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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 81 to 100 of 163 hops.

USA

Mt. Hood

Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • Alpha Acid: 5%
  • Beta Acid: 6.25%
  • Cohumulone: 22.5%

USA

Mt. Rainier

Citrus, earthy, fruity, herbal.

  • Alpha Acid: 6%
  • Beta Acid: 8%
  • Cohumulone: 22%

New Zealand

Nelson Sauvin™

Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.

  • Alpha Acid: 14%
  • Beta Acid: 7.2%
  • Cohumulone: 25%

New Zealand

New Zealand Cascade

Performs well when used as a single variety across multiple kettle additions or when singled out as a late gift. Can do some really great things for the hop advocate when matched up with some of the New Zealand aroma heavy weights such as Motueka or Riwaka. A fun hop in the brewery which literally sighs with pleasure when plunged into a hop back.—NZ Hops Limited

  • Alpha Acid: 7%
  • Beta Acid: 5.25%
  • Cohumulone: 37%

USA

Newport

Viewed as a high-bittering alpha hop.

  • Alpha Acid: 15.25%
  • Beta Acid: 8.15%
  • Cohumulone: 37%

UK

Northdown

Mellow English higher alpha-acid hop.

  • Alpha Acid: 8.6%
  • Beta Acid: 5.25%
  • Cohumulone: 27%

USA

Northern Brewer

Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • Alpha Acid: 8%
  • Beta Acid: 4%
  • Cohumulone: 25%

USA

Nugget

This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • Alpha Acid: 13%
  • Beta Acid: 5%
  • Cohumulone: 28%

USA

Olympic

Citrus, spicy.

  • Alpha Acid: 12.5%
  • Beta Acid: 5.25%
  • Cohumulone: 0%

UK

Omega

Some Challenger characteristics. Getting rare.

  • Alpha Acid: 9.5%
  • Beta Acid: 3.5%
  • Cohumulone: 29%

Germany

Opal

Good high alpha aroma hop. The hop is spicy with subtle citrus.

  • Alpha Acid: 6.5%
  • Beta Acid: 4.5%
  • Cohumulone: 15%

New Zealand

Organic Hallertau

Commonly used for aroma variety.

  • Alpha Acid: 8%
  • Beta Acid: 6.25%
  • Cohumulone: 35%

New Zealand

Organic Pacific Gem

Widely used as a bittering hop. Woody flavor.

  • Alpha Acid: 15%
  • Beta Acid: 8.2%
  • Cohumulone: 39%

Germany

Orion

Dual use hop.

  • Alpha Acid: 8.5%
  • Beta Acid: 5.3%
  • Cohumulone: 27%

New Zealand

Pacific Jade™

Suited for use as a bittering hop with some excellent results also being seen in dual purpose applications, with a soft bitterness attributable to the low cohumulone. The citrus aroma and flavour notes work well to temper malt sweetness in “fullish” Ales especially when used moderately as a finishing hop. Pacific Jade is also well suited to balance dryer Lager styles when employed as an “up-front” kettle addition to showcase its bittering qualities.—NZ Hops Limited

  • Alpha Acid: 13%
  • Beta Acid: 7.5%
  • Cohumulone: 24%

New Zealand

Pacifica™

The Pacifica brings something of a blend of new and old-world taste descriptors to the brewers' forum. Orange marmalade aptly describes the citrus aroma notes achieved through late addition. Bittering quality is such that early kettle additions net a soft yet solid finish even in highly bittered beers.—NZ Hops Limited

  • Alpha Acid: 5.5%
  • Beta Acid: 6%
  • Cohumulone: 25%

USA

Pahto®

Citrus, earthy, herbal, stone fruit, woody.

  • Alpha Acid: 18.5%
  • Beta Acid: 6.5%
  • Cohumulone: 31%

USA

Palisade®

Palisade™ is an aroma type cultivar bred by Yakima Chief Ranches. Used for its aromatic properties and moderate bittering.

  • Alpha Acid: 7.7%
  • Beta Acid: 7%
  • Cohumulone: 26.5%

USA

Pekko®

Our newest variety, Pekko® is named for the Finnish God of Field and Crops. Pekko’s® complex and clean characteristics of floral, citrus, and mint lend itself to many different styles of beer.—ADHA Aroma: clean; floral; melon; pineapple; pears; saaz-like cucumber; mint; herbal; sage; touch of lemon

  • Alpha Acid: 14.5%
  • Beta Acid: 3.88%
  • Cohumulone: 28.5%

Germany, USA

Perle

Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • Alpha Acid: 8.25%
  • Beta Acid: 4.5%
  • Cohumulone: 29.5%

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