cross between a Petham Golding and a US selected male with high
alpha acids and good storageability.
AGRONOMICS
Maturing mid to late season. The cones are long, medium compact with outward turning
petals. Tolerant to infection with Prunus necrotic ring-spot virus, moderately tolerant to Downy
Mildew. Not excessively sensitive to insects.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Columbus, Northern Brewer, Nugget

ORGANIC FIRST GOLD
BREWING QUALITY
The variety is very suitable both as a general kettle hop and also for late and dry hopping in all
types of organic beer. Organic First Gold has good aroma and bittering qualities, much of the
flavour of WGV seems to have been retained but with an added extra citrus quality; produces a
well-balanced bitterness and a fruity, slightly spicy note in organic ales. An orangey quality has
been observed in many organic beers brewed using this variety.
ORIGIN / HISTORY
UK origin. A dwarf hop bred at Wye College, on extensive farm trials in 1995. First Gold is from
a cross-pollination of WGV with a dwarf male.
AGRONOMICS
Reasonable tolerance to Verticillium Wilt which seems to have been inherited from its WGV
parent. Susceptible to downy mildew, resistant to powdery mildew.
ACID COMPONENTS
OIL COMPONENTS
Possible Substitutions: Boadicea, Northdown, Challenger

NELSON SAUVIN
BREWING QUALITY
A hop that requires judicious application in the brew house, this truly unique dual-purpose
variety can be used to produce big punchy Ales as well as subtle yet bitter Lagers. The fruitiness
may be a little overpowering for the un-initiated, however those with a penchant for bold hop
character will find several applications for this true brewer's hop. This hop is considered by
some as extreme and certainly makes it presence felt in speciality craft and seasonal beers
gaining an international reputation.
ORIGIN / HISTORY
New Zealand origin. A triploid variety bred from New Zealand variety Smoothcone and a
selected New Zealand male. Developed at New Zealand HortResearch and released in 2000.
AGRONOMICS
ACID COMPONENTS
Beta Acids 6 8% w/w
OIL COMPONENTS

ORGANIC PREMIANT
BREWING QUALITY
Organic Premiant, known as medium strong, spicy, slightly hoppy variety, has a neutral
bitterness and a low co-humulone content. It is characterized by a higher alpha acid content.
Along with Sladek, Organic Premiant is used in Czech breweries for the second hop addition.
Beer styles suggestions: organic Ales and Lagers.
ORIGIN / HISTORY
Premiant is a hop variety that was created by crossing of bitter varieties and Czech aroma
varieties. For this reason it is known to broad brewery public as a dual purpose variety.
ACID COMPONENTS
OIL COMPONENTS
Farnesene 0.5-3.0% of whole oil
Type Leaf Hops
Aroma substitutes: Organic Magnum, Perle.
Bittering substitutes: Organic Northern Brewer, Marynka, Sybilla, Perle.

ORGANIC SLADEK
BREWING QUALITY
Organic Sladek is characterized by a high share of beta fraction and high yield potential, with
nice aroma of mild and excellent impact on hoppy taste and aroma of beer. Organic Sladek is a
foremost variety for the second hopping of lager type beers (with Saaz used for the last hop
addition). Some breweries use it also for third hop addition in case of non-premium beers. Beer
styles suggestions: organic Ales and Lagers.
ORIGIN / HISTORY
This variety was registered in 1994. The origin of Sladek is in Saaz aroma hops and therefore the
content of beta acids is high, which makes the character of bitterness very fine. This variety was
a part of a long trial and was tested together with many aroma varieties (Hal. Tradition,
Cascade) and always won.
ACID COMPONENTS
OIL COMPONENTS
Type Leaf Hops
Aroma substitute: Organic Strisselspalt
Bittering substitute: Organic Sybilla, Mount Hood, Strisselspalt, Crystal

ORGANIC WAKATU
(Formerly known as Organic Hallertau Aroma)
BREWING QUALITY
This Hallertau Triploid typically has a very restrained floral character which selectors say is atop
an aroma of freshly-zested lime. These excellent brewing qualities carry right through from
selection to the finished beer and it is due, in part to this ability that this hop is selected by
several major brewers internationally. True dual purpose organic hop with enviable alpha:beta
ratio. Measures up on flavor scores as well as flavor stability trials. Often used in International
Premium Lagers.
ORIGIN / HISTORY
New Zealand origin. Developed as an Aroma variety by New Zealands HortResearch Hop
Breeding Programme. This triploid was bred from parentage of two-third Hallertau Miitlefrh
open pollinated by one third New Zealand-derived male. As a small plot trial it showed great
potential as a dual-purpose variety and was released commercially from Horts Riwaka
Research Centre in 1988.
AGRONOMICS
ACID COMPONENTS
Alpha Acids 7 10% w/w T90 Hop Pellets
Beta Acids 8.5% w/w
OIL COMPONENTS
Farnesene 6.7% of whole oil Leaf Hops


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AHTANUM

ACID COMPONENTS OIL COMPONENTS

TYPICAL BEER STYLES

Type T90 Hop Pellets Type Leaf Hops

> Aroma Hop <

ACID COMPONENTS OIL COMPONENTS

TYPICAL BEER STYLES

Type T90 Hop Pellets Type Leaf Hops

Possible Substitutions: Perle, Sladek

Type Leaf Hops

Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium

Possible Substitutions: Cascade, Smaragd

Possible Substitutions: Tradition, Spalter Select, Tettnanger

Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium

Possible Substitutions: Willamette

Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium

Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium

Possible Substitutions: unknown

Possible Substitutions: Mount Hood, Liberty, Strisselspalt

Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium

Possible Substitutions: Goldings, Sovereign, Progress

AROMA & FLAVOR CHARACTERISTICS

SUBSTITUTES: Citra, Galaxy

Possible Substitutions: Northern Brewer

Headquarter: Chemin du Couloury 1, 4800 Lambermont, Belgium

> Aroma Hop <

ACID COMPONENTS OIL COMPONENTS

TYPICAL BEER STYLES

Type T90 Hop Pellets Type Leaf Hops

Possible Substitutions: Progress, Willamette, Goldings, Sovereign

Headquarter: Chemin du Couloury 1, 4800 Lambermont, Belgium

Type T90 Hop Pellets

Possible Substitutions: Willamette, Golding, Fuggle

Possible Substitutions: East Kent Golding, Progress

Possible Substitutions: Strisselspalt, Hallertauter Mittelfruh

Possible Substitutions: Unknown

Possible Substitutions: Hersbrucker

> Aroma Hop <

ACID COMPONENTS OIL COMPONENTS

TYPICAL BEER STYLES

Type T90 Hop Pellets Type Leaf Hops

Possible Substitutions: Unknown

A daughter of Cascade (US), it has some interesting flavor characteristics not

It is particularly suitable in targeted applications to create sensory differentiation in top-

Growing areas: Hallertau & Tettnang, Germany.

Type T90 Hop Pellets

Possible Substitutions: Dry hopping Calypso.

Type T90 Hop Pellets

Possible Substitutions: Saaz, Sterling.

Headquarter: Chemin du Couloury 1, 4800 Lambermont, Belgium

Possible Substitutions: Tradition, Mount Hood, Crystal

Possible Substitutions: Saaz, Styrian Golding

ACID COMPONENTS OIL COMPONENTS

TYPICAL BEER STYLES

Type T90 Hop Pellets Type Leaf Hops

Possible Substitutions: Simcoe, Nugget, CTZ

Possible Substitutions: Unknown

Possible Substitutions: Crystal, Hallertauer Hersbrucker, Strisselspalt

Possible Substitutions: Uknown

Possible Substitutions: Hallertauer Hersbrucker

Possible Substitutions: Cascade

Possible Substitutions: Northdown, First Gold, Northern Brewer

Headquarter: Chemin du Couloury 1, 4800 Lambermont, Belgium

Possible Substitutions: Goldings, Fuggles