All the Hops

US

Amarillo

With distinctive floral and citrus notes, Amarillo is a great all-rounder, and is now one of the top ten hops used by the US craft beer industry. With relatively high alpha acids, it’s great for bittering, while extremely high levels of myrcene (one of the compounds responsible for citrus and grapefruit flavours) make it a knockout aroma hop. It’s also extremely hardy, with good resistance to mildew. Propagation of Amarillo is tightly controlled: it is privately grown by Virgil Gamache Farms in Washington State, which holds a trademark on the name "Amarillo" for hops, as well as a biological patent on the plant.

In your beer: grapefruit, orange, lemon, melon, apricot and peach.

Alpha acid: 7-11%

Citra

Another hugely popular hop, commonly used for aroma, Citra was developed by Hop Breeding Company and released in 2007. It features fairly high alpha acids and essential oils, and is a descendant of Hallertau Mittelfrüh, US Tettnang, Brewer's Gold and East Kent Golding.

In your beer: grapefruit, melon, lime, gooseberry, passion fruit and lychee.

Alpha acid: 10-14%

Simcoe

Developed by Select Botanicals Group and released in 2000, Simcoe has a unique character and – being suitable for bittering and aroma – is a true workhorse of the craft movement. It can be a little picky about growing conditions, but is nonetheless widely cultivated.

In your beer: passion fruit, pine, berry and earth.

Alpha acid: 11.5 - 15%

Mosaic

Daughter of Simcoe® Brand YCR 14 and a Nugget derived male, Mosaic hit the market in 2012 to immediate success. Its flavour and aroma is instantly recognisable to craft beer enthusiasts, and its name indicates the impressive versatility of this earthy, floral and fruity hop. Contains high alpha content so is perfect for that bitter touch.

In your beer: blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.

Alpha acid: 10.5 - 14%

Cascade

This aroma hop dates back to 1956, when it was bred by open pollination of a Fuggle seedling as part of the USDA-ARA breeding program. It stayed on ice until it was released in 1972, and with its floral, spicy, citrus flavours it became one of the most popular hop varieties in craft brewing. A low-medium alpha acid content gives it a balanced bittering potential.

In your beer: medium intense floral, citrus and grapefruit tones.

Alpha Acid: 5.5 - 9%

NEW ZEALAND

Taiheke

From the same 1956 US breeding program as its American cousin Cascade, this variety was the first commercially bred hop to emerge from the program when it was released in 1972. Its parents are believed to have mixed origins - an English Fuggle female and a Fuggle/Serebrianka cross male mated in NZ. Works well across a variety of uses, from multiple kettle additions to dry hopping. You’ll see this hop used in New World style pale ales and very intense summer ales because of its refreshing fruit-heavy aroma. Often matched up with the aromatics Motueka and Riwaka.

In your beer: citrus, grapefruit/lime.

Alpha acid: 6-8%

Rakau

Intense stone fruit and fig characters emerge from this oily hop, which was purpose bred and re-released from the NZ Hop Breeding program in 2007. As a dual-application hop it works over multiple kettle additions, but really sings when used as a late amd dry hop. You’ll see this beauty in New World styles of ale, specifically those with a bold, fruity character that really stands out and a well constructed bitterness.

In your beer: the whole orchard.

Alpha acid: 10-11%

Wai-iti

With low alpha acids, this variety is used as an aroma hop. Weighty in essential oils, expect stone fruit flavours from this granddaughter of the USDA-developed Liberty and daughter of Hallertau Mittelfrüeh (amongst two other parents). Brewers will add it to the hop back, in late and dry hopping. Makes for a rounded, clean bitterness in single hopped beers thanks to low cohumulone and high farnesene levels. Top notch drinkability.

In your beer: fresh peaches, ripe apricots and lingering lime.

Alpha acid: 2-4%

Motueka

If you fancy a Mojito but must buy a beer, this is the hop for you. Motueka is a triploid aroma hop developed by New Zealand’s Institute for Plant & Food Research, bred from a Saazer variety and a New Zealand breeding selection as part of the ‘Hops with a Difference programme’. An excellent all-rounder, it can be used in first kettle additions through to late gift. It’s best suited to bigger, higher gravity beers due to its unique aroma and flavour profile that balances speciality malt sweetness, though it’s seen in a wide range of styles from saisons to Pilsners.

In your beer: a wave of citrus dominates - lively fresh lime, tropical fruit and lemon zest.

Alpha acid: 6-8%

Waimea

Huge alpha acid levels mean this hop makes for quality bitterness and an aroma packed full with fruity citrus and pine characters. A big weight of oil means a big hop for big beers across an array of styles. As a dual purpose hop it can be added early to the kettle, or used as a dry hop. High alpha, low cohumulone and excellent agronomic performance makes it a very appealing choice for growers. Another result of the The New Zealand Institute for Plant & Food Research, its parentage traces back to Californian Late Cluster, Saazer and Fuggle.

In your beer: Fresh tangelo, citrus fruit, pine needles.

Alpha acid: 16-19%

Pacific Gem

This 1987 release from the New Zealand Hop Breeding programme has high alpha levels that make it a solid bittering hop. A cross between the NZ variety Smoothcone and a Californian Late Cluster x Fuggle, its woody aromas fill up the brew house when added to the kettle, where it’s used mainly as a first hop addition. Taste it in international lagers, IPAs and other impactful styles.

In your beer: Blackberry and oak, spicy black pepper, citrus and pine.

Alpha acids: 13-15%

UK

Northern Brewer

Bred in England from Canterbury Golding mother and a Brewer’s Gold father, this hop variety has slightly higher alpha acids and a high myrcene content that results in a herbal, peppery aroma. An all-rounder, it has been on the scene since 1934.

In your beer: Herbal evergreen, cedar wood, mint and pepper.

Alpha acids: 7-10%

East Kent Golding

Practically ancient compared to some of the New World hops, this 18th century variety is the quintessential English hop. Developed from wild Canterbury Whitebine, its subtle aroma is floral and herbal. Used in kettle and dry hopping.

In your beer: Lemon and thyme, delicate lavender, orange and grapefruit with earthy overtones.

Alpha acids: 4.5-6.5%

Bramling Cross

This dual-purpose hop is smooth and fruity with some unexpected notes of lemon, and is commonly used in beers that push the boundaries of brewing. Usually used in dark brews like stouts and porters and traditional cask conditioned beers, this variety was developed at Wye College by Professor Ernest Salmon in 1927, though held onto until released in 1951. It is a cross between Bramling Golding and a male seedling of the Canadian Manitoban wild hop. Good for bittering but also known for its aroma characteristics, It is the only hop of the male variety used in the United States - females are preferred because they don’t have seeds. Its recent popularity is due in part to its resistant to verticillium wilt.

In your beer: strong spice, blackcurrant, hay, loganberry and lemon.

Alpha acids: 5-8%

Fuggles

One of the most famous hops, Fuggles is revered as the classic English aroma hop. Used in traditional ales since 1875, it was bred by a Mr Richard Fuggle of Brenchley in Kent, from a seedling selected in 1861. It can take the role of main copper hop, but also used for dry hopping. Delicate and minty, this hop also has bittering characteristics similar to a well rounded, classic green tea. Its susceptibility to wilt has lead to a hunt for an alternative hop to take its place.

In your beer: delicate and pleasant mint, earthy grass and floral tones.

Alpha acid: 3-5.6%

EU

Magnum

A German variety, bred at the Hop Research Centre in Hüll in 1980 and released in 1993. It is a daughter of Galena. The high alpha acid content and little in the way of distinctive aromas means that brewers will use this as a the base bittering variety in their beers, though some do note subtle spice and fruit characteristics. An incredibly efficient and smooth hop.

In your beer: perhaps a little spice and fruit, but usually just bitterness.

Alpha acid: 12-15.5%

Tettnanger

This is a landrace hop - a cultivar that has become particularly well-suited to its local area due to being partly open-pollinated, and partly cultivated through typical domestication processes. Its ancestor is the Saaz hop variety. The name comes from in the Tettnang region on Lake Constance in Germany from which it originates. More intense than Hallertau, it has fine, noble characteristics with a slight spiciness, and good balance. It’s used as an aroma hop in German lagers, particular Bavarian styles, Weissbiers, and German or Belgian ales. Its fruity flavours are much milder than the intense aroma found in some American hops.

In your beer: skip round the garden with fresh herbs, grass, citrus peel and dried flowers. Spice, pepper and black tea make a gentle appearance too.

Alpha acid: 2.5-5.5%

Hallertau Blanc

A German variety released just six years ago, with bold flavour profiles in the floral/herbal/fruity range. Perfect for American-craft beers, it was bred specifically for this use from Cascade on the Hüll farm in the Hallertau region, Germany. The ‘blanc’ refers to its wine-like qualities, similar to a Sauvignon Blanc. Its flavours and aromas are moderate to strong with a clean profile. Used in whirlpool and dry hopping to make the very best of its very high myrcene fraction, you can find this hop in IPAs, Belgian ales, wheat beers and Brett fermentations.

In your beer: flavours of white wine and gooseberry, with passion fruit, grapefruit, pineapple, grape and lemongrass aromas.