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Hops Flashcards

Learn characteristics of common hop varieties

0
Q

Amarillo

A
  • Usage: aroma
  • Aroma: floral, tropical, citrus
  • Alpha Acids: 8.0-11.0%
  • Beta Acids: 6.0-7.0%
  • Perception: none
  • Substitutes: Cascade, Centennial, Simcoe
  • Styles: American ale, IPA, Belgian IPA, double IPA
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1
Q

Ahtanum

A
  • Usage: aroma
  • Aroma: floral, citrus
  • Alpha Acids: 5.7-6.3%
  • Beta Acids: 5.0-6.5%
  • Perception: used for aromatics and mild bittering
  • Substitutes: Amarillo, Cascade
  • Styles: American ale, pale ale, IPA, lager
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2
Q

Australian Galaxy

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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3
Q

Australian Pride of Ringwood

A
  • Usage: bittering
  • Aroma: poor citric, clean
  • Alpha Acids: 9.0-11.0%
  • Beta Acids:
  • Perception: general-purpose
  • Substitutes: cluster
  • Styles: Australian beers
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4
Q

Cascade

A
  • Usage: aroma
  • Aroma: medium intensity, floral, citrus, grapefruit
  • Alpha Acids: 4.5-7.0%
  • Beta Acids: 4.5-7.0%
  • Notes: balanced, good for dry-hopping
  • Substitutes: Ahtanum, Amarillo, Centennial
  • Styles: US ales, IPA, porter, barleywine, witbier
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5
Q

Centennial

A
  • Usage: aroma
  • Aroma: medium intensity, floral, citrus tones
  • Alpha Acids: 9.5-11.5%
  • Beta Acids: 3.5-4.5%
  • Perception: balanced, considered a “super”
  • Substitutes: Cascade, Chinook, Columbus
  • Styles: US ales, ales, wheat beers
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6
Q

Chinook

A
  • Usage: dual-purpose
  • Aroma: med intensity, spicy, piney, grapefruit
  • Alpha Acids: 12.0-14.0%
  • Beta Acids: 3.0-4.0%
  • Perception: high alpha hop with acceptable aroma
  • Substitutes: Nugget, Columbus, Northern Brewer
  • Styles: US pale ale, IPA, stout, porter, lager
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6
Q

Citra

A
  • Usage: aroma
  • Aroma: strong citrus/tropical, grapefruit, melon, lime, gooseberry, passion fruit, lychee
  • Alpha Acids: 11.0-13.0%
  • Beta Acids: 3.5-4.5%
  • Perception: intense flavor and aroma
  • Substitutes: none/unknown
  • Styles: American pale, IPA, double IPA
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7
Q

Cluster

A
  • Usage: dual-purpose
  • Aroma: strong, floral and spicy
  • Alpha Acids: 5.5-8.5%
  • Beta Acids: 4.5-5.5%
  • Perception: balanced, excellent general-purpose
  • Substitutes: Galena
  • Styles: ales (aroma), lager (bittering), stout
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8
Q

Columbus

A
  • Usage: dual-purpose
  • Aroma: pungent
  • Alpha Acids: 14.0-16.0%
  • Beta Acids: 4.0-5.0%
  • Perception: popular, great for dry-hopping
  • Substitutes: Chinook, Galena, Millennium, Nugget
  • Styles: US IPA, US pale, stout, barleywine, lager
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9
Q

Crystal

A
  • Usage: aroma
  • Aroma: mild, floral and spicy
  • Alpha Acids: 3.5-5.5%
  • Beta Acids: 4.5-6.7%
  • Perception: most pungent of Hallertau family
  • Substitutes: Mt Hood, Hersbrucker, Strisselspalt, Liberty, Hallertau
  • Styles: Lager, Kölsch
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10
Q

Czech Saaz

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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12
Q

Formula for determining ounces of hops to achieve AAU target

A

AAU / AA% = Ounces of Hops

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13
Q

French Strisselspalt

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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14
Q

Galena

A
  • Usage: dual-purpose
  • Aroma: citrus
  • Alpha Acids: 12.0-14.0%
  • Beta Acids: 7.0-9.0%
  • Perception: excellent high-alpha hop, balanced
  • Substitutes: Brewer’s Gold, Columbus, Nugget
  • Styles: English and American ales
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14
Q

German Brewer’s Gold

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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15
Q

German Hallertau Mittelfrüe

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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16
Q

German Herkules

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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17
Q

German Hersbrucker

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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18
Q

German Magnum

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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19
Q

German Merkur

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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20
Q

German Northern Brewer

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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20
Q

German Opal

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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21
Q

German Perle

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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21
German Saphir
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
22
German Smaragd (Emerald)
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
22
German Spalt
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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German Spalter Select
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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German Taurus
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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German Tettnang
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
25
German Tradition
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
26
Glacier
* **Usage**: dual-purpose * **Aroma**: pleasant * **Alpha Acids**: average 5.63% * **Beta Acids**: average 7.6% * **Perception**: excellent balanced bittering, good aroma * **Substitutes**: Fuggle, Styrian Golding, Willamette * **Styles**: pale ale, ESB, English pale, porter, stout
27
Horizon
* **Usage**: dual-purpose * **Aroma**: floral, spicy * **Alpha Acids**: 11.0-13.0% * **Beta Acids**: 6.5-8.5% * **Perception**: good aroma, clean tasting beer * **Substiitutes**: Magnum * **Styles**: all ales and lagers
27
Liberty
* **Usage**: aroma * **Aroma**: mild, slightly spicy * **Alpha Acids**: 3.0-5.0% * **Beta Acids**: 3.0-4.0% * **Perception**: similar to imported German aroma varieties like Hallertau * **Substitutes**: US/German Hallertau, German Tradition, Mt Hood * **Styles**: lager, pilsner, bock, kölsch, wheat
28
Millennium
* **Usage**: bittering * **Aroma**: mild, herbal * **Alpha Acids**: 14.5-16.5% * **Beta Acids**: 4.3-5.3% * **Perception**: high alpha * **Substitutes**: Columbus, Nugget, Summit * **Styles**: ales, stout, barley wine
29
Mt Hood
* **Usage**: aroma * **Aroma**: mild, somewhat pungent * **Alpha Acids**: 4.0-8.0% * **Beta Acids**: 5.0-7.5% * **Perception**: none * **Substitutes**: German Hallertau, German Hersbrucker * **Styles**: lager, pilsner, bock, alt, Munich helles, wheat
29
Mt Rainier
* **Usage**: dual-purpose * **Aroma**: excellent floral/noble aromas, citrus and licorice tones * **Alpha Acids**: 5.0-8.1% * **Beta Acids**: 5.0-7.0% * **Perception**: similar to Hallertau with more bittering strength * **Substitutes**: Hallertauer, Fuggle * **Styles**: n/a, terminated in 2010
30
New Zealand Cascade
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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New Zealand Hallertau Aroma
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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New Zealand Motueka
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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New Zealand Nelson Sauvin
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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New Zealand Pacifica
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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New Zealand Pacific Gem
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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New Zealand Riwaka
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Nugget
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Palisade
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Santiam
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Simcoe
* **Usage**: aroma, bittering * **Aroma**: unique, pine-like aroma * **Alpha Acids**: 12.0-14.0% * **Beta Acids**: 4.0-5.0% * **Perception**: used for aromatics and bittering * **Substitutes**: Summit, Magnum * **Styles**: American ale, pale ale, IPA, double IPA
43
Sorachi Ace
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Sterling
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Styrian Aurora
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Styrian Bobek
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Styrian Celeia
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
48
Styrian Golding
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
50
Summit
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
51
UK Admiral
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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UK Bramling Cross
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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UK Challenger
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
54
UK East Kent Golding
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
55
UK First Gold
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
56
UK Fuggle
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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UK Northdown
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
58
UK Phoenix
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
59
UK Pilgrim
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
60
UK Pioneer
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
61
UK Progress
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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UK Target
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
63
UK WGV
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
65
US Brewer's Gold
* **Usage**: bittering * **Aroma**: black currant, fruity, spicy * **Alpha Acids**: 8.0-10.0% * **Beta Acids**: 3.5-4.5% * **Perception**: mainly used for bittering * **Substitutes**: Chinook, Galena, Nugget * **Styles**: ale, pilsner, lambic, saison
67
US Fuggle
* **Usage**: aroma * **Aroma**: mild, woody and fruity * **Alpha Acids**: 4.0-5.5% * **Beta Acids**: 1.5-2.0% * **Perception**: traditional English aroma hop * **Substitutes**: UK Fuggle, Willamette, Styrian Golding * **Styles**: English beers, US ale, lambic
68
US Golding
* **Usage**: aroma * **Aroma**: mild, delicate classic English-type * **Alpha Acids**: 4.0-6.0% * **Beta Acids**: 2.0-3.0% * **Perception**: popular among US ale breweries * **Substitutes**: Fuggle, UK East Kent & Styrian Golding * **Styles**: English beers, bitters, pales, Belgian ales, barleywine
69
US Hallertau
* **Usage**: aroma * **Aroma**: very mild, slightly flowery and spicy * **Alpha Acids**: 3.5-5.5% * **Beta Acids**: 3.5-5.5% * **Perception**: traditional German aroma hop * **Substitutes**: Liberty, German Hallertau, German Tradition * **Styles**: Lager, Pilsner, Bock, Wheat, Munich Helles
70
US Magnum
* **Usage**: bittering * **Aroma**: no distinct aroma * **Alpha Acids**: 10.0-14.0% * **Beta Acids**: 4.5-7.0% * **Perception**: clean bittering hop * **Substitutes**: German Magnum, Horizon * **Styles**: all ales and lagers
71
US Northern Brewer
* **Usage**: dual-purpose * **Aroma**: medium intensity, evergreen, wood, mint * **Alpha Acids**: 8.0-10.0% * **Beta Acids**: 3.0-5.0% * **Perception**: true dual-purpose with good aroma * **Substitutes**: German Northern Brewer, Chinook * **Styles**: all English, esp porters, ales, kölsch, Munich Helles
73
US Perle
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
75
US Saaz
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
77
US Tettnang
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
78
Vanguard
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
79
Warrior
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
80
Willamette
* **Usage**: * **Aroma**: * **Alpha Acids**: % * **Beta Acids**: % * **Perception**: * **Substitutes**: * **Styles**:
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Home Brewing (6 decks)

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