|Name||Acid Range (Alpha %)||Flavor Perception||Commercial Example|
|Amarillo Hops||7-11%||Amarillo hops have a flowery, citrus-like aroma with medium bittering value that is gaining acceptance as a substitute for Cascade due to its hardy nature.||Ales, IPAs|
|Cascade Hops||4.5-7%||Very successful and well-established American aroma hop developed by Oregon State University's breeding program in 1956 from Fuggle and Serebrianker (a Russian variety), but not released for cultivation until 1972. It has a flowery and spicy, citrus-like quality with a slight grapefruit characteristic. One of the "Three Cs" along with Centennial and Columbus. Substitutes: Centennial and Columbus (but they have a higher Alpha Acid content).||Pale Ales, IPAs, Porters|
|Centennial Hops||9.5-11.5%||American aroma-type variety bred in 1974 and released in September 1990 by S.T. Kenny and C.E. Zimmermann, the breeders of this variety. Similar to Cascade and Chinook. The genetic composition is 3/4 Brewers Gold, 3/32 Fuggle, 1/6 East kent Golding, 1/32 Bavarian and 1/16 Unknown. One of the "Three Cs" along with Cascade and Columbus. Centennial is often referred to as a 'Super Cascade', since it has a strong citrus aroma.||Ales, IPAs|
|Chinook Hops||12-14%||This green bine cultivar (W-421-38) was released in May 1985 in Washington State and Idaho from a cross between a Petham Golding and a USDA-selected male (63012M). Slightly spicy and very piney. Its alpha acid content ranges from 12 to 14%.||Most beer styles, from Pale Ales to Lagers|
|Crystal Hops||3.5-6.2%||An American triploid variety developed in 1993 from Hallertau, Cascade, Brewer's Gold and Early Green. It is spicier than Hallertau (cinnamon, black pepper, and nutmeg). Substitutes: any Hallertau variety, Mount Hood, Liberty.||German-style Pilsner, Lager, Kölsch, ESB, Belgian Ales|
|CTZ Hops||14-17%||Columbus hops rank high on the bittering scale, yet are also valued for its oil content which creates a hop that is an interesting dichotomy of sharp and herbal.||American IPAs & Pale Ales, Stout, Lager|
|Fuggle Hops||4-5.5%||This variety was noticed growing "wild" in the hop garden of George Stace Moore's house at Horsmonden in Kent, England in 1861. In 1875 it was introduced by Richard Fuggle who lived in the village of Brenchley (not far from Horsmonden) and hence it was called Fuggle. The aroma is earthier and less sweet than Kent Goldings.||English-style beers (particularly Stout), American Ales|
|Golding Hops||4-6%||Flowery tones that have produced some of England’s best bitters.||All English-style beers (Ales, ESB, Bitter), Belgian-style Ales|
|Lambic Hops||1-2%||Popular American development in 1976 of the English Fuggle. Named for the Willamette Valley, an important hop-growing area. It has a character similar to Fuggle, but is more fruity and has some floral notes.||Lambics|
|Magnum Hops||12%||A high alpha acid bittering hop with mild flavor and low aromatic characteristics. Commercial examples include. 12-15% alpha acid.||Ales, Lagers, IPAs|
|Mosaic ® Hops HBC 369 cv.||11.5-13.5%||Mosaic™ Brand HBC 369 cv is a daughter of the YCR 14 cv hop variety and a Nugget derived male. It has high alpha acids and tropical, blueberry, tangerine, floral, and earthy aromas.||Brown Ales, IPAs, Pale Ales|
|Mt. Hood Hops||4-7%||Mt. Hood rhizome is a Hallertauer triploid hybrid with good yield, good vigor. Mt. Hood is a half-sister to Ultra, Liberty & Crystal.||Lagers, Pilsners, Bocks, Wheat, Alt, and Helles beers|
|Nugget Hops||11.5-14%||Floral, resiny aroma and flavor. Primarily a bittering hop.||Ales, Stouts|
|Perle Hops||7-9.5%||German dual-purpose hop. Often used in combination with other hops. Spicy and slightly floral/fruity.||Hefeweizens, Strong Ales, Lagers, Pilsners, Kolsch|
|Saaz Hops||4.5%||An aromatic blend of earth and spice with a low bittering value.||European Noble Ales|
|Simcoe Hops YCR-14cv.||12-15%||In 2000, Select Botanicals Group released the Simcoe Brand YCR 14 hop variety which is an aroma variety known for its versatility and unique characteristics. Simcoe Brand hops boasts several different aromas including passion fruit, pine, earthy, and citrus, and also has strong bittering qualities with an alpha acid level of 12%-14%. It is used extensively in the craft and home brewing industry.||Pale Ales, IPAs, Red Ales, Strong Ales|
|Tardif de Bourgogne Hops||3-4%||French hop, used as an aromatic in continental lagers.||Continental Lagers|
|Willamette Hops||4-6%||The king of aroma hops in the U.S. with its modest bittering value and sublime blend of flowers, fruit, earth and spice notes.||Ales, Lagers|
Hops can be divided into three categories: aroma hops, bitter hops, and dual-purpose hops.
- Aroma hops have a lower alpha acid percentage and an oil profile associated with good aroma. These hops are generally used as a finishing or conditioning hop.
- Bitter hops have a higher alpha acid percentage. These hops are generally used in the boiling process to extract bitterness.
- Dual-purpose hops, such as Northern Brewer, have the qualities of both aroma hops and bitter hops, and are both aromatic and bittering.
For a more detailed description of all U.S. hop varieties, go to USDA Hop Descriptions.
Freshops sells a full range of hop varieties available that will cover all your brewing needs. Click here for a current list of available varieties and to place an order.