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Home Brewing > Hops > Flashcards

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
Q

German Saphir

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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22
Q

German Smaragd (Emerald)

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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22
Q

German Spalt

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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23
Q

German Spalter Select

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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24
Q

German Taurus

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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24
Q

German Tettnang

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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25
Q

German Tradition

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
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26
Q

Glacier

A
  • 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
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27
Q

Horizon

A
  • 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
Q

Liberty

A
  • 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
Q

Millennium

A
  • 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
Q

Mt Hood

A
  • 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
Q

Mt Rainier

A
  • 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
Q

New Zealand Cascade

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
31
Q

New Zealand Hallertau Aroma

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
32
Q

New Zealand Motueka

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
33
Q

New Zealand Nelson Sauvin

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
34
Q

New Zealand Pacifica

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
34
Q

New Zealand Pacific Gem

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
35
Q

New Zealand Riwaka

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
37
Q

Nugget

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
39
Q

Palisade

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
41
Q

Santiam

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
42
Q

Simcoe

A
  • 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
Q

Sorachi Ace

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
44
Q

Sterling

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
45
Q

Styrian Aurora

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
46
Q

Styrian Bobek

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
47
Q

Styrian Celeia

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
48
Q

Styrian Golding

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
50
Q

Summit

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
51
Q

UK Admiral

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
52
Q

UK Bramling Cross

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
53
Q

UK Challenger

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
54
Q

UK East Kent Golding

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
55
Q

UK First Gold

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
56
Q

UK Fuggle

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
57
Q

UK Northdown

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
58
Q

UK Phoenix

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
59
Q

UK Pilgrim

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
60
Q

UK Pioneer

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
61
Q

UK Progress

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
62
Q

UK Target

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
63
Q

UK WGV

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
65
Q

US Brewer’s Gold

A
  • 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
Q

US Fuggle

A
  • 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
Q

US Golding

A
  • 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
Q

US Hallertau

A
  • 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
Q

US Magnum

A
  • 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
Q

US Northern Brewer

A
  • 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
Q

US Perle

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
75
Q

US Saaz

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
77
Q

US Tettnang

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
78
Q

Vanguard

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
79
Q

Warrior

A
  • Usage:
  • Aroma:
  • Alpha Acids: %
  • Beta Acids: %
  • Perception:
  • Substitutes:
  • Styles:
80
Q

Willamette

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

Home Brewing (6 decks)

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