First super alpha variety of hop grown in the Hallertau region. Hallertaur Magnum, is commonly used as a base bittering hops in many recipes. It provides the bitter foundation from which to build upon. Hallertauer Magnum has a somewhat unnoticeable aroma. And although this lack of character which gives so many other varieties their luster, it comes as an asset for this variety as it offers the brewer a different type of tool for the pot. Grown in Yakima Valley, it useful for all beer types.

10.0 - 14.0%

Derived from English Northern Brewer, remedy new to the US industry. Minty bittering and good "green hop" aromas. All non-Pilsner Lagers, Wheats

8.7% alpha acid

Aroma hop with a slight woody character and has a cinnamon-like spiciness that is about halfway in intensity between Hallertauer Mittelfruh and Crystal.

This triploid seedless smooth cone hybrid was developed in New Zealand in the 1980s. AlphAroma hops are a super-alpha aroma variety with an unusually high alpha/oil profile, making it a potent all-purpose hop.

Aroma -Potent citrus with tropical fruit

Chemistry -Alpha acids 5.8-11.0%, beta acids 2.6-4.8%, cohumulone 27%, total oils 1.2ml/100g, myrcene 44-60%, humulene 15%

Beer Styles -Pale Ales, Lagers, IPAs, potent for wet-hopping Seasonal Ales

Bitter Gold Hops Released in 1999, this potent, super-alpha bittering hop has values higher than Galena or Nugget. Bitter Gold hops have a complex pedigree that includes Brewers Gold, Bullion, Comet and English hops.

Aroma -Fruity, tropical, citrus, fresh cut grass.

Chemistry -Alpha acids 15.4-18.8%, beta acids 6.1-8.0%, moderately high cohumulone 36-40%, total oils 0.8-3.6ml/100g, high myrcene 67%, humulene 7.4%, caryophyllene 8.3%, farnescene < 1.5%

Beer Styles -Belgian Ales and versatile enough for a wide range of others as a bittering hop

Cascade Hops Released in 1972, Cascade hops were the first commercially accepted American-bred utility aroma/flavoring hops with a relatively low bittering value. They continue to be popular with craft brewers and are ideal for dry hopping.

An all-purpose variety originally developed for Budweiser in the 1960s from a cross of Fuggle and is a sister to Willamette. Columbia hops have pungent aromatics and a clean, crisp flavor profile with a notable twist of lemon citrus. Ultimately, Budweiser went with the softer noble Willamette hop, leaving this one for you.

Aroma -Pineapple with bright, lemony citrus notes, but not as strong as Chinook

Chemistry -Alpha acids 7.6-9.0%, beta acids 4.0%, cohumulone 40%, total oils 1.2ml/100g, myrcene 54%, humulene 17%

Beer Styles -Primarily lighter styles with a crisp finish, but also good in Ambers, Porters and Stouts

Rated in the top 10% by both brewer and grower trials in 2013, Mackinac hops were released as a super-aroma hop in 2014 by Great Lakes Hops. They are named for the unique ambiance and experience of Michigan’s Mackinac Island.

Aroma -Robust tropical and citrus

Chemistry -Alpha acids 9.2-10.5%, beta acids 3.0-3.47%, cohumulone 28%

Michigan Copper hops, a proprietary super-aroma release from Great Lakes Hops, was just released in 2015. Breweries who trialed the cones were immediately excited to get their hands on it. It is currently in field trials and data is being collected.

Aroma -Fragrant floral and tropical fruit

Chemistry -Alpha acids 8.81-9.5%, beta acids 2.45-2.55%, cohumulone 32%, high oils 1.75ml/100g

Nugget hops are a diploid cross between Brewers Gold and a high- alpha acid male seen in both German and American beers. It’s known for its strong herbal notes and for being a bittering hop without the common citrus notes.

Aroma -Strong with herbal notes—not citrusy

Chemistry -Alpha acids 12.0-14.0%, beta acids 4.2-5.8%, cohumulone 22-26%, total oils 1.8-2.2%, myrcene 48-55%, humulene16-19%, caryophyllene 7.0-9.0%

Beer Styles -Anything that moves away from American citrus types

Southern Cross hops are a New Zealand high alpha-aroma variety. With a high level of oils, it’s a potent and versatile option.

Aroma -Citrusy lemon peel, pine needles and spice

Chemistry -Alpha acids 11.0-14.0%, beta acids 6.0-7.0%, cohumulone 28%, total oils 1.2ml/100g, myrcene 31%, humulene 20%

Beer Styles - IPAs

Newly released by Washington State University in 2013, Tahoma hops are a daughter of Glacier that retains low cohumulone with a somewhat higher alpha acid content.

Aroma -Subtle lemon and citrus notes

Chemistry -Alpha acids 7.6%, beta acids 8.8% with high oils

First bred in 1983, Ultra hops are a Hallertauer/Saazer triploid seedless aroma hybrid that is in high demand by craft brewers. This is a great finishing hop in a variety of applications.

Aroma -Hallertauer mittlefrueh with pleasant bitterness, florals and spice

Chemistry -Alpha acids 3.0-5.5%, beta acids 3.0-4.0%, cohumulone 17-24%, total oils 0.7-1.3ml/100g, myrcene 10-20%, humulene 30-35%, caryophyllene 7-10%, farnesene < 1%

Traditional German variety developed in the area of the same name.  Very fine or noble aroma hop.  Used for German Lagers, Wheat, Ales and American Lagers.

Refined sweet floral and herbal character. Aroma/flavor addition for any German beer.

Used for its aromatic properties and moderate bittering.  Aroma:  Floral, Citrus

Typical Beer Styles:  American Ales, Pale Ale, IPA, Lager.

Alpha Acids:  5.7% - 6.3%

A bittering hop that is noted to have a sharp bittering quality and imparts a fruity yet spicy aroma. Brewer's Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidedly "European" element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer.

8.0% - 10.0%

AROMA PROFILE: FLORAL, CITRUS

Bred in 1974 and released by Washington State University in 1990, Centennial is an aroma-type cultivar that has found favor as one of the most popular varieties in craft brewing. It is often referred to as a super-Cascade (containing nearly double the alpha content) and can be used for bittering purposes. Centennial is a diploid cross between Brewer's Gold and a USDA male.

Aroma: Specific aroma descriptors include lemon and floral.

Selected from a cross between Brewer’s Gold and a selected USDA male. Medium intensity aroma with floral and citrus tones. Very balanced hop, used for all U.S. Ale styles, including U.S. Wheat beer. This hop is especially good for use in American Pale Ales for flavor and in smaller amounts in amber and red ales as a bittering hop.

9.9% Alpha Acid

A slightly spicy hop that is good in almost all British ales and lagers. Provides citrus and floral flavors when used as a bittering hop during the boil and adds great aroma when used as a dry hop addition. Suggested to use in English pale ales, IPAs, and ESBs.

6.5%-8.5%

A high alpha acid hop with a wonderful herbal, IPA, Stout, Porter, Barley Wine, Lager (Bittering). The citrus notes pair well with dark malts such as chocolate or black patent in India Black Ales. The citrus flavors blend well with Citra and Amarillo.

12.0% - 14.0%

High Alpha hop with smooth bittering and Floral, citrusy tropical fruit / leechee fruit aroma and flavor. Typically used for American pales, ambers, or IPAs.

13.6% Alpha Acid

Hop pellet

Developed by Hop Breeding Company and released in 2007. Citra® Brand HBC 394 features fairly high alpha acids and total oil contents with a low percentage of co-humulone. It is tolerant to downy mildew and powdery mildew with good pickability of dense, medium sized cones. Comprised of Hallertau Mittelfrüh, US Tettnang, Brewer's Gold and East Kent Golding.

Aroma -Specific aroma descriptors include grapefruit, melon, lime, gooseberry, passion fruit and lychee.

Chemistry -Alpha 11-15%, Beta 3-4.5%, Co-H 20 - 24% of alpha acids, Total oil 1.5 - 3 mL/100g

Developed by Hop Breeding Company and released in 2007. Citra® Brand HBC 394 features fairly high alpha acids and total oil contents with a low percentage of co-humulone. It is tolerant to downy mildew and powdery mildew with good pickability of dense, medium sized cones. Comprised of Hallertau Mittelfrüh, US Tettnang, Brewer's Gold and East Kent Golding.

Aroma -Specific aroma descriptors include grapefruit, melon, lime, gooseberry, passion fruit and lychee.

Chemistry -Alpha 11-15%, Beta 3-4.5%, Co-H 20 - 24% of alpha acids, Total oil 1.5 - 3 mL/100g

Developed by Yakima Chief – Hopunion, Cryo Hops® represents the most innovative technology in hop processing. It uses a proprietary cryogenic separation process which preserves all components of each hop fraction.

Cryo Hops is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavors or vegetative cone material. During early R&D trials, brewers specifically cited ‘juicy’ and ‘resinous’ characteristics. Cryo Hops offers twice the resin content of traditional whole-leaf and hop pellet products, and should be dosed at approximately half the amount by weight.

Developed by Hop Breeding Company and released in 2007. Citra® Brand HBC 394 features fairly high alpha acids and total oil contents with a low percentage of co-humulone. It is tolerant to downy mildew and powdery mildew with good pickability of dense, medium sized cones. Comprised of Hallertau Mittelfrüh, US Tettnang, Brewer's Gold and East Kent Golding.

Alpha 25.2%

Excellent general purpose hop with medium and well-balanced bittering potential and no undesirable aroma properties. Good for dark beers. Used for bittering, good flavor. Light and Dark American Lagers. These hops can provide a nice background bitterness to any beer when added in small amounts and is a good choice as a balancing hop in low IBU beers.

5.5% - 8.5%

Relatively new hop variety becoming increasingly accepted. Used for bittering mainly, good flavor. IPA's, Pale Ales and Stouts. Columbus Hops makes a great dual purpose hops. It brings both a bitterness kick to the table as well as strong dreamy aroma

14.0% - 16.0%

Hop pellet. The most pungent of the new tripold Hallertau hops family. Good in Lager, Kolsch, ESB, Pilsner, IPA, Pale Ale & Belgian Ales.

3.5% - 5.5%

Classical noble aroma hop with long and strong traditions. When used in beer, the resultant aroma is very mild, earthy, herbal and spicy. Despite its popularity and noble pedigree, Saaz generally has a very low Alpha Acid level and is not very effective as a bittering hop. Associated with the renowned Pilsener Lager. Used for finishing. Bohemian-style Beers, Continental Lagers, Wheats, Pilsner Lagers.

These hop pellets have a sweet, candy-like aroma with notes of cherry and mango. This hop is a great dual-purpose hop having high alpha acids and a great aroma. You'll love them as both a bittering hop, or dry-hop addition in your flavorful IPAs!

12.8% Alpha acid

Hop pellet