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Old 10-04-2013, 07:47 PM   #1
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Default Hop Guide

Ahtanum An aroma-type hop bred by Yakima Chief Ranches. American variety, similar to Cascade. Popularity seems to be increasing. (alpha acid: 5.7-6.3% / beta acid: 5.0-6.5%)
Amarillo Amarillo is an aroma-type hop of recent origin. Mid-range alphas and C-hop citrus notes makes this a good all-purpose C-hop substitute. (alpha acid: 8-11% / beta acid: 6-7% )
Brewer’s Gold Mainly a bittering hop with a soft bitterness. Sometimes used an aroma variety in conjunction with noble hops. (Alpha Acids: 5.5-6.5 % /Beta Acids: 2.5-3.5 %)
Cascade Probably the first hop you’ll learn. This aroma variety is piney, citrusy, and quite assertive. A very popular U.S. variety, with a moderate bitterness level and fragrant, flowery aroma. Cascade is often used in highly hopped West Coast ales that have a citrus-floral hop character. (alpha acid: 4.5-6.0% / beta acid: 5.0-7.0% )
Centennial Described by some as a “Super Cascade” but it’s not nearly as “citrusy”. Similar to Cascade, perhaps with sweeter fruit notes and a slightly chunkier bitterness. Works brilliantly with Cascade and Chinook to form the Three C’s, a very effective combination. Some even use it for aroma as well as bittering. Bitterness is quite clean and can have floral notes depending on the boil time. (alpha acid: 9.5-11.5% / beta acid: 4.0-5.0%)
Challenger Soft mixed use English hop with a spicy character. (Alpha Acids: 6.5-8.5 % Beta Acids: 4-4.5 %)
Chinook A bittering variety with aroma characteristics. Big, rich, robust bitterness, with woody aroma characteristics that are best used in a blend with other American hops. A high alpha acid hop with a wonderful herbal, almost smoky character when used as an aromatic during the last few minutes of the boil when dry hoping. Excellent for hopping American-style Pale Ales, especially those brewed to higher gravities. (alpha acid: 12.0-14.0% / beta acid: 3.0-4.0%)
Columbus This high alpha variety has a pungent aroma and clean bittering. Excellent for bitter ales and American IPA styles, and can be dramatic when dry hopped. (average alpha acid: 12%)
Cluster Originated from mass selection of the Cluster hop, which is an old American hop. It is suggested that they arose from hybridization of varieties, imported by Dutch and English settlers and indigenous male hops. (alpha acid: 5.5-8.5% / beta acid: 4.5-5.5%)
Crystal An aroma-type hop., (alpha acid: 4.0-6.0% / beta acid: 5.0-6.7%)
First Gold A dwarf hop, predicted by many in the British industry for future success. It is like a spicier Golding, with a higher alpha and slightly richer bitterness as well. (Alpha Acids: 4.0-9.3 % Beta Acids: 2.3-4.1 %)
Fuggle-An aroma-type hop selected in England as a chance seedling in 1861. Woodsier character that Goldings. Though considered the less refined of the two by some, others prefer its juicier, more foresty character. Superb in English-style ales, and lends a unique character not imparted by the more subtle American-grown Fuggles. (alpha acid: 3.8-5.5% / beta acid: 1.5-2.0%)
Galena Tthe most “mellow” hop of the high-alpha varieties, and has replaced Cluster as the most widely grown US hop. The bitterness is clean and well balanced. Great general purpose bittering hop. (alpha acid: 12.5-14.0% / beta acid: 7.5-9.0%)
Golding A group of aroma-type hops originating in England. Soft, earthy, vaguely farm-like aroma hop. Widely cultivated. English Goldings grown in East Kent, are a premium hop, called East Kent Golding and should not be confused with U.K. Goldings, which are grown in other parts such as Kent, Worcestershire, Hampshire and Herefordshire. The premier English aroma hop. This hop has a unique spicy aroma and refined flavor. (alpha acid: 4.0-6.0% / beta acid: 2.0-3.0%)
Hallertau Hersbrucker Common in German pilsners, this noble hop has a grassy, hay-like aroma, and is seldom used for bittering purposes.
Hallertau mf-Hallertau mf (Mittelfrueh) An aroma-type hop which originated in Germany as a land – race hop. The original Hallertau mf in Germany has been replaced with other Hallertau types with similar quality characteristics. The name indicates that it is a middle to early ripening cultivar. Mild spicy flavor and aroma. (alpha acid: 3.5-5.5% / beta acid: 3.5-5.5%)
Horizon A high alpha-aroma hop. Relatively new high alpha variety with soft bitterness. (alpha acid: 10.2-16.5% / beta acid: 6.5-8.5%)
Liberty Very popular English bittering hop. Used sparingly in lighter styles, it can be heavy-handed when used in large amounts, so you’ll seldom find a very hoppy, all-Liberty brew. (alpha acid: 3.5-4.5% / beta acid: 3.0-3.5%)
Lublin The grassy, hay-like signature of Polish lagers. The bitterness is slightly harsher than noble varieties, but the aroma is a little bit softer. (Alpha Acids: 3-5 % Beta Acids: 2.5-4 %)
Millennium Bittering variety, born of Nugget and generally considered interchangeable. (alpha acid: 15.5% / beta acid: 4.5-5.0%)
Magnum A bittering/aroma type hop., (alpha acid: 10.0-12.6% / beta acid: 5.0-7.0%)
Mount Hood An aromatic variety derived from Hallertau with a refined, spicy aroma and clean bittering. This hop is frequently used, but seldom lends a distinctive signature. For this reason, it is often used in styles that require only a subtle hop aroma. A good choice for lagers. (alpha acid: 4.0-6.0% / beta acid: 5.0-7.5%)
Northern Brewer A strong fragrant hop with a rich rough-hewn flavor and aroma, ideal for steam-style beers and ales. Northern Brewer has a unique mint-like evergreen flavor. Known as dual-purpose hop, but best suited for bittering. Versatile, lending a moderate bitterness. Aroma wise it’s quite mellow, and usually used in combination with other hops. (alpha acid: 8.0-10.0%/ beta acid: 3.0-5.0%)
Nugget A great bittering hop with a heavy herbal aroma. Nuggets generally have a poor reputation as being cheap and unrefined, but do have a pronounced herbal aroma. (alpha acid: 12.5-14.5% / beta acid: 4.0-6.0%)
Pacific Gem High alpha variety from New Zealand, but also contributes a berryish aroma. This, along with Hallertauer, are frequently organically grown in New Zealand, so this is most likely to be found in organic beers outside of NZ. Has a woody, berryish note.( Alpha Acids: 13-16 % Beta Acids: 7-9 %)
Perle A medium alpha hop with a very clean, almost minty bitterness and pleasant aroma. (alpha acid: 7.0-9.5% / beta acid: 4.0-5.0%)
Pride of Ringwood At one time, this was a high-alpha variety, but has been long surpassed. Considered by some rather malodorous, PoR hasn’t caught on outside of the Australian lager world. Alpha Acids: (7-10.5 % Beta Acids: 4-6 %)
Progress Developed as a replacement for Fuggles, this has a higher alpha rating, and is often found in combination with Goldings. (Alpha Acids: 4-7.5 % Beta Acids: 2-2.5 %)
Saaz The traditional noble hop for true pilsner beer. Saaz is famous for its spicy, clean bitterness. The Bohemian hop, used in almost all Czech pilsners. It gives a soft bitterness, so IBUs can be high without harshness. The aroma is famous, and a fresh Pilsner Urquell is still the best place to learn it (average alpha acid: 3.0%)
Santiam Aroma variety with mid-range alphas. (Alpha Acids: 5-7 % Beta Acids: 6-8.5 %)
Select – Disease-resistant Spalt substitute (alpha acid: 4.0-6.0% Beta Acid 3.5 – 4.5%)
Satus A bittering-type hop of recent origin. (alpha acid: 12.5-14.0% / beta acid: 8.5-9.0%)
Simcoe A bittering/aroma type hop bred by Yakima Chief Ranches. (alpha acid: 12.0-14.0% / beta acid: 4.0-5.0%)
Spalt Select An aroma type Noble hop, with a fine, spicy aroma. Used in all manner of German-style beers both ale and lager. Is the signature hop for altbier. (alpha acid: 3.5-5.5% / beta acid: 3.0-4.5%)
Sterling An aroma hop. Newish Saaz derivative. (alpha acid: 4.5-5.0% / beta acid: 5.0-6.0%)
Styrian Goldings Actually derived from Fuggles, but grown in more continental conditions. I find them spicier, and more elegant than Fuggles, while retaining the delicious woodsy character. Used in a wide range of beers, from English ales to witbier and both English and Belgian strong ales. (Alpha Acids: 3-6 % Beta Acids: 1.8-4.1 %)
Target Multi-use mid-to-high alpha hop from England. Parentage is from Kent Goldings. (Alpha Acids: 8-13 % Beta Acids: 4.3-5.7 %)
Tettnang An aroma-type hop. The original noble hop from the Tettnang region of Germany, ideal for your finest lagers and wheat beers. This limited availability hop has a fine, pure aroma, that is not present in United States grown Tettnanger. Tettnang are used for both bittering and aroma (though the latter is often in conjunction with some form of Hallertau). Bitterness from Tettnang is rich, yet soft, so brewers can really crank up the IBUs without rendering the beer astringent. (alpha acid: 4.0-5.0% / beta acid: 3.5-4.5%)
Tomahawk A bittering hop of recent origin, bred by Charles Zimmermann. It is the first commercially grown ‘Super Alpha’ variety. In 1998 it contributed to 11% of the USA hop crop. (alpha acid: 14.0-18.0% / beta acid: 4.5-5.8%)
Tradition Newish, disease-resistant variety from the Mittelfrüh lineage, with a refined, spicy, grassy aroma.
Ultra An aroma-type hop, (alpha acid: 4.5-5.0% / beta acid: 3.6-4.7%)
US Fuggle A mild-flavored English-style hop grown in Oregon, with a fragrant wood-like aroma. Milder in character than English Fuggles. This hop imparts a smooth, well rounded hop character. (average alpha acid: 3.9%)
Vanguard Newish aroma variety with a noble pedigree. (alpha acid: 5.0-6.0% / beta acid: 5.0-7.0%)
Warrior A bittering hop of a recent origin, bred by Yakima Chief Ranches. New “big mamma jamma” bittering hop, whose popularity is on the rise due to slightly softer bitterness than some its contemporaries and lack of aroma properties. It may walk softly, but it still carries a big stick. (alpha acid: 15.0-17.0% / beta acid: 4.5-5.5%)
Willamette Aroma-type hop, Willamette has a fragrant spicy woody aroma. An excellent American aromatic hops for ales and lagers. (alpha acid: 4.0-6.0% / beta acid: 3.5-4.5%)
Zeus Aromatic high-alpha hop with a chunky bitterness. (Alpha Acids: 12-18+ % Beta Acids: 4-6.5 %)
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Old 10-16-2013, 04:22 AM   #2
queues likely
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Join Date: Sep 2012
Posts: 38

Wow, your going well deep, into the brewing caper.
I like Willamette and Goldings, a chap at work he's really into his Simco hops.

I had to knock it on the head cos my tap water keeps leaving a a strange aroma on my beer, no matter what treatment i gave water previously.
Brewing does get under your skin!
Keep up the good work.
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