Our Hops
We are currently growing the following cultivars.
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Sterling
Sterling was successfully bred to overcome Saaz’s susceptibility to mildew. Developed over 8 years in Corvallis, Oregon it was released in 1998.
Sterling’s oil content is rather unusual with both very high farnesene and very low carophyllene. This creates a delicately spiced, citrusy aroma with both a floral and herbal punch.
Sterling’s heritage is complex too and is the result of a mix of Saaz, Cascade, Early Green, Brewer’s Gold and another, unknown variety.
Characteristics: Spicy, citrus aroma, herbal notes
Purpose: Bittering & Aroma
Alpha Acid Composition: 4.5%-9%
Beta Acid Composition: 4%-6%
Common Beer Styles:
India Pale Ale, Brown Ale, Imperial Czech Pilsner
Pilsner, Christmas Ale, Hefeweizen, Specialty Wheat Ale, Blonde Ale, Scottish Ale, Lager
Golden Ale, Czech Doppelbock, American Wheat
Witbier
Williamette
Willamette is a triploid aroma hop with its heritage being primarily derived from English variety Fuggle and Fuggle Tetraploid.
It shares this same pedigree with its sister selection, Columbia. When brewed, Willamette features complex spiciness characterized by both herbal, floral and fruity notes.
Originally bred to replace Fuggle, it has excelled in popularity in recent times, particularly among craft brewers and accounts for approximately 20% of all commercially grown hops in the US today.
Characteristics: Heraceous spiciness, floral, fruity
Purpose: Aroma
Alpha Acid Composition: 4%-6%
Beta Acid Composition: 3%-4%
Common Beer Styles:
Brown Ale, Pale Ale, Golden Ale, Bitter
Irish Red Ale, Stout, Porter, India Pale Ale, Blonde Ale, Oatmeal Stout, Imperial Stout, Wheat, Pale Rye Ale, Amber Ale
Cream Ale
Magnum
Magnum is fast becoming a brewing favorite in Europe and towards being one of the most widely grown high alpha varieties in the US.
Used predominately as a base bittering hop it features an exceptional growth rate, yield and superlative storage stability and is said to result in squeaky clean bitterness and subtle citrus-like flavors.
Originally created at the German Hop Institute in Hull, Magnum was released to the brewing world in 1980 and has since been recognized as being most suited to pale ales and lagers where a clean bitterness is desired.
Characteristics: Clean bitterness, subtle citrus flavors
Purpose: Bittering
Alpha Acid Composition: 12%-14%
Beta Acid Composition: 4.5%-5.5%
Common Beer Styles:
Bitter, India Pale Ale, India Pilsner
Belgian Style India Pale Ale, American Ale, Blonde Ale
Pale Ale, Nut Brown Ale, Dark Ale
Pilsner, Bright, Hefeweizen
Lager, Stout