Humulus Lupulus (hops) are the flowering cone of a perennial vining plant and a cousin of the cannabis variety (sorry no THC in this stuff) that typically thrives in climates similar to the ones that grapes do. Hop plants are dioecious, meaning the males and females flower on separate plants -- and the female cones are used in the brewing process. Hops are the age old seasoning of the beer, the liquid gargoyles who ward-off spoilage from wild bacteria and bringers of balance to sweet malts. They also lend a hand in head retention, help to clear beer (acting as a natural filter) and please the palate by imparting their unique characters and flavours. Basically, hops put the "bitter" in beer
(www.beeradvocate.com/beer/101/hops/).
De hop wordt op verschillende plaatsen in de wereld geteeld en vanuit een aantal wilde (nobele) soorten zijn er kruisingen en dergelijke gekomen. Tegenwoordig bestaan er diverse comercieel verkrijgbare soorten met tal van eigenschappen (zoals aangegeven in dit overzicht).
As there are male and female plants, the flowers (cones) of the female plant are fertilized by the pollen of the male flowers with the result that the female flowers form seeds. These seeds are eaten by birds and hence spread over vast distances. Hops, specifically their female plants, have been grown as a commercial crop for the brewing industry for many centuries in many countries (http://en.wikipedia.org/wiki/List_of_hop_varieties).
The four traditional varieties of noble hops are properly characterized as aroma hops as they have relatively low alpha bitterness, but are highly aromatic. They are widely used in traditional continental beer styles including Bohemian Pilsner, Oktoberfest/Marzen, Dunkel, many Wheat/Weizen beers and other lagers. They generally do not store well (http://beersmith.com/blog/2012/02/05/noble-hops-for-european-beer-styles/).
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The Four Noble Hop Varieties:
Tettnanger (Tettnang) – A hops from Tettnang, which is a small town in Southern Baden-Wurttemberg Germany. It has a mild, slightly spicy, floral character and is genetically similar to Saaz grown in the Czech republic. It is highly valued as both an aroma and flavor hops and is exported worldwide for use in Belgian ales, French ales, Bocks, Lagers, Pilsners and Wheat beers. Substitutes include Saaz and Fuggles.
Saaz– Saaz is a hops traditionally grown in Bohemia and the modern day Czech Republic where it accounts for nearly 2/3 of hop production in the region. It is named after the Czech city of Zatek, which in German is Saaz. It has a distinct flavor that is mild, earthy yet spicy. It is the definitive hops used in Pilsner Urquell and Budvar, which are the basis for almost all of the most popular American lagers. However Saaz is also widely used in all types of lagers, pale ales, wheat beers, and many continential styles. Its closest substitute is a hop called Sladek, thought often Tettnanger, Lublin, Ultra or Sterling may be used.
Spalt (Spalter) – A traditional hop from the Spalter region of Germany south of Neuremberg. It is grown in a fairly small acreage and not as widely distributed as other noble hops making it somewhat difficult for home brewers to obtain. It provides a mild, slightly spicy flavor with a strong noble hop aroma. Note that Spalt is not the same as the more widely distributed “Spalt Select” which is actually a descendent of Hallertauer Mittelfruh. Spalt is used in many traditional German styles including Bocks, Alts, Lagers, Pilsners and Munich Helles. Substitutions include Saaz, Tettnanger.
Hallertau (Hallertauer Mittelfruh) – Named after the Hallertau (Halledau) region in central Bavaria, it was widely grown in Bavaria until the late 1970’s when it was largely replaced by the Hersbrucker variety. A fungi called verticillium ravaged the Hallertau hop crop at that time. You will often see Hersbrucker sold as “Hallertauer Hersbrucker” though it is actually a Hersbrucker variety. Later Hallertauer Gold and Hallertauer Tradition variants (Also Hallertauer “Magnum, Merkir and Taurus”) were developed from Hallertau that were more disease resistant. The hop has a highly floral character, slightly earthy but without a very strong spicy flavor. It is used in both German and American lagers, and is known as a key flavor/aroma hops for Sam Adams Boston Lager. Substitutes include Hersbrucker, Mt Hood and Liberty (http://beersmith.com/blog/2012/02/05/noble-hops-for-european-beer-styles/).
The “Nearly Noble” Hops
In addition to the four hops listed above (and their variants), you will often hear of other hops occasionally listed as noble hops. These include English Fuggles, East Kent Golding, (Hallertauer) Hersbrucker, and Styrian Goldings (a Fuggle variant). While none of these are actually true noble hops, they share many of the noble hop characteristics of being highly aromatic and having low alpha acid.
Also due to the pressured of land usage in Central Europe, diseases and pests and the move of many commercial brewers towards high yield, high alpha hops (for hop extract), the supply of true noble hops has been steadily decreasing for decades. Growers are instead producing hybrids or variants such as Liberty (a cross of Hallertauer Mittlefruh with a disease resistant US hop) or Mt Hood (a higher alpha acid hybrid). Variants of the nearly noble hops above such as Willamette (derived from Fuggles) are also widely grown in the United States (http://beersmith.com/blog/2012/02/05/noble-hops-for-european-beer-styles/).
Er zijn wilde hopsoorten, die in het wild bestaan en nobel worden genoemd, daarnaast bestaan er nu een hele hoop soorten die zijn geteeld en gekweekt.
The first documented mention of a hop garden is in the will of Pepyn III, the father of Charlemagne[citation needed]. The first breeding of different hop varieties took place at Wye College in Kent, England by Professor E. S. Salmon in 1919 when he bred the varieties "Brewer's Gold" and "Bullion". There are around 80 varieties in commercial use around the world today (2012), and considerably more in development/trials (http://en.wikipedia.org/wiki/List_of_hop_varieties).
The College of St Gregory and St Martin at Wye, more commonly known as Wye College, was an educational institution in the small village of Wye, Kent, England, 60 miles (100 km) east of London in the North Downs area.
Founded in 1447 by John Kempe, the Archbishop of York, as a college for the training of priests, in 1894, the school moved to new premises, and the South Eastern Agricultural College was established in the buildings with Alfred Daniel Hall as principal. In 1898, Wye became a School of Agriculture within the University of London. Until 2005, Wye College was a well-known study and research centre in the fields of rural business and management, biological sciences, and the environment and agriculture. The college was officially closed by its then owner, Imperial College London, in September 2009.
Among Wye College's major contributions were the development of a number of new varieties of hops, such as Wye Challenger, Wye Northdown, Wye Target and Wye Yeoman, used in the brewing of beer, and the first world breeding of dwarf hop varieties which are far more economically to grow for the hop farmer. No other hop growing institute has had so much impact on the world wide hop industry as Wye College. This research has now been relocated to nearby Harbledown and operates as Wye Hops Ltd.
...
In 2004, with a new Imperial Rector (Richard Sykes) they announced that the Department of Agricultural Sciences was closing, and that most teaching and research at Wye would end. In 2005 it was announced that Wye College would be converted into a research centre for non-food crops and biomass fuels, with the support, under a "concordat", of Kent County Council and Ashford Borough Council.... leaks of official documents .... have shown that the principal aim of the plan, particularly once an industry partner fell through, soon became to raise £100 million for Imperial projects in London by building thousands of houses and commercial developments on protected countryside around Wye that has Area of Outstanding Natural Beauty (AONB) status. ...A controversial aspect of this was the manner in which all three parties colluded to keep the scale of their draft proposals out of the public eye. The information only became publicly known when a map of the proposal, on the project website held by management consultants, was eventually leaked (http://en.wikipedia.org/wiki/Wye_College).
Professor Ernest Stanley Salmon (1871–1959) was a British mycologist and plant pathologist best known for his work in breeding new varieties of hops. Salmon crossed a wild Manitoban hop with cultivated English stock to create hybrid C9a, which was released to commercial cultivation in 1934 as Brewer's Gold. Though the original wild hop died during the winter of 1918-19, Brewer's Gold has become the ancestor of nearly every new high-alpha hop variety released since then.
Though he is remembered today as a breeder of hops, Salmon's career started as a mycologist and plant pathologist with the Jodrell Laboratory, Kew in 1899. He specialized in the study of powdery mildew, a fungus which commonly afflicts food cops, is a particular issue for hops, and for which there was no widely known treatment at the time.
Until about 1900, there were no large scale, scientific attempts to cultivate new varieties of hops. There were some known varieties, but they were identified primarily by geography and gross differences in the plants' characteristics. While hops were propagated by root cuttings, "cloning" certain genomes, little effort was expended in preserving specific strains or in producing new, high quality cultivars
In 1906, Salmon moved to the South Eastern Agricultural College at Wye (part of London University commonly referred to as Wye College) to continue his research into the fungal pathology affecting various food crops, including hops. While there, he began to investigate the hybridization of hops under the College's new hop breeding program, with an eye first towards creating new varieties resistant to diseases affecting the plant.
Salmon's research into the diseases of hops, and recommendations to growers on prevention and treatment, continued for much of his career.
Salmon's first goal for the hop breeding program, as an extension of his research in plant pathology, was to develop disease-resistant strains. Through Salmon's career, hops were known to be a bittering agent, but research and interest in hops, particularly those originating in the Americas, was around the preservative value of the hops, the source of that value, and methods of measurement.
As his research was directed toward commercial exploitation of hops, the published summaries generally included the parentage of each variety, comparative crop yield, resistance to common diseases, "resins-contents" (α- and β-acids), and particularly the results of commercial brewing trials with promising strains.
It can take a decade or more to bring a single variety from first breeding to full scale farming and some of Salmon's hops took far longer than this to see commercial use. Brewer's Gold was first planted in 1919, but not released until 1934, nearly two decades later. Cross OZ97a was first bred in 1921, did not reach farm trials until 1957, and it has only been released for commercial cultivation as of 2014.
At the time Salmon began his research, the accepted method for breeding hops was to simply cross the best representatives of a given variety. Recognizing that he could only make incremental improvements to a cultivar in that way, Salmon decided to inject new breeding material into the existing English stock. He collected hops from the United States, Canada and continental Europe and began crossing them with traditional English varieties.
Because of the hit-or-miss nature of finding valuable new varieties, Salmon's procedure was to cross hundreds or thousands of plants each year. By 1930, he claimed to have grown more than 10,000 seedlings.
Salmon was instrumental in introducing numerous new hop varieties to British commercial cultivation. Brewer's Gold was the seminal hop bred by Salmon and is ancestor to most of the high-alpha hops released since that time. Its seed was planted by Salmon in 1919 from the cross of a wild female hop collected in Manitoba (grown at Wye and identified as BB1) with an English male hop. Brewer's Gold was his first commercial release, introduced in 1934, nearly three decades after he started his research at Wye College. The bulk of his releases occurred in the 1940s, as brewer interest in the "New Varieties" grew and many brewing trials of the hops originating at Wye took place.
Brewer's Gold1934Planting C9a.[1] Ancestor of most modern hop cultivars.
(http://en.wikipedia.org/wiki/Ernest_Stanley_Salmon).
Elke bierstijl gebruikt een eigen hopsoort (zie https://byo.com/hops/item/853-hop-to-style).
Sierra Nevada, for example, is finished with Cascade … lots of Cascade. Many West Coast pale ales use Cascade for the finishing hop. It has a pronounced citrusy aroma. Some brewers apply it in two steps. First they add some hops before the end of the boil (about 5 minutes), and then they filter the hot wort through a hopback that is loaded with more Cascade. (A hopback is merely a fancy strainer. It originally was used to catch boiled hops when the kettle was being drained. Then brewers discovered that if they added fresh hops to the hopback, it gave the beer a distinct hop aroma.)...Columbus and Centennial are popular in West Coast IPAs. ...Willamette is a clone of Fuggle and will have an English character. Another option is Mt. Hood. Mt. Hood is a clone of Hallertauer Mittelfrüh, the classic lager hop. ...Porters run about 25-30 IBUs and stouts are a little stronger at 30 to 40 IBUs. (Imperial stouts can get as high as 60 IBUs.) It matters little what you use for bittering. Galena (there I go again) or Cluster will do. No need to waste expensive aroma hops for bittering here, as the roasted malt flavors should overpower the subtleties of the bittering hops.
Brown ales are lighter and more malty, so be sure to use a clean bittering hop. Galena or Cluster will work, but you could also consider using an aroma hop for bittering here. Choose one of the traditional English varieties or their clones (East Kent Goldings, Fuggle or Willamette). ...Most German ales and lagers tend to emphasize malt over hops. Therefore they aren’t too bitter (in the 20 to 25 IBU range), and they aren’t too heavy on the finish hops either. You can use a clean bittering hop such as Galena, but my choice for these beers is Perle. This is a very mellow bittering hop and it also happens to be traditionally German. ...You might be surprised to learn that Pilsner Urquell — the original Pilsner — is bittered with Cluster! And my favorite German Pils (Jever) uses a hop extract. Perle is always a good choice, too.
What separates German from Czech Pils is the way these beers are finish hopped. Czech Pilsners almost always use the traditional Czech hop Saaz. (https://byo.com/hops/item/853-hop-to-style).
Op Wikipedia is een heel overzicht aan hopsoorten net zoals op beeradvocate.com. Het is echter moeilijk om een volledig overzicht te vinden:
It seems that every time I go looking for information about particular hops, I have had difficulty finding a complete source. There are dozens of description pages that list a variety of hops, but none that I have found even come close to listing them all. So now I am sharing with you the fruits of a (hopefully not) wasted Saturday afternoon. This page is my attempt at a MUCH more complete list of Hops, their AA, Description Use, and Substitutes (www.homebrewstuff.com/hop-profiles).
Ik ga de niet bijster originele taak van een overzicht maken van de hopsoorten...
In 1872 (some sources state 1869), Charles Carpenter brings hop root cuttings to the Yakima Valley and grows them on his homestead at Ahtanum near Moxee. The climate and soil prove perfect for the crop, and by 1930 Moxee City is known as the hops capital of the world.
...
The rootstock Charles Carpenter used was from his father’s hop farm in Constable, New York. (New York still [2003] produces a small annual hops crop, as do California and Oregon.)
The 1890s saw a large influx of French Canadians into the Moxee area due to land promotions aimed toward them by the disbanding Moxie Company, a 6,400-acre farm that thrived briefly in the area. Many of these families chose to grow hops, which flourished in the region to such an extent that “hops” and “Moxee” became synonymous.
Harvesting hops, although tedious, was not overly arduous when compared to harvesting other crops. The hop harvest usually began in late August and lasted about six weeks (www.historylink.org/index.cfm?DisplayPage=output.cfm&file_id=5274).
First to promote commercial hop growing east of the Cascades was Charles Carpenter who planted his first rootstock from his father’s farm in New York in 1868. Though fairly isolated, farmers found that hops were one crop they could raise profitably. YakimaValley growers shipped eighty bales of hops westward in 1876....In 1886 the principal hop farms were in the Ahtanum Creek Valley. In the early 1890’s more farms were planted making YakimaCounty the principal hop-growing area of the state. In an area known for its hot, dry, summers and abundant irrigation, crops flourished (www.americanhopmuseum.org/history.htm).
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Brad Carpenter, of the Carpenter Family Ranch, has a long and sturdy hops history. The family’s journey began in 1868, when Charles Carpenter said goodbye to his hop growing farm in New York state, moved across the country and settled in the Yakima Valley, establishing the first hop farm in the Ahtanum area and planted his first hops. Skip ahead five generations and the establishment continues to be a family-owned operation focusing on farming and innovation, especially as they began producing certified organic hops. This led to the formation of Yakima Chief, Inc. – a joint-ownership organization with the Carpenter family and two other hop growing families; the Perrault family of Perrault Farms and the Loftus family of B.T. Loftus Ranches Inc. Together, these three hop farming families were able to market their exclusive hop products directly to brewers worldwide.....
As Brad Carpenter loves to say, “We provide the paint for an artist to create.” Just like art + brewing, hops + masters is a beautiful synergy. We’re proud to be one of a few brewers in Canada to be working with such greats in hop growing history.
(http://collectiveartsbrewing.com/from-farm-to-brew/).
(www.selecthops.com/growers/carpenter.html)
Carpenter Ranches continues to be a family owned operation focusing on tradition and innovation. They are excited about the many new hop varieties being developed by Select Botanicals Group and the Hop Breeding Company, growing Mosaic™, Citra®, Palisade®, Simcoe®, and Ahtanum™ on their farms (www.selecthops.com/growers/carpenter.html).
Goh, wat zou die TM betekenen bij die plantennamen?
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Ahtanum
Ahtanum brand YCR 1 cv is an aroma-type cultivar bred by Yakima Chief Ranches. It is used for its aromatic properties and moderate bittering. It has unique aromas that include citrus(grapefruit), earthy, and floral. The variety is named after the location where Charles Carpenter established the first hop farm in the Yakima Valley in 1869. Typical alpha acids range from 5%-7%, and beta acids range from 5%-6% (Wikipedia, beeradvocate, www.hopunion.com/ahtanum-brand-ycr-1cv/).
Ahtanum is an aroma-type cultivar bred by Yakima Chief Ranches. Its name is derived from the area near Yakima where the first hop farm was established in 1869 by Charles Carpenter (www.brewboard.com/index.php?showtopic=86160).
Ahtanum is an aroma/flavoring hop variety that is similar to Cascade or Amarillo. It has a citrus and floral character much like cascade with the addition of some piney or earth notes. Grapefruit quality is more forward in than in cascade as well. Alpha acids are lower than cascade at 4 to 6.5% AAU making Ahtanum a good choice for a flavor addition when you do not want to impart quite the bitterness of cascade or amarillo (www.brew365.com/hops_ahtanum.php).
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Ahtanum hops. Ahtanum was developed in the Ahtanum Creek Valley in Yakima County in Washington. Yakima Chief Ranches bred this aromatic hops variety that boasts a floral bouquet matched with citrus essence. The high amounts of both myrcene and caryophyllene both contribute to the sweet and slightly spicy, or peppery character of this somewhat lower yielding hops.
The alpha acid content comes in at 5.7%-6.3% which is low to moderate. Of the oils myrcene stands out making up 50%-55%. Ahtanum carries a strong aroma and is ideal for late additions to the boil or for dry hopping. Ahtanum will also provide a degree of bitterness making it useful for full boils as well (http://beerlegends.com/ahtanum-hops).
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Amarillo
Popular American mid-range alpha acid variety with a unique and distinct aroma discovered growing "wild" (spontaneously) in one of their hop yards and developed by Virgil Gamache Farms in the late 20th century. Also known as VGX001, its strain number. It is registered Brand VGXP01 cv. (Wikipedia). Amarillo is an aroma-type cultivar of recent origin, discovered and introduced by Virgil Gamache Farms Inc. (alpha acid: 8-11% / beta acid: 6-7% ) (beeradvocate).
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(http://www.beeradvocate.com/community/threads/hops-with-patent.69372/)
Patents are a huge double edged sword. I'm personally all for the person who took the time, effort, ingenuity, creativity, and expertise to create something get credit for it. But, there are people out there (Read: Strange Brew) that use patents as a way to abuse the legal system into making a buck (Patent Trolls) and sueing others. Some people do a little of both (Read: Monsanto) They creat something and patent it, then go sure everyone else for a bunch of complicated reasons.
Patents, Copyrights, and Trademarks are awesome and they are awful ....Can't believe this is already hitting the craft brew industry in this fashion. What's next, designer malts and grains?
(http://www.beeradvocate.com/community/threads/hops-with-patent.69372/).
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(www.beeradvocate.com/beer/101/hops/).
De hop wordt op verschillende plaatsen in de wereld geteeld en vanuit een aantal wilde (nobele) soorten zijn er kruisingen en dergelijke gekomen. Tegenwoordig bestaan er diverse comercieel verkrijgbare soorten met tal van eigenschappen (zoals aangegeven in dit overzicht).
As there are male and female plants, the flowers (cones) of the female plant are fertilized by the pollen of the male flowers with the result that the female flowers form seeds. These seeds are eaten by birds and hence spread over vast distances. Hops, specifically their female plants, have been grown as a commercial crop for the brewing industry for many centuries in many countries (http://en.wikipedia.org/wiki/List_of_hop_varieties).
The four traditional varieties of noble hops are properly characterized as aroma hops as they have relatively low alpha bitterness, but are highly aromatic. They are widely used in traditional continental beer styles including Bohemian Pilsner, Oktoberfest/Marzen, Dunkel, many Wheat/Weizen beers and other lagers. They generally do not store well (http://beersmith.com/blog/2012/02/05/noble-hops-for-european-beer-styles/).
The Four Noble Hop Varieties:
Tettnanger (Tettnang) – A hops from Tettnang, which is a small town in Southern Baden-Wurttemberg Germany. It has a mild, slightly spicy, floral character and is genetically similar to Saaz grown in the Czech republic. It is highly valued as both an aroma and flavor hops and is exported worldwide for use in Belgian ales, French ales, Bocks, Lagers, Pilsners and Wheat beers. Substitutes include Saaz and Fuggles.
Saaz– Saaz is a hops traditionally grown in Bohemia and the modern day Czech Republic where it accounts for nearly 2/3 of hop production in the region. It is named after the Czech city of Zatek, which in German is Saaz. It has a distinct flavor that is mild, earthy yet spicy. It is the definitive hops used in Pilsner Urquell and Budvar, which are the basis for almost all of the most popular American lagers. However Saaz is also widely used in all types of lagers, pale ales, wheat beers, and many continential styles. Its closest substitute is a hop called Sladek, thought often Tettnanger, Lublin, Ultra or Sterling may be used.
Spalt (Spalter) – A traditional hop from the Spalter region of Germany south of Neuremberg. It is grown in a fairly small acreage and not as widely distributed as other noble hops making it somewhat difficult for home brewers to obtain. It provides a mild, slightly spicy flavor with a strong noble hop aroma. Note that Spalt is not the same as the more widely distributed “Spalt Select” which is actually a descendent of Hallertauer Mittelfruh. Spalt is used in many traditional German styles including Bocks, Alts, Lagers, Pilsners and Munich Helles. Substitutions include Saaz, Tettnanger.
Hallertau (Hallertauer Mittelfruh) – Named after the Hallertau (Halledau) region in central Bavaria, it was widely grown in Bavaria until the late 1970’s when it was largely replaced by the Hersbrucker variety. A fungi called verticillium ravaged the Hallertau hop crop at that time. You will often see Hersbrucker sold as “Hallertauer Hersbrucker” though it is actually a Hersbrucker variety. Later Hallertauer Gold and Hallertauer Tradition variants (Also Hallertauer “Magnum, Merkir and Taurus”) were developed from Hallertau that were more disease resistant. The hop has a highly floral character, slightly earthy but without a very strong spicy flavor. It is used in both German and American lagers, and is known as a key flavor/aroma hops for Sam Adams Boston Lager. Substitutes include Hersbrucker, Mt Hood and Liberty (http://beersmith.com/blog/2012/02/05/noble-hops-for-european-beer-styles/).
The “Nearly Noble” Hops
In addition to the four hops listed above (and their variants), you will often hear of other hops occasionally listed as noble hops. These include English Fuggles, East Kent Golding, (Hallertauer) Hersbrucker, and Styrian Goldings (a Fuggle variant). While none of these are actually true noble hops, they share many of the noble hop characteristics of being highly aromatic and having low alpha acid.
Also due to the pressured of land usage in Central Europe, diseases and pests and the move of many commercial brewers towards high yield, high alpha hops (for hop extract), the supply of true noble hops has been steadily decreasing for decades. Growers are instead producing hybrids or variants such as Liberty (a cross of Hallertauer Mittlefruh with a disease resistant US hop) or Mt Hood (a higher alpha acid hybrid). Variants of the nearly noble hops above such as Willamette (derived from Fuggles) are also widely grown in the United States (http://beersmith.com/blog/2012/02/05/noble-hops-for-european-beer-styles/).
Er zijn wilde hopsoorten, die in het wild bestaan en nobel worden genoemd, daarnaast bestaan er nu een hele hoop soorten die zijn geteeld en gekweekt.
The first documented mention of a hop garden is in the will of Pepyn III, the father of Charlemagne[citation needed]. The first breeding of different hop varieties took place at Wye College in Kent, England by Professor E. S. Salmon in 1919 when he bred the varieties "Brewer's Gold" and "Bullion". There are around 80 varieties in commercial use around the world today (2012), and considerably more in development/trials (http://en.wikipedia.org/wiki/List_of_hop_varieties).
The College of St Gregory and St Martin at Wye, more commonly known as Wye College, was an educational institution in the small village of Wye, Kent, England, 60 miles (100 km) east of London in the North Downs area.
Founded in 1447 by John Kempe, the Archbishop of York, as a college for the training of priests, in 1894, the school moved to new premises, and the South Eastern Agricultural College was established in the buildings with Alfred Daniel Hall as principal. In 1898, Wye became a School of Agriculture within the University of London. Until 2005, Wye College was a well-known study and research centre in the fields of rural business and management, biological sciences, and the environment and agriculture. The college was officially closed by its then owner, Imperial College London, in September 2009.
Among Wye College's major contributions were the development of a number of new varieties of hops, such as Wye Challenger, Wye Northdown, Wye Target and Wye Yeoman, used in the brewing of beer, and the first world breeding of dwarf hop varieties which are far more economically to grow for the hop farmer. No other hop growing institute has had so much impact on the world wide hop industry as Wye College. This research has now been relocated to nearby Harbledown and operates as Wye Hops Ltd.
...
In 2004, with a new Imperial Rector (Richard Sykes) they announced that the Department of Agricultural Sciences was closing, and that most teaching and research at Wye would end. In 2005 it was announced that Wye College would be converted into a research centre for non-food crops and biomass fuels, with the support, under a "concordat", of Kent County Council and Ashford Borough Council.... leaks of official documents .... have shown that the principal aim of the plan, particularly once an industry partner fell through, soon became to raise £100 million for Imperial projects in London by building thousands of houses and commercial developments on protected countryside around Wye that has Area of Outstanding Natural Beauty (AONB) status. ...A controversial aspect of this was the manner in which all three parties colluded to keep the scale of their draft proposals out of the public eye. The information only became publicly known when a map of the proposal, on the project website held by management consultants, was eventually leaked (http://en.wikipedia.org/wiki/Wye_College).
Professor Ernest Stanley Salmon (1871–1959) was a British mycologist and plant pathologist best known for his work in breeding new varieties of hops. Salmon crossed a wild Manitoban hop with cultivated English stock to create hybrid C9a, which was released to commercial cultivation in 1934 as Brewer's Gold. Though the original wild hop died during the winter of 1918-19, Brewer's Gold has become the ancestor of nearly every new high-alpha hop variety released since then.
Though he is remembered today as a breeder of hops, Salmon's career started as a mycologist and plant pathologist with the Jodrell Laboratory, Kew in 1899. He specialized in the study of powdery mildew, a fungus which commonly afflicts food cops, is a particular issue for hops, and for which there was no widely known treatment at the time.
Until about 1900, there were no large scale, scientific attempts to cultivate new varieties of hops. There were some known varieties, but they were identified primarily by geography and gross differences in the plants' characteristics. While hops were propagated by root cuttings, "cloning" certain genomes, little effort was expended in preserving specific strains or in producing new, high quality cultivars
In 1906, Salmon moved to the South Eastern Agricultural College at Wye (part of London University commonly referred to as Wye College) to continue his research into the fungal pathology affecting various food crops, including hops. While there, he began to investigate the hybridization of hops under the College's new hop breeding program, with an eye first towards creating new varieties resistant to diseases affecting the plant.
Salmon's research into the diseases of hops, and recommendations to growers on prevention and treatment, continued for much of his career.
Salmon's first goal for the hop breeding program, as an extension of his research in plant pathology, was to develop disease-resistant strains. Through Salmon's career, hops were known to be a bittering agent, but research and interest in hops, particularly those originating in the Americas, was around the preservative value of the hops, the source of that value, and methods of measurement.
As his research was directed toward commercial exploitation of hops, the published summaries generally included the parentage of each variety, comparative crop yield, resistance to common diseases, "resins-contents" (α- and β-acids), and particularly the results of commercial brewing trials with promising strains.
It can take a decade or more to bring a single variety from first breeding to full scale farming and some of Salmon's hops took far longer than this to see commercial use. Brewer's Gold was first planted in 1919, but not released until 1934, nearly two decades later. Cross OZ97a was first bred in 1921, did not reach farm trials until 1957, and it has only been released for commercial cultivation as of 2014.
At the time Salmon began his research, the accepted method for breeding hops was to simply cross the best representatives of a given variety. Recognizing that he could only make incremental improvements to a cultivar in that way, Salmon decided to inject new breeding material into the existing English stock. He collected hops from the United States, Canada and continental Europe and began crossing them with traditional English varieties.
Because of the hit-or-miss nature of finding valuable new varieties, Salmon's procedure was to cross hundreds or thousands of plants each year. By 1930, he claimed to have grown more than 10,000 seedlings.
Salmon was instrumental in introducing numerous new hop varieties to British commercial cultivation. Brewer's Gold was the seminal hop bred by Salmon and is ancestor to most of the high-alpha hops released since that time. Its seed was planted by Salmon in 1919 from the cross of a wild female hop collected in Manitoba (grown at Wye and identified as BB1) with an English male hop. Brewer's Gold was his first commercial release, introduced in 1934, nearly three decades after he started his research at Wye College. The bulk of his releases occurred in the 1940s, as brewer interest in the "New Varieties" grew and many brewing trials of the hops originating at Wye took place.
Brewer's Gold1934Planting C9a.[1] Ancestor of most modern hop cultivars.
(http://en.wikipedia.org/wiki/Ernest_Stanley_Salmon).
Elke bierstijl gebruikt een eigen hopsoort (zie https://byo.com/hops/item/853-hop-to-style).
Sierra Nevada, for example, is finished with Cascade … lots of Cascade. Many West Coast pale ales use Cascade for the finishing hop. It has a pronounced citrusy aroma. Some brewers apply it in two steps. First they add some hops before the end of the boil (about 5 minutes), and then they filter the hot wort through a hopback that is loaded with more Cascade. (A hopback is merely a fancy strainer. It originally was used to catch boiled hops when the kettle was being drained. Then brewers discovered that if they added fresh hops to the hopback, it gave the beer a distinct hop aroma.)...Columbus and Centennial are popular in West Coast IPAs. ...Willamette is a clone of Fuggle and will have an English character. Another option is Mt. Hood. Mt. Hood is a clone of Hallertauer Mittelfrüh, the classic lager hop. ...Porters run about 25-30 IBUs and stouts are a little stronger at 30 to 40 IBUs. (Imperial stouts can get as high as 60 IBUs.) It matters little what you use for bittering. Galena (there I go again) or Cluster will do. No need to waste expensive aroma hops for bittering here, as the roasted malt flavors should overpower the subtleties of the bittering hops.
Brown ales are lighter and more malty, so be sure to use a clean bittering hop. Galena or Cluster will work, but you could also consider using an aroma hop for bittering here. Choose one of the traditional English varieties or their clones (East Kent Goldings, Fuggle or Willamette). ...Most German ales and lagers tend to emphasize malt over hops. Therefore they aren’t too bitter (in the 20 to 25 IBU range), and they aren’t too heavy on the finish hops either. You can use a clean bittering hop such as Galena, but my choice for these beers is Perle. This is a very mellow bittering hop and it also happens to be traditionally German. ...You might be surprised to learn that Pilsner Urquell — the original Pilsner — is bittered with Cluster! And my favorite German Pils (Jever) uses a hop extract. Perle is always a good choice, too.
What separates German from Czech Pils is the way these beers are finish hopped. Czech Pilsners almost always use the traditional Czech hop Saaz. (https://byo.com/hops/item/853-hop-to-style).
Op Wikipedia is een heel overzicht aan hopsoorten net zoals op beeradvocate.com. Het is echter moeilijk om een volledig overzicht te vinden:
It seems that every time I go looking for information about particular hops, I have had difficulty finding a complete source. There are dozens of description pages that list a variety of hops, but none that I have found even come close to listing them all. So now I am sharing with you the fruits of a (hopefully not) wasted Saturday afternoon. This page is my attempt at a MUCH more complete list of Hops, their AA, Description Use, and Substitutes (www.homebrewstuff.com/hop-profiles).
Ik ga de niet bijster originele taak van een overzicht maken van de hopsoorten...
In 1872 (some sources state 1869), Charles Carpenter brings hop root cuttings to the Yakima Valley and grows them on his homestead at Ahtanum near Moxee. The climate and soil prove perfect for the crop, and by 1930 Moxee City is known as the hops capital of the world.
...
The rootstock Charles Carpenter used was from his father’s hop farm in Constable, New York. (New York still [2003] produces a small annual hops crop, as do California and Oregon.)
The 1890s saw a large influx of French Canadians into the Moxee area due to land promotions aimed toward them by the disbanding Moxie Company, a 6,400-acre farm that thrived briefly in the area. Many of these families chose to grow hops, which flourished in the region to such an extent that “hops” and “Moxee” became synonymous.
Harvesting hops, although tedious, was not overly arduous when compared to harvesting other crops. The hop harvest usually began in late August and lasted about six weeks (www.historylink.org/index.cfm?DisplayPage=output.cfm&file_id=5274).
First to promote commercial hop growing east of the Cascades was Charles Carpenter who planted his first rootstock from his father’s farm in New York in 1868. Though fairly isolated, farmers found that hops were one crop they could raise profitably. YakimaValley growers shipped eighty bales of hops westward in 1876....In 1886 the principal hop farms were in the Ahtanum Creek Valley. In the early 1890’s more farms were planted making YakimaCounty the principal hop-growing area of the state. In an area known for its hot, dry, summers and abundant irrigation, crops flourished (www.americanhopmuseum.org/history.htm).
Brad Carpenter, of the Carpenter Family Ranch, has a long and sturdy hops history. The family’s journey began in 1868, when Charles Carpenter said goodbye to his hop growing farm in New York state, moved across the country and settled in the Yakima Valley, establishing the first hop farm in the Ahtanum area and planted his first hops. Skip ahead five generations and the establishment continues to be a family-owned operation focusing on farming and innovation, especially as they began producing certified organic hops. This led to the formation of Yakima Chief, Inc. – a joint-ownership organization with the Carpenter family and two other hop growing families; the Perrault family of Perrault Farms and the Loftus family of B.T. Loftus Ranches Inc. Together, these three hop farming families were able to market their exclusive hop products directly to brewers worldwide.....
As Brad Carpenter loves to say, “We provide the paint for an artist to create.” Just like art + brewing, hops + masters is a beautiful synergy. We’re proud to be one of a few brewers in Canada to be working with such greats in hop growing history.
(http://collectiveartsbrewing.com/from-farm-to-brew/).
(www.selecthops.com/growers/carpenter.html)
Carpenter Ranches continues to be a family owned operation focusing on tradition and innovation. They are excited about the many new hop varieties being developed by Select Botanicals Group and the Hop Breeding Company, growing Mosaic™, Citra®, Palisade®, Simcoe®, and Ahtanum™ on their farms (www.selecthops.com/growers/carpenter.html).
Goh, wat zou die TM betekenen bij die plantennamen?
Ahtanum
Ahtanum brand YCR 1 cv is an aroma-type cultivar bred by Yakima Chief Ranches. It is used for its aromatic properties and moderate bittering. It has unique aromas that include citrus(grapefruit), earthy, and floral. The variety is named after the location where Charles Carpenter established the first hop farm in the Yakima Valley in 1869. Typical alpha acids range from 5%-7%, and beta acids range from 5%-6% (Wikipedia, beeradvocate, www.hopunion.com/ahtanum-brand-ycr-1cv/).
Ahtanum is an aroma-type cultivar bred by Yakima Chief Ranches. Its name is derived from the area near Yakima where the first hop farm was established in 1869 by Charles Carpenter (www.brewboard.com/index.php?showtopic=86160).
Ahtanum is an aroma/flavoring hop variety that is similar to Cascade or Amarillo. It has a citrus and floral character much like cascade with the addition of some piney or earth notes. Grapefruit quality is more forward in than in cascade as well. Alpha acids are lower than cascade at 4 to 6.5% AAU making Ahtanum a good choice for a flavor addition when you do not want to impart quite the bitterness of cascade or amarillo (www.brew365.com/hops_ahtanum.php).
Ahtanum hops. Ahtanum was developed in the Ahtanum Creek Valley in Yakima County in Washington. Yakima Chief Ranches bred this aromatic hops variety that boasts a floral bouquet matched with citrus essence. The high amounts of both myrcene and caryophyllene both contribute to the sweet and slightly spicy, or peppery character of this somewhat lower yielding hops.
The alpha acid content comes in at 5.7%-6.3% which is low to moderate. Of the oils myrcene stands out making up 50%-55%. Ahtanum carries a strong aroma and is ideal for late additions to the boil or for dry hopping. Ahtanum will also provide a degree of bitterness making it useful for full boils as well (http://beerlegends.com/ahtanum-hops).
Amarillo
Popular American mid-range alpha acid variety with a unique and distinct aroma discovered growing "wild" (spontaneously) in one of their hop yards and developed by Virgil Gamache Farms in the late 20th century. Also known as VGX001, its strain number. It is registered Brand VGXP01 cv. (Wikipedia). Amarillo is an aroma-type cultivar of recent origin, discovered and introduced by Virgil Gamache Farms Inc. (alpha acid: 8-11% / beta acid: 6-7% ) (beeradvocate).
The Amarillo variety, designated VGXP01 c.v., was discovered by Virgil Gamache Farms Inc. in one of their hop yards in Washington State and propagated and introduced by them as Amarillo (http://en.wikipedia.org/wiki/Amarillo_hops, www.hopunion.com/amarillo-brand-vgxp01-cv/.
These fine looking green cones to your right are hops (before they are smashed into handy pellets). Hops add aroma, flavor and bitterness to beer. Hailing from across the globe there are a variety to choose from to lend spicy, earthy, peppery and floral notes to your beer (http://brooklynbrewshop.com/themash/amarillo-hops/).
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What to look for:
While "citrusy" is a flavor descriptor commonly applied to (especially American) hops of all varieties, Amarillo possesses a distinct quality of "orangeyness." With the highest myrcene content of any hop variety, Amarillo can come off as pungent and grapefruity at times, but the cleanest expressions of this hop taste very much like biting into a tangerine. Hops don't impart any sugars into your beer, but a heavy hand of Amarillo can lead to an implied sweetness as a result of the intensely fruity character (http://drinks.seriouseats.com/2012/11/how-to-identify-hops-in-your-beer-amarilla-summit-citra-simcoe-bold-hop-flavors-for-homebrewing.html).
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Unlike most varieties of hops, which may be acquired and propagated by the purchase of rhizomes, Amarillo hops are privately grown only by Virgil Gamache Farms; also the organization holds a trademark on the name "Amarillo" for hops. The plant is patented (http://en.wikipedia.org/wiki/Amarillo_hops, www.hopunion.com/amarillo-brand-vgxp01-cv/)
A patented plant discovered at and exclusively grown by Washington's Virgil Gamache farms, Amarillo is a hugely popular hop prized for its distinctive aroma. That popularity does not come without a cost—the booming success of this particular hop has led to recent shortages for those without purchasing contracts (http://drinks.seriouseats.com/2012/11/how-to-identify-hops-in-your-beer-amarilla-summit-citra-simcoe-bold-hop-flavors-for-homebrewing.html).
These fine looking green cones to your right are hops (before they are smashed into handy pellets). Hops add aroma, flavor and bitterness to beer. Hailing from across the globe there are a variety to choose from to lend spicy, earthy, peppery and floral notes to your beer (http://brooklynbrewshop.com/themash/amarillo-hops/).
What to look for:
While "citrusy" is a flavor descriptor commonly applied to (especially American) hops of all varieties, Amarillo possesses a distinct quality of "orangeyness." With the highest myrcene content of any hop variety, Amarillo can come off as pungent and grapefruity at times, but the cleanest expressions of this hop taste very much like biting into a tangerine. Hops don't impart any sugars into your beer, but a heavy hand of Amarillo can lead to an implied sweetness as a result of the intensely fruity character (http://drinks.seriouseats.com/2012/11/how-to-identify-hops-in-your-beer-amarilla-summit-citra-simcoe-bold-hop-flavors-for-homebrewing.html).
Unlike most varieties of hops, which may be acquired and propagated by the purchase of rhizomes, Amarillo hops are privately grown only by Virgil Gamache Farms; also the organization holds a trademark on the name "Amarillo" for hops. The plant is patented (http://en.wikipedia.org/wiki/Amarillo_hops, www.hopunion.com/amarillo-brand-vgxp01-cv/)
Amarillo hops are only grown on one farm in the world. With rising demand, they're very hard to find right now. Thankfully, we've secured enough to keep the Ballistic IPA flowing to keep our Inmates happy. Cheers! Virgil Gamache Farms privately grows them and has patented the plant. They've even trademarked the name! ...The farm mentioned by the brewery is in Toppenish (http://www.beeradvocate.com/community/threads/hops-with-patent.69372/)
???
Hop plant named "VGXP01"
The new hop plant variety named `VGXP01` is notable for its unique, pleasant aroma and relatively high alpha content. The cones of the new variety are small and compact, and grow abundantly on the mature plant.
Inventors:Gamache; Paul A. (Toppenish, WA), Gamache; Bernard J. (Toppenish, WA), Gamache; Steven J. (Toppenish, WA)
Family ID:27766354
Appl. No.:09/497,321
Filed:February 3, 2000
We claim:
1. A new variety of hop plant, substantially as herein shown and described.
DETAILED DESCRIPTION OF THE VARIETY
The new hop plant variety is notable for its unique, pleasant aroma and relatively high alpha content. The cones of the new variety are small and compact, and grow abundantly on the mature plant.
Based on a comparison of spectrophotometer readings, the new hop plant is most similar to the Yugoslavian variety `Buket` (not patented). Both `Buket` and `VGXP01` have alpha levels higher than 8% and have farnesene in the oil. However, `VGXP01` has a higher alpha level than `Buket.`
This invention relates to a new and distinct variety of hop plant, and more particularly to a new hop plant variety which was asexually reproduced from a hop plant of unknown origin discovered in a cultivated hop field in Toppenish, Wash.
The new variety was first discovered in 1990 in a hop field newly planted with `Liberty` (unpatented commercial variety) hop plants. The new variety was readily distinguishable from `Liberty,` and so was monitored and observed during the first growing season. The large number of cones per plant and the unique aroma attracted the attention of the inventors. GLC analysis showed high alpha concentrations in the new variety, comparable to `Galena` (unpatented commercial variety) and `Nugget` (unpatented commercial variety) and significantly higher than `Liberty.` Additionally, unlike `Liberty,` the new variety was found to contain farnesene in the oil. The physical and chemical characteristics of the new variety were determined to be unlike those of any other known hop variety.
Based on the favorable analysis of the cones of the parent plant, soft wood cuttings were propagated for planting in 1991 in Toppenish, Wash. The new variety has been stably reproduced over successive generations (http://patft.uspto.gov/netacgi/nph-Parser?Sect2=PTO1&Sect2=HITOFF&p=1&u=/netahtml/PTO/search-bool.html&r=1&f=G&l=50&d=PALL&RefSrch=yes&Query=PN/PP14127) (http://pdfpiw.uspto.gov/.piw?Docid=PP014127&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect2%3DPTO1%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%2Fnetahtml%2FPTO%2Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526d%3DPALL%2526S1%3DPP14127.PN.%2526OS%3DPN%2FPP14127%2526RS%3DPN%2FPP14127&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page).
United States PatentPP10,956
Lewis , et al.June 15, 1999
Hop variety named `Columbus`
Abstract
A new and distinct variety of hop, Humulus lupulus L., named Columbus, has a superior yield of cones and a superior content of alpha acids in its resin. The new variety was cultivated as a result of a cross at a nursery near Prosser, Wash., United States, and has been asexually reproduced in and about Yakima, Wash., United States.
Inventors:Lewis; Gregory K. (Yakima, WA), Zimmermann; Charles E. (Prosser, WA), Hazenberg; Henry (Kennewick, WA)
Assignee:Hopunion USA (Yakima, WA)
Appl. No.:08/409,908
Filed:March 22, 1995
What is claimed is:
1. A new and distinct variety of hop plant named Columbus, substantially as shown and described.
TECHNICAL FIELD
The field of the present invention is hops.
BACKGROUND OF THE INVENTION
Of conventional hop varieties, there are at least twenty named commercially grown hop varieties in the United States today, and some seventy-five to eighty varieties that are grown around the world. The varieties differ as to assorted physical features such as vine color and structure, as well as cone number, location, size and shape.
Commercial varieties of hop are female hops that exist as a perennial rootstock that produces an annual flush of above-ground, or aerial, vegetation. The perennial rootstock is comprised of a woody crown with a number of main roots and sub-roots that are used for water uptake, nutrient uptake, and winter starch storage. Over the winter, the woody crown supports many buds that develop into main vines (shoots) in the spring, emerge from the ground, and extend to produce the annual above-ground vegetation. In nature, with the onset of frosts in the fall, the above-ground portion of the plant "dies-back" to ground level, and only the perennial rootstock survives into the following year.
A main vine consists of a single flexible cylinder that produces pairs of leaves at nodes separated by variable distances along the length of the vine. The length of main vine between a pair of nodes is known as an internode. A bud is produced in the junction between leaf and vine, which junction is also known by the botanical term axil. Such a botanical term, as well as other botanical terms herein, are generally known to those of skill in the art, and can also be found in standard botanical texts such as Simon, E.W., et al., Lawson's Textbook of Botany--Revised, University Tutorial Press Ltd., London, England, 14th Ed. 1966. The bud grows and develops into a lateral, also known as a side-shoot or side-arm, with the same basic vegetative structure as the main vine. The buds on the laterals develop into groups of flowers that later mature into cones (strobiles). Because the laterals produce and support the cones of the hop, the structure of the laterals strongly influences the number of cones produced and hence the ultimate commercial yield of a variety.
The cones are the useful brewing commodity, and are referred to as "hops" in the commercial industry. Each cone is a group of flowers (inflorescence) consisting of sepals and petals (bracts and bracteoles) mounted on a central strig (or rachis). The resultant structure resembles a small pine cone or fir cone but is non-woody and green in color. In nature, the bracteoles support the seed of the plant.
Complete descriptions of the botanical structure of the hop plant are given in Burgess, "Hops--Botany, Cultivation and Utilization," Weed Crop Series, Interscience Publishers, Inc., New York, 1964 and Neve, "Hops," von Nostrand Reinhold, New York, 1991.
...
SUMMARY OF THE INVENTION
The present invention provides a new variety of hop (Humulus lupulus L.), which has been named `Columbus`. The new variety comprises a superior yield of cones and, as discussed below, a superior content of alpha acids in its soft resins. Columbus is particularly suited for the production of beverages such as beers, ales and related alcohol-containing liquids.
DETAILED DESCRIPTION OF THE INVENTION
The present invention provides a new variety of hop (Humulus lupulus L.), named `Columbus,` that has a superior yield of cones and a superior content of alpha acids in its soft resins. Columbus may be classed as a bitter hop (i.e., high in alpha acids content). Columbus was bred as the result of an open-pollination cross that was carried out in 1982 at a small hop nursery near Prosser, Wash. U.S.A, and was known by the identification number 9/17. Pursuant to growth, analysis, and testing, Columbus was identified and selected from numerous candidates arising from the cross. The exact parentage of Columbus is unknown. The breeding nursery that produced Columbus contained 20-30 female plants from which seed was collected en masse, and an approximately identical number of male plants were growing and flowering at the time that pollination occurred. Columbus is a diploid hop.
Set forth below are various characteristics that distinguish Columbus from conventional hop varieties. Columbus is initially distinguishable on the basis of its physical characteristics, including the location of its cones, the internode distance, number of cones per node, the yield of its cones, and the physical characteristics of the cones. Columbus is also distinguishable on the basis of its chemical characteristics, which are determined by chemical analyses of the soft resins and essential oils. Additionally, methods for asexual reproduction of Columbus are discussed.
I. Physical Characteristics of Columbus
A. Location of Cones
Columbus bears a high number of cones on its laterals down to a height of about 4 feet from the ground, when grown on a high trellis. A close-up Figure depicting in detail the vine structure of Columbus is presented as FIG. 1. Conversely, most conventional hop varieties on a high trellis do not bear significant numbers of cones below about 8 feet from the ground.
On a low trellis, Columbus produces significant numbers of cones down to ground level, and cones can even be found on untrained side-shoots running along the ground. (FIG. 2.) Conversely, most conventional hop varieties on a low trellis produce cones down to about 4 to 8 feet from the ground.
B. Internode Distance
The internode distance on a main vine of any hop variety is important to the yield of cones because the shorter the internode length, the greater the number of yielding laterals for a given length of main vine. Columbus has a shorter than average mature internode length, about 8" to 12", with an early season internode distance of about 3". (FIG. 3.) Conversely, in conventional hop varieties such as Nugget, the mature internode length varies from 10" to 16", with an early season internode distance of about 8". There are also "dwarf hops" in which the mature internode length varies between 5" to 8".
C. Growth Characteristics
Although the early season growth rate and length of time for hop vines to reach the top wire of a trellis vary widely due to factors such as climatic conditions and growth and harvest management, the early season growth of Columbus is generally faster than the most aroma hops (such as Tettnang, Perle, Centennial, Saaz, Spalt, Mt. Hood, Liberty, Hallertau, Hersbruck, and Fuggle), and also faster than the quicker-growing aroma hops such as Cascade and Willamette. Such aroma hops are generally first trained between May 7 and May 10, and reach the top wire between June 20 and June 30. The aroma hop Cluster and the bitter hops Galena and Chinook are typically trained about May 15 and reach the top wire from about June 20 to about June 30. The bitter hops Nugget, Olympic, Eroica, and Columbus are typically trained about May 25 and reach the top wire about June 27 to about July 7. Among this latter group, Columbus typically grows slower than the other hop varieties at first, but then accelerates its growth and can grow to the top faster than Nugget on occasion. In other words, Columbus is a late maturing hop, and has an early growth rate that is typical for bitter hops and for Cluster, but it is a slow starter (http://patft.uspto.gov/netacgi/nph-Parser?Sect2=PTO1&Sect2=HITOFF&p=1&u=%2Fnetahtml%2FPTO%2Fsearch-bool.html&r=1&f=G&l=50&d=PALL&RefSrch=yes&Query=PN%2FPP10956).
Hop plant named H87311-3
Abstract
A new variety of hop plant (H87311-3) originating as the result of a controlled cross pollination between an unpatented John I. Haas, Inc. female hop plant No. 832-17 with an unpatented John I. Haas, Inc. male hop plant No. 833-53M, and unique particularly for its cones' unusually high percentage of alpha acids when compared to its female grandparent variety Galena (unpatented) and otherwise as herein described.
Inventors:Probasco; Gene (Yakima, WA)
Assignee:John I. Haas, Inc. (Yakima, WA)
Appl. No.:07/992,481
Filed:December 17, 1992
I claim:
1. A new variety of hop plant substantially as herein shown and described characterized particularly as to novelty by its cones' unusually high percentage of alpha acids when compared to its grandparent variety Galena (unpatented).
BACKGROUND AND SUMMARY OF INVENTION
Hops are grown commercially for use in flavoring beers, stouts and ales. Lupulin glands inside female hop cones provide the resins and essential oils which are the primary components of the hop flavor each variety imparts to beers, stouts, and ales. New hop varieties are evaluated for their growing characteristics, per acre hop cone yield (dried to approximately 8% moisture), the chemical composition of the resins and essential oils contained within the hop cone's lupulin glands, and the unique flavor each variety imparts to beers, stouts and ales. Only female hop plants produce cones containing lupulin glands, and thus only female hops have any commercial value. Male hop plants have no commercial value other than for use in breeding programs to create new varieties.
This invention relates to a new and distinct variety of hop and more particularly to an asexually reproduced hop variety selected from among hop plants resulting from a controlled cross pollination between an unpatented John I. Haas, Inc. (Haas) female hop No. 832-17 with unpatented Haas male hop NO. 833-53M.
Haas female hop No. 832-17 originated from a controlled cross pollination in 1982 between unpatented Galena female hop and unpatented male hop USDA Accession No. 63015M. Haas male hop No. 833-53M originated from a controlled cross pollination in 1982 between unpatented female hop USDA Accession No. 21055 and unpatented male hop USDA Accession No. 63015M.
The controlled cross pollination program resulting in the creation of the new hop variety, hereafter called "H87311-3", was performed in 1986 by Mr. Gene Probasco, a botanist employed by John I. Haas, Inc., in a Haas greenhouse located at 1112 North 16th Avenue, Yakima, Wash. 98902. Mr. Probasco discovered the H87311-3 variety in 1988, among the hop plants which were produced from the seeds resulting from the above described controlled cross pollination progrm.
The seeds from the cross between Haas female hop No. 832-17 and Haas male hop No. 833-53M were planted in a Haas greenhouse in 1987. The most vigorous plants resulting from the cross were selected and planted in a Haas hop field located at Wada Farm, Yakima Golding Farms, Toppenish, Wash. This planting did not produce a crop during the planting year.
In 1988, as a result of chemical analysis and field observations of the hop plants resulting from the Haas female 832-17.times.Haas male 833-53M cross, Mr. Probasco was attracted to the H87311-3 hop plant for its unusually high percentage of alpha acids coupled with its reasonable projected per acre cone yield. The per acre cone yield projections were based upon the cone production of the single H87311-3 hop plant observed in 1988. The plant of this application has been repeatedly asexually reproduced by rooting cuttings at the address identified above. The clones of this plant have been observed to be identical to the original selection in every distinguishing characteristic and establish that the plant is genetically stable through successive generations by asexual propagation....
Dus als je een plant ontdekt, kun je een patent krijgen als je het plantje goed beschrijft???? Dus de universitaire zoektocht naar kennis en betere voedselgewassen, kwam via hop terecht bij commerciële belangen...
Patents are a huge double edged sword. I'm personally all for the person who took the time, effort, ingenuity, creativity, and expertise to create something get credit for it. But, there are people out there (Read: Strange Brew) that use patents as a way to abuse the legal system into making a buck (Patent Trolls) and sueing others. Some people do a little of both (Read: Monsanto) They creat something and patent it, then go sure everyone else for a bunch of complicated reasons.
Patents, Copyrights, and Trademarks are awesome and they are awful ....Can't believe this is already hitting the craft brew industry in this fashion. What's next, designer malts and grains?
(http://www.beeradvocate.com/community/threads/hops-with-patent.69372/).
Apollo
Apollo hops is a super alpha variety that was originally cultivated in 2000. Take hops variety 98001, cross that with USDA 19058m variety, then take the result and cross that with Zeus, and this champion hops variety is born. Apollo boasts a whopping 15% - 19% alpha acid content (http://beerlegends.com/apollo-hops).
Deze hopvariëteit is een “bitterhop”, bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Deze Amerikaanse cultivar is een resultaat van een kruisbestuiving in 2000 in de Golden Gate Roza Hop Ranches te Prosser, Washington (https://nl.wikipedia.org/wiki/Apollo_(hop)).
Released in 2006, the Apollo is a very high alpha hop developed by the Hopsteiner Breeding Program. Excellent choice for bittering. Add late into boil to provide a strong grapefruit and hoppy flavor (www.northwesthops.com/T_90_Apollo_Pellet_Hops_p/t90ap.htm).
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15-19% Alpha Acids • Domestic • Bittering Hop
Characterized by its exceptionally high percentage of Alpha Acids, it has excellent storage stability. It has citrus notes, with emphasis on orange. It is resiny, and spicy.
Use For: Any beer with a big hop profile, definitely all american!
Substitutes:Magnum, Columbus (www.homebrewstuff.com/hop-profiles)
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Bramling Cross
Cross between Bramling (a traditional Golding variety) and a Manitoban (Canadian) wild hop
Often used in traditional cask conditioned beers due to its distinct characteristics
Developed at Wye College by Professor Salmon (www.hopunion.com/uk-bramling-cross/)
Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruikt voor zijn aromatisch eigenschappen. Deze soort wordt gekweekt in het Verenigd Koninkrijk vanaf de jaren twintig in het Wye College en is een kruising tussen Bramling (een traditionele Goldingvariëteit) en het mannelijk zaad van Manitoban wilde hop (https://nl.wikipedia.org/wiki/Bramling_Cross).
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6-8% Alpha Acids • English • Finishing Hop
Variety Bramling crossed with a male seedling from a Manitoba female. Blackcurrant, lemony aroma. Used For: Can be good for spiced ales Substitutes: Bullion, Northern Brewer and Galena (www.hopunion.com/bravo/).
Bramling Cross has a distinctive “American” aroma with flavour notes that are spicy, blackcurrant, loganberry and lemony citrus.
Bittering Characteristics
Assertive, rounded and fruity best describes Bramling Cross’ bittering characteristics.
Flavour Intensity 8/10
Bramling cross is a wonderful aromatic “American-style” hop. It has high flavour intensity and works well as late copper, hop-back or dry hop addition and is a good experimental hop for brewers as a late or dry hop.
Breeding
Released in 1951 by Wye College in the UK from a cross made in 1927, between Bramling (a traditional English Golding variety) and a male seedling of the Manitoban (Canadian) wild hop. It is wilt tolerant (www.britishhops.org.uk/bramling-cross-class-aroma-tall/).
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Bravo
Bravo(Hopsteiner 0146)
Developed by the Hopsteiner Breeding Company and released in 2006.
Excellent bittering hop with good resistance to powdery mildew (www.hopunion.com/bravo/)
excellent bittering hop that provides pleasant fruity and floral aroma characteristics (www.brew-journal.com/hops).
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Founded in 1845, the Hopsteiner team has successfully supplied brewers worldwide with the highest quality hops and hop products at the best price with expert service and technical support.
...
Hopsteiner has built a reputation as a leading supplier of the highest quality beer hops for more than 170 years. We are committed to satisfying all of our customers’ needs – whether it is supplying them with the highest quality, freshest beer hops, or offering them a full-range of hop products (http://hopsteiner.com/).
“Bravo” – The new Hopsteiner Multi-use Variety
In order to produce beers with a unique character that can easily be distinguished from other brands, brewers worldwide depend more and more on new and special varieties. Bravo has been proven in commercial production for several years, and the brewers’ feedback has been enthusiastic.
Bravo is a high alpha hop that imparts bold and intriguing flavours to beers. It has been used for any kind of hop products, to be used in the brewhouse and/or post-fermentation additions.
Bravo’s heritage is based on the super alpha American hop variety “Zeus” and a vigorous and disease resistance male developed in the Hopsteiner breeding programme (HOPSTEINER Newsletter, February 2012, http://hopsteiner.com/wp-content/uploads/2014/03/2012-02_TS_Bravo_Variety.pdf).
14-17% Alpha Acids • Doestic • Bittering Hop
New Super High Alpha. The higher Co-Ho levels mean a not completely smooth bittering, but not as harsh as Chinook. (it's bittering properties are similar to Simcoe). Flavor and aroma are described as an earthy spice and herb, fruity and floral, so, I guess that is is different things to different people. It's a decendant of Zeus and Nugget.
Used For: American IPA, American Pale Ale, American Stout
Substitutes: Columbus, Tomahawk, Zeus (www.homebrewstuff.com/hop-profiles)
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Brewer's Gold
An English variety and sibling of Bullion
Limited acreage in the United States; developed by Professor Salmon in 1934 (www.hopunion.com/brewers-gold/).
8-10% Alpha Acids • Domestic • Bittering Hop
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character.
Used for: Mainly bittering. Stouts and Dark ales
Substitutes: Chinook, Galena, Nugget (www.homebrewstuff.com/hop-profiles)
(http://hopsteiner.com/wp-content/uploads/2014/03/09_03_BrewersGold_e.pdf)
Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically. Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer (http://brewwiki.com/index.php/Brewers_Gold_Hops).
Wye College in England gave rise to this hops variety in 1919 by crossing Wild Manitoba BB1 with open pollination. After the super-alpha offspring were created, Brewer's Gold was largely discontinued by many farmers in favor of the other varieties. And brewers demand waned. This bittering or late addition hops has a spice to its flavor and aroma.
Brewer's Gold is an old man in the history of modern brewing. While its character isn't exactly celebrated by an abundant amount of commercial beers, it's legacy lives on in many other ways. Due to its moderate alpha acid content, high yield, and vigorous growth it has been used in the cultivation and production of newer varieties. Brewer's Gold Hops has helped make some excellent varieties shown below:
Sterling (1/16)
Galena (1/2)
Horizon (1/2)
Centennial (3/4)
Nugget (5/8)
Brewer's Gold is primarily a bittering agent and commonly used in lighter style ales, although it works well in lager beers as well (http://beerlegends.com/brewers-gold-hops).
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Bullion
6.7-12.9% Alpha Acids • Domestic • Bittering Hop
Intense,black currant aroma, spicy and pungent. One of the earliest high alpha hops in the world. Raised in 1919 in England from a wild Manitoban female crossed with an English male hop.
Used for: Mainly bittering. Stouts and Dark ales
Substitutes: Brewers Gold, Northern Brewer and Galena ,Bramling Cross, Mt Ranier (www.homebrewstuff.com/hop-profiles)
Deze hopvariëteit is een “bitterhop”, bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Dit is samen met Brewer's Gold één van de eerste variëteiten ontwikkeld door Professor Salmon in het Wye Agriculture College te Kent rond 1919 en werd op de markt gebracht in de jaren dertig (https://nl.wikipedia.org/wiki/Bullion_(hop)).
Bullion Hops is a sibling to Brewer's Gold and was a seed collected off a female plant taken from a wild variety from Morden, Manitoba. It was open pollination that gave rise to this abundantly bitter hops variety that sprung in the year 1919. Bullion hops has been dubbed the first super alpha hops and deservedly so, as it has a skyrocketing 8%-12.9% alpha acid rating.
Bullion Hops, as you would guess, is a wonderful bittering hops. Bullion has a strong zesty aroma. It is commonly used in darker beers including Stouts, Porter, and Scotch ales, but is also used in Bitters, and IPA's. Buillion produces dark yellow lupulin oil, and has a moderate yield. It's production has been on the decline for decades, as the new super alpha varieties have taken its place over time. So, it may be a little difficult to find for your homebrews and commercial beers (http://beerlegends.com/bullion-hops).
A major hop variety since the mid-1940s, however, product ceased in 1985 due to super alpha hops with better storage stability (www.hopunion.com/bullion/). According to the site this hop is only grown on about 100 acres in the us and that some brewers think it to be extinct (www.homebrewtalk.com/showthread.php?t=87943).
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Apollo hops is a super alpha variety that was originally cultivated in 2000. Take hops variety 98001, cross that with USDA 19058m variety, then take the result and cross that with Zeus, and this champion hops variety is born. Apollo boasts a whopping 15% - 19% alpha acid content (http://beerlegends.com/apollo-hops).
Deze hopvariëteit is een “bitterhop”, bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Deze Amerikaanse cultivar is een resultaat van een kruisbestuiving in 2000 in de Golden Gate Roza Hop Ranches te Prosser, Washington (https://nl.wikipedia.org/wiki/Apollo_(hop)).
Released in 2006, the Apollo is a very high alpha hop developed by the Hopsteiner Breeding Program. Excellent choice for bittering. Add late into boil to provide a strong grapefruit and hoppy flavor (www.northwesthops.com/T_90_Apollo_Pellet_Hops_p/t90ap.htm).
15-19% Alpha Acids • Domestic • Bittering Hop
Characterized by its exceptionally high percentage of Alpha Acids, it has excellent storage stability. It has citrus notes, with emphasis on orange. It is resiny, and spicy.
Use For: Any beer with a big hop profile, definitely all american!
Substitutes:Magnum, Columbus (www.homebrewstuff.com/hop-profiles)
Bramling Cross
Cross between Bramling (a traditional Golding variety) and a Manitoban (Canadian) wild hop
Often used in traditional cask conditioned beers due to its distinct characteristics
Developed at Wye College by Professor Salmon (www.hopunion.com/uk-bramling-cross/)
Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruikt voor zijn aromatisch eigenschappen. Deze soort wordt gekweekt in het Verenigd Koninkrijk vanaf de jaren twintig in het Wye College en is een kruising tussen Bramling (een traditionele Goldingvariëteit) en het mannelijk zaad van Manitoban wilde hop (https://nl.wikipedia.org/wiki/Bramling_Cross).
6-8% Alpha Acids • English • Finishing Hop
Variety Bramling crossed with a male seedling from a Manitoba female. Blackcurrant, lemony aroma. Used For: Can be good for spiced ales Substitutes: Bullion, Northern Brewer and Galena (www.hopunion.com/bravo/).
Bramling Cross has a distinctive “American” aroma with flavour notes that are spicy, blackcurrant, loganberry and lemony citrus.
Bittering Characteristics
Assertive, rounded and fruity best describes Bramling Cross’ bittering characteristics.
Flavour Intensity 8/10
Bramling cross is a wonderful aromatic “American-style” hop. It has high flavour intensity and works well as late copper, hop-back or dry hop addition and is a good experimental hop for brewers as a late or dry hop.
Breeding
Released in 1951 by Wye College in the UK from a cross made in 1927, between Bramling (a traditional English Golding variety) and a male seedling of the Manitoban (Canadian) wild hop. It is wilt tolerant (www.britishhops.org.uk/bramling-cross-class-aroma-tall/).
Bravo
Bravo(Hopsteiner 0146)
Developed by the Hopsteiner Breeding Company and released in 2006.
Excellent bittering hop with good resistance to powdery mildew (www.hopunion.com/bravo/)
excellent bittering hop that provides pleasant fruity and floral aroma characteristics (www.brew-journal.com/hops).
Founded in 1845, the Hopsteiner team has successfully supplied brewers worldwide with the highest quality hops and hop products at the best price with expert service and technical support.
...
Hopsteiner has built a reputation as a leading supplier of the highest quality beer hops for more than 170 years. We are committed to satisfying all of our customers’ needs – whether it is supplying them with the highest quality, freshest beer hops, or offering them a full-range of hop products (http://hopsteiner.com/).
“Bravo” – The new Hopsteiner Multi-use Variety
In order to produce beers with a unique character that can easily be distinguished from other brands, brewers worldwide depend more and more on new and special varieties. Bravo has been proven in commercial production for several years, and the brewers’ feedback has been enthusiastic.
Bravo is a high alpha hop that imparts bold and intriguing flavours to beers. It has been used for any kind of hop products, to be used in the brewhouse and/or post-fermentation additions.
Bravo’s heritage is based on the super alpha American hop variety “Zeus” and a vigorous and disease resistance male developed in the Hopsteiner breeding programme (HOPSTEINER Newsletter, February 2012, http://hopsteiner.com/wp-content/uploads/2014/03/2012-02_TS_Bravo_Variety.pdf).
14-17% Alpha Acids • Doestic • Bittering Hop
New Super High Alpha. The higher Co-Ho levels mean a not completely smooth bittering, but not as harsh as Chinook. (it's bittering properties are similar to Simcoe). Flavor and aroma are described as an earthy spice and herb, fruity and floral, so, I guess that is is different things to different people. It's a decendant of Zeus and Nugget.
Used For: American IPA, American Pale Ale, American Stout
Substitutes: Columbus, Tomahawk, Zeus (www.homebrewstuff.com/hop-profiles)
Brewer's Gold
An English variety and sibling of Bullion
Limited acreage in the United States; developed by Professor Salmon in 1934 (www.hopunion.com/brewers-gold/).
8-10% Alpha Acids • Domestic • Bittering Hop
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character.
Used for: Mainly bittering. Stouts and Dark ales
Substitutes: Chinook, Galena, Nugget (www.homebrewstuff.com/hop-profiles)
(http://hopsteiner.com/wp-content/uploads/2014/03/09_03_BrewersGold_e.pdf)
Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically. Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer (http://brewwiki.com/index.php/Brewers_Gold_Hops).
Wye College in England gave rise to this hops variety in 1919 by crossing Wild Manitoba BB1 with open pollination. After the super-alpha offspring were created, Brewer's Gold was largely discontinued by many farmers in favor of the other varieties. And brewers demand waned. This bittering or late addition hops has a spice to its flavor and aroma.
Brewer's Gold is an old man in the history of modern brewing. While its character isn't exactly celebrated by an abundant amount of commercial beers, it's legacy lives on in many other ways. Due to its moderate alpha acid content, high yield, and vigorous growth it has been used in the cultivation and production of newer varieties. Brewer's Gold Hops has helped make some excellent varieties shown below:
Sterling (1/16)
Galena (1/2)
Horizon (1/2)
Centennial (3/4)
Nugget (5/8)
Brewer's Gold is primarily a bittering agent and commonly used in lighter style ales, although it works well in lager beers as well (http://beerlegends.com/brewers-gold-hops).
6.7-12.9% Alpha Acids • Domestic • Bittering Hop
Intense,black currant aroma, spicy and pungent. One of the earliest high alpha hops in the world. Raised in 1919 in England from a wild Manitoban female crossed with an English male hop.
Used for: Mainly bittering. Stouts and Dark ales
Substitutes: Brewers Gold, Northern Brewer and Galena ,Bramling Cross, Mt Ranier (www.homebrewstuff.com/hop-profiles)
Deze hopvariëteit is een “bitterhop”, bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Dit is samen met Brewer's Gold één van de eerste variëteiten ontwikkeld door Professor Salmon in het Wye Agriculture College te Kent rond 1919 en werd op de markt gebracht in de jaren dertig (https://nl.wikipedia.org/wiki/Bullion_(hop)).
Bullion Hops is a sibling to Brewer's Gold and was a seed collected off a female plant taken from a wild variety from Morden, Manitoba. It was open pollination that gave rise to this abundantly bitter hops variety that sprung in the year 1919. Bullion hops has been dubbed the first super alpha hops and deservedly so, as it has a skyrocketing 8%-12.9% alpha acid rating.
Bullion Hops, as you would guess, is a wonderful bittering hops. Bullion has a strong zesty aroma. It is commonly used in darker beers including Stouts, Porter, and Scotch ales, but is also used in Bitters, and IPA's. Buillion produces dark yellow lupulin oil, and has a moderate yield. It's production has been on the decline for decades, as the new super alpha varieties have taken its place over time. So, it may be a little difficult to find for your homebrews and commercial beers (http://beerlegends.com/bullion-hops).
A major hop variety since the mid-1940s, however, product ceased in 1985 due to super alpha hops with better storage stability (www.hopunion.com/bullion/). According to the site this hop is only grown on about 100 acres in the us and that some brewers think it to be extinct (www.homebrewtalk.com/showthread.php?t=87943).
