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Hops types and varieties

Yakima Chief Hop & Brew School Will Again Be Virtual

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Yakima Chief Hops will hold their 2021 Hop & Brew School from Aug. 30 through Sept. 3 and will again include both hop industry insights and technical brewing seminars.

Now in its 18th year, Hop & Brew School will be a virtual event for the second year in a row due to the pandemic.

This year’s schedule features sessions surrounding new discoveries in advanced hop research, hop application best practices, hop sensory training, a deep dive into the beyond beer beverage category and homebrew tips. Participants will also receive an inside look at organic hop growing and experimental hop development. Speakers include both hop industry experts and veteran brewers.

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Colorado’s Tiny Hop Industry Struggles as Growers Face Many Challenges

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Colorado’s hop industry is struggling to stay afloat as small growers contend with a decline in demand for local-grown hops, changing climate and limitations on hop varieties that grow well in the state.

Colorado grows a tiny fraction of the total hops grown in the U.S. with only about 150 acres in production. But hopes were high on hops not long ago when AC Golden Brewing (a MillerCoors subsidiary) debuted Colorado Native amber lager, brewed with 99% local ingredients. But the brewer didn’t have enough hops grown in Colorado to meet that claim so they encouraged small small farmers across the state to plant hops. Today, with demand waning from MillerCoors, the state’s hop growers are looking to craft brewers to step up and buy local.

“We have some orders for the 2021 crop, yes, but not a ton. It’s a small percentage of what our total yield will be,” Chris Gehlhausen of Billy Goat Hop Farm told the Denver Post.

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ASBC to Offer Webinar on Smoke Taint in Hops as Fires Spew Smoke Over Western US

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With winds pushing huge amounts of smoke into portions Oregon, Washington and Idaho from numerous massive fires burning in the region, fears of smoke taint on hops have again returned this year.

Most studied in wine grapes, smoke taint has been shown to have undesirable effects on grapes and wine. Industry and academic researchers are increasingly looking at ways to measure and mitigate smoke taint in hops and the downstream impacts on beer.

In light of this concern, the American Society of Brewing Chemists (ASBC) is giving a webinar “A Discussion on Hop Smoke,” presented by Dr. Glen Fox (UC Davis), Stacey Williams and Justin Alexander (New Belgium Brewing), and Tiffany Pitra (Yakima Chief Hops). This collaborative webinar will discuss their latest findings and remaining challenges to be overcome. Smoke taint is an industry-wide issue requiring an industry-wide effort, and the speakers invite dialogue and new collaborations with experts in this field.

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New York State Helps Fund Program to Increase In-State Grown Hops

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A $300,000 grant from New York state has paved the way for a new hop breeding program at Cornell AgriTech, which will grow and develop signature New York hops varieties.

Under terms of New York state’s 2013 farm brewing law, no less than 60% of a brewery’s hops and 60% of all other ingredients must be grown in New York state.to qualify for the farm brewing license.

It was just announced recently that researchers at the University of Florida are currently working to develop hop varieties that grow well in Florida.

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Hops in Florida? University of Florida Develops Florida-Grown Hops

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Scientists with the University of Florida are working to develop the best crops for Florida farms to grow — and that includes hops.

For a few years now at UF’s Institute of Food & Agricultural Sciences Gulf Coast Research Center, they have been experimenting with growing hops. The researchers have found that LED lighting must be used to replicate the photoperiod that is required for the hops to flower.

Last week, Swan Brewing in Lakeland, FL introduced Gator Pale Ale which is made only from hops grown in Florida.

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USDA 2021 Hop Planting Report is Released

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The US Department of Agriculture’s (USDA) National Agricultural Statistics Service released their annual report on hop acres planted. The report shows a small increase of about 4% more acres planted in 2021 versus acres harvested in 2020.

The uptick in acres planted indicates a recovery versus the difficult year last year with deceased demand due to the pandemic. The overall beer market was down 3% last year while craft beer volume was down 9%. In addition to the pandemic, severe weather during the hop harvest and heavy smoke from large wildfires also impacted yield.

See a detailed analysis of the report from Brewers Association chief economist, Bart Watson here and the full USDA report here.

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Australian Hop Harvest Has Slight Decrease in Yield but Galaxy Hop Yield Up 7%

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The Australian hop harvest is coming to a close and Hop Products Australia, which grows 90% of the Australian hops has released their 2021 hop harvest report.

The company harvested 675 hectares that resulted in 1,526 metric tonnes of hops. This was a 44 hectare (6.9%) increase and a 25 metric tonne (1.6%) decrease year-on-year. It was a good year for the Galaxy hop yield which increased by 7.2% year-on-year.

“Impact in beer remains strong, with this year’s average oil content coming in above the 5-year average for all varieties except Enigma,” according to the report.

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Hop Variety – Hallertau Blanc

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Pedigree: Daughter of Cascade
Brewing Usage: Aroma
Aroma: Floral and fruity with passion fruit, grapefruit, pineapple, grape and lemongrass overtones
Alpha Acids: 9.0 – 12.0%
Beta Acids: 4.5 – 5.5%
Co-Humulone: 22 – 26% of alpha acids
Storage Stability:
Total Oil: 1.2 – 1.5 mL/100g
Myrcene: 50 – 75% of total oil
Humulene: 0 – 3% of total oil
Caryophyllene: 0 – 2% of total oil
Farnesene: <1% of total oil General Trade Perception: One of several new German varieties with bold flavor profiles, perfect for American-style Ales
Possible Substitutions: Unknown
Typical Beer Styles: Saison, pale ale
Additional Information: Bred at the Hop Research Institute in Hüll and released in 2012

Hop Variety – Whitbread Golding

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Pedigree: Open pollination of Bates Brewer
Brewing Usage: Aroma
Aroma: Fresh earth, botanical and floral flavors
Alpha Acids: 5.0 – 7.5%
Beta Acids: 2.5 – 3.5%
Co-Humulone: 37% of alpha acids
Total Oil: 1.2 mL/100g
Myrcene: 27% of total oil
Humulene: 42% of total oil
Caryophyllene: 13% of total oil
Farnesene: 2% of total oil
General Trade Perception: Similar to Goldings, but not as delicate and containing a more robust hoppy flavor
Possible Substitutions: UK Kent Golding, UK Progress
Typical Beer Styles: Pale Ale, Wheat
Additional Information: Selected as a seedling in 1911 on a farm at Beltring in Kent and named after the Whitbread Beer Company, which bought the farm

Hop Variety – Target

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Pedigree: Second generation selection from Northern Brewer and a male Eastwell Golding seedling
Brewing Usage: Bittering
Aroma: An intense English hop aroma with distinct spicy, floral, sage, and citrus characteristics
Alpha Acids: 8.5 – 13.5%
Beta Acids: 4.0 – 5.7%
Co-Humulone: 37% of alpha acids
Total Oil: 1.2 – 1.8 mL/100g
Myrcene: 45% of total oil
Humulene: 17% of total oil
Caryophyllene: 10% of total oil
Farnesene: <1% of total oil General Trade Perception: An excellent bittering hop that tends to be too harsh for aroma purposes late in the boil
Possible Substitutions: Fuggle, Willamette
Typical Beer Styles: Ale, Lager
Additional Information: A result of the Wye College breeding program released in 1972

Hop Variety – Sussex

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Pedigree: A “chance find”
Brewing Usage: Aroma
Aroma: Delicate (similar to Fuggle)
Alpha Acids: 4.3 – 5.8%
Beta Acids: 2.4 – 3.2%
Co-Humulone: 29 – 32% of alpha acids
Total Oil: 0.4 – 0.6 mL/100g
Myrcene: 42% of alpha acids
Humulene: 23% of alpha acids
Farnesene: Trace
General Trade Perception: Good, yet delicate, flavor retention
Typical Beer Styles: Ale

Hop Variety – Sovereign

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Pedigree: Open pollination, granddaughter of Pioneer
Brewing Usage: Aroma
Aroma: Pleasant but intense fruity flavors with mild floral, grassy, herbal and mint characteristics
Alpha Acids: 4.5 – 6.5%
Beta Acids: 2.1 – 3.1%
Co-Humulone: 26 – 30% of alpha acids
Total Oil: 0.6 – 1.0 mL/100g
Myrcene: 25 – 30% of total oil
Humulene: 21 – 26% of total oil
Caryophyllene: 6 – 10% of total oil
Farnesene: 3 – 5% of total oil
General Trade Perception: Works well with Goldings and as a single hop
Typical Beer Styles: English-style Bitter, Pale Ale
Additional Information: Bred in 1995 at Horticulture Research International, Wye College and released in 2006

Hop Variety – Progress

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Pedigree: Seedling of WGV crossed with O.B.79 (a trial male which was the grandfather of Target)
Brewing Usage: Aroma
Aroma: Moderately strong spicy, grassy, floral, mint, earth and honey tones
Alpha Acids: 6.0 – 7.5%
Beta Acids: 2.0 – 3.3%
Co-Humulone: 33% of alpha acids
Total Oil: 0.8 – 1.0 mL/100g
Myrcene: 29% of total oil
Humulene: 36 – 42% of total oil
Caryophyllene: 14% of total oil
Farnesene: <1% of total oil General Trade Perception: Originally introduced as a replacement for Fuggle, Progress shows excellent potential at both the start and the end of the boil
Possible Substitutions: Fuggle, UK Kent Golding
Typical Beer Styles: Ale, Bitter, ESB, Porter
Additional Information: Developed at Wye College in 1951 and released for commercial production in 1964

Hop Variety – Pioneer

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Pedigree: Sister to English Herald and distant relative of Yeoman
Brewing Usage: Dual Purpose
Aroma: Distinctly hoppy with pleasant citrus (lemon and grapefruit) tones and hints of herbal, cedar flavors
Alpha Acids: 8.0 – 10.5%
Beta Acids: 3.5 – 4.5%
Co-Humulone: 36% of alpha acids
Total Oil: 0.8 – 1.8 mL/100g
Myrcene: 35% of total oil
Humulene: 18 – 25% of total oil
Caryophyllene: 6 – 9% of total oil
Farnesene: <1% of total oil General Trade Perception: Perception Combines a pleasant aroma with a moderately high alpha acid content
Possible Substitutions: UK Kent Golding
Typical Beer Styles: English-style Ales, ESB
Additional Information: Released in 1996 from Wye College

Hop Variety – Pilot

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Brewing Usage: Dual Purpose
Aroma: Lemon, spice and marmalade flavors
Alpha Acids: 8 – 11%
Beta Acids: 3.3 – 5.0%
Co-Humulone: 35% of alpha acids
Total Oil: 0.8 – 1.5 mL/100g
Myrcene: 35 – 40% of total oil
Humulene: 3.5% of total oil
Farnesene: <1% of total oil General Trade Perception: Works well as a bittering or late aroma hop
Typical Beer Styles: American and English-style Ales
Additional Information: Bred at Horticulture Research International Wye College and released in 2001

Hop Variety – Pilgrim

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Pedigree: Half-sibling of First Gold and Herald
Brewing Usage: Dual Purpose
Aroma: Distinct fruit and spice characteristics with pleasant lemon, grapefruit, pear and berry flavors
Alpha Acids: 9.0 – 13.0%
Beta Acids: 4.0 – 5.0%
Co-Humulone: 35% of alpha acids
Total Oil: 1.0 – 1.8 mL/100g
Myrcene: 30-35% of total oil
Humulene: 21- 25% of total oil
Caryophyllene: 7% of total oil
Farnesene: <1% of total oil General Trade Perception: Often compared to UK Target, Pilgrim performs well as a replacement for high alpha or dual purpose hops
Possible Substitutions: UK Challenger, UK Target
Typical Beer Styles: Ale
Additional Information: Bred at the Horticultural Research Institute in Wye and released in 2000

Hop Variety – Phoenix

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Pedigree: Seedling of Yeoman
Brewing Usage: Dual Purpose
Aroma: Crisp and mellow with pine, chocolate, molasses and spice characteristics
Alpha Acids: 8.0 – 12.0%
Beta Acids: 3.8 – 5.4%
Co-Humulone: 30% of alpha acids
Total Oil: 1.2 – 2.5 mL/ 100g
Myrcene: 24% of total oil
Humulene: 30% of total oil
Caryophyllene: 11% of total oil
Farnesene: 1.5% of total oil
General Trade Perception: Performs well as a replacement for high alpha or dual purpose hops early in the boil; late hop additions for aroma tend to be mellow
Possible Substitutions: English-style Ales
Typical Beer Styles: UK Challenger, UK Northdown
Additional Information: Developed at Wye College and released in 1996

Hop Variety – Northdown

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Pedigree: Seedling of Northern Brewer and a resistant German male
Brewing Usage: Dual Purpose
Aroma: Pleasant spice, cedar and pine characteristics with hints of floral and berry flavors
Alpha Acids: 7.0 – 10.0%
Beta Acids: 4.0 – 5.0%
Co-Humulone: 31% of alpha acids
Total Oil: 1.2 – 2.2 mL/100g
Myrcene: 25% of total oil
Humulene: 37% of total oil
Caryophyllene: 15% of total oil
Farnesene: 1% of total oil
General Trade Perception: An excellent dual purpose hop that works well on its own, or in conjunction with an aroma variety
Possible Substitutions: Northern Brewer, UK Challenger
Typical Beer Styles: Ale, Old Ale, Barley Wine, Porter
Additional Information: Released by Wye College in 1970; an “aunt” to both UK Challenger and UK Target

Hop Variety – Fuggle (UK)

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Pedigree: A chance seedling raised in England
Brewing Usage: Aroma
Aroma: Delicate and pleasant with mint, grass and floral tones
Alpha Acids: 3.5 – 6.5%
Beta Acids: 2.0 – 4.0%
Co-Humulone: 27 – 33% of alpha acids
Total Oil: 0.7 – 1.1 mL/100g
Myrcene: 25 – 30% of total oil
Humulene: 30 – 38% of total oil
Caryophyllene: 13.4% of total oil
Farnesene: 6 – 8% of total oil
General Trade Perception: The most revered and famous English hop, known for its full bodied flavor in traditional ales
Possible Substitutions: Styrian Golding, US Fuggle, Willamette
Typical Beer Styles: Belgian and English-style Ales, Bitter, ESB, Lager, Lambic, Porter
Additional Information: Once a predominant hop in England, now reserved for aroma use in conjunction with high alpha types

Hop Variety – First Gold

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Pedigree: Cross pollination of the Whitbread Golding variety and a dwarf male
Brewing Usage: Dual Purpose
Aroma: Slightly spicy, but smooth, with tangerine, orange marmalade, apricot, magnolia and floral flavors
Alpha Acids: 6.5 – 10.0%
Beta Acids: 3.0 – 4.5%
Co-Humulone: 32 – 35% of alpha acids
Total Oil: 0.7 – 1.7 mL/100g
Myrcene: 30 – 38% of total oil
Humulene: 20% of total oil
Caryophyllene: 6% of total oil
Farnesene: 1 – 3% of total oil
General Trade Perception: A versatile variety perfect for modern beer styles
Possible Substitutions: Crystal, UK East Kent Golding
Typical Beer Styles: Ale, Bitter, ESB, Fruit Beers
Additional Information: First commercial dwarf hop designed for aroma consideration in England; released in 1996

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