Zappa is an aroma hop that is typically used in only late boil additions, including dry hopping. Grown in the wild mountainside of New Mexico this hop has its own unique menthol, spicy and yet sweet fruit flavors which are unique to its family.
Talus™, previously known as HBC 692, is the result of hybrid pollination of the Sabro™ and open pollination.
It is great to make a piny Pacific Northwest IPA.
Aroma: very spicy aromas with intense notes of tropical fruit (mango, passion fruit), citrus, menthol and pine. Additional descriptors include savory, mint, and Fruity Pebbles.
Hops are flowers that grow in cones and are compressed into pellets for ease of use.
Hops are traditional bittering agents and a source of antioxidants. They helped the British preserve their beer during the long sea voyage to India, which gave birth to the Modern IPA. Apart from that, they have various interesting uses like in making herbal teas, spas, etc. All packs contain 25gm, 100gm, or 500gm. These are great for most pilot batches and home applications.
Please choose the right type for your needs. Refer to tabs on FAQ and varieties for literature on more details. Do check out bulk packs for discounts.
Alpha Range: 7-9% Cohumulone: 40-45% Total Oils: 8-1.2%
Possible Substitutions: unique
Packing: 5kg comes in original manufacturer packing. Rest sizes are repacked with nitrogen flushed silver foil packing.
100% Neomexicanus Hops™ - CLS Farms [Moxee, WA]
Hop Varieties (17)
1. Columbus CTZ:
Originally selected by Charles Zimmerman for Hopunion, Inc., Columbus is a descendant of Nugget. It is a high alpha variety and is primarily used for bittering purposes. Columbus is often referred to as CTZ, a trio of similar hops including Tomahawk® and Zeus. This American dual-purpose hop features in most of the APA and is usually added during the late boil. Perfect Dual-use hop with punchy hoppiness and deep, pensive aroma with understated citrus notes. It has a herbal flavor with a lemon citrus back note. Its
Aroma: Pungent, black pepper, licorice characteristics with subtle citrus overtones Possible Substitutions: Chinook, Galena, Millennium, Nugget Alpha Acid is 17.4% Beta Acids : 4.0 – 5.0% Co-Humulone: 30 – 35% Total Oil: 1.5 – 2.0 mL / 100g Myrcene: 40 – 50% of total oil Humulene: 12 – 18% of the total oil Caryophyllene: 9 – 11% of the total oil Farnesene: < 1% of total oil
This premium citrusy dual-purpose hop from the USA is ideal for various Beer styles esp. American pale ale. Its alpha acid is 5.8% Alpha Acids 5.8% Beta Acids 6 – 7.5% Co-Humulone 30 – 35% Total Oil 0.8 – 2.5 mL/100g B-Pinene 0.5 – 0.8% of total oil Myrcene 45 – 60% of total oil Linalool 0.3 – 0.6% of total oil Caryophyllene 5 – 9% of the total oil Farnesene 6 – 9% of the total oil Humulene 14 – 20% of total oil Geraniol 0.2 – 0.2% of total oil
This is a classic bittering hop from Germany. Known for its bold flavors. subtle spice aromas, primarily of black pepper and nutmeg, and also a slight hint of citrus. Its alpha acid is 11%
Alpha Acids 11 Beta Acids 5 – 7% Co-Humulone 21 – 29% Total Oil 1.6 – 2.6 mL/100g Myrcene 30 – 45% of total oil Linalool 0.2 – 0.3% of total oil Caryophyllene 8 – 12% of total oil Farnesene ~ 1.0% of total oil Humulene 30 – 45% of total oil Geraniol 0 – 0% of total oil
4. East Kent Golding:
This premium mild spicy aromatic hop from the UK is ideal for various Beer styles esp. PORTER • STOUT • ENGLISH-STYLE ALE IPA styles.
Developed from wild Canterbury Whitebine and released to the market in the late 1700s, East Kent Golding is the quintessential English variety. Its ideal application is late aroma hopping or post-fermentation.
AROMA: LAVENDER • HONEY • LEMON • THYME ORANGE • GRAPEFRUIT Alpha Acids 5 % Beta Acids 1.9 – 2.8% Co-Humulone 28 – 32% Total Oil 0.4 – 0.8 mL/100g Myrcene 29 – 31% of total oil Caryophyllene 12 – 16% of total oil Farnesene ~ 1.0% of total oil Humulene 38 – 44% of total oil Geraniol 0 – 0% of the total oil
Owing to it’s origins to a landrace variety, the Noble Czech Saaz Hop has been a part of brewing tradition since it was first cultivated in the Žatec region of the Czech Republic. Full of the classic flavors found in noble hops it has a soft, refined spice and herbal flavor. Use this in Bohemian Pilsners, Belgian Ales, Farm House Ales, and Lambics. This is the hop that provides Pilsner Urquell it’s unique flavor.
AROMA VALUES: FLORAL, CITRUS, SPICY, HERBAL Flavors: very mild, earthy, herbal and spicy. It cannot be used as a bittering hops. Alpha Acids 3.2% Harvest 2019 Beta Acids 7.0 – 8.0% Co-Humulone 23 – 28% Total Oil 0.4 – 1.0 mL / 100g B-Pinene 0.4 – 0.8% of the total oil Myrcene 26 – 40% of total oil Linalool 0.4 – 0.6% of total oil Caryophyllene 6 – 9% of the total oil Farnesene 14 – 20% of total oil Humulene 15 – 30% of total oil Geraniol 0 – 2% of the total oil
6. Hallertau Mittelfrueh (Aromatic):
This aromatic hop is from Munich or Bavarian region and has an intense, pleasantly harmonic bitterness
AROMA VALUES: FLORAL, CITRUS, SPICY, HERBAL Alpha Acids 4.4% Beta Acids 2.5 – 6.5% Co-Humulone 23 – 26% Total Oil 0.5 – 1 mL/100g B-Pinene 0.2 – 0.6% of total oil Myrcene 18 – 25% of total oil Linalool 0.6 – 1% of total oil Caryophyllene 10 – 15% of total oil Farnesene ~ 1.0% of total oil Humulene 35 – 45% of total oil Geraniol 0.1 – 0.6% of total oil
7. UK Fuggle:
American aromatic hop with a decent bitterness which can be used as a dual-purpose hop. It is a parent to Willamette, Cascade, and Glacier hops. It is ideal for almost all English style beers especially ales, milds, bitters, and porters
AROMA VALUES: earthy and woody characteristics Alpha Acids 3 – 6% Beta Acids 2 – 3.5% Co-Humulone 25 – 32% Total Oil 0.5 – 1 mL/100g B-Pinene 0.2 – 0.5% of total oil Myrcene 15 – 25% of total oil Linalool 0.6 – 1% of total oil Caryophyllene 11 – 15% of total oil Farnesene 5 – 8% of the total oil Humulene 30 – 40% of total oil Geraniol 0.1 – 0.3% of total oil
Super Styrian from Slovenia. It is also considered as the mother of Northern Brewer Hops. It has a lovely balance of essential oils which results in velvety hoppy beers
Does your homebrew have the stench/ smell of a skunk? It is a result of improper handling and storage of beverages (especially imported bottles). Hops react to riboflavin (from grain) under UV light to produce this skunk flavors. This is the reason why we keep the beers in dark bottles away from sunlight.
That being said, white wine is also very susceptible to UV light. In wine, it is called ‘goût de lumière’, which means the taste of light, especially in sparkling wine. In some light beers, patrons add a slice of lime before serving. This is to mask these skunk notes.
Ever wondered why Corona beer is served with lime? Imported beer in the clear glass gets skunk and citrus notes help mask the off-flavors.
This is usually caused by using old expired hops. At low levels of oxidation, one gets the catty notes (cat urine, tomato or grape leaves). However, at a higher level of degradation, one gets the cheesy notes. Making hop tea from the ingredients helps to identify them early. Storing hops in oxygen-free and inside a refrigerator helps counter this issue. In wine, larvae of some insects when crushed also yield similar urine like rancid bitter notes.
Grassy: Aroma/ flavor of fresh-cut grass or green leaves. Some hops and herbs especially Saaz hops have such a feeling. Fresh hops that are not dried properly also give these grassy notes. Many Indians who grew up drinking jaljeera and herbal teas actually like these notes in their beers. Some home maltsters who use fresh inadequately dried malts also report this problem.
Bittering hops that are added 45-60 minutes into the boil
Aromatic hops that are added in the last 10-15 minutes into the boil
Noble hops that are dry-hopped add added directly to your fermenter
Most recipes would specify the quantity of hops for a 20 Liter batch and the time (it is the countdown time with Zero being flame off or end of wort making process). Depending on the recipe and style you could add from 0.25gm to 5-10gm of hops per liter of beer. However, the variety of hops and degrees of isomerization (due to boiling duration) has a big impact on bitterness a.k.a IBU.
Bitterness in beer can be quantified using IBU (International Bitterness Unit). Typical Indian beer would have an IBU from 5-15. The bitterness in a beer comes from the hops, the water (calcium, sulfate and magnesium ions), and boiling of hops (isomerization). We recommend you to use Tinseth’s calculators to help you adjust your IBU based on the hops you have. The link has various hoppiness levels for several styles of commercial beers.
Alcohol in a beer comes from the malt used and not from the hops. However hoppy IPAs (India Pale Ale) tend to be too bitter for easy gulping. Therefore most brewers add extra malt in them to balance the taste. So even though hops don’t make beer alcoholic, hoppy beers tend to have high alcohol percentages.
Yes, you can make Gruit style beers using spices, fruits, and roots which don’t need any hops. A lot of brewers are using Orange peels and coriander in their wheat beers and reducing their dependence on Hops. However, you cannot make an India Pale Ale IPA without hops.
Hop grows in creepers all over the world. It belongs to the family Humulus lupulus and shares its genes with Cannabis/hemp/marijuana. This perennial crop is usually harvested around August and processed. Depended on the processing style we get different types of hop varieties.
Beer is essentially made of 4 main ingredients (hops, malt, yeast and water). Yet hops occupy 60-70% of the discussions about beer making. It is used as a bittering agent, to infuse aromas and flavors in the beer.
Types of Hop processing
Fresh Hops or Frozen hops: These are hop cones that were plucked fresh from the plants and frozen. The aromas are best preserved here as there is no processing or drying involved.
Hop Pellets also known as T-90 Hops. The hop cones are dried and compressed into pellets. This drastically reduces the volume and also prevents air from seeping deep into the hops.
Cryo Hops: They are an advanced freeze-drying technique. It involves pouring liquid nitrogen over fresh hops. The nitrogen separates out the moisture by freezing water into tiny crystals. This technique preserves the aromas the most. As a result cryo hops are usually used in 1/2 the quantity as compared to Hop Pellets.
Whole Leaf Hops: The fresh hop cones are lightly kilned to dry out the moisture. after that rather than crushing them into pellets, they are pressed into hop bales. The wholesale hop market usually buys these bales from the farmers and processes them into T-90 pellets.