Janus Hops

Janus is a fascinating relic of the mid-century British hop industry, representing a sophisticated attempt to balance "New World" vigor with "Old World" grace. Developed in the 1950s at Wye College by the legendary Professor Salmon, Janus was bred from a complex lineage including New Mexican wild hops, Eastwell Golding, and various traditional English varieties. While it was created during a time of agricultural crisis to provide resilience against Verticillium wilt, it was eventually phased out due to low yields and has never been utilized in subsequent breeding programs. Today, it stands as a testament to the early days of scientific hop breeding and remains a prized discovery for those recreating authentic, pre-modern British ales.

The profile of Janus is an understated and classic arrangement of the English countryside. It leads with a primary bouquet of dried herbs, sweet hay[tag], and [tag]earthy spice, followed by a sophisticated secondary layer of woody cedar and a hint of dark marmalade. Unlike the aggressive, fruit-forward hops of the modern era, Janus is defined by its balance and "green" freshness, lacking any harsh resinous edges. On the palate, it imparts a soft, tea-like bitterness that integrates perfectly with the nutty, bready notes of traditional floor-malted barleys, making it the definitive choice for brewers seeking nuanced herbal complexity and a clean, dry finish.