Hops We Grow


NUGGET

Released in 1982. 10% - 14% Alpha Acid.

Floral, resiny aroma and flavor. Primarily a bittering hop. Substitutes: Galena, Olympic.


MT. HOOD

Released in 1989. 4% - 8% Alpha Acid.

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.


WV GOLDINGS

Released long ago. 4% - 6% Alpha Acid.

The quintessential English hop, Goldings is a group of related clones that harvest at different times such as Cobbs, Amos’ Early Bird, Eastwell, Mathon, East Kent and historical clones such as Bramling, Canterbury, Rodmersham and Petham. However Whitbread Golding Variety (WGV, see below) is at best a relative of this group and Styrian Goldings is a European synonym for Fuggle. East Kent Goldings (EKG) have been sold as such since 1838 and are the only hop to have a Protected Designation of Origin like Jersey Royal potatoes. To qualify for the designation they must be grown in a designated area of East Kent and conform to a standard chemical "fingerprint". The terroir of East Kent is particularly suited to hop growing, with brick clay over chalk and cold, salt-laden winds off the North Sea. "Kent Goldings" come from elsewhere in Kent.

Goldings are used for bittering and late hopping, particularly in combination with Fuggle. They are known for a smooth, sweet bitterness with spicy and earthy aromas. Typically they have 4-9.5% alpha acids, 0.4-0.8% total oils and negligible farnesene. The family is first reported in the 1750s as the Farnham Whitebine of Surrey which gave rise to the Canterbury Whitebine, one of which was selected by a Mr Golding in the 1790s. Goldings are tall, low yielding and susceptible to powdery mildew, downy mildew and Verticillium wilt – much of the research at Wye College has been driven by the need to improve these traits.


FUGGLE

Released long ago. 4% - 6% Alpha Acid.

Classic English aroma hop which is known as Styrian Goldings in Europe and is a parent of many New World hops such as Cascade, Centennial and Willamette. This variety was noticed growing "wild" in the hop garden of George Stace Moore's house at Horsmonden in Kent, England in 1861. In 1875 it was commercialised by Richard Fuggle who lived in the village of Brenchley(not far from Horsmonden) and hence it was called Fuggle. The aroma is earthier and less sweet than Goldings. Substitutes: Willamette.


CRYSTAL

Released in 1983. 3% - 6% Alpha Acid.

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.


CHINOOK

Released in 1985. 12% - 14% Alpha Acid. Chinook hops are deliciously aggressive in character with an assertive resinous and piney aroma and flavor. The plants are vigorous and robust yielding massive cones. Agrarian is 50 chinook plants strong and mostly saves their seasons yield for robust and malty amber and red ales. Chinooks are definitely a great hop for dry-hopping if a piney-sap slap across the face is desirable.

This green bine cultivar (W-421-38) was released in May 1985 in Washington State and Idaho from a cross between a Petham Golding and a USDA-selected male (63012M). Slightly spicy and very piney. Substitutes for bittering: Eroica, Galena, Nugget. Substitutes for aroma and flavor: Southern Cross, Sticklebract.


WILLAMETTE

Released in 1976. 4% - 6% Alpha Acid. Willamette hops have a delicate peppery herbaceous spiciness with notes of fruit and floral essence. Their soft and subtle character works well for light session ales and beers designed to reach that subtle balance of quaffability.

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.


PERLE

Released in 1978. 6% - 9% Alpha Acid.

German dual-purpose hop. Often used in combination with other hops. Spicy and slightly floral/fruity. Substitutes: Hallertau, Mount Hood, Liberty.


MAGNUM

Released long ago. 12% - 14% Alpha Acid. Magnum hops provide a clear and clean bitterness for balancing malt sweetness in styles designed to showcase a yeast profile or offerings made to showcase fruit.

A high alpha acid bittering hop with mild flavor and low aromatic characteristics. Commercial examples include Sierra Nevada Torpedo, Pale Ale, and Badgers Snatch. 


LIBERTY

Released in 1991. 3% - 6% Alpha Acid. Liberty hops have a bright floral bouquet with delicate citrus flavor. 

American 1983 cross between Hallertauer Mittlefrüh (USDA 21397) and downy mildewresistant male (USDA 64035M). Spicy (cinnamon), resiny, and slightly sweet. It is an early ripening variety and similar in technical data and aroma to Hallertau Mittelfrueh. Recommended for German/American lagers. Alpha acids are relatively low at 2-6%. Substitutes: Mount Hood, Hallertau, Crystal.


ULTRA

Released in 1995. 4% - 5% Alpha Acid. Ultra hops are herbal and distinctively perfumy. Ultras are wonderful in herbal beer recipes highlighting the delicate aromas of fresh picked flowers.

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. It has a peppery, spicy aroma similar to Saaz. Substitutes: Crystal, Saaz, Tettnanger.


TETTNANGER

Released long ago. 4% - 5% Alpha Acid.

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.


CHALLENGER

Released in 1968. 6% - 8% Alpha Acid. Challenger hops are bright and tangy with a particular orange-citrus flavor. Belgian Wit and bright pale ales shine with a late addition of Challengers.

Very popular dual-purpose hop in English ales. Used in many traditional English Bitters. When used for bittering, Challenger can impart a pleasant and complex marmalade/toffee/citrus flavour, which enhances strong ales. Substitutes: East Kent Goldings, Phoenix, Styrian Goldings, British Columbian Goldings.