Items found matching the tag "bullion"
Bitter Gold was released in 1999 and has lineage linked to Brewer's Gold, Bullion, Comet and Fuggle. Higher alpha acids than any of its parents as well as when compared to Galena or Nugget, which are considered close substitutes. Mild profile when used as a bittering addition but shines in later additions, delivering stone and tropic fruit flavors.
Eroica stands as a historic, high-alpha American pioneer that helped lay the foundational bittering groundwork for the early craft brewing movement. Developed through a collaborative effort between the Idaho and Oregon Agricultural Experiment Stations alongside the United States Department of Agriculture, this classic cultivar (cataloged as USDA 21183) originated from an open-pollinated seedling selection of the historic Brewer’s Gold in 1968 and was commercially released in 1982. Characterized by extreme field vigor, exceptionally high yields, and a very late ripening maturity, Eroica was explicitly engineered to provide commercial brewhouses with a high-efficiency bittering asset. While its large-scale commercial acreage has all but disappeared over the decades—having been largely replaced by its direct, more agriculturally favored genetic sister, [Galena}, Eroica remains a legendary heritage variety highly prized by craft historians and homebrewers seeking authentic, old-school American bittering dynamics. The profile of Eroicais an unapologetically pungent, intense, and rustic sensory experience that perfectly captures the bold, unrefined character of early West Coast brewing. It leads with a sharp, forward wave of dark orchard and bramble fruits, characterized by dense notes of blackcurrant, wild blackberries, and overripe purple plums. Underneath this heavy fruit essence lies a deep, grounding foundation of damp cedar wood, sticky pine resin/[tag], and a distinct, [tag]dank earthiness reminiscent of a Pacific Northwest forest floor. Because its expansive essential oil footprint features an incredibly high myrcene fraction juxtaposed against almost zero humulene, its overall aromatic delivery is loud, sharp, and aggressively expressive, ensuring it cuts cleanly through heavy, sweet specialty malts without ever fading into the background.
Glacier stands as a masterfully bred, dual-purpose Pacific Northwest cultivar engineered for structural refinement and exceptional brewing utility. Released in 2000 by Dr. Stephen Kenny through Washington State University and the United States Department of Agriculture, its pedigree is a fascinating global hybrid tapestry; its mother is the classic French aroma landrace Elsasser, and its broader lineage weaves together a powerhouse ancestry of Brewer's Gold, Northern Brewer, Bullion, and East Kent Golding. Developed to offer American growers an agriculturally robust, high-yielding alternative to fragile European noble imports, Glacier successfully unites local farm-level vitality with old-world sensory elegance. Prized heavily for its remarkably low cohumulone content, it delivers an ultra-smooth bitterness that has made it a cherished favorite among craft brewers looking for a delicate, fruit-accented alternative to aggressive, modern high-alpha varieties. The profile of Glacier offers a beautifully nuanced and multi-layered sensory experience that departs completely from the intense, resinous pine notes typical of many domestic hops. Its essential oil fingerprint is defined by a soft, harmonious bouquet of sweet orchard fruits, notably ripe apricot and fresh peach, layered gracefully over a crisp foundation of lemon zest and freshly cut cedar wood. Underneath this bright, fruit-forward presentation sits a grounding, earthy green tea element that pays subtle homage to its European heritage. This sophisticated, low-impact aromatic array makes Glacier an incredibly flexible tool in the brewhouse, allowing it to seamlessly brighten up light, crisp session ales or layer complex, rounded depth into rich, chocolatey, and caramelized specialty grain bills.
Keyworth's Early is a rugged pioneer of the mid-century British hop industry and a direct relative of the Midseason variety. Released in 1949 from the East Malling Research Station in Kent, it was developed by Professor Salmon as a vital defense against Verticillium wilt. By blending the untamed genetics of a wild New Mexican hop with traditional British stock, Salmon created a variety with a "New World" intensity decades before the concept existed. Although its commercial acreage eventually declined due to lower yields compared to its siblings, it has seen a modern revival through Charles Faram, remaining a landmark variety for brewers exploring the high-oil, high-impact roots of historical English ales. The profile of Keyworth's Early is a pungent and soulful arrangement of bright citrus and dark forest fruits. It leads with a primary bouquet of lemon zest, grapefruit, and wild blackberry, followed by a sophisticated secondary layer of sticky pine resin and earthy tobacco. Unlike the polite, floral hops common in the 1940s, Keyworth's Early is assertive and bold, offering a "wild" aromatic edge and a peppery spice that cuts through heavy malt bills. On the palate, it imparts a firm and lasting bitterness that provides the perfect counterpoint to the rich, biscuit-like sweetness of Maris Otter malts, making it the definitive choice for recreating authentic, historical strong ales.
Keyworth's Midseason is a "wild" pioneer of British hop history, representing the boldest edge of 1940s breeding. Released in 1949 from the East Malling Research Station in Kent, this variety was developed by the legendary Professor Salmon to combat the devastating Verticillium wilt. By incorporating hardy wild genetics from Manitoba, Salmon created a hop that was a radical departure from the delicate, floral hops of the era, packing it with an intense oil concentration and high yields that once led to significant acreage across England. While it nearly disappeared as palates shifted, it has seen a modern revival through Charles Faram, remaining a fascinating choice for brewers exploring the "heavy" and pungent roots of 20th-century ales. The profile of Keyworth's Midseason is an assertive and rugged arrangement of dark fruits and resinous spice. It leads with a primary bouquet of blackcurrant, bramble berry, and pungent pine, followed by a sophisticated secondary layer of zesty citrus, woodsmoke, and earthy tobacco. Unlike the polite "Noble" varieties of its time, Keyworth's Midseason is unapologetically bold, offering a greener and more resinous aromatic presence that persists through the boil. On the palate, it delivers a powerful, structured bitterness ideal for cutting through the rich, caramelized sweetness of traditional British malts. It is the definitive choice for brewers seeking to recreate authentic, pre-modern IPAs or robust porters with a genuine sense of heritage.
Pride of Kent is a powerhouse heritage variety that represents a bold turning point in 20th-century British hop breeding. Developed at Wye College by the legendary Professor E.S. Salmon and released in 1946, it was one of the first successful "high-alpha" hops of its era. This variety was born from the open pollination of Brewer’s Gold, successfully combining the refined characteristics of English hops with the aggressive vigor of wild American genetics. While it has largely stepped out of the commercial spotlight today, its legacy is immortalized as the mother of the iconic Australian hop, Pride of Kent. It remains a rugged, resilient variety that offered brewers a revolutionary level of bittering efficiency and aromatic intensity for its time. The sensory profile of Pride of Kent is assertive, rustic, and deeply complex. It leads with a primary, "wild" bouquet of resinous pine and black currant, followed by a sophisticated secondary layer of earthy spice and dried herbs. As the profile develops, brewers will find a heavy woody character and a distinct fruitiness that stands up exceptionally well to high-gravity malt bills. Due to its higher cohumulone levels and robust oil composition, Pride of Kent delivers a firm, lingering bitterness and a rich, saturated finish—making it the definitive choice for recreating historical English ales or imparting a soulful, "pre-modern" intensity to stouts and strong bitters.
Sticklebract is a foundational pillar of the New Zealand hop industry, a variety that defines the rugged and resinous side of Southern Hemisphere brewing. Released in 1972 by the DSIR Research Station, Sticklebract was the result of a critical breeding program designed to combat the Black Root Rot that devastated local crops in the 1960s. Derived from the heritage variety First Choice, it was initially bred for high-alpha bittering efficiency. However, Sticklebract proved to be far more than a simple workhorse. It inherited a robust agricultural spirit and a complex chemical makeup that delivers a bold, unmistakable character. It remains an essential choice for brewers seeking a reliable, versatile hop that can anchor the bitterness of a heavy stout while providing the aromatic depth needed for modern, hop-forward ales.