Bullion Hops

As a foundational pillar of modern hop breeding, Bullion was conceived in 1917 by Professor Ernest Salmon at Wye College to merge old-world European charm with the intense resin production of wild North American hops. Officially released in 1938, this legendary powerhouse resulted from the open pollination of a wild Canadian mother vine from Manitoba. It quickly grew into a mid-century commercial titan across the United States and Canada, prized for its vigorous, late-maturing growth and dense, sticky cones. While modern super-alpha varieties eventually replaced it in large-scale commercial farming by 1985, Bullion endures as an esteemed heirloom crop for craft brewers chasing the authentic, rustic bitterness that defined 20th-century brewing history.

The sensory footprint of Bullion is unyieldingly bold, offering a pungent, old-school punch that stands completely apart from delicate modern aroma hops. The experience is dominated by an intense burst of dark forest fruits—heavily driven by ripe blackcurrant, jammy brambleberries, and dark cherry notes. This rich fruit canopy is balanced by a rugged mid-palate of zesty orange peel, heavy pine resin, and sharp herbal spice, all grounded by a deeply complex baseline of damp earth, rich wood, and dark musk. Because of its wild ancestry and high concentration of volatile oils, late-kettle additions deliver a heavy-set, dank fruit depth that effortlessly slices through complex roasted grains or heavy crystal malt profiles.