Friday, April 15, 2011

Hops Varieties From Around The World

Different Hop Varieties From Around The World


American Hop Varieties

Ahtanum Hop (U.S.- Yakima Chief Ranches with an Alpha Acid of 5.7 to 6.3%)
Ahtanum is an aroma/flavoring hop variety that is similar to Willamette in combination with Cascade or Amarillo. It has a citrus and floral character much like Cascade with the addition of some resiney or earth notes. Grapefruit quality is more forward in than in Cascade as well. Alpha acids are lower than Cascade at 4% to 6.5% Alpha acid units (AAU), making Ahtanum a good choice for a flavor addition when you do not want to impart quite the bitterness of Cascade or Amarillo. A recent taste-test comparison between Ahtanum and Willamette has described some similarity between the varieties.
Aroma: Similar to Cascade or Amarillo - Citrus (Grapefruit) and Floral. Some woodsy, earthy notes too.
Typical Usage: Aroma for the most part. Some texts had it as a moderate bittering hop too.
Beer Styles: Pale Ales, IPA, and American Browns.


Amarillo (U.S. with an Alpha Acid of 8-11%)
Popular American mid-range alpha variety developed by Virgil Gamache Farms in late 20th century. Also known as VGX001, its strain number.
Aroma: Citrus-like, has more of an orange than grapefruit, also floral notes.
Typical Usage: Most sources put this as an aroma hop, but others have stated it could be used as a bittering or a flavor hop as well. Overall...a multipurpose hop.
Beer Styles: A perfect fit for most Pale Ales and IPA's.


Apollo (U.S. with an Alpha Acid of 20-21%)
Characterized by its exceptional high percentage of alpha acids, excellent storage stability of alpha acids, low CoH value for an alpha variety, and resistance to hop powdery mildew strains found in Washington. The new variety was cultivated as a result of a cross in 2000 at Golden Gate Roza Hop Ranches in Prosser, Washington, and has been asexually reproduced there.
Aroma: Citrus note with an emphasis on orange, resiny and very some spices.
Typical Usage: Basically for bittering
Beer Styles: If you can find them try them in your experimental beers, any variety, where hops will be showcased and very pronounced, Very high Alpha Acid %.


Cascade (U.S. with an Alpha Acid of 4.5-6%)
Very successful and well-established American aroma hop developed by Oregon State University's breeding program in 1956 from Fuggle and Serebrianker (a Russian variety), but not released for cultivation until 1972. Gives the distinct citrus/grapefruit aroma to Sierra Nevada Pale Ale. One of the "Three Cs" along with Centennial and Columbus. Named for the Cascade Range. Substitutes: Centennial and Columbus (but they have much more AA).
Aroma: Citrusy and Flowery.
Typical Usage: Flavoring and Aroma.
Beer Styles: American Beers


Centennial (U.S. with an Alpha Acid of 9.5-11.5%)
American aroma-type variety bred in 1974 and released in 1990. Similar to Cascade and Chinook. One of the "Three Cs" along with Cascade and Columbus.
Aroma: Very pungent. Citrus-like and floral but not as floral as the Cascade, but more bitter than Cascade. If that makes sense to you.
Typical Usage: Some like it bitterness; others for aroma/finishing hop. Another one of those great dual purpose hops.
Beer Styles: It is a defining hop variety in American Pale Ales and IPA's.


Chinook (U.S. with an Alpha Acid of 12-14%)
American cross between Petham Golding and a USDA-selected male. Slightly spicy and very piney. Substitutes for bittering: Eroica, Galena, Nugget. Substitutes for aroma and flavor: Southern Cross, Sticklebract.
Aroma: Herbal, Smoky, Piney, Floral Some sources said similar to Cascade.
Typical Usage: Just bittering! But, the use of this as an aroma hop is gaining popularity. Beware overuse could cause harsh bitterness if used in excess.
Beer Styles: Some sources suggested a 60 minute boil for low bitterness beers. I believe that this variety is used in brewing of Stone's Arrogant Bastard Ale. Could be used in American Style Ales…as a bittering hop for Pale Ales, some Ambers, and Brown Ales. A stretch with some Stouts and Porters.


Citra (U.S. with an Alpha Acid of 10-12%)
This newer American variety is a cross of Hallertauer Mittelfruh, U.S. Tettnanger, East Kent Golding, Bavarian, Brewers Gold, and other unknown hops. It has a heavy citrus aroma and flavor, hints of tropical fruits. Still very new, it is gaining favor as an all purpose hop.
Hybrid of a number of different hops. The breakdown is as follows:
50% Hallertauer Mittelfrüh
25% U.S. Tettnanger
25% East Kent Golding, Bavarian, Brewers Gold, and other unknown hops.
Aroma/Flavor: Lots of descriptors out there: Citrus, Peach, Apricot, Passion fruit, Grapefruit, Lime, Melon, Gooseberry, Lychee Fruit, Pineapple, Mango, Papaya and other tropical fruit flavors and aromas. Basically ...well fruity.
Typical Usage: There is NO typical usage...Many breweries have used them in the past, Sierra Nevada comes to mind.
Beer Styles: Mainly just IPA's. 


Cluster (U.S. with an Alpha Acid of 5.5-8.5%)Originated from mass selection of the Cluster hop, which is an old American cultivar. It is suggested that they arose from hybridization of varieties, imported by Dutch and English settlers and indigenous male hops. Also known as Golden Cluster, used as the sole bittering hop in the iconic Queensland, Australia beer XXXX Gold and XXXX Bitter. Can give a black currant aroma/flavor. Substitutes: Brewer's Gold.
Aroma/Flavor: Spicy, very Spicy. But very well balanced aromas.
Typical Usage: General purpose hop with an emphasis on bittering.
Beer Styles: All American Styles Ale's and lagers. Good for a dark beer with roasty, chocolatey flavors.


Columbus (U.S. with an Alpha Acid of 14-18%)
A high yielding, high alpha acid American bittering hop. Also known by the trade name Tomahawk. One of the "Three Cs" along with Cascade and Centennial. Like the others it is citrusy and slightly woody. Substitutes for bittering: Nugget, Chinook. Substitutes for aroma and flavor: Cascade, Centennial.
Aroma: Earthy, Spicy, Pungent, with some Citrus overtones. But not overwhelmingly citrus like Cascade.
Typical Usage: Dual purpose hop. Many are saying it was a good candidate for a single hopped beer.
Beer Styles: American Pales and IPA's. Bittering for American Stouts and Lagers.


Crystal (America with an Alpha Acid of 3.5-5.5%)
An American triploid variety developed in 1993 from Hallertau, Cascade, Brewer's Gold and Early Green. It is spicier than Hallertau (cinnamon, black pepper, and nutmeg). Substitutes: any Hallertau variety, Mount Hood, Liberty.
Aroma: Mild and floral, spicier than Hallertau, Cinnamon, Black Pepper and  Nutmeg.
Typical Usage: Aroma
Beer Styles: Pilsners, Light Lagers, Light American Ales.


Eroica (U.S. with an Alpha Acid of 9-12%)
A strongly flavored bittering hop used in wheat beers. Substitutes: Galena, Nugget, Olympic.
Aroma: Citrus
Typical Usage: Bittering
Beer Styles: Ale, Porter, Stout, ESB.


Galena (U.S. with an Alpha Acid of 12-14%)
American bittering hop developed from Brewer's Gold by open pollination in Idaho.
Aroma: Although used primarily for bittering, some texts did say it could be used later in the boil. Some descriptors were “clean” and “pungent”. Some others were “pleasant” and “citrusy”.
Typical Usage: Mainly for bittering. It’s a very nice and clean bittering hop that works well with other hop varieties.


Glacier (U.S. with an Alpha Acid of 5.5%)
Low-cohumulone American Fuggle descendant. Substitutes: Eroica, Nugget, Olympic.
Aroma: Most say, the aroma is the hops strong point. It's described as Pleasant and Good. Some citrus mixed with some Goldings candy-like qualities. Maybe hints of Pear or Apricot.
Typical Usage: Aroma but it has a nice balanced bitterness due to its low cohumulone content. Not too sharp. Not too dull. Very balanced.
Beer Styles: Possibly good with American Pale Ale or ESB. 


Greenburg (U.S. with an Alpha Acid of 5.2%)
American Hop grown in southern Idaho.


Horizon (U.S. with an Alpha Acid of 11-13%)
American high alpha cross made in Oregon in 1970. Horizon and Nugget share a common parent (#65009).
Aroma/Flavor: Mild citrus quality with some floral notes.
Typical Usage: Bittering
Beer Styles: If you can find them they will work well in American Ales and Lagers.


Liberty (U.S. with an Alpha Acid of 3-5%)
American cross between Hallertauer Mittlefrüh and downy mildew resistant male, developed in 1983. Spicy (cinnamon), resiny, and slightly sweet. Recommended for German/American lagers. Substitutes: Mount Hood, Hallertau, Crystal.
Aroma: Very mild and pleasant, have some spiciness. Very similar to the Nobel variety.
Typical Usage: Aroma and flavoring
Beer Styles: Any Nobel Hop Style would apply here: Lagers, Pilsner, Bocks. Internet source has also quoted use in Cream Ales.


Millennium (U.S. with an Alpha Acid of 15.5%)
Bittering variety, bred from Nugget and with similar characteristics.
Aroma: From what I read online, Millennium hops are very similar to the Nugget hops in aroma and flavor. Some described as floral, resiny, and a bit spicy/herbal.
Typical Usage: Bittering mostly.
Beer Styles: A very good bittering hop for American Ale style beers.


Mount Hood (U.S. with an Alpha Acid of 5-8%)
Soft American variety developed from Hallertau. Frequently used in styles that require only a subtle hop aroma (German/American lagers). Named for Mount Hood in Oregon. Substitutes: Liberty, Hallertau, Crystal.
Aroma: Spicy, mild. Some reviews quoted “Pungent” as the aroma...
Typical Usage: Aroma
Beer Styles: This variety would work well in Lagers because of it's clean bittering. Can you say "American Wheat Beer".


Mount Rainier (U.S. with an Alpha Acid of 6%)
Originally cultivated in Oregon. Mount Rainier has a complex parentage, including Hallertau, Galena, Fuggles and other hops, and exhibits some noble hop characteristics, but is higher in alpha acid. The aroma is reminiscent of licorice with a hint of citrus.
Aroma/Flavor: Spicy, Floral, Noble, Also has an aroma of licorice and slight hints of citrus.
Typical Usage: Both Aroma and Bittering
Beer Styles: American Ales and lagers.


Newport (U.S. with an Alpha Acid of 10-17%)
Recently developed American high-alpha bittering hop.
Aroma/Flavor: Mild aroma, but fairly pungent and resiny flavors.
Typical Usage: Bittering
Beer Styles: Basically ALL styles is what this universal hop can be used. I've read that the main reason for breeding this hop was to replace the Galenan hop.


Nugget (U.S. with an Alpha Acid of 12-14%)
Floral, resiny aroma and flavor. Primarily a bittering hop. Substitutes: Galena, Olympic.
Aroma: Many have used the term "Heavy", spicy-herbal, and similar to the Northern Brewer hop.
Typical Usage: Mainly for bittering. Some brewers have said the Nugget had good results in dry hopping.
Beer Styles:  Great for American Ales and Lagers.




Palisade (U.S. with an Alpha Acid of 6-10%)
Fairly recent American cross of Tettnager and open pollination resulting in a moderate alpha hop.
Aroma: Very floral with  subtle Apricot and grassy. Pleasant smelling.
Typical Usage: This falls in as an aroma hop variety. This hop seems to be subtle, non-aggressive, smooth hop flavor with a fruity, non-citrusy aroma. English style pale ales.
Beer Styles:  Best suited for English Style Pale Ales.


Santiam (U.S. with an Alpha Acid of 5-7%)
American floral aroma hop with mid-range alpha acid. Pedigree includes Tettnang (mother), Hallertau Mittelfrüh (grandmother) and Cascade (great grandmother). Named for the Santiam River in Oregon.
Aroma: Very similar to the Noble hop aroma Very herbal and floral.
Typical Usage: For Aroma. Great replacement for the German Tettnager hop.
Beer Styles: American Lagers, German Lagers, Ales, and Wheat beers.


Simcoe (U.S. with an Alpha Acid of 12-14%)
American high alpha variety released in 2000. Used for both bittering and imparting a distinct aroma/flavour as a late addition.
Aroma: Have you ever smelled a passion fruit, well if not (I haven't) but apparently Simcoe hops have a passionfruit aroma and flavor. Some sources claimed their aroma is fruity reminiscent of apricots while others stated they have a pronounced pine or woodsy aroma. Seems like there is a complexity here. Maybe the aroma swings from fruity to piney from year to year or maybe where the hops are added to the boil changes the aroma.
Typical Usage: Because of the high alpha acid, Simcoe works well for bittering. It can be used as an aroma hop as well.
Beer Styles: IPA'a, Double IPA's, American-Style Ales.


Sterling (U.S. with an Alpha Acid of 6-9%)
American floral hop released in 1998. A cross between Saaz and Mount Hood in character but easier to grow.
Aroma: Fine, Rustic, Earthy, Spicy.
Typical Usage: Used as aroma primarily. Bittering is mentioned as well.
Beer Styles: Pilsners...Pilsners...Pilsners.


Summit (U.S. with an Alpha Acid of 17-19%)
Very high alpha acid hop. Useful for barleywines, stouts and IPAs.
Aroma/Flavor: Orange, Tangerine and other citrus notes. Comparable to Simcoe.
Typical Usage: Bittering…maybe dry hopping? Remains to be seen.
Beer Styles: IPAs, Imperial IPAs…If you are looking for STRONG hop flavors, look no further.


Tomahawk (U.S. with an Alpha Acid of 14-18%)
Trade name for Columbus.
Typical Usage: Used primarily as a bittering hop


Ultra (U.S. with an Alpha Acid of 4.5-5%)
A triploid aroma-type cultivar, originated in 1983 from a cross between the colchicine-induced tetraploid Hallertau mf (USDA 21397) and the diploid Saazer-derived male genotype (USDA 21237m). Ultra is the half-sister to Mount Hood, Liberty and Crystal. Its genetic composition is 4/6 Hallertau mf, 1/6 Saazer, and 1/6 unknown. This cultivar was released for commercial production in March, 1995. It has a peppery, spicy aroma similar to Saaz. Substitutes: Crystal, Saaz, Tettnanger.
Aroma/Flavor: Was said to include: Spicy, Floral, Fine and Mild.
Typical Usage: Aroma
Beer Styles: Because it is bred from noble hop varieties, it works in styles that call for noble hops.


Vanguard (U.S. with an Alpha Acid of 5.5-6%)
American aroma cross developed from Hallertau in 1982.
Aroma: Slightly flowery, mild. Similar to Hallertau Mittlefruh
Typical Usage: Aroma. A gentle hop for subtle bitterness, aroma, and flavor. Probably would be considered “noble”.
Beer Styles: Light lagers, Pilsners, Kolsch, Wheat. For use in not-so-overly-malty beers.


Warrior (U.S. with an Alpha Acid of 15-17%)
New American bittering hop, popular with growers and brewers.
Aroma/Flavor: Grapefruit and lemon with some piney notes. Some also say pineapple flavors.
Typical Usage: Bittering
Beer Styles: Pale Ale's, IPA's


Willamette (U.S., Specifically Oregon with an Alpha Acid of 4-6%)
Popular American development in 1976 of the English Fuggle. Named for the Willamette Valley, an important hop-growing area. It has a character similar to Fuggle, but is more fruity and has some floral notes. Used in British and American ales. A recent taste-test comparison between Ahtanum and Willamette has described some similarity between the varieties.
Aroma: Described by sources as mild having an herbal, woody, and earthy aroma .
Typical Usage: Mainly used as an aroma hop. Flavoring was also a primary use.


Zeus (U.S. with an Alpha Acid of 15%)
American aromatic high-alpha hop. Similar, if not identical, to Columbus/Tomahawk.


English Hop Varieties

Admiral (England with an Alpha Acid of 13.5-16%)
An English bittering hop used in some English ales. Substitutes: Target, Northdown, Challenger.
Aroma: According to some texts, not much. Some declared it gives a citrusy, orange flavor to any beer.
Typical Usage: Bittering.
Beer Styles: English style IPA. Probably good for bittering in other English style beers as well.


Brewer's Gold (England with an Alpha Acid of 7.3-11.3%)
British bittering hop developed in 1919. Both Brewer's Gold and Bullion are seedlings of BB1 (found wild in Manitoba). Many modern high alpha hops were developed from Brewer's Gold. Has a resiny, spicy aroma/flavor with hints of black currant. Substitutions: Northdown.
Aroma/Flavor: Resiny, Spicy, Fruity with some hints of Black Currant.
Typical Usage: Mostly for bittering.
Beer Styles: English and German Ales. Pete’s Wicked has used Brewer’s Gold in the past.


Bullion (England with an Alpha Acid of 6.5-9%)
Bittering hop. One of the earliest high alpha hops in the world. Raised in 1919 in England from a wild Manitoban female crossed with an English male hop. Mainly bittering Stouts and Dark ales. This hop has a resiny/earthy aroma/flavor and can be a bit rough. Substitutions: Northern Brewer and Galena.
Aroma: Black Currant?? Your guess is as good as mine here.
Typical Usage: Bittering
Beer Styles: Stouts and Dark Lagers. If you know of these please let me know.


Challenger (England with an Alpha Acid of 6.5-8.5%)
English hop. Introduced in 1972. Very popular dual-purpose hop in English ales. Used in tramp juice such as Tennants super and Kestrel Superstrength Substitutes: East Kent Goldings, Phoenix, Styrian Goldings, British Columbian Goldings.
Aroma: Mild to moderate, quite spicy
Typical Usage: Mainly Aroma (I could not find much info on this style)
Beer Styles: English style Ales, Porters, Stouts, ESB's, Bitters, Barley Wines and Brown Ales.


First Gold (England with an Alpha Acid of 6.5-8.5%)
English dwarf hop. A cross-pollination of Whitbread Golding variety and a dwarf male. Substitutes: A mix of East Kent Goldings and Crystal (for the cinnamon).


Fuggles (England with an Alpha Acid of 4-5.5%)
Main English hop developed in the late 19th century. Earthier and less sweet than Kent Goldings. Substitutes: Willamette.
Aroma: Woody, Earthy and very pleasant.
Typical Usage: Mostly flavor or aroma.
Beer Styles: English ales are a good fit here: Porters, Milds, and Bitters.


Goldings (England with an Alpha Acid of 4-5.5%)
The traditional and very popular English aroma hop. Developed prior to 1790. Widely cultivated. Called East Kent Goldings if grown in East Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere. Tend to have a smooth, sweet flavor. Any type of Goldings will work in place of another (Styrian Goldings for East Kent Goldings, e.g.).
Aroma/Flavor: Sweet, Smooth, Citrus/Lemon, Floral.  One site read "Violets and Apricots".
Typical Usage: Aroma - Also good for dry hopping.
Beer Styles: All English style ales. Some Belgian's styles would benefit too.


Herald (England with an Alpha Acid of 11-13%)
An English aroma and bittering hop; sister of Pioneer. Substitutes: Pioneer.


Northdown (England with an Alpha Acid of 7.5-9.5%)
Dual purpose hop in England developed in 1970s. Relative of Challenger and Target. Very resiny. Substitutes: Phoenix or blend of Goldings and Brewers Gold.
Aroma/Flavor: Excellent for aroma, Most websites say, "One of the best, Excellent breed!"
Typical Usage: yet another dual purpose hop. Might be a little better as a flavoring.
Beer Styles: English Ales. Some sites have brought Porters into the conversation.


Northern Brewer (England with an Alpha Acid of  8-10%)
Developed in England in 1934 from a cross between a Canterbury Golding female plant and the male plant OB21. Grown in Europe and America as a dual-purpose hop, but mainly used for bittering in combination with other hops. Woody/earthy/fruity aroma and flavor. Substitutes: Hallertau, Pride of Ringwood, Bullion.
Aroma: Some descriptors included: Medium-strong with some wild tones, woody with evergreen and some minty overtones.
Typical Usage: Another that is used as a dual purpose of both bittering and flavoring. I've read that they are used typically as bittering. Northern Brewer hops are the signature variety in Anchor Steam Brews.


Phoenix (England with an Alpha Acid of 9-13%)
Dual-purpose English hop, mild aroma and slightly spicy flavor. Substitutes: Challenger.
Aroma: Couldn't find many reviews on the aroma of this hop, some say resembles the UK Challenger hop, which is Mild to Medium and spicy.
Typical Usage: This is a true dual purpose hop with bittering and aroma properties.
Beer Styles: English Ales, Porters, Stouts, ESB's, and Bitters.


Pilot (England with an Alpha Acid of 9-12%)
Previously known as S24 (nicknamed Ros) this UK hedgerow variety was officially named as 'Pilot' in May 2002 by Charles Faram & Co Ltd. The variety is wilt resistant, has good aroma and alpha properties and yields well.
Aroma/Flavor: Mild herbal with some lemon hints, One review said "fresh mowed grass".
Typical Usage: Mainly bittering
Beer Styles: Bitters. Also could make it into some IPA batches.


Pioneer (England with an Alpha Acid of 8-10%)
English hop; a sister of Herald. Substitutes: East Kent Goldings, Herald.
Aroma/Flavor: Pleasant citrus, less aggressive than American varieties. Well rounded bitterness.
Typical Usage: Bittering and Aroma
Beer Styles: English Pale Ales and Bitters.


Progress (England with an Alpha Acid of 5-7%)
Higher alpha English hop developed in the 1960s as a replacement for Fuggles. Often used with Goldings.
Aroma/Flavor: Very robust, fruity and lime.
Typical Usage: Aroma
Beer Styles: Northern Brewer states English and Scottish ales. With it's mild fruitiness it seems to be a perfect match for them.


Target (England with an Alpha Acid of 9.5-12.5%)
English mid-to-high alpha hop bred from Kent Goldings. Used in Wylam ale. Substitutes: Fuggle, Willamette.
Aroma/Flavor: Has a unique herbal character, earthy, minerally, grassy
Typical Usage: Bittering - Some have also indicated the hop offers some good flavoring results.
Beer Styles: English Style Ales, American Porters and Stouts.


Noble Hop Varieties

Hallertau (Germany with an Alpha Acid of 3.5-5.5%)
Hallertauer Mittelfrüh. The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. Substitutes: Mount Hood, Liberty.
Aroma/Flavor: It can be described as having a mild, noble aroma. Secondarily the hop imparts a slightly fruity and spicy character.
Typical Usage: Hallertau hops are great for aroma and flavor.
Beer Styles: German style beers, they are also suitable for use in other European styles, Belgian Ales and Lagers.



Hersbrucker (Germany with an Alpha Acid of 3-5.5%)
Noble hop used in German pale lagers. Substitutes: Hallertau, Mount Hood, Liberty, Spalt.
Aroma: Grassy, Hay, Pleasant and Hoppy were all used to described this hop aroma. It has a mild to semi-strong potency.
Typical Usage: Aroma
Beer Styles: Possibly Pale German Lagers and Pilsners. Overall any brew that would go well with a mild, pleasant hop aroma.


Saaz (Czech Republic with an Alpha Acid of 3.4-5%)
Named after the city of Saaz (now Žatec) in the Czech Republic. Noble hop used extensively to flavor pale Czech lagers such as Pilsner Urquell. Cinnamon-spicy, earthy. Substitutes: Tettnanger, Ultra, Crystal.
Aroma: Very mild with pleasant hoppy notes
Typical Usage: Aroma mainly
Beer Styles: Pilsner, Lagers, Belgian-Style Ales, Lambic, sometimes Bitter's


Tettnang (Germany with an Alpha Acid of 3.5-5.5%)
Noble German dual use hop used in European pale lagers and wheat beers, sometimes with Hallertau. Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Substitutes: Saaz, Crystal.
Aroma/Flavor: Rich, flowery and spicy
Typical Usage: Multi-purpose group - Bittering, Flavoring and Aroma
Beer Styles: German Wheats and American Lagers


Spalt (Germany with an Alpha Acid of 4-5%)
Traditional German noble hop from the Spalter region south of Nuremberg. Woody. Substitutes: Hallertau varieties.
Aroma/Flavor: Spicy, Pungent, has low bitterness
Typical Usage: Flavoring and finishing.
Beer Styles: Bocks, Alts, Munich Helles and Pilsners


Australian / New Zealand Hop Varieties

Feux-Coeur Francais (Australia with an Alpha Acid of 3.1-5.5%)
A rare Australian hop variety that has its genetic roots in the Burgundy region of France. It has been specially adapted to grow in the cool climate of Victoria (Australia). It was first harvested in 2010 and is ideal for use in a Randall device as invented by Dogfish Head Brewery. The alpha values on this young variety come in between 12 and 16.


Galaxy (Australia with an Alpha Acid of 14.9%)
Australian high alpha dual purpose triploid cultivar with a marked and unique hop aroma, described as a combination of citrus and passionfruit. Bred in 1994 by Hop Products Australia by crossing a female tetraploid with a male derived from Perle.
Aroma/Flavor: Very pleasant, Citrus and  Passion fruit notes.
Typical Usage: Mostly bittering, also noted as a dual purpose. Might be used as flavoring hop as well.
Beer Styles: They may do well with American Pales and IPA's.


Green Bullet (New Zealand with an Alpha Acid of 11-14%)
Kiwi hop that is a very clean, high alpha acid, bittering hop. Known to be a brew house work horse. Used for bittering lagers and works well with noble hops.
Aroma/Flavor: It has a unique raisiny character with a slight floral note.
Typical Usage: Mainly a Bittering Hop
Beer Styles: IPA's and American Ales


Nelson Sauvin (New Zealand with an Alpha Acid of 12-14%)
A new variety developed in Nelson, New Zealand. Named with more than a nod towards the Sauvignon Blanc grape. Intensely fruity flavour and aroma with a strong suggestion of passionfruit. Effective for bittering, flavour and aroma. Good when used either solely or in combination with complementary fruity hops such as Cascade in American pale ales.
Aroma/Flavor:  The Nelson Sauvin hop gives a "grape-like" flavor to beers, some defined it as a cool climate white wine grape flavor. Others say the flavors are "extreme fruitiness", "Passion fruit", and “Fresh Crushed Gooseberries”.
Typical Usage: Another dual use hop.
Beer Styles: American Ales that push the boundaries of "Fruit-y," also use in specialty/holiday beers.


Pacific Gem (New Zealand with an Alpha Acid of 14-16%)
High alpha bittering hop from New Zealand. Most are organic. Woody and fruity (strawberry). Substitutes: Fuggles (maybe).
Aroma/Flavor:  The Pacific Gem can produce a Cask Oak flavour with distinctive Blackberry aroma, along with a Woody character.
Typical Usage: Flavor
Beer Styles: Supports all beer styles, particularly Ales, Dry Stout and Ice Beers.



Pacific Jade (U.S. with an Alpha Acid of 12-14%)
High alpha bittering hop from New Zealand with a soft bitterness. Aroma is described as fresh citrus and black pepper.
Aroma/Flavor: Fresh citrus, black pepper spiciness with soft bitterness
Typical Usage: Bittering hop, good substitutes for the Jade are Chinook or Magnum
Beer Styles: American versions of the Pale Ale's especially IPAs.


Pacifica (New Zealand with an Alpha Acid of 5-6%)
Previously known as the Pacific Hallertau, this New Zealand hop has a soft, yet solid bittering quality. Its aroma is described as orange marmalade citrus and some floral. A good substitution for any hop in the Hallertau family.
Aroma/Flavor: Here’s a good one for you: Orange marmalade. Nice orange-y citrus notes when added late in the boil.
Typical Usage: Dual - but probably works better as a flavoring/aroma hop.
Beer Styles: Spices up German Style Lagers and Ales.


Pride of Ringwood (Australia with an Alpha Acid of 7-10%)
Famous Australian hop due to its universal presence in Australian macro lagers. First used in 1965 when it was the highest alpha acid hop in the world. Used extensively in Australian pale ales and lagers. Intensely woody, earthy and herbal. Can be rough. Not particularly suitable for aroma but effective as a bittering hop. Substitutes: Pacific Gem, Cluster, Northern Brewer.
Aroma: Strong citrus aroma. Robust, coarse but not unpleasant. Very distinctive aroma and flavor.
Typical Usage: Mainly bittering, I've heard that you could make a single hop beer with the Ringwoods.
Beer Styles: A good pairing would be in the Australian Lager Styles.


Riwaka (New Zealand with an Alpha Acid of 4.5-6.5%)
An aroma hop from New Zealand that has grapefruit notes.
Aroma: Its powerful grapefruit “citrus” characters are literally breathtaking. If you want to say
“hops” in your beer the Riwaka is where it's at.
Typical Usage: Mainly Aroma and flavoring.
Beer Styles: Pale Ale's and IPA's.


European Hop Varieties

Lublin (Poland with an Alpha Acid of 3-5%)
Polish grown Saaz, used in Polish lagers. Slightly woody and spicy. Substitutes: Czech Saaz.
Aroma: Herbal, Mild and Noble-esque.
Typical Usage: Finishing hop for the most part. Most are saying that they can be used throughout the boil for beers featuring them as the only variety.
Beer Styles: I'm really not sure how easy they are to get here in the states. I looked at many sites online and found NONE for sale...Let me know if anyone has used any of the Polish raised hops.


Magnum (Germany with an Alpha Acid of 10-12.6%)
A bittering/aroma type cultivar, bred in 1980 at Hüll, the German Hop Research Instititute, from the American variety Galena and the German male 75/5/3.
Aroma: Most sources had no real comments about this hop variety’s aroma. Any brewer's comments on this hops's aroma??
Typical Usage: That high alpha acid % and lack of a strong aroma makes Magnum a very good bittering hop.
Beer Styles: I would say good for Pale Ales and IPAs. Because of its background and bittering power, it it seems a good fit German Style Lagers.


Perle (Germany with an Alpha Acid of 7-9.5%)
German dual-purpose hop. Often used in combination with other hops. Spicy and slightly floral/fruity. Substitutes: Hallertau, Mount Hood, Liberty.
Aroma/Flavor: Green, Brewers have posted the hop as a "combo of the Northern Brewer minty flavor and the spicy nobleness of other German hops."
Typical Usage: All sources indicate a dual purpose hop. Although, it seems that it works best as a flavoring, because it works well with many other hops varieties.
Beer Styles: Can be used in a wide variety of beers, only because it can be used in combination with other hop families.


Polnischer Lublin (Poland with an Alpha Acid of 3-4.5%)
Polish; Finishing hop. Another source of the classical noble-aroma type hop with long and strong traditions. Widely believed to be a clone of Saaz. Aroma is mild and typical of noble aroma types. Subvarieties: Czech Saaz, Tettnang.


Saphir (Germany with an Alpha Acid of 2-4.5%)
A new breed of hop that is starting to replace the Hallertauer Mittlefrüh variety, which has become more and more susceptible to disease and pests. Shares many of the Hallertaur Mittlefrüh characteristics and is very well suited as an aroma hop.
Aroma: Refined, sweet, mild clean citrus, hint of tangerine
Typical Usage: Aroma
Beer Styles: Plisners, German Lagers, Belgian Whites


Satus (Unsure of growing region or origin, but has an Alpha Acid of 12.5-14%)
A bittering-type cultivar of recent origin.
Aroma: ???
Typical Usage: Used for both its aromatic and bittering qualities, similar to the Galena hop.
Beer Styles: ???


Select (Germany with an Alpha Acid of 4-6%)
German disease-resistant Hallertauer and Spalt pale lager variety developed in the early 1990s.
Aroma: Has a pleasant spicy flavor and strong aroma.
Typical Usage:  quoted to be a hop suitable for bittering, flavor, and aroma
Beer Styles:  Excellent for use with European ales and lagers.


Strisselspalt (France with an Alpha Acid of 3-5%)
French aroma hop from Alsace, used mostly in pale lagers. Has a floral and lemony aroma/flavor. Similar to Hersbrucker. Substitutes: Hallertau, Mount Hood, Liberty, Hersbrucker, Southern Cross.
Aroma: has medium intensity, very pleasant and hoppy.
Typical Usage: Aroma
Beer Styles: Not much has been mentioned of types, but after reading a little further it seems Light Colored Lagers and Ales would fit nicely.


Styrian Goldings (Slovenia with an Alpha Acid of 4.5-6%)
Slovenian variant of Fuggles, but similar to East Kent Goldings. Used in English ales and Belgian strong ales amongst others. Substitutes: East Kent Goldings.
Aroma: Very delicate and slightly spicy.
Typical Usage: Aroma
Beer Styles: English style Ale, ESB, Lager, Pilsner and Belgian-Style Ales



Tardif de Bourgogne (France with an Alpha Acid of 3.1-5.5%)
French hop, used as an aromatic in continental lagers.
Aroma: Couldn't find much on the aroma.
Typical Usage: Aroma
Beer Styles: Used best with Continental Lagers some sights said.


Tradition (Germany with an Alpha Acid of 5-7%)
Bred in 1991 from Hallertau Mittlefrüh by the Hüll Hop Research Institute in Germany for resistance to disease. Grassy like Hallertau, but easier to grow.
Aroma: Very fine, similar to German Hallertau
Typical Usage: Aroma
Beer Styles:  Lagers, Pilsners, Bock, Wheat and Weizen

Tuesday, April 12, 2011

Hops - Making Your Beer Better

Hops - Without them your beer would be just blah!


Hops
Hops are the female flower clusters, commonly called seed cones or strobiles, of a hop species, Humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor, though hops are also used for various purposes in other beverages and herbal medicine. Hops were cultivated continuously around the 8th or 9th century AD in Bohemian gardens in the Hallertau district of Bavaria and other parts of Europe. However, the first documented use of hops in beer as a bittering agent is from the 11th century. Before this period, brewers used a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the German name means "mountain hops"), ground ivy, and heather. Hops are used extensively in brewing for their many purported benefits, including balancing the sweetness of the malt with bitterness, contributing a variety of desirable flavors and aromas, and having an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms. Historically, it is believed that traditional herb combinations for ales were abandoned when it was noticed that ales made with hops were less prone to spoilage.
The hop plant is a vigorous climbing herbaceous perennial, usually trained to grow up strings in a field called a hop field, hop garden, or hop yard when grown commercially. Many different types of hops are grown by farmers around the world, with these different types being used for particular styles of beer.

The Hop History
The first documented instance of hop cultivation was in 736, in the Hallertau region of present-day Germany, although the first mention of the use of hops in brewing in that country was 1079. Not until the thirteenth century in Germany did hops begin to start threatening the use of gruit (an old-fashioned herb mixture used for bittering and flavoring beer), for flavoring. In Britain, hopped beer was first imported from Holland around the year 1400; but hops were condemned in 1519 as a "wicked and pernicious weed". In 1471, Norwich, England, banned use of the plant in the brewing of ALE (beer was the name for fermented malt liquors bittered with hops, until such recent times as the words were used as synonyms), and not until 1524 were hops first grown in southeast England. It was another century before hop cultivation began in the present-day United States, in 1629.

World production
Important production centers are the Hallertau in Germany (which, in 2006, had more hop-growing area than any other country on Earth), the Yakima (Washington) and Willamette (Oregon) valleys, and western Canyon County, Idaho (including the communities of Parma, Wilder, Greenleaf, and Notus). The principal production centres in the UK are in Kent (which produces Kent Goldings hops) and Worcestershire. Essentially all of the harvested hops are used in beer making. 

Methods
 Hops are a climbing plant. They are trained up strings or wires which support the plants and allow them significantly greater growth with the same sunlight profile. Energy that would have been required to build structural cells is also freed for crop growth.
Male and female flowers of the hop plant develop on separate plants (dioecious). Because viable seeds are undesirable for brewing beer, only female plants are grown in hopfields which prevents pollination; female plants are propagated vegetatively or male plants are culled if plants are grown from seeds.
Until mechanisation, the need for massed labor at harvest time meant hop-growing had a big social impact. For example, many of those hop picking in Kent, a hop region first mechanised in the 1960s, were from eastern areas of London. This provided a break from urban conditions that was spent in the countryside. Whole families would come down on special trains and live in hoppers' huts and gradients for most of September, even the smallest children helping in the fields.
In Kent, many growers issued their own currency to those doing the labor because of a shortage of small denomination coin of the realm. In some cases, the coins issued, often adorned with fanciful hops images, were themselves quite beautiful.
People also came from Birmingham and other Midlands cities to pick hops in the Malvern area of Worcestershire. Some photographs have been preserved.
Sonoma County in California was, pre-mechanization, a major US producer of hops. As in other hop-growing regions, the labor-intensive harvesting work involved large numbers of migrant workers traveling from other parts of the state or elsewhere for the annual hop harvest. During the Great Depression, many workers were migrant laborers from Oklahoma and the surrounding region who had recently come to California. Others included locals, particularly older school children. Sometimes whole families would work in the harvest. The remnants of this significant hop industry are still noticeable in the form of old hop kilns that survive in Sonoma County. In part because of the hop industry's importance to the county, local Florian Dauenhauer of Santa Rosa, the seat of Sonoma County, created one of the earliest and most significant hop-harvesting machines but ironically this mechanization helped destroy the local industry. It enabled large-scale mechanized production which moved to larger farms in other areas.
As of 2005 (couldn't find newer data), the top ten leading countries for hop cultivation were these.

Hop producing country                Hop output in Metric Tons 

Germany                                                   34,438
United States                                            23,494
China                                                       10,576
Czech Republic                                          7,831
Poland                                                       3,414
Slovenia                                                     2,539
United Kingdom                                         1,693
Spain                                                         1,537
Ukraine                                                     1,474
France                                                       1,372
New Zealand                                                900

Brewing
Hops are dried in an oast house before they are used in the brewing process. Hop resins are composed of two main acids: alpha and beta acids.
Alpha acids have a mild antibiotic/bacteriostatic effect against Gram-positive bacteria, and favor the exclusive activity of brewing yeast in the fermentation of beer. Alpha acids are responsible for the bitter flavor in the beer.
Beta acids do not isomerize during the boil of wort, and have a negligible effect on beer taste. Instead they contribute to beer's bitter aroma, and high beta acid hop varieties are often added at the end of the wort boil for aroma. Beta acids may oxidize into compounds that can give beer off-flavors of rotten vegetables or cooked corn.
The effect of hops on the finished beer varies by type and use, though there are two main hop types: bittering and aroma. Bittering hops have higher concentrations of alpha acids, and are responsible for the large majority of the bitter flavor of a beer. European (so called "noble") hops typically average 5–9% alpha acids by weight, and the newer American species typically ranging from 8–19% aabw. Aroma hops usually have a lower concentration of alpha acids (~5%) and are the primary contributors of hop aroma and (non-bitter) flavor. Bittering hops are boiled for a longer period of time, typically 60–90 minutes, in order to maximize the isomerization of the alpha acids. They often have inferior aromatic properties, as the aromatic compounds evaporate off during the boil.
The degree of bitterness imparted by hops depends on the degree to which otherwise insoluble alpha acids (AAs) are isomerized during the boil, and the impact of a given amount of hops is specified in International Bitterness Units (IBUs). Unboiled hops are only mildly bitter. On the other hand, the (non-bitter) flavor and aroma of hops come from the essential oils, which evaporate during the boil.
Aroma hops are typically added to the wort later to prevent the evaporation of the essential oils, to impart "hop taste" (if during the final 30 minutes of boil) or "hop aroma" (if during the final 10 minutes, or less, of boil). Aroma hops are often added after the wort has cooled and while the beer ferments, a technique known as "dry hopping" which contributes to the hop aroma. The four major essential oils in hops are Myrcene, Humulene, Caryophyllene, and Farnesene which comprise about 60–80% of the essential oils for most hop varieties.
Today a substantial amount of "dual-use" hops are used as well. These have high concentrations of alpha acids and good aromatic properties. These can be added to the boil at any time, depending on the desired effect.
Flavors and aromas are described appreciatively using terms which include "grassy", "floral", "citrus", "spicy", "piney," "lemony," and "earthy". Many pale lagers have fairly low hop influence, while lagers marketed as Pilsener or brewed in the Czech Republic may have noticeable noble hop aroma. Certain ales (particularly the highly-hopped style known as India Pale Ale, or IPA) can have high levels of hop bitterness.
Undried or "wet" hops are sometimes used.

Hop varieties
Particular hop varieties are associated with beer regions and styles, for example pale lagers are usually brewed with European (often German and Austrian, since 1981 also Czech) noble hop varieties such as Saaz, Hallertau and Strissel Spalt. British ales use hop varieties such as Fuggles, Goldings and Bullion. North American beers use Cascade hops, Columbus hops, Centennial hops, Willamette hops and Amarillo hops.

The Noble hops
The term noble hops traditionally refers to four varieties of hop which are low in bitterness and high in aroma. They are the central European cultivars, Hallertau, Tettnanger, Spalt, and Saaz. They are each named for a specific region or city in which they were first grown or primarily grown. They contain high amounts of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone.
Their low relative bitterness but strong aromas are often distinguishing characteristics of European-style lager beer, such as Pilsener, Dunkel, and Oktoberfest/Märzen. In beer, they are considered aroma hops (as opposed to bittering hops); see Pilsner Urquell as a classic example of the Bohemian Pilsener style, which showcases Noble hops.
As with grapes, land where the hops were grown affects the hops' characteristics. Much as Dortmunder beer may only within the EU be labelled "Dortmunder" if it has been brewed in Dortmund, Noble hops may only officially be considered "Noble" if they were grown in the areas for which the hops varieties were named.
Some consider the English varieties Fuggle and East Kent Goldings to be noble. They are characterized through analysis as having an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation. In reality this means that they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavor that improves as they age during periods of poor storage.
  • Hallertau or Hallertauer–The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. (Alpha acid 3.5–5.5% / beta acid 3–4%) 
  • Saaz–Noble hop used extensively in Bohemia to flavor pale Czech lagers such as Pilsner Urquell. Soft aroma and bitterness. (Alpha acid 3–4.5% /Beta acid 3–4.5%) 
  • Spalt–Traditional German noble hop from the Spalter region south of Nuremberg. With a delicate, spicy aroma. (Alpha acid 4–5% / beta acid 4–5%) 
  • Tettnang–Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Noble German dual use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. (Alpha Acid 3.5–5.5% / Beta Acid 3.5–5.5%)
Next Post: Hops from around the world and their flavor information.....Stay Tuned.

Cheers!
Bill

Saturday, April 9, 2011

Beer Label Releases and some Brewery Notes

Beer Label Releases and some Brewery Notes

Black-Hatter-FRONT

New Holland Black Hatter and New Holland Farmhouse Hatter: (Holland, Mi)  These two brews were both approved for 22 oz. bottles. With the popularity of IPAs soaring, a lot of breweries are expanding their IPA lines with riffs off of the style. Making IPAs “black” or “Belgian-style” are two popular ways of doing that as we have seen. Wait for these...both breweries are making some wonderful brews! 
Website: http://www.newhollandbrew.com/


Shorts Brew - The Cure Is Released


(Bellaire, MI) – From the brewery’s Facebook page: “We bottled The Curl! It is an imperial pilsner made with maze and pilsen malt and “unbalanced” with Amarillo Hops (not typically used in a pilsner). The result is a clean, delicious beer that is brilliantly clear and lightly carbonated. A perfect springtime beer and one of our in-house favorites! Look for it to hit stores soon!”
Beer description via the brewery website: “One of the first Imperial beers made at Short’s, this American Pilsner has an appealing clear, bright, golden straw color. Faint esters of fresh baked bread and grain aromas precede the flavor resulting from the abundance of flake maize used in this recipe. Hefty doses of hops create a pronounced dryness that seamlessly blends with the crisp, clean finish.”
According to that Facebook page, this was the brewery’s first-ever beer released in bottles (at the time, 750s). This is new artwork though. Website: http://www.shortsbrewing.com/



Midnight Sun Brewing - Mammoth Extra Stout.

Mammoth-TTB



Midnight Sun Brewing Co. (Anchorage, AK) – Midnight Sun Brewing brings back an old brew in Mammoth Extra Stout.
The beer is available “in glasses, growlers and kegs” according to the brewery’s website but not yet in 22 oz. bottles (though soon).

Description: 
Dark and full-bodied, Mammoth Extra Stout boasts a rich melange of flavors, including chocolate, caramel, coffee and nut. Huge portions of pale and specialty malts give this mammoth brew a complex yet exceptionally smooth palate. Hops provide balance without overpowering the chewy malt profile.

Stats:
7.8 % Alcohol By Volume
50 International Bittering Units (IBUs)
Malt: Pale Two-row, Special B, Biscuit, Black, Roasted Barley
Hops: Magnum, Fuggles

Availability:
AK – 22-oz bottles and draft (year-round)
WA, ID, OR, CA – 22-oz bottles (year-round)



Lumberyard Brewing Co - Red Rock Raspberry Ale....Approved


Lumberyard Brewing Co. (Flagstaff, AZ.)


Penobscot  -Humble B Lager



Penobscot Bay Brewery (Winterport, Ma.) - This is to be brewed with honey and ginger, and will be available in the 22 oz. bottle size. Website: http://www.winterportwinery.com/brewery.asp

Friday, April 8, 2011

2 New Beer Releases and 2 Tatuaje Cigar Reviews


Full Sail Brewing - Spring Has Sprung



(Hood River, OR) – Spring has sprung in the Northwest as the time to revel over winter beers, deep powder lines, and warm fires transitions into time to plant seeds, play with the kids in the yard, bike, hike, and enjoy the rapidly lengthening days. What better way to celebrate this change than to drink a beer that quenches your thirst and revives your soul… just like the spring time sun. To commemorate the coming of spring and Earth Month, Full Sail will release a new beer in their Brewer’s Share line up, called “Spring Has Sprung,” crafted by brewer Josh Pfriem. Josh’s brew is a Cascadian Blonde Ale that’s like springtime in a glass. With its refreshing citrus blast in the nose, silky light body, and crisp bitter finish, at 6.3% it will hold up well on cool, crisp spring evenings. Josh’s hope is that his beer inspires you to grow a garden, hike in the mountains and barbeque with friends and family in the sun!

 Spring Has Sprung was brewed with regionally-grown organic Pilsner malt, Pale malt and was hopped with Cascade and Amarillo hops (ABV 6.3% IBU 50). “One of the great things about brewing beer in Oregon is our ingredients are close at hand. About 95% of what we use to brew our beer comes from local sources, and Josh’s beer is no exception; the hops and barley came from Pacific Northwest farms, the yeast was propagated right here in the Hood River Valley, and the water comes right from Mt. Hood. It’s a great place to live and make beer,” said Jamie Emmerson, Full Sail’s Executive Brewmaster.

Full Sail has scheduled two “Meet the Brewer and the Beer” events to showcase this new beer. The first Meet Brewer and the Beer event will be at Full Sail at Riverplace in Portland, Tuesday, April 19th, from 5:00 – 6:30PM. The second is at the Full Sail Tasting Room and Pub in Hood River, on Thursday, April 21st from 5:00 to 6:30PM. Join the Full Sail crew to celebrate and toast a pint of this new brew.

With each Brewer’s Share series beer, Full Sail picks a local charity to receive a portion of the proceeds from the sale of the beer. Josh has chosen to support the Gorge Grown Food Network. Every keg of Spring Has Sprung benefits this network of citizens and farmers working to build a regional food system in the rural Columbia River Gorge region of Oregon and Washington. The network is devoted to connecting and supporting local farmers and ensuring access to good food for everyone.

The Brewer’s Share series is a lineup of small batch draft beers where each Full Sailor takes a turn hand-crafting their own single batch recipe and a portion of the proceeds benefit a local charity of their choosing. Full Sail’s Brewer’s Share beers will only be available on tap at Full Sail’s Tasting Room and Pub in Hood River, Oregon, and at Full Sail’s Brewery at Riverplace, in Portland, Oregon. Growlers to go are available. The next Brewer’s Share will be brewed by Brewer Dan Peterson and is expected in late May.

About Full Sail Brewing Company: The independent and employee-owned Full Sail Brewery is perched on a bluff in Hood River, Oregon, overlooking the most epic wind and kite surfing spot in the world. At this very moment 47 specialists in the liquid refreshment arts are crafting barley and hops into your next beer. Among the company’s most popular brews are Full Sail Amber, IPA, Pale, LTD, Session and Session Black Premium lager. Founded in 1987, the Full Sail crew has been fermenting godlike nectar for 24 years. Committed to brewing great beer and sustainable practices their award winning brews are now available in 27 states. The Full Sail Tasting Room and Pub is open seven days a week. Swing by for a pint, grab a bite, tour the brewery, or just soak up the view. The Brewery Website:  http://www.fullsailbrewing.com.


Diamond Knot Brewing Co. - Blonde Ale 
(Mukilteo, WA) – For only the third time in Diamond Knot Brewing Co’s sixteen year history, they are bottling their summer seasonal Blonde Ale. Starting in April 2011, this summer seasonal beer will be available in 22-oz bottles at retailers in throughout Washington, Oregon and through Total Wine & More. 

“We have a huge potential fan base that may not able to experience our beers on draft, so bottling our most popular beers allows us to reach out to them. Bottling the Blonde Ale is a natural fit to our seasonal selections.” said Brewmaster Pat Ringe. 

Their Blonde Ale is based on a pre-Prohibition lager recipe and is a perfect summer session beer. It is a clean, crisp beer that you can take along no matter your summer plans. Its complex flavors perfectly complement any seafood dish, salad, or just a classic hamburger or hotdog. It truly is an excellent ale that compliments all occasions.

Diamond Knot bottles several other styles year around, including IPA, Industrial IPA and Brown Ale. Additionally they offer four seasonal beers in bottles: Slane’s Irish-style Red Ale, Blonde Ale, Vienna Ale and Industrial Ho! Ho! Winter Ale.

About Diamond Knot Brewing Co: Founded in 1994, Diamond Knot Brewing Company, Inc. is a privately held company and Snohomish County’s oldest continuously operating brewery. Hand-crafted Diamond Knot ales can be found in multiple States, both in bottles and on draft. Additionally, Diamond Knot operates three full-service restaurants; two in Mukilteo, WA and one on Camano Island, WA. The Camano Island location and the original alehouse offer a unique, interactive dining experience with StonegrillTM, in which customers are able to cook their meal right at their table. Diamond Knot prides itself in providing all their customers with the finest foods and beers, all while being integral, productive and charitable members of the communities in which they operate.

Thursday, April 7, 2011

Iron City Beer To Get New Ownership







Private Equity Firm to buy Iron City Brewing

Private Equity Firm buys Iron City Brewing


(Pittsburgh, PA) Press release...
Uni-World Capital, L.P., a private equity firm, has acquired the brands and assets related to the beer business of the Iron City Brewing Company. The brewery’s headquarters will remain in Pittsburgh and beer production will continue in Latrobe, Penn. The purchase is entirely funded by equity capital from Uni-World and its affiliates. Edwin R. Lozano, 43, will serve as the new president and chief executive officer of Iron City Brewing Co. Tim Hickman, president since 2007, will be retained as a consultant during the transition period.

“Iron City Brewing Company’s rich heritage, diverse product portfolio and strong reputation as a high-quality Pittsburgh beer resonated with our team,” said Christopher P. Fuller, managing partner, Uni-World Capital. “This transaction is about restoring the brewery’s legacy and to drive future growth, and we intend to reinvest future cash flows back into the business. Our new management team, led by Ed Lozano, brings extensive beer and beverage industry experience, and a commitment to keeping the business in Pittsburgh.”

Lozano brings 15 years of extensive sales, marketing and operations experience to the position. Most recently he spent seven years with PepsiCo International as Director of Foodservice. In this role Lozano led a global sales organization spanning 190 countries, which represented more than $3 billion in retail sales. Before joining PepsiCo, Lozano spent six years with the Miller Brewing Co. where he led a sales team in New York City, built brands in the United States and drove growth in international regions from Asia Pacific to Latin America. Lozano was the youngest Director in the International Division and was responsible for dramatic share gains in Asia Pacific and a turnaround in Latin America. Prior to Miller he spent two years with the Coca-Cola Company.

“Iron City Brewing Company’s portfolio of brands are icons in Western Pennsylvania and beyond,” said Lozano. “My priorities are to concentrate on the core brands, Iron City and IC Light; to better support our wholesalers and to aggressively grow the business. Part of that growth means a personal commitment to adding jobs in Pittsburgh. I’m honored to be at the helm of a business that’s a Pittsburgh institution. I firmly believe Iron City has tremendous potential, and I look forward to helping write the next chapter in the brewery’s history.”

About Uni-World Capital, L.P.
Uni-World Capital, L.P. is a private equity firm focused on making leveraged buyout and growth equity investments in lower-middle market companies. We seek to partner with management teams where we can leverage our team’s collective business experience, corporate relationships and strategic and financial expertise in order to help enhance a company’s strategic positioning and drive profitable growth. More information can be found at http://www.uniworldcapital.com.

About Iron City Brewing Company
ICB’s brands are iconic in the Western Pennsylvania region, and its core products, Iron City Beer, IC Light, and Augustiner Amber Lager, enjoy a loyal following around the world, wherever “Pittsburgh Nation” beer drinkers congregate. During the brewery’s 150-year history it has introduced many innovations, including the twist-off cap and the snap top can, and in 1976, Iron City Brewing was the first brewery in the United States to produce a light beer.

Wednesday, April 6, 2011

3 New Beer Releases for April 6, 2011


 Red Hook -Wit


(Woodlinville, WA) – Here’s the Red Hook brewery’s write-up for their upcoming Seasonal Series release...

"Similar to other pioneering brands like Starbucks and Microsoft, Redhook was born out of the energy and spirit of the 80s right in the heart of seattle. while the term didn’t exist at the time, Redhook became one of America’s first “craft” breweries. From a modest start in a former transmission shop in the Seattle neighborhood of Ballard, Redhook has become one of America’s best known craft breweries. While we’ve “grown up” over the past 30 years, one thing has never changed…we are still brewing great beer and making sure that we’re having fun doing it.

To celebrate Redhook’s big Three-O, we are stepping out in some new duds that are a nod to our heritage and a toast to our future. We’re not just talking about slappin on a new label, and calling it done. Check out the new bottle…bold, masculine, and most importantly, easier to knock one back. We think we’re looking pretty damn good for our age. Cheers to 30 years!

Wit. “Made with ginger, but still digs Mary Ann.”
Redhook’s twist on the Belgian style ale is the addition of fresh ginger, which adds a refreshing snappiness to this lighter-bodied wheat beer. Redhook Wit is perfect for the warm summer months of outdoor BBQ-ing, sitting by the pool, or just taking a break by hanging inside enjoying the AC and watching old re-runs of Gilligan’s Island. ABV: 5.3% / IBU: 8"
Website info: http://www.redhook.com/


Bridgeport Brewing Company - Stumptown Tart (Strawberry)




Fourth Generation Stumptown Tart uses Strawberries from Willamette Valley Fruit Company.

BridgePort Brewing Company, Portland Oregon’s oldest craft brewery is releasing its fourth generation Stumptown Tart on June 2. The new brew is a Strawberry Ale infused with 2,000 pounds of Oregon strawberries from local growers at Willamette Valley Fruit Company. Brewmaster Jeff Edgerton used Czech Saaz hops, most often found in pilsner or American Lager, to allow the taste of the Willamette Valley strawberries to shine through.

“Earlier this year I was able to sit down and talk with Jeff Dunn from Willamette Valley Fruit Company,” commented Brewmaster Jeff Edgerton. “It became evident pretty quickly that using strawberries was the way to go, especially after hearing more about the varietal unique to Oregon and the Willamette Valley.”

Oregon strawberries contain a higher “brix” count, when compared to other growing regions across the world. The higher the brix reading on a strawberry indicates a higher nutrient content and, in turn, a sweeter berry. This unique quality also means that Oregon strawberries are red all the way through, adding more flavor, as opposed to water filler.

BridgePort will host a Stumptown Tart release party Thursday, June 2 at 5:30pm at the BridgePort BrewPub in the Pearl at 1313 NW Marshall St. Free and open to the public, attendees can be among the first to try free samples of the new brew while supplies last and purchase a limited-edition 22-ounce bottle of Stumptown Tart. Guests will also be given the opportunity to meet the Stumptown Tart herself, bottle model Bernie Dexter, as we celebrate another year of this tasty brew. Bernie will be at the BrewPub to sign bottles, posters, and provide festive eye candy to all in attendance.

BridgePort’s Stumptown Tart Stats:

IBU’s: 15 ABV: 7.75% Color: Reddish-Pink OG: 17.3

Ingredients: Barley malt, German Saaz hops and 2,000 pounds of Oregon strawberries.

Description: A strawberry Ale infused with Oregon strawberries. A strong, fruit driven beer with hints of strawberry and a light, refreshing finish. For more information visit: http://www.bridgeportbrew.com/


Hopworks Urban Brewery (HUB) - Organic Rise Up Red Ale



Hopworks Urban Brewery’s (HUB) started releasing its award-winning Organic Rise Up Red ale beginning on Monday, April 4. The Pacific Northwest Red is available on draught and 22 oz. bottles at select Oregon, Washington and British Columbia bars, pubs and stores. The seasonal release won a gold medal at the 2009 Great American Beer Fest in the American Style Red Ale category and was one of the first beers the brewery produced.

Organic Rise Up Red is a classic Northwest red ale featuring a rich mahogany color while organic malts provide a mild caramel sweetness and smooth, bready flavor. An ample dose of locally-grown Magnum, Cascade and Centennial hops delivers a floral and slight citrus flavor. The beer checks in at 60 IBUs and 5.8% ABV.

Hopworks Urban Brewery (HUB) is Portland’s first Eco-Brewpub offering world-class beer and fresh food in a relaxed and communal atmosphere. HUB’s 20-barrel brewery produces 6,400 barrels of beer a year for their brewpub and distribution in Oregon, Washington, and British Columbia. HUB incorporates a range of sustainable practices in their operation and makes every effort to protect “our” future with a thoughtful alternative. Hopworks is 100% renewably powered and “cradle to gate” carbon neutral.

The Hopworks brewpub features ten different organic beers on tap and two cask ales at all times. The brewpub is located at 2944 SE Powell Blvd and is open Sunday through Thursday from 11 a.m. to 11 p.m. and Friday and Saturday from 11 a.m. to midnight. In early summer, Hopworks will open its second location, Bike Bar in North Portland, expanding the company’s love of beer, bikes and the environment.

Monday, April 4, 2011

New Cigar and Beer Releases for April 4, 2011



Beer News and Releases


Flying Dog Backyard Ale

Flying Dog Backyard Ale. It’s a beer made in collaboration with Chef Bryan Voltaggio though the brewery hasn’t released any more details on it. The First batch was brewed March 29th, so we should see it start hitting the shelves in a few weeks. It has been approved in both 750ml bombers and 12 oz. bottles with an ABV of  7.5%.
This should be a great "Summer Cook-Out" beer....can't wait to try one!



Outblack Ale


Collaboration between De Struise Brouwers (Oostvletere, Belguim) and Stillwater Artisanal Ales (Baltimore, Maryland).
Stillwater Artisanal Ales was ranked #2 for the Best New Brewers of 2011.

This Belgian Strong Ale was joined happily with another powerhouse, the Black IPA.
You take a chocolate sweet strong ale put it together with the high & strong hop style of the  IPA, and you get Outblack, a wonderful combination of Chocolate and Hops goodness!
The beer boasts a 10% ABV and will be available in the 22oz formats, hoping to see these hitting the store shelves early summer. For more info watch for the American Craft Beer Festival, it should be making it's US debut there....Stay tuned..


Weyerbacher - Sixteen (2011 version)


Weyerbacher Brewing will be releasing their 16th Anniversary ale this year.

The initial details reveal this year’s 16 will be a Braggot style ale. Braggots are considered some of the oldest styles of beer. They were mentioned in Chaucer’s Canterbury Tales in the 1300′s. Braggots are variants of mead, typically brewed with honey & hops. Later Braggots (also called Brackett) included honey, hops & malt. The arrival date for this brew will be sometime June 2011 and will sport a robust ABV of 10.5%.