Anchovy^™ Hops

Discovered and cultivated by Segal Ranch in the lower Yakima Valley of Washington, Anchovy^™ (originally evaluated under the experimental designation 21B-05 or 24B-05) is a highly modern proprietary variety that made its official debut around 2022. The hop owes its distinctive, polarizing name to Matt Storm of Seattle’s Fast Fashion Brewing and brewer Brian Strumke, who selected the line during farm trials and cheekily named it after a classic pizza topping to pair with their single-hop debut release, "Hot Pizza." Far from tasting like the salty fish it is named after, this unique American cultivar was released specifically to the craft market as a specialized, small-acreage signature variety. It has quickly generated massive industry buzz among experimental brewers due to an exceptionally rare, fruit-forward essential oil composition that defies traditional hop aromas and provides excellent agronomic performance in the Pacific Northwest.

The sensory footprint of Anchovy^™ is a remarkably unique, high-amplitude presentation that shifts completely away from standard citrus and tropical notes into a vibrant, confectionary dreamscape. The aromatic canopy opens instantly with an intense, playful top note of sweet watermelon candy, artificial red raspberry, and sugary fruit necklaces. This luscious, nostalgic candy-like saturation stays cleanly focused across the palate before drying down into a soft, highly sophisticated structural background of fresh pine sap and light woodsy cedar. Because its delicate essential oil matrix is completely free of any harsh, oniony, or garlic-like undertones, Anchovy^™ functions as an elite late-kettle, whirlpool, or dry-hop weapon, throwing off a clean, refreshing pop of bright red fruit that adds an extraordinarily modern layer to contemporary, hop-forward recipes.