Items found matching the tag "progress"
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.
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.
Developed at the historic Wye College in 1968, Wye Saxon was bred to be a bridge between Britain and the European mainland. A sister to Wye Viking, its pedigree traces back to Svalöf - a legendary Swedish hop that is now extinct in commercial farming. While many British hops are known for heavy spice and earth, Wye Saxon was engineered to mimic the refined, "Noble" traits of German and Czech varieties. Though largely utilized for breeding programs rather than mass-market production, Wye Saxon remains a fascinating niche variety. It offers growers a sturdy defense against Verticillium wilt while providing brewers with the delicate, floral elegance usually reserved for traditional Hallertau or Saaz.