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Do you know the most important hops of the world??

HOPS OF THE WORLD Hops types and aromas

Hop´s in the different Countries


In the next few sentences I want to tell you about the different of Hop Verities and there taste.


Hops of Germany

Hop Variety


Aroma and Flavor


Bred at Hüll, Germany, by the Hop Resarch Center in 2006 from Hallertauer Taurus and an unnamed Hüll male. The latest in the line of high-alpha German hops, following Northern Brewer and Magnum.

Alpha acid: 12-17%, beta acid: 4-5.5%

Total oils 1.6-2.4%

Used manly for bitter charges, but has an intense, resinous and spicy flavour.


Classic German landrace variety from the region just outside Nuremburg. Another oft he hops that define German brewing.

Alpha acid: 2-4%, beta acid: 2.5-6%

Total oils 0.5-0.8%

Elegant and delicate like Hallertauer Mittelfrüh;

Spicy and herbal with a light fruity essence.



German landrace hops, the source of countless hybrids grown in the Hallertau region north of Munich. Hallertau Tradition is a modern culivar bred to possess Mittelfrüh´s qualities, and a regular substitue.

Alpha acid: 3.5-5%, beta acid: 3.5%

Total oils 0.7-1.3%

Many people consider Mittelfrüh the king of hops for ist very elegant herbal, spicy flavors and aromas. Delicate and gentle


Another Hüll, Germany, hop bred from Northern Brewer and an unnamed German hop.

Alpha acid: 5-9%, beta acid:2.5-4.5%

Total oils 0.5-1.5%

Versatile hops that can be used at any point in the boil. Have a peppery, spicy flavour; some people locate a hint of mint. Have the delicacy of classic German hops with a bit more intensity.


Developed in Hüll, Germany, at the Hop Research Center. Bred of Mittelfrüh and other stock.

Alpha acid: 2-4.5%, beta acid: 4-7%

Versatile, at times flowery, fruity, or woody. Flavor is gentle enough that Anheuser-Bush InBev made it the feature hops in Beck´s Sapphire.


A more widely grown strain than the original Spalter it was designed to replace. Introduced by the Hop Research Center in 1993.

Alpha acid: 3-6.5%, beta acid: 2.5-5%

Total oils 0.6-0.9%

Similar in character to Spalt Spalter but with more woody, spicy tang.


Very old German variety closely related to Saaz and Tettnanger, cultivated in the region around the town of Spalt, near Nuremberg.

The three are nearly identical genetically, but have become distinct as theyadapted to different environments.

Alpha acid: 2.5-5.5%, beta acid: 3-5%

Total oils 0.5-0.9%

Despite its low alpha acids, delivers an intense bitterness. Flavors and aromas are gentle, with a fruity, woody character.


Very old German variety, closely related to Saaz and Spalt, cultivated in the region around the town of Tettnang.

Alpha acid: 2-5.5%, beta acid: 3-5%

Total oils 0.8-1.4%

Classic German hops are marked by a smooth sophistication and Tettnanger is no exception. But where other German varieties havespice as their principle note, Tettnager has wood, chocolate and berries as well. Lovely hops.


Another project of the Hop Research Center in Hüll, Germany. Developed in the 1980s from German stock including Hallertauer Mittelfrüh. Until very recently the most popular high-alpha hops; now being replaced by Herkules.

Alpha acid: 11-16%, beta acid: 5-7%

Total oils 1.6-2.6%

Very neutral hops with low aroma, designed to be used as bittering hops.



Hops of United Kingdom

Hop Variety


Aroma and Flavor


Developed in the late 1700s of unknown parentage.

Alpha acid: 4-6.5%, beta acid: 2.5-6%

Total oils 0.4-0.8%

Very gentle, smooth hops fused with the identity of British ales – at turns floral, lemony, lightly spicy, and in some cases, savory.



Originally bred in 1934 of Golding stock; now grown across Europe and in the U.S.

Alpha acid: 7-10% beta acid: 3-5%

Total oils 1.0-1.6%

Character really depends on where it is grown. German Northern Brewer is spicier and more herbal, U.S. varieties wilder an more woody.


Developed at Wye College, England, in the 1950s of Golding and wild American stock in an effort to find a replacement for Fuggle.

Alpha acid: 7-11%, beta acid: 4-6%

Total oils 0.9-2.0%

One of the classically fruity English hops, with a marmalade-to-sweet-lime flavour and even a touch of fresh spruce.


One of the first higher-alpha hops, bred in 1972 by Wye College in England. Parentage includes Northern Brewer and Eastwell Golding.

Alpha acid: 8-13%, beta acid: 4.5-6%

Total oils 1.2-1.4%

Provides a clean bitterness with a touch of earhiness and English marmalade bending ever so slightly toward citrus.


Bred at Wye College in England in the 1960s of German hop parentage. Popularized when Bass used it in the 1970s

Alpha acid: 6.5-8.5%, beta acid: 4.0-4.5%.

Total oils 1.0-1.7%

Smooth, clean bitterness and a sharp flavour tending toward marmalade.


Dwarf variety (bines only grow to eight feet) developed in England, derived from a dwarf male and a Whitbread Golding variety.

Alpha acid: 6.5-8.5%, beta acid: 3-4%

Total oils 0.7-1.5%

Similar to East Kent Golding: spicy, earthy hops that at high levels offers intense, sharp bitterness.


Introduced in the 1870s, of unknown parentage. One of England´s two most famous hops, Fuggle once constituted 78 percent of the country´s crop. Sadly not hardy and is slowly dying out.

Alpha acid: 3-5.5%, beta acid: 2-3%

Total oils 0.7-1.4%

The loss is a shame, because its woody, earthy character is unmatchable and as English as Earl Grey tea.



Hops of Australia

Hop Variety


Aroma and Flavor


Proprietary strain developed by Hop Products Australia in 1994, of undisclosed parentage. Crossover hops, high in alpha acids, often used in late- and dry- hopping

Alpha acid: 13-16%, beta acid: 5-6%

Total oils 2.4-2.7%

Intense, pungent strain with tropical-to-stone-fruit and black currant. Some people pick up fresh vegetable notes like celery or cucumber.


Bred in Melbourne in the 1960s from English Pride of Kent hops and open pollination. Was the king of Australia for decades, and the highest-alpha hops at release.

Alpha acid: 7-11%, beta: 4-6%

Total oils 0.9-2.0%

Has a citrus quality but is rougher than American hops; sometimes a fruity, berry-like flavour emerges.


Hops of United States

Hop Variety


Aroma and Flavor


Made from an open pollination crossed with Brewer´s Gold in Idaho in 1968.

Alpha acid: 11-13.5%, beta acid: 7-8.5%

Total oils 0.9-1.3%

Produces a clean, neutral, pleasant bitterness. Flavors sit somewhere between citrus and wood but are not pronounced.


Bred by researchers at Washigton State University and released in 2000, promising for good yield and low cohumulone content. Parentage is half Alsatian Elsasser crossed with several other European varieties.

Alpha acid: 4.5-9.5%, beta acid: 6-9%

Total oils 0.7-1.6%

Similar to Crystal in ist clean, neutral character. Tends toward earthiness with a subtle peach note.


Another oft he recent proprietary strains, relatively high-alpha dual-use hops. Purported parentage includes Hallertauer, American Tettnanger and East Kent Golding.

Alpha acid: 11-13%, beta acid: 3.5-4.5%

Total oils 2.2-2.8%

Versatile, with the potential to produce a wide range of fruit flavors, heavy on the tropical passion fruit and lychee, but sometimes peach and apricot. Fruit, fruit, and more fruit. Used for either bittering or aroma.


America´s great original hops, at one time king in the U.S., accounting for 90 percent oft he country´s crop. Production is now dwindling almost to extinction.

Alpha acid: 5.5-8.5%, beta acid: 4.5-5.5%

Total oils 0.4-0.8%

Has an antiquated black currant flavor and comparatively rough bitterness.




The parentage of the hops known individually as Columbus, Tomahawk and Zeus-believed to be genetically very similar or identical – is one of the great mysteries in hop breeding. One parent may have been Brewer´s Gold, but the ultimate varieties were the result of crossbreeding with unknown plants.

Alpha acid: 14.5-16.5%, beta acid 4-5%

Total oils 2-3%

Among the most distinctive and assertive of American hops, producing a skunky/ marijuana aroma and a sticky, resinous flavor. To some people, they can seem to have a savory garlic or onion note, while others find them intensely fruity. Work best blended with others.


For years growers took this to be a descendant of the German landrace strain, until researchers began to doubt this, as its elements bore a strong resemblance to Fuggle – which is how the USDA now classifies it.

Alpha acid: 4-5%, beta 3.5-4.5%

Total oils: 0.4-0.8%

Has a spicy woodiness that seems related to German varieties, but is also similar to Willamette hops, which are almost entirely Fuggle.


Bred by Yakima Chief, related to Simcoe. Released in 2001

Alpha acid: 15-17%, beta acid: 4.5-5.5%

Total oils 1.0-2.0%

Like Simcoe, dances the line between pine and grapefruit; may express sweeter floral notes when used in late additions.


One of the first hops developed by the USDA, beginning in the 1960s and ultimately released in the 1970s. Made almost exclusively of English Fuggle stock and, interestingly, is being introduced back to England to replace the disease-prone Fuggle.

Alpha acid: 5-10% beta acid: 3-5%

Total oils 1.0-1.5%

Even in the U.S., retains its European character. Has a mild earthy-to-spicy flavour that works in both lager and English-style ales. Lacks the floral and citrusy flavors that characterize orher American varieties.


A compley hybrid developed in Corvallis, Oregon, in the 1980s by the USDA, consisting of a majority of Brewers Gold with Early Green, Golding and German stock.

Alpha acid: 11-14%, beta acid: 3-6%

Total oils 0.9-2.2%

One of the earlier high-alpha hops still popular for its herbal, fresh, and “green” aroma and clean bitterness. Commonly used as a base bittering hops in American ales.


Another USDA hybrid of Hallertauer Mittelfrüh and Early Green, from the 1980s. Named for the conical mountain near Portland, Oregon.

Alpha acid: 4-7%, beta acid: 5-8%

Total oils 1.2-1.7%

Versatile hops with multiple dimensions, from earthy and piney to herbal and spicy. Clean, with gentle character.


Developed by the USDA in Corvallis, Oregon, from German Tettnanger and Hallertauer stock as a replacement for imported hops.

Released commercially in 1997.

Alpha acid: 5-7%, beta acid: 6-8%

Total oils 1.3-1.7%

Very close in characteristics to the German originals. Tettnanger is famous for its delicate aroma, and Santiam has a similar character. However, instead of the spicy German qualities, Santiam has a characteristically American citrus-orange flavour. Regularly used in American ales.


Proprietary stain bred by Yakima Chief, released in 2000.

Alpha acid: 12-14%, beta acid: 4-5%

Total oils 2-2.5%

One of the most popular and distinctive American hops, lending its intense pungent, piney, and grapefruit aromas and flavors to IPAs and pale ales.


Designed to mimic Saaz´s flavors for domestic production in the United States. Contains Saaz, Cascade and other European hop parentage. Released in 1998.

Alpha acid: 6-9%, beta acid: 4-6%

Total oils 1.3-1.9%

A much closer doppelganger for Czech Saaz than American grown Saaz, which tends to bemuch more citrusy. Contains the same cedary, herbal flavour as Czech Saaz.


Hedgerow or low-trellis hops developed by the American Dwarf Hop Association.

Alpha acid: 14-18%, beta acid: 2-4%

Total oils 1.5-2.5%

Extremely assertive; can, in some cases, have deep tangerine and grapefruit. Can also produce onion or durian fruit flavors and aromas-equally intense. A hop that divides beer drinkers.


Superhigh-alpha hops with principally Zeus and Nugget parentage, released by S.S. Steiner in 2006.

Apha acid: 14-17%, beta acid: 3-5%

Total oils 1.6-2.4%

Most find the Bravo bitterness to be relatively smooth, but like Chinook, a minority find it coarse of grating. Earthy to spicy; can produce a slight tangerine flavour.


Seedlings found wild in Manitoba, crossed with British strains in 1919 and released in 1934. Many modern high-alpha hops were developed from Brewer´s Gold.

Alpha acid: 8-10%, beta acid: 3.5-4-5%

Total oils 1.6-1.9%

Distinctive black currant flavour characteristic of older strains. Like Cluster, Brewer´s Gold has an unfashionable flavour some find rough, others strangely fruity.


The first commercial hops from the USDA breeding program at Oregon State University, bred in 1956 but not released for cultivation until 1972. Obtained by crossing an British Fuggle with a plant that originated from the Russian variety Serebrianka.

Alpha acid: 4.5-7%, beta acid: 4.5-7%

Total oils 0.6-0.9%

One of the world´s great hops: versatile, clean and elegant. Exhibits some of the citrus typical of American hops, but is more noted for its floral scent, reminiscent of gardenias.


Bred in 1974 and released in 1990, this variety is three-quarters Brewers Gold, and other unknown stock.

Alpha acid: 9.5-11.5%, beta acid: 3.5-4.5%

Total oils 1.5-2.5%

Classic citrus hops with an almost candy-like fruit quality, but in high concentration it can be pungent and peppery.


Developed in the early 1980s in Washington State by the USDA as a variant of Golding.

Alpha acid: 12-14%, beta acid: 3-4%

Total oils 0.7-1.2%

An aggressive strain; has a character of pine or spruce with hints of citrus. Some people find it gives a harsh, grinding bitterness, but it is one of the best strains for dry-hopping, offering a clean, herbal quality.


Private stain bred by Yakima Chief Ranches, of unknown parentage.

Alpha acid: 5.5-6.5%, beta acid: 5-6.5%

Total oils 0.8-1.2%

Charter member of the American family, but with a more floral aroma and herbal-to-piney flavors than the purely citrusy character that typifies other U.S. hops.


Was discovered growing on Virgil Gamache Farms, a wild hop mutation. Now owned by Yakima Chief.

Alpha acid: 8-11%, beta acid: 6-7%

Total oils 1.5-1.9%

Classically American hops with vibrant orange-citrus highlights and sweet, fruity flavors of apricot, peach and mango. Unlike some American hops, is soft and flavorful, with no harsh edges. Verstile and mutable; used in many pale ales and IPAs for flavour and aroma.


Developed in 1983 in Corvallis, Oregon and released a decade later. Derived from German Hallertau, a half-sister of Mt. Hood and Liberty.

Alpha acid: 4-6%, beta acid: 5-6.7%

Total oils 0.8-2.1%

Offers a very clean, neutral hopping that at high rates can take on a pleasant spiciness.


Product of the USDA´s breeding program in Corvallis, Oregon, with all-German heritage including triploid Hallertauer Mittelfrüh, released in 1991. Bred to be a replacement for Hallertauer Mittelfrüh that would grow in the U.S

Alpha acid: 3-5%, beta acid: 3-4%

Total oils 0.6-1.2%

Gentle herbal, earthy flavors and aroma similar to the original. Like its relative Crystal, is clean and neutral when used for bittering.


Hops of New Zealand

Hop Variety


Aroma and Flavor


Bred in 1997 in the “hops with a difference” program. Like its sister, Riwaka, a cross of one-third Saaz and two-thirds New Zealand stock.

Alpha acid: 6.5-7.5%, beta acid: 5-5.5%

Total oils 0.8%

A charter member of the tropical-fruit club of New Zealand hops, leaning toward lemon-lime.


Bred entirely of New Zealand stock, including the Smoothcone variety.

Alpha acid: 12-13%, beta acid: 6-8%

Total oils 1.0-1.2%

Incredibly powerful; can be used to  produce subtle mango or white wine flavors (“Sauvin” refers to sauvignon blanc).

Also prone to overly intense, saturated flavors that can begin to taste musky or “sweaty”.


Produced during the same breeding trials as Motueka in 1997; a one-third Saaz, two-thirds New Zealand cross.

Alpha acid: 4.5-6.5%, beta acid: 4-5%

Total oils 0.8%

Far spicier hops than the fruity Motueka, with a quality part pine and part bergamot. Unusual and quite distinct from  American varieties.




Hops of Czech Republic

Hop Variety


Aroma and Flavor


Czech landrace hops grown since the Middle Ages in the Zatec region norhwest of Prague. Closely related to Spalt and Tettnanger.

Over 80 percent of the acreage in the Czech Republic is devoted to this quintessential pilsner hops.

Alpha acid: 3-6%, beta acid: 4-6%

Total oils 0.4-1.0%

Distinictive flavour, with a tangy cedar crispness and an undertone of tarragon or rosemary.


Hops of France

Hop Variety


Aroma and Flavor


French landrace hops, originally grown in Alsace.

Alpha acid: 2-4%, beta acid: 3-5.5%

Total oils 0.6-0.9%

Evokes the country with floral, lemon zest aromas and flavors. Once used widely in lagers, but works well with Belgian yeast, particularly in rustic styles.


Hops of Slovenia

Hop Variety


Aroma and Flavor


Grown by farmes to replace disease-ravaged fields in the 1930s. In a case of mistaken identity, they thought they were planting Golding stock, but used Fuggle instead.

Alpha acid: 4-6%, beta acid: 2-4%

Total oils 0.5-1.0%

Earthy with an herbal-to-spicy, white pepper character. Not assertive, but versatile.


Hops of Japan

Hop Variety


Aroma and Flavor


Originally bred in Japan in 1988 of Brewer´s Gold and Saaz stock. In U.S. fields, Sorachi ACE fails to get the very high alpha levels attained in Japan.

Alpha acid: 10-16%, beta acid: 6-7%

Total oils 2-2.8%

For a majority of drinkers, Sorachi ACE tastes distinctly of lemon, eith a slight herbal undertone; a minority of drinkers, however, taste dill.

Text: By Benjamin Zimmerling
























Hops of Poland

Hop Variety


Aroma and Flavor



Polish landrace hops likely descended from Saaz, which it closely resembles. Grown in the region from Pulawy to Lublin, southeast of Warsaw.

Alpha acid: 3-4.5%, beta acid: 3-4%

Total oils 0.5-1.1%

Similar to Saaz hops, with spicy, herbal quality. Can also produce floral, lavender-like aromas. The other common Polish hops, Marynka, also produces a rich, aromatic floral aroma.


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