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

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