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Hops

Hops provide bitterness, flavor, and aroma to beer while also acting as a natural preservative. From classic noble hops to modern high-alpha varieties, each hop brings its own unique characteristics to the brewing process.

Showing 141 to 160 of 163 hops.

UK, Belgium, Germany

Target

Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.

  • Alpha Acid: 11%
  • Beta Acid: 5%
  • Cohumulone: 35%

Germany

Taurus

A variety of Hallertau with very high alpha acid content. It has a distinctive hoppy tang with a delicate aroma.

  • Alpha Acid: 14.5%
  • Beta Acid: 5%
  • Cohumulone: 22.5%

Germany, USA

Tettnanger

Mild, slightly spicy. 'Noble'.

  • Alpha Acid: 4.5%
  • Beta Acid: 3.5%
  • Cohumulone: 22.5%

USA

Tomahawk®

Tomahawk® is 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: 16%
  • Beta Acid: 5.15%
  • Cohumulone: 31.5%

Australia

Topaz™

Topaz™ is a rare gem. Down to earth or bright and breezy, depending on how you apply her. Dry hopping with Topaz™ results in resinous, grassy flavours; however, with later additions and in higher gravity brews, her true flavour qualities really begin to shine, as her pleasant, light tropical fruit (some say lychee) flavours become more pronounced. When ranked among other single hop beers by tasters at Brau 2012, Topaz™ was the most preferred.—Hop Products Australia (hops.com.au)

  • Alpha Acid: 15.7%
  • Beta Acid: 7.2%
  • Cohumulone: 49.5%

USA

Triplepearl

An open pollinated cross between a tetraploid Perle female and unknown diploid male. Lineage includes Northern Brewer and Hallertau. Pleasant and balanced with notes of melon, orange citrus, resin, spice and pepper. Released in 2013 by USDA-ARS. Expected to be utilized as an aroma variety, similar to Perle, but with more pronounced aroma characteristics.—hopunion.com

  • Alpha Acid: 10.7%
  • Beta Acid: 3.8%
  • Cohumulone: 23%

France

Triskel

Citrus, floral, herbal, spicy.

  • Alpha Acid: 3.7%
  • Beta Acid: 4.35%
  • Cohumulone: 21.5%

USA

Triumph

Bubblegum, citrus, herbal, tropical.

  • Alpha Acid: 13%
  • Beta Acid: 4%
  • Cohumulone: 24%

USA

Ultra

Newer domestic aroma variety with Saaz characteristics.

  • Alpha Acid: 3%
  • Beta Acid: 3.75%
  • Cohumulone: 30%

USA

Vanguard

Still being tested and looked at by micro & craft breweries.

  • Alpha Acid: 5.75%
  • Beta Acid: 6.5%
  • Cohumulone: 15%

Australia

Vic Secret™

Vic Secret™ is our new budding star. While she’s been seen in seasonal and collaboration brews since 2011, she has now joined our headline hops with her first commercial production in 2013. Lighter and less dominant than Galaxy™, yet there is still more than enough character for Vic Secret™ to embellish the world of beer flavour.—Hop Products Australia (hops.com.au)

  • Alpha Acid: 15.5%
  • Beta Acid: 7%
  • Cohumulone: 53.5%

New Zealand

Wai-iti™

Berry, citrus, floral, herbal, peach.

  • Alpha Acid: 2.5%
  • Beta Acid: 6%
  • Cohumulone: 23%

New Zealand

Waimea

Granddaughter of New Zealand Pacific Jade. Intense tangelo and citrus fruit with subtle pine characteristics. Released in 2012 from the New Zealand Plant and Food Research Hop Breeding program in Riwaka. Can be used across a wide variety of beer styles and applications.—hopunion.com

  • Alpha Acid: 17.5%
  • Beta Acid: 8%
  • Cohumulone: 23%

New Zealand

Wakatu™

Bred from 2/3 Hallertau Mittelfrüh, open pollinated by 1/3 New Zealand derived male. Restrained floral notes and freshly zested lime. Released by Hort's Riwaka Research Center in 1988. Complimented for its rounded flavor, moderate co-humulone, outstanding oil profile and rewarding finish.—hopunion.com

  • Alpha Acid: 7.5%
  • Beta Acid: 8.5%
  • Cohumulone: 29%

USA

Warrior®

New hop with much potential. Very stable.

  • Alpha Acid: 16%
  • Beta Acid: 5%
  • Cohumulone: 24%

UK

Whitbread Golding (WGV)

Traditional English hop with a sweet and fruity aroma.

  • Alpha Acid: 5.8%
  • Beta Acid: 3%
  • Cohumulone: 37.5%

USA

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • Alpha Acid: 5%
  • Beta Acid: 3.5%
  • Cohumulone: 32.5%

UK

Wye Target

Neutral high-alpha. Bred from Northern Brewer crossed with some Goldenings. Used for hopped malt extract and many English Ales.

  • Alpha Acid: 10%
  • Beta Acid: 5.25%
  • Cohumulone: 32%

USA

Yakima Gold

Citrus, herbal, woody.

  • Alpha Acid: 7.5%
  • Beta Acid: 4%
  • Cohumulone: 22%

UK

Yeoman

Strong English hop aroma with citrus notes. Mixes well with Mount Hood and Willamette.

  • Alpha Acid: 14%
  • Beta Acid: 4.5%
  • Cohumulone: 25%

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