Items found matching the tag "fuggle"
Agnus was released in 2001 by Hop Research Institute in Žatec, Czech Republic. High oil content makes this a useful for dry hopping yielding herbal and spicy notes. Bred from descendants of Sládek, Saaz, Northern Brewer, Bor and Fuggle. The name is derived from the Latin meaning of the person (Frantisek Beranek) attributed to breeding the hop at the Hop Research Institute. While often used for its clean bitterness in German-style ales, its unique lychee and orange zest undertones allow it to bridge the gap between old-world spice and modern fruity profiles.
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.
Developed and bred at Wye College by Professor Salmon, Bramling Cross is a cross between Bramling and Manitoban (a wild Canadian hop). It was released in 1951. Referred to as an English hop with an American aroma. Large quantities brings out the fruitiness in the Bramling Cross.
Released in 1990, Centennial's genetics is 75% Brewer's Gold as well as Fuggle, East Kent Golding, and Bavarian hops. The male parent is the same as that of Nugget. Typically referred to as "Super Cascade". Centennial offers more bittering potential and an overall bigger profile than Cascade. Centennial was developed in 1974 by S.T. Kenny and C.E. Zimmerman. Bred by the United States Department of Agriculture Hop Germplasm Collection, Oregon State Univerity East Farm Washington State University Irrigated Agriculture Research and Extension Center, Prosser, Washington.
Magnum was originally bred at the German Hop Research Institute in Hüll, Germany, it was released commercially in 1980 and is child of Galena and German male 75/5/3. Magnum is considered one of the smoothest and cleanest bittering hops available.
McKenzie™ is the first hop variety released by the West Coast Hop Breeding Company. It took five years of breeding before the hop was released. Named after a river the breeder for West Coast Hop Breeding Company grew up fishing. Initially available in 2021 with acreage ramping up since. More pine, resin forward when used in the boil, post boil will bring out the fruitiness.
Mount Rainier is bred from Magnum and USDA male in 1994, being released to the public in 2009. Oregon State Univerisy worked with United States Department of Agriculture to breed Mt. Rainer. It seems that this hop is no longer being produced.
Olympic is bred from Brewer's Gold, Fuggle, East Kent Golding, Bavarian, and a fifth unknown varietal. It was released sometime in the mid 1980s.
Pacific Gem™ is an imposing high-alpha variety that serves as the structural cornerstone of many legendary New Zealand brews. Released in 1987 by the HortResearch Institute, it was engineered as a triploid cross of Fuggle, Cluster, and Smoothcone. This robust lineage created a hop optimized for maximum bittering efficiency without sacrificing the distinctive aromatic character that sets New Zealand varieties apart. Pacific Gem™ is a bold, "no-nonsense" hop, offering growers exceptional yields and providing brewers with a deep, resonant bitterness that can stand up to even the heaviest malt bills while contributing a sophisticated dark fruit complexity. The sensory profile of Pacific Gem™ is a striking and assertive blend of forest fruits and classic herbal spice. It leads with a primary, "dark" bouquet of crushed blackberries, blackcurrants, and oak, followed by a vibrant secondary layer of pine resin and earthy spice. As the profile develops, brewers will find a distinct "savory" depth and a hint of dark chocolate that provides a rich, substantial finish. Thanks to its high alpha acid content and significant oil saturation, Pacific Gem™ delivers a punchy, lingering bitterness and a saturated aromatic presence. It is the definitive choice for brewers seeking a sturdy foundation with a unique, berry-forward twist.
Pacific Sunrise™ is a modern powerhouse that captures the absolute essence of the New Zealand hop revolution. While it was originally released by the HortResearch program in 2000, it has recently seen a significant resurgence in the craft market. Its complex pedigree—drawing from Cluster, Fuggle, and New Zealand male hops—allows it to function as a formidable dual-purpose variety. Whether used for its high-alpha bittering efficiency or its massive aromatic impact, Pacific Sunrise™ represents a fruit-forward juggernaut transformed by the unique New Zealand terroir. The sensory profile of Pacific Sunrise™ is a vivid and intense celebration of tropical sunshine. It leads with a primary, "juicy" bouquet of ripe melon, mango, and crushed pineapple, followed by a vibrant secondary layer of zesty lemon and sweet navel orange. As the profile develops, brewers will find a refined herbal "dankness" and a subtle [tag]floral/[tag] hint that provides a crisp, refreshing edge. Thanks to its exceptionally high oil saturation and firm alpha acid content, this hop shines in late-kettle, whirlpool, and dry-hop additions, delivering a bold, punchy bitterness and a lingering, candy-like fruit finish.
Pentham Golding is a rare and storied member of the Golding family, representing the historic diversity of the English hop garden. Bred by the Wye College Institute for Hop Research in Kent in 1968, it stands out from other Golding selections due to its unique growth habit—featuring stiff sidearms that grow notably upwards. As a "Late Golding" variety, it was historically valued for its late-season maturity, allowing traditional growers to manage their harvest flow while maintaining the esteemed quality of a true landrace descendant. While it has largely moved into the realm of heritage preservation, it remains a sought-after variety for brewers looking to recreate authentic Victorian-era ales with a genuine piece of British botanical history. The sensory profile of Pentham Golding is an exercise in subtle, classic sophistication. It leads with a primary, "noble" bouquet of lavender, dried flowers, and sweet honey, followed by a sophisticated secondary layer of delicate spice and fresh-cut grass. As the profile develops, brewers will find a refined herbal tea character and a very soft, woody earthiness that is synonymous with the finest English hops. Thanks to its high humulene content and low cohumulone levels, Pentham Golding delivers an incredibly smooth, "mellow" bitterness and a clean finish, making it the definitive choice for a timeless, gentle aromatic depth.
Phoenix is a distinctive British variety that represents a fascinating chapter in the Wye College breeding program. Released in 1996 as an offspring of the high-alpha Yeoman, it was originally positioned as a more disease-resistant successor to Challenger. While it struggled to match Challenger’s commercial acreage due to slower growth and lower yields, Phoenix carved out a dedicated following for its unique chemical composition. Primarily valued as a high-alpha bittering hop that performs exceptionally well early in the boil, it provides a "bridge" between intense bittering power and delicate English soul, offering a softer, more refined impact than many of its high-intensity ancestors. The sensory profile of Phoenix is a rich and comforting arrangement of classic noble characteristics and rare, gourmand sweetness. While it is often considered "mellow" when used as a late addition, it contributes a sophisticated secondary layer of molasses, chocolate, and dark honey. Its primary bouquet is dominated by spicy pine and fresh-cut hay, which develops into a refined, woody earthiness on the palate. Thanks to its exceptionally high oil content and relatively low cohumulone levels, Phoenix delivers a polished, "toasty" bitterness and a velvety finish. it is the definitive choice for brewers seeking to add structural depth and a hint of dark sweetness to malt-forward heritage styles.
Pilgrim is a standout dual-purpose variety that represents the pinnacle of modern British hop breeding. Developed at the legendary Wye College in Kent and released commercially in 2001, it was born from a cross between First Gold and Herald. Engineered as a more aromatic and resilient successor to the traditional high-alpha Target hop, Pilgrim has gained fame as one of the most wilt-resistant varieties available today. It is a favorite among professional brewers for its "chameleon-like" versatility, providing a clean, assertive bitterness in the early boil while transforming into a complex fruit-and-spice powerhouse when used as a late addition. The sensory profile of Pilgrim is a rich and vibrant tapestry of traditional English character blended with a distinct, modern brightness. It leads with a primary, "zesty" bouquet of lemon, dried pears, and seasonal berries, followed by a sophisticated secondary layer of spicy cedar and fresh-cut herbs. As the profile develops, brewers will find a pleasant, rounded earthiness and a subtle "warmth" reminiscent of traditional holiday spice. Thanks to its robust oil composition and high essential oil content, Pilgrim delivers a crisp, substantial bitterness and a saturated aromatic finish—making it the definitive choice for adding multi-dimensional depth to everything from classic cask ales to hop-forward modern IPAs.
Pilot is a high-performance English dual-purpose hop that represents the next generation of Wye College breeding. Released in 2002 as a direct descendant of the Pioneer variety, Pilot was engineered to provide brewers with a reliable, high-alpha bittering base that doesn't sacrifice aromatic quality. It is a favorite among growers for its exceptional storage stability and consistent yields, even in challenging seasons. While it is a formidable bittering hop, Pilot has carved out a niche in the craft world for its distinctive character—often described as a "spicy/[tag] [tag]marmalade"—offering a clean, traditional English soul with a touch of modern citrus intensity. The sensory profile of Pilot is a sophisticated arrangement of crisp citrus and warm, traditional spice. It leads with a primary, "zesty" bouquet of lemon zest and bitter orange marmalade, followed by a refined secondary layer of herbal spice and dried flowers. As the profile develops, brewers will find a pleasant, clean earthiness and a hint of fresh-cut hay. Thanks to its exceptionally low cohumulone levels, Pilot delivers a remarkably smooth, rounded bitterness that is devoid of the harsh "edge" often found in other high-alpha varieties. It is the definitive choice for brewers seeking a versatile workhorse that provides both structural depth and a bright, refreshing aromatic finish.
Bred at Wye College in Kent, England in 1984, released commercially in 1996. Pioneer is a dual purpose hop. Pioneer is a modern classic of English hop breeding, representing a successful fusion of high-efficiency agronomics and aromatic elegance. Bred at Wye College in Kent in 1984 and released commercially in 1996, it was born from a lineage that includes the high-alpha Target variety and the dwarf-hop Herald. Pioneer was a "pioneer" in the truest sense, specifically designed to thrive in low-trellis farming systems while delivering a clean, refreshing bitterness. While it was bred for high yields and agricultural resilience, it has become a favorite in the craft brewing world for its vibrant profile, frequently winning top honors in British hop competitions. The sensory profile of Pioneer is a sophisticated blend of classic English heritage and a modern, zesty brightness. It leads with a primary, "refreshing" bouquet of clean lemon citrus and grapefruit, followed by a refined secondary layer of cedar and fresh-cut herbs. As the profile develops, brewers will find a pleasant earthy undertone and a hint of pine that adds a crisp edge to the finish. Despite its relatively high cohumulone levels, Pioneer delivers a smooth, assertive bitterness that integrates perfectly with traditional British malts. It is the definitive choice for brewers seeking a versatile, dual-purpose hop that offers the "Noble" soul of the UK with a bright, citrus-forward twist.
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.
ProvOAK is a revolutionary "concoction" from the innovators at BarthHaas, representing one of the most unique products in the brewing world. Unlike traditional varieties bred solely for floral or citrus aromatics, ProvOAK is a specialized, pelletized blend of hops and oak combined prior to the brewing process. This functional hop product was engineered to deliver the structural and flavor characteristics typically associated with months of barrel aging directly in the brewhouse. Characterized by an exceptionally high polyphenol content, ProvOAK serves as a natural, hop-derived alternative to traditional wood additions, enhancing both mouthfeel and biological stability in a single application. The sensory profile of ProvOAK is defined by its deep, rustic, and structural qualities. It leads with a primary, "barrel-forward" bouquet of toasted oak, vanilla, and subtle coconut, followed by a sophisticated secondary layer of [tag]earthy spice and dried tobacco. Unlike fruit-forward hops, ProvOAK focuses on the "base notes" of a beer, contributing smooth, velvety tannins and a perceived sweetness reminiscent of long-term maturation. Because of its unique chemical makeup, it delivers a soft, rounded bitterness that integrates seamlessly with heavy malt bills, providing a sophisticated, age-matured mouthfeel without the need for a cellar.
Red Earth is a captivating aroma hop that perfectly encapsulates the unique terroir of the South African hop-growing region. Developed from a cross between the high-impact Columbus / Tomahawk / Zeus (CTZ) and a Golding-derived male, it was specifically bred by South African Breweries (SAB) to thrive in hotter, low-latitude climates. Its name is a nod to the striking reddish hue of its cones, a visual marker of its resilience in the field. This boutique variety acts as a bridge between European "Noble" elegance and New World zest, offering brewers a "Southern Hemisphere" alternative that is as deep and rich as the sun-drenched soil for which it is named. The sensory profile of Red Earth is an intricate and earthy arrangement of rustic spice and sun-ripened fruit. It leads with a primary, "rugged" bouquet of strong wood, dried herbs, and black tea, followed by subtle, sweet secondary notes of red berries and apricot. As the profile develops, brewers will find a sophisticated citrus and spice undertone that provides a brighter, more vibrant finish than traditional earthy varieties. Thanks to its balanced oil composition and low cohumulone levels, Red Earth delivers a remarkably smooth, integrated bitterness and a clean palate, making it the definitive choice for a soulful aromatic depth with a uniquely African fruit-forward twist.
Redsells Eastwell is a premier Goldings selection that represents the pinnacle of traditional English hop cultivation. Selected in 1988 on Tony Redsell’s farm in Kent, this variety emerged from a Wye College research initiative aimed at developing virus-free versions of heritage stock. As a true East Kent Golding (EKG) varietal, it offers the legendary aromatic finesse that has made the region world-famous, but with a distinct agricultural advantage: it is one of the most vigorous and robust Golding plants ever cultivated. This combination of heritage soul and modern reliability makes it a sustainable favorite for producing authentic, "estate-grown" British ales with a genuine sense of place. The sensory profile of Redsells Eastwell is an elegant and sophisticated tapestry of "Noble" English characteristics. It leads with a primary, "gentlemanly" bouquet of delicate honey[tag], sweet [tag]meadow flowers, and fresh-cut hay, followed by a refined spicy-herbal undertone. As the profile develops, brewers will find subtle secondary notes of earth and a mild, woody bitterness that remains exceptionally smooth on the palate. Thanks to its very low cohumulone levels and classic oil composition, Redsells Eastwell delivers a soft, rounded bitterness and a clean, dry finish—the definitive choice for complementing premium Maris Otter malts without overwhelming the palate.
Serebrianka, whose name translates to "The Silvery One," is a legendary Russian variety from the Institute for Plant Research in St. Petersburg. While it arrived at the USDA research program in 1971, it was eventually discarded for commercial use in 1991 due to its status as a weak grower in American soil. However, its historical significance is massive: it is a quintessential old-world aroma hop believed to be related to Saaz, and it is famously known as the mother of Cascade—the variety that launched the American craft revolution. Today, it remains a rare find, occasionally available to homebrewers and boutique creators seeking a deep genetic connection to the "Noble" tradition. The sensory profile of Serebrianka is an intricate and sophisticated arrangement of rustic European aromatics. It leads with a primary, "continental" bouquet of black tea, fresh herbs, and sweet tobacco, followed by a woody earthiness reminiscent of a damp forest floor. As the profile develops, brewers will find a delicate, spicy presence—similar to a cross between East Kent Golding and Fuggle—with a soft, almost imperceptible hint of citrus. Thanks to its high humulene and farnesene content, Serebrianka delivers a remarkably smooth, velvety bitterness and a clean, dry finish, making it the definitive choice for historical recreations requiring a soulful, "pre-prohibition" aromatic depth.
Sonnet® is an elegant American-grown aroma hop that serves as a poetic tribute to the classic Saaz and Golding lineages. Developed by Virgil Gamache Farms (and selected from a Golding seedling by Van Horn Farms in Washington), this variety was bred to offer a domestic alternative to traditional European Noble hops. Because it possesses exceptionally low alpha acids, Sonnet® is almost exclusively utilized as a late-kettle addition. It has been refined by the unique terroir of the Pacific Northwest, resulting in a boutique cultivar that provides a polished, old-world character while remaining agriculturally resilient. The sensory profile of Sonnet is a masterful arrangement of big floral sweetness and refined herbal spice. It leads with a primary, "perfumed" bouquet of fresh wildflowers, lavender, and sweet honey, followed by sophisticated woody notes of cedar and fresh-cut hay. As the profile develops, brewers will find subtle undertones of Earl Grey tea and a soft citrus brightness reminiscent of lemon peel. With its low cohumulone levels and high humulene content, Sonnet® delivers a remarkably smooth, velvety bitterness and a crisp finish, making it the definitive choice for elevating delicate lagers and Belgian-style ales.
Southern Brewer is a historic pillar of the global hop trade and the variety that essentially launched commercial hop farming in South Africa. Released in 1972 by South African Breweries (SAB), it was developed from a seedling selection of Fuggle N to specifically handle the shorter summer daylight conditions of the Southern Hemisphere. While originally bred as a high-alpha descendant of the legendary Fuggle, its rare genetic resilience allowed it to thrive where other European varieties failed, serving for decades as the primary bittering workhorse of the region. The sensory profile is a sophisticated arrangement of rustic earthiness and deep, herbal spice. True to its Fuggle ancestry, it leads with a primary bouquet of forest floor, sweet hay, and damp wood, followed by a refined, peppery spiciness. While often utilized as a clean bittering hop with a firm, lingering finish, it can reveal subtle undertones of blackcurrant and a soft floral lift when used in larger quantities. It remains the definitive choice for brewers seeking a reliable, old-world performance that imparts a clean, authentic British or early-generation South African character to ales and lagers.
Southern Cross™ is a distinguished New Zealand dual-purpose hop that embodies the rugged, pristine character of the Tasman region. Released in 1994 by the HortResearch breeding program, it features a diverse lineage including Smooth Cone, Fuggle, and an American variety. Developed to provide brewers with a reliable, high-alpha bittering agent, Southern Cross quickly distinguished itself through a sophisticated aromatic profile that far exceeds standard bittering hops. It is a true workhorse of the industry, prized for its excellent storage stability and its unique ability to anchor a heavy stout while providing the bright top-notes required for modern lagers. The sensory profile is a vibrant, cooling arrangement of citrus and coniferous forest notes. It leads with a "clean and green" bouquet of fresh-squeezed lemon and lime zest, followed by a deep, resinous pine character. As the profile develops, brewers will find subtle hints of spice and soft floral undertones that provide a crisp finish. Because of its remarkably low cohumulone levels, Southern Cross™ delivers a smooth, velvety bitterness that integrates seamlessly into any malt backbone, making it a premier choice for high-quality bittering and refreshing aromatic impact.
Sovereign is a distinguished British aroma hop that represents the refined evolution of the traditional English hop profile. Bred by Dr. Peter Darby at the Hop Research Institute of Wye College from an open pollination in 1995, it was officially released in 2006. As a grand-daughter of Pioneer, Sovereign was developed to offer the reliability and vigor of modern cultivars while preserving the delicate, soulful aromatics that have defined British brewing for centuries. Sovereign provides a more nuanced and "perfumed" character than many of its contemporaries. While it works beautifully as a standalone hop, it is prized by brewers for its ability to add layers of complexity to a blend. It is an essential variety for those who demand a classic UK presence—earthy, floral, and slightly spicy—but with a clean, high-quality oil composition that translates perfectly into both traditional cask ales and modern craft styles.
Styrian Celeia is a world-class Slovenian aroma hop that represents a modern, high-performance refinement of the traditional Styrian Golding lineage. Developed as a triploid hybrid at Slovenian Institute of Hop Research and Brewing and released in 1990, Celeia is a complex genetic masterpiece born from a cross between Styrian Golding, Styrian Aurora, and a wild Slovenian hop. This pedigree allows it to maintain the prestigious "Noble" heritage of the English Fuggle while offering the increased resin content and agricultural vigor needed for modern brewing. While it is sometimes described as a near "carbon copy" of Fuggle, Celeia is actually a more robust and versatile "dual-aroma" variety. Though it hasn't seen the same massive commercial footprint as some of its siblings, it remains a favorite among "brewers in the know" who demand a clean, reliable anchor for the soul of classic European lagers and complex Belgian ales.
Styrian Golding is the legendary aromatic soul of Slovenian brewing, though its history contains a fascinating twist. In the 1930s, a devastating disease wiped out many of the traditional hops grown in the Styria region. To save the local industry, growers introduced an English variety—specifically a Fuggle—to the Slovenian soil. Uncanny is the fact, in spite of its name, it doesn't belong to the Golding family. In spite of its name, Styrian Golding does not belong to the Golding family; it is a prestigious descendant of the Fuggle, adapted over nearly a century to the lush valleys of the Savinja. This unique lineage makes it the definitive "bridge" hop, combining British earthiness with a sophisticated Central European refinement. It has become an essential staple for classic Belgian Ales and traditional British Bitters, prized for its reliability and its timeless, elegant profile.
Sunshine is a historic English aroma variety that holds a critical, if often overlooked, place in the lineage of modern hop breeding. Developed by the legendary Professor E.S. Salmon at Wye College during the 1920s and early 1930s, Sunshine was the result of a complex open-pollination process involving a Golding-class female and, crucially, wild American genetics. Sunshine is instantly recognizable in the field by its brilliant, neon-yellow leaves—a striking genetic trait it passed down to its famous offspring, Comet. While its low commercial yields kept it from becoming a 20th-century staple, it remains a prized "genetic treasure." It serves as the definitive bridge between traditional English elegance and the aggressive, citrus-forward profiles that would eventually ignite the American craft beer revolution decades later.
Sussex is a fascinating "chance find" that proves nature is sometimes the best hop breeder. Discovered in 2005 by Peter Cyster on the Gate Court farm in Northiam, a site that has been cultivating hops since at least 1900, this variety was literally plucked from a hedgerow. While most hops are the result of rigorous laboratory crosses, Sussex is believed to be a unique, open-pollinated dwarf hop that emerged wildly in the English countryside. Propagated by Cyster after he noticed its promising growth habits, Sussex has become a celebrated "terroir" hop. It represents the historic growing conditions of Southern England so perfectly that it was famously championed by Harvey’s Brewery for their "Sussex Wild Hop" series. It is a vigorous, dwarf-habit plant that tells a story of traditional brewing revived through a lucky discovery in the brambles.
Sybilla is a premier Polish aroma variety that represents a sophisticated leap forward for traditional European brewing. Released in 1996, it was specifically bred at the Institute of Soil Science and Plant Cultivation in Puławy to bridge the gap between "Noble" heritage and modern agricultural resilience. Sybilla was born from a cross between the classic Polish Lubelski and a wild Yugoslavian male (likely a descendant of Savinjski Golding). This lineage grants Sybilla a prestigious European pedigree, allowing it to function as a high-performance replacement for Fuggle or Styrian Golding. It combines the delicate, spicy soul of Saaz-type hops with a more assertive aromatic intensity. As a cornerstone of Polish brewing, it is prized for its exceptional purity and its ability to add significant depth to both crisp, bottom-fermented Lagers and expressive, top-fermented Ales.
Taiheke® is a remarkable case study in how geography can redefine a hop’s genetic destiny. While it began its journey as the classic American Cascade, the first commercial release from the United States Department of Agriculture program in 1972, decades of cultivation in the pristine soils of New Zealand, by New Zealand Hops Ltd, have forged a variety that is entirely its own. Bred from Fuggle and a male likely carrying Serebrianka genetics, Taiheke® has been rebranded to honor its Māori heritage and its new home on the South Island. By absorbing the unique mineral qualities and intense UV light of New Zealand, Taiheke® has evolved into a "Super Cascade." It retains the reliable brewing backbone of its American ancestor but delivers a significantly more powerful, tropical aromatic punch. It serves as the definitive bridge between 1970s American hop history and the modern, fruit-forward innovation that has made New Zealand world-famous.
Tardif de Bourgogne is a rare heritage landrace that serves as a living link to the pre-industrial hop gardens of France. While its exact pedigree remains a mystery, it is widely accepted as a clonal French landrace—a "Late of Burgundy" variety that adapted over centuries to the specific climate of Eastern France. Though the United States Department of Agriculture received samples from Poland in 1977, the hop’s heart remains in the Alsace and Burgundy regions, where it was once the primary choice for farmhouse brewers before the rise of Strisselspalt. Because it is an authentic landrace, Tardif de Bourgogne hasn't been "smoothed over" by modern laboratory breeding. It retains a hardy, rustic character and a deep genetic affinity for the traditional Bière de Garde and Saison styles. For the brewer seeking historical accuracy, this hop offers a regional specificity and "Old World" soul that modern hybrids simply cannot touch.
Target is a legendary high-alpha variety that has served as a cornerstone of British brewing since its public release in 1972. Developed at the world-renowned Wye College in the early 70s, it was a breakthrough for the UK industry: the first variety to marry massive bittering power with the agricultural "grit" needed to thrive in Kent’s unpredictable climate. As a direct descendant of Northern Brewer and Eastwell Goldings, Target bridges the gap between Victorian-era tradition and modern efficiency. While it is a cousin to the more subtle Challenger, Target was bred for impact. It transformed the UK hop industry by allowing brewers to achieve bold bitterness with far less plant material. Though once viewed as a utilitarian workhorse, it has been rediscovered by the craft movement as a premier aromatic hop for those who want a quintessentially English soul with a modern, assertive edge.
Teamaker is a revolutionary variety from the United States Department of Agriculture that completely flips the script on hop breeding. While most hops are judged by their bittering power, Teamaker was engineered for the exact opposite mission: high antimicrobial potency with virtually zero bitterness. Bred from a global genetic pool including Fuggle (31.25%), Late Grape, and Late Cluster, it was originally intended for the pharmaceutical and herbal tea industries. Because its alpha acids often measure below 1.0%, Teamaker is essentially "non-bittering." This unique chemical makeup has made it a "secret weapon" in the craft beer world. It allows brewers to load up on hop-derived health benefits and floral oils without moving the IBU needle. Whether you are crafting a "Hop Water" or a medicinal herbal ale, Teamaker provides the soul of the hop plant without the sting of the lupulin.
Tettnanger is one of the four original "Noble Hops" of Europe, standing shoulder-to-shoulder with Saaz, Spalt, and Hallertauer. Named after the town of Tettnang in Southern Germany, this landrace variety has a pedigree that can be traced back to 1844, with some records suggesting its cultivation in the Lake Constance region as early as 1150. Unlike modern high-alpha hybrids, Tettnanger is a product of its environment. It has evolved in perfect harmony with the unique soil and microclimate of its home district, creating a delicate chemical profile that simply cannot be replicated elsewhere. While there are US, Australian, and Swiss versions of this hop, the German original remains the definitive cornerstone of traditional European brewing. It offers a level of sophisticated elegance that defines the classic profiles of world-class Pilsners and Lagers.
Tettnanger (US) is a distinguished aroma hop with a fascinating—and somewhat mysterious—botanical identity. While it shares a name with the legendary German Noble variety, DNA profiling has revealed that the American version is actually a Swiss landrace cultivar. It arrived in the Pacific Northwest and carved out its own niche, proving to be more genetically related to the Fuggle lineage than the Tettnanger hops of the Hallertau. Since its introduction to American soil, Tettnanger (US) has become the ultimate "bridge" hop for craft brewers. It offers the refined, spicy elegance of European tradition combined with the rugged dependability of American-grown cultivars. It is a true dual-heritage hop: cleaner and more floral than its English cousins, yet sturdier and more reliable in the field than its German namesake.
Tolhurst is a fascinating heritage variety that offers a direct window into the hop gardens of 1880s Kent. Discovered by James Tolhurst in Horsmonden, England, it was initially a commercial powerhouse. In an era where disease could wipe out entire harvests, Tolhurst was a "survivor," praised for its vigorous growth and resilience compared to the more delicate varieties of the late 19th century. While it eventually fell out of favor due to poor storage stability and lower yields compared to modern hybrids, Tolhurst remains a cornerstone of brewing history. It is a direct selection from the Fuggle lineage, serving as a more rustic and robust alternative to its famous parent. For the historical brewer, it provides a rare opportunity to recreate an authentic 19th-century Ale with a hop that truly defines the "utility" character of the Victorian period.
Waimea™ is a high-alpha force of nature, released in 2012 by the New Zealand Institute for Plant & Food Research. It was originally bred to meet the growing demand for efficient bittering hops that didn’t sacrifice aromatic soul. Its lineage is an impressive "greatest hits" of brewing history, pulling genetic traits from Saaz, Fuggle, and California Late Cluster. Despite its "big beer" reputation and alpha acid levels that can soar up to 19%, Waimea is far from a blunt instrument. It was engineered with exceptionally low cohumulone levels, ensuring that its massive bittering potential remains smooth and clean rather than harsh. This unique balance has made it a favorite for brewers who need the sheer muscle for a 60-minute boil but want the sophisticated, fruit-forward nuance required for a world-class dry hop.
Whitbread Golding Variety, commonly known as WGV, is a cornerstone of English heritage brewing. Though its story begins in 1911 when it was first selected on a farm in Beltring, Kent, it remained a localized secret for decades. It wasn't until 1953 that the variety was officially released to the public, having been championed and popularized by the legendary Whitbread Brewing Company. Interestingly, WGV is a "Golding" in name only. Botanically, it was derived from Bate’s Brewer and shares more aromatic DNA with the earthy Fuggle family than with true Goldings. This genetic distinction proved vital during the mid-20th century when "Verticillium wilt" began devastating English hop gardens. Because WGV possessed a natural resistance to the wilt, it became an industry savior, allowing farmers to keep their yards productive when other varieties were perishing. For the modern brewer, WGV remains a robust and "brawny" alternative to more delicate hops. It offers a unique window into the past, providing a reliable bridge between the refined, floral elegance of traditional Noble hops and the more rustic, wild character of the British countryside.
Released in 1976 by the United States Department of Agriculture, Willamette is the definitive success story of American hop breeding and remains the master of earthy elegance. Named after the historic Oregon valley that has been a hub for hop viticulture since the mid-1800s, it was engineered to be the domestic successor to the English Fuggle. By crossing a Tetraploid Fuggle with a Fuggle seedling, researchers created a hop that retained the "Noble" soul of its British ancestor while thriving in the unique soils of the Pacific Northwest. For decades, Willamette was the most widely grown aroma hop in the United States, serving as the aromatic heart of the early American craft beer revolution. If you are looking for a "pillowy" aromatic depth that respects your malt bill, Willamette is the undisputed heavyweight, speaking with a refined, herbal whisper rather than the loud citrus of modern "C-Hops." The sensory experience is defined by a rich, multi-layered bouquet of fresh earth, damp cedar, and mild herbal spice, often accented by a soft floral sweetness and subtle notes of black pepper or elderberry. In the brewhouse, its low alpha acid and remarkably smooth bittering make it a versatile "all-rounder" and the secret to a perfectly balanced Pale Ale, robust Porter, or silky Stout. It provides a sophisticated finish that grounds the beer and complements the delicate flavors of specialty grains without the aggressive "bite" of high-alpha hybrids.
Bred at the legendary Wye College in 1968 and released to the public in 1973, Wye Viking was engineered for strength. A sister to Wye Saxon and a grandchild of the iconic Bramling Cross, Viking was developed to provide British growers with a high-alpha variety that could stand up to the agricultural threat of Verticillium wilt. While it was built to be a high-efficiency bittering workhorse for commercial breweries, Viking never lost its refined English soul. It represents a pivot point in British brewing history—moving toward higher alpha acid concentrations while maintaining the classic, earthy pedigree that defines the UK’s most famous ales.
Released in 2013 by Washington State University, Yakima Gold is a masterfully bred "American-Noble" hybrid. Its name pays homage to the world-renowned Yakima Valley, where it was developed to combine the hardy, time-tested genetics of Early Cluster with the sophisticated aromatic heritage of Slovenian Styrian Golding. For the brewer, Yakima Gold represents the best of both worlds: the vigorous growth and high oil content of a Washington-grown hop, paired with the delicate, refined bitterness typically reserved for traditional European cultivars. It is a versatile "bridge" variety that brings Old World grace to the modern American brewhouse.
Developed at the prestigious Wye College in the 1970s and released in the early 1980s, Yeoman was bred to be the "Super-Alpha" powerhouse of its era. Designed as a more robust successor to the Target variety, it provided commercial brewers with unmatched bittering efficiency without sacrificing the soul of English hop character. While Yeoman is no longer available for commercial purchase, its impact remains. It was a vital genetic stepping stone, used to breed the disease-resistant and high-yielding hops that modern homebrewers rely on today. For decades, it stood as the gold standard for British bittering, offering a sturdy, clean foundation that allowed the complex malts of traditional ales to take center stage.