Er zijn vijf natuurlijke variëteiten van de hop benoemd (zie Taxonomie). Net als bij andere cultuurgewassen worden er van de hop veel verschillende cultuurvariëteiten (cultivars) gekweekt (zie Lijst van hopvariëteiten). Er bestaat ook een siervariant, de cultivar Humulus lupulus cv. Aureus, met goudgele bladeren (de gouden hop), gekweekt door het Wye College in Kent.
Veel van de nieuwe Engelse cultuurvariëteiten van de zeventiger jaren hebben een donkerrode rank, terwijl de oudere rassen een groene rank hebben. De kleur van de rank, de vorm van het blad, de kleur van het blad en van de hopbel, de vorm en de grootte van de hopbel en uiteindelijk het aroma van de rijpe hopbel zijn punten die het mogelijk maken de verschillende hopvariëteiten te herkennen (https://nl.wikipedia.org/wiki/Hop_(plant)).
Thanks to global agriculture markets, modern transportation and technology making hop pellets and extracts possible, most American brewers look at hops as a musical scale rather than a single note. It’s common for beers to have three or four hops in their recipe. In fact, Matt Brewing in Utica, NY, uses a total of 10 different varieties of hops—to go along with 10 different malts—to make Saranac Imperial IPA (http://allaboutbeer.com/article/single-hop-minded/).
Op http://www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties is een groot overzicht aan hopsoorten te vinden (net zoals op www.homebrewstuff.com/hop-profiles en www.hopscheuten.nl/rassen/; of wat te denken van http://byo.com/resources/hops?style=27), zoals:
Hallertau mf (Mittelfrueh) is an aroma-type cultivar which originated in Germany as a land - race hop. The original Hallertau mf in Germany has been replaced with other Hallertau types with similar quality characteristics. The name indicates that it is a middle to early ripening cultivar.
If you are looking to brew an authentic European-style lager, this is the best choice (http://www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties).
Hallertau is named after the Hallertauer region of Bavaria, Germany, where it is grown. The hop usually has a second designation to denote where the hop is grown - the most common of these cultivars is the Hallertau Mitterfruh.
...
If you love German and Bavarian beers, you no doubt love the Hallertau hop variety as well. Born in the Hallertauer region of Bavaria, Germany, Hellertau is found most commonly in German lagers, altbiers (German style brown ale), and Belgian ales (http://brooklynbrewshop.com/themash/hop-of-the-month-hallertau/).
.jpg)
Hallertau is een klein stukje Duitsland zo'n 70 km ten Noorden van München. Hier komt circa 90% van de Duitse hop vandaan. Er wordt schijnbaar al sinds 768 hop geteeld. Vanaf de 16e eeuw is de hopteelt flink toegenomen. Tegenwoordig zijn het aantal hoptelers afgenomen, maar het areaal is stabiel. Het gemiddelde bedrijf is circa 32 hectare, terwijl Amerikaanse bedrijven vaak honderden hectare zijn. Hallertau is verdeeld in 13 regio's. De Hallertauhop is er verder ontwikkeld door het Hüll Hop Research Institute bij Wolnsach, welke sinds 1929 bestaat (The Oxford Companion to Beer (2011) Garrett Oliver, blz. 386 en 418).
The successfully practised hop research work of the Institute in Hüll is the result of a purposeful co-operation between the Society of Hop Research (Gesellschaft für Hopfenforschung e.V.) (www.hopfenforschung.de/).
Al meer dan duizend jaar wordt in de Hallertau-streek hop geteeld.
Het eerste dat opvalt aan het gebied is de romantische sfeer: het zacht golvende heuvellandschap met zijn al van verre zichtbare hopvelden maken van dit kleine stukje aarde tussen München en Ingolstadt iets heel bijzonders.
De hopteelt is al meer dan duizend jaar een belangrijke landbouwactiviteit in Hallertau en is nauw verbonden met de ontwikkeling van de bierbrouwkunst in heel Beieren (www.beieren.nu/hallertauer-hop-hallertauer-hopfen).
Hop growing chronicles began in 736 AD in the Hallertau district of present day Bavaria. The dire effects of the 2008 worldwide hop crisis marked the first year the Hallertau region was second in production to the Yakima Valley in Washington.
All hops grown in the Hallertau district are considered Hallertau hops; it is a region instead of a specific hop variety; Just as Hersbrucker hops are harvested around Hersbruck, likewise Spalt hops are grown near the town of Spalt. The geographical appellation for hops is not as legally defined and as exact as French wines, so it can become capricious. However, it is packaged and sold as Hallertau anyhow. All the generic named Hallertau hops still have that distinctive spicy German taste.
The delicate aroma hop Hallertau Mittelfrüher, (translates to midwife: hops were once used as a calmative during child birth) is the variety associated with the famous noble hop of Hallertau district or “landrace cultivar.” Hallertau or Hallertauer, which were once synonymous with the Mittelfrüher variety, may not be that variety at all. Homebrew gardeners know that Hallertau Mittelfrüher has problems with Verticillium wilt, which wiped out many Bavarian harvests.
To add to the name dubiety there are Hallertau Hallertauer, Hallertau Hersbrucker and Hersbruck Hersbrucker. The names of the aroma varieties of Hallertau hops grown in that region are Hallertau Mittelfrüher, Hallertauer Brewers Gold, and Hallertauer Tradition. Since the Hallertau district is a major hop growing region it also grows Hersbrucker Spät, Spalter, Spalter Select, and Perle, among many, many more.
The prevailing United States beer that made Hallertau Mittelfrüher famous is Samuel Adams Boston Lager®, which rode that unique spicy taste on its flagship recipe to become the biggest American-owned beer company in the United States. If Sam Adams brings back the Hallertau Imperial Pilsner or homebrewers make clones, you can feel your tongue fizz with 12x the amount Hallertau Mittelfrüher put into Sam Adams Boston Lager® (www.beerscenemag.com/2012/02/hallertau-hops/).
The Hallertau, located in Bavaria, is Germany's most famous hop growing region. For this reason, its name appears on many hop varieties, either because the hops were grown there or the cultivar was developed there, as well as for marketing regions. This article describes some of the reasons the Hallertau name appears on hop packages and lists hop varieties legitimately associated with the Hallertau.
The original landrace hop of the Hallertau is the hop known as Hallertauer Mittelfrüher or Hallertauer Mittelfrüh. This is usually considered one of the classic noble hops, and is considered one of the few hops, along with possibly Tettnang Tettnanger and Spalt Spalter, that are suitable for making a true traditional German lager.
In the case of Hallertauer Mittelfrüher, the "Hallertauer" on a package of commercial hops does not always indicate that the hops were grown in the Hallertau; in this case, "Hallertauer" is part of the name of the hop cultivar, like the "Northern" in "Northern Brewer". Hops of this cultivar grown in other places can be, and are, sold as "Hallertauer", "Hallertauer Mittelfrüher", or "Hallertauer Mittelfrüh" hops. Honest vendors will label these with their specific country of origin, such as Hallertauer (American), but you should never assume that a hop labeled simply "Hallertauer" was grown in the Hallertau.
This true landrace cultivar is unfortunately extremely susceptible to verticillium wilt, a fungal disease affecting hops and other cultivated plants. As a result, this hop is being planted in smaller numbers even in the Hallertau, and many hop breeding programs are involved in trying to find replacements for this critical lager hop, to be grown in the Hallertau and around the world (www.homebrewtalk.com/wiki/index.php/Category:Hallertau_and_Hallertauer_hop_varieties).
The Hallertau variety once dominated the region from which it was named before being replaced by a Hersbrucker and other hallertau varieties which or more tolerant of wilt.
Hallertau Hops has a very long history in German Lagers and its aromatic and flavor properties help to describe generations of beers from the area. Hallertau is an aromatic hops with an alpha acid rating at 3.5%-5.5%. This variety is considered a noble hops. This designation fits Tettnanger, Spalt, and Saaz as well, and refers to their high amounts of humulene, and low amounts of alpha acids. Also these varieties have high aromatic qualities. Hallertau itself has tempered yet spicy aroma. It is useful any time during the brewing process from kettle additions, but is more favorable for late additions or during dry hop (http://beerlegends.com/hallertau-hops).
this hop is one of the four noble hops, known for high humulene and low alpha acid content. Hallertau mf has been an important ingredient in authentic European-style lagers for centuries, mostly used in late additions and dry hopping (http://agales.com/?page_id=69).
Several other hops developed in the Hallertau used this same naming convention, where the name "Hallertauer" was included in the cultivar name. Just as with "Hallertauer Mittelfruh" the presence of "Hallertauer" in the name does not necessarily indicate that the hop was grown in the Hallertau, and in some cases, as with Hallertauer Tradition, they may also be marketed simply as "Hallertau Hallertauer" when grown in the Hallertau.
In some cases, the "Hallertauer" is dropped from the name of these Hallertauer-named cultivars, as with Hallertauer Tradition, which is sometimes known simply as Tradition, or Hallertauer Magnum, which is sometimes known simply as Magnum. Therefore, it is often impossible to know whether the "Hallertau" in the name of a commercially marketed hop refers to the cultivar or the growing area.
To add to the confusion, hops derived from Hallertauer Mittelfruh in other parts of the world are sometimes given cultivar names which include "Hallertau" or "Hallertauer".
Other hops grown in the Hallertau and elsewhere with "Hallertau" in the cultivar name include:
Hallertauer Gold
Hallertauer Tradition
Hallertauer Magnum
Hallertauer Merkur
Hallertauer Taurus
New Zealand Hallertauer
(www.homebrewtalk.com/wiki/index.php/Category:Hallertau_and_Hallertauer_hop_varieties)
Hallertaur Magnum is an example to the rest of the hops world that aroma isn't everything. The Hops Research Institute in Hull, Germany produced this variety that has become the second largest produced alpha variety from the region.
Hallertaur Magnum, or Magnum, is commonly used as a base bittering hops in many beer recipes. It provides the bitter foundation from which to build upon in a well formulated brew. Hallertauer Magnum has a somewhat unnoticeable aroma. And although this lack of character which gives so many other varieties their luster, it comes as an asset for this variety as it offers the brewer a different type of tool for the pot. Hallertauer Magnum has a high alpha acid rating of 12.0%-14.0%. And although the essential oils are very present, and the total oil within the cones is on the high side, the overall combination along with the genetics downplay their overall influence. These characteristics combined, make Hallertauer Magnum extremely appropriate for early boil additions in the wort.
The agricultural characteristics of Hallertauer Magnum hops are mixed. The large and moderately compact cones can be harvested late in the season, although the yield per acre is very modest. This variety has tolerance to wilt, but is susceptible to powdery mildew. Aside from these traits, it is apparent that Hallertauer Magnum has been accepted by the brewing community. It is used in a wide range of beer styles, and is enjoyed around the globe (http://beerlegends.com/hallertauer-magnum-hops).
Hallertauer Taurus
Hallertauer Taurus is a part of the well known Hallertauer family of German hops varieties. It was bred at the Hull Hops Institute in Germany and is prided in its bittering qualities.
Hallertauer Taurus is a high alpha variety with alpha acid content at 12.3 %- 17.9%. The bittering is moderately abundant and this variety adds a pleasant aroma as well to beer. The flavor contribution has a seasoned, flavorful, zesty character (http://beerlegends.com/hallertauer-taurus-hops, https://nl.wikipedia.org/wiki/Hallertauer_Taurus).
Hallertau Taurus lives up to its name by being Paulaner’s selection for their Oktoberfest bier. With 12 to nearly 18% alpha acids and its high myrcene content (up to 50% of the oils) it makes for a super dual-use hop. The BarthHaas Group of hops experts tells of Taurus’ interesting earthy, strong aroma with hints of chocolate and banana, spicy, peppery, and finishes with a zesty undernote of curry. It carries the highest amount of xanthohumol of any hops, which is like saying it’s beer with a vitamin punch. Now, not many people want to think about “healthy” beer, but hey, something that tastes this great when added to the boil is sure to please (www.hopslist.com/hops/dual-purpose-hops/721-hallertauer-taurus). Taurus komt uit de Hallertauer-regio. Taurus is een bitterhop met een zeer hoog alfazurengehalte, redelijk bestand tegen bladziekten en schimmels en met een hoge opbrengst. Iets fruitig. Eventueel te vervangen door Herkules of Magnum (www.sbi4beer.com/Producten/Hop/Hop+pellets+type+90/Taurus/).
Hallertau Aroma/Wakatu
Released commercially from Hort’s Riwaka Research Centre in 1988. Developed as an Aroma variety by New Zealand’s HortResearch Hop Breeding Programme. This triploid was bred from parentage of two-third Hallertau Mittlefrüh open pollinated by one third New Zealand-derived male. Aroma is floral with hints of lime zest.
Hallertauer Herkules
Cross between Hallertauer Taurus and a powdery mildew resistant Hull male breeding line. High alpha bittering hop. Released 2005.
Hallertauer Magnum
A bittering/aroma type cultivar, bred in 1980 at Hüll, the German Hop Research Institute. It was bred from the American variety Galena with a German male hop (75/5/3). It seems to contribute to a smooth bitterness combined with a good aroma. This variety is now also cultivated in the U.S.
Hallertauer Mittelfrüh. The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. Substitutes: Mount Hood, Liberty.
Hallertauer Taurus
High to super-high alpha bittering hop. Bred at the Hull Hops Institute in Germany.
Hallertau Tradition
Hallertau Tradition is een Duitse aromahop met een zacht aroma en een gemiddelde bitterheid. Deze hop staat bekend om zijn aromatische eigenschappen en lijkt veel op Hallertau Mittelfrüh. Hallertau Tradition is afgeleid van Hallertau Gold met de bedoeling als een vervanging voor Hallertau Mittelfrüh. Het combineert een smaak dat vergelijkbaar is met Hallertau Mittelfrüh. Hallertau Tradition heeft echter wel betere weerstand tegen ziektes en andere plagen en heeft een hogere hopbrengst (www.bierwoordenboek.com/Hallertau%20Tradition.ashx). (www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties)
De hop werd vernoemd naar de regio Hallertau in Beieren. In de jaren 1970 en 1980 werd deze hopvariëteit op veel plaatsen - in het bijzonder in Hallertau - echter vervangen door de Hallertau Hersbrucker, omdat deze meer ziekteresistent is.
Deze oude traditionele Duitse hopvariëteit wordt gebruikt in de meeste Duitse (Helles) pilsen. Recent is deze hopvariëteit - geteeld op een veld in België - ook gebruikt voor het drooghoppen van Palm Hop Select (opvolger van de Palm Hopper) (https://nl.wikipedia.org/wiki/Hallertau_Mittelfr%C3%BCh)
(http://beerlegends.com/hallertauer-mittelfr%C3%BCh-hops)
(www.hopunion.com/german-hallertau-mittelfrh/)
(www.hopunion.com/hallertau/)
Previously, you could identify a true Hallertau Hallertauer Mittelfrüher hop by the designation Hallertau hallertauer or Hallertauer hallertauer. As with Tettnang Tettnanger, this designation showed that this was not simply a Hallertauer-variety hop, but was actually grown in the Hallertau.
Unfortunately, this is no longer the case. Many of the new cultivars that have been developed by German hop breeding programs for growing in the Hallertau have also been given names containing "Hallertauer," following the example of Hallertauer Mittelfrüher. One of these in particular, a wilt-resistant cultivar called Hallertauer Gold, was considered by many brewers to be an acceptable substitute for the true Hallertauer Mittelfrüher, and because its name also contains "Hallertauer" is is also marketed around the world as "Hallertau Hallertauer", as are several other Hallertau-grown cultivars. Unless your hop producer specifies "Hallertau Hallertauer Mittelfrüher", and sometimes not even then, you should assume that any hop marketed simply as "Hallertau Hallertauer" or "Hallertauer Hallertauer" is actually Hallertauer Gold or, less frequently, some other Hallertauer cultivar (www.homebrewtalk.com/wiki/index.php/Category:Hallertau_and_Hallertauer_hop_
varieties).
Noble hops are best known for their flavor and aroma properties, thanks to low alpha acid content, and the Hallertau hop is no exception. Hallertau imparts notes of earth, grass and nectar fruits on the nose, as well as subtle spicy flavors.
...
Hallertau is one of four noble hops (also including Saaz, Spalt, and Tettnang), meaning that it grows in the wild rather than is selectively bred. German hop researchers continue to tinker with the hop, creating a variety of strains. Hallertau slightly fell out of favor in the '70s and '80s because of its high susceptibility to disease, but the hop is essential to a large number of European-style brews. The most commercial craft brewery to popularize Hallertau is Boston Beer Co.'s Samuel Adams, which uses the Hallertau Mittelfrueh hop in a large number of its lagers (http://brooklynbrewshop.com/themash/hop-of-the-month-hallertau/).
Hallertauer Hersbrucker
Hersbrucker Hops was the gift of the earth from the Hersbruck district in Hallertau Germany. This variety, found from natural selection, has been taking over acreage from the original Hallertau Hops variety due to its more favorable resistance to disease and fungus.
Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level. It is a definitive aroma variety with an alpha acid rating of 2.0%-5.0%. Hersbrucker Hops is a versatile one used in a great number of German style beers. Its essential oils rest in balance within the cone, and bring a mix of fruit and spice mixed with floral character.
Hersbrucker is moderately tolerant of Verticillium Wilt, which has helped to make its success, which boomed around the 1970's and 80's. As with many varieties from the region, its yield is on the low side (although stronger than others) ranging from 1400-1800 lbs/acre. The medium size and moderately compact cones are harvested late in the season.
Hersbrucker Hops is world renowned and sought after around the globe. Its mostly used for the finishing touches on German and Bavarian style Lagers and Pilsners, and has also made its place known in Hefeweizens, Dunkles, and Bock beers (http://beerlegends.com/hersbrucker-hops).
Hersbrucker Pure was an investment by Anheuser Busch Inc to create an improved aroma variety from the the region. This variety is 42% Hallertauer Mittelfrueh, 13% Saazer, and 22% unknown. Hersbrucker Pure was bred at the Hull Hop Research Institute in the early 90's, but the project lost interest so this variety never had the chance to stardom. It can, however, be found on the market (http://beerlegends.com/hersbrucker-pure-hops).
Hallertau Hersbrucker is een hopvariëteit, gebruikt voor het brouwen van bier. Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. Deze oude traditionele Duitse hopvariëteit wordt veel gebruikt in de Duitse pilsen. De hop werd vernoemd naar de regio Hersbruck maar wordt ook geteeld in de regio’s Spalt en Hallertau. Vervanger van de Hallertau Mittelfrüh wegens betere ziekteresistentie (https://nl.wikipedia.org/wiki/Hallertau_Hersbrucker). Hallertau Hersbrücker is een aromahop afkomstig uit de Duitse regio 'Hersbrück'. Het is een kruidige hop met een wat hooiig aroma. Het is de stamvader van veel hopvariëteiten in de Verenigde Staten.
Werd oorspronkelijk in Duitse pilsner gebruikt en in de jaren 70-80 ook wel als vervanger van Hallertau gebruikt, omdat Hallertau door een ziekte schaars was geworden.
Hallertau Hersbrücker wordt gebruikt in onder andere Bockbier, pils en andere lagerbieren, Weizen, Belgische Ales, Alt, Lambiek, Kölsch en Münchener Helles (www.bierwoordenboek.com/Hersbrucker.ashx).
Horizon is a high alpha-aroma cultivar, a diploid seedling result of a cross made in 1970 between the USDA 65009 female plant (with Brewers Gold and Early Green lineage) and the male plant 64035M. It was released as a commercial variety in 1998. (alpha acid: 10.2-16.5% / beta acid: 6.5-8.5%)
(www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties). Deze hopvariëteit is een “bitterhop”, bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Deze diploïde zaailing werd in 1970 gekweekt van de vrouwelijke plant USDA 65009 (oorsprong Brewer's Gold en Early Green) en de mannelijke plant 64035M. De variëteit werd op de markt gebracht in 1998 (https://nl.wikipedia.org/wiki/Horizon_(hop)).
(www.hopunion.com/horizon/)
Horizon Hops has been on the up swing since its introduction in 1998. Bred in Oregon in 1970, Horizon is a cross made from Brewers Gold, Early Green Hops, and USDA 64035M. It is also a half sister of the notorious Nugget Hops.
Horizon is a dual use hops with some unique characteristics. First off, its alpha acid rating is at 10.2%-16.5% allowing it to swing in many directions for different uses in beer. It has a very low co-humulone content which is considered very desirable by some brewers, and compares to the noble hops varieties. The myrcene oil content is at 55.0%-70% and the farnesene oil content is at 2.5%-3.5%. Both of these are relatively high on the scale, and both come with delightful attributes. Horizon will add notes of a floral bouquet to the aroma, as well as provide some essence of citrus fruits. Horizon can be used from beginning of a brew session to the end and throughout the brewing process. Horizon is middle of the road on its tolerance to disease and fungus and is susceptible to downy mildew (http://beerlegends.com/horizon-hops).
Hüll Melon is een hopvariëteit, gebruikt voor het brouwen van bier. Deze hop is ontstaan uit een kruising tussen Cascade en een mannelijke Hüll-kweekvariant. Deze Duitse variëteit werd ontwikkeld in het Hopfenforschungszentrum te Hüll en in 2012 op de markt gebracht (https://nl.wikipedia.org/wiki/H%C3%BCll_Melon).
Daughter of Cascade
Bred at the Hop Research Institute in Hull and released in 2012
Aroma: Distinct fruit characteristics including honeydew melon and strawberry flavors (www.hopunion.com/german-hull-melon/).
German Hull Melon hops have distinct fruit characteristics, including honeydew melon and strawberry flavors. This is a newer German hop and one we are having fun experimenting with (http://wineandhop.com/products/german-hull-melon-hop-pellets-1-oz).
German Hull Melon Has Distinct fruit characteristics including honeydew melon and strawberry flavors. It Is a Great aroma hop. Bred at the Hop Research Institute in Hull and released in 2012. It is a daughter of Cascade (http://labelpeelers.com/beer-making/hops/german-hull-melon/german-hull-melon-hops-pellet-1-oz/).
True to its name, Hülll Melon delivers soft notes of ripe melon and bright berry.
Origin: Germany. Bred by the Hop Research Center of Hülll, this new variety is a daughter of Cascade released in 2012.
Usage: Aroma. Hülll Melon’s unique but mellow fruit character makes it a good choice for styles where overpowering hop flavor may not be warranted. It melds well with the yeast character of Hefeweizen and Belgian ales, but can also work as as standalone hop as a feature of a summer seasonal or Brett fermentation.
Aroma & Flavor Characteristics: Mild to moderate with vivid impressions of summer melon (especially honeydew) and ripe strawberry bouquet (https://bsgcraftbrewing.com/german-huell-melon). This hop is supposed to be reminiscent of honeydew melon. I would typically think of this as a very mild flavor that would blend silently into the background (https://brewercameron.wordpress.com/2013/08/02/huell-melon-kolsch/).
Liberty
American 1983 cross between Hallertauer Mittlefrüh (USDA 21397) and downy mildew resistant male (USDA 64035M). Spicy (cinnamon), resiny, and slightly sweet. It is an early ripening variety and similar in technical data and aroma to Hallertau Mittelfrueh. Recommended for German/American lagers. Alpha acids are relatively low at 2-6%. Substitutes: Mount Hood, Hallertau, Crystal (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties).
Soft American variety developed from Hallertau. Frequently used in styles that require only a subtle hop aroma (German/American lagers). Named for Mount Hood in Oregon. Substitutes: Liberty, Hallertau, Crystal (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties).
Liberty, is a close cousin to many of those famed hops. This shared German and American heritage gives the hop great versatility; you can find Liberty hops in a wide variety of beers, most commonly in lagers.
Deriving from the German noble hop Hallertau, Liberty’s mild floral and spicy characteristics and overall clean flavor make them an ideal choice for German-style beers. Because of its parentage, Liberty shares many characteristics with the noble hops.
Liberty Hops were first bred in 1983 in the United States and is derived from Hallertauer Mittlefrüh, which originated from the German Hallertau variety. It was bred to be downy-mildew resistant. After years of testing, they were first released commercially in 1991.
CHARACTERISTICS
Liberty is commonly used in lagers and pilsners but can be used in a wide variety of beers calling for a mild hop flavor. Slightly spicy and floral, it German heritage makes the hop especially well suited for German-styles of beer. However, because of its American origins, it is primarily used in American beers (http://brooklynbrewshop.com/themash/hop-of-the-month-liberty/).
Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. De soort werd in de Verenigde Staten geïntroduceerd. Het is een kruising tussen een, met colchicine behandelde, tetraploïde gecultuveerde vrouwelijke hopvariëteit Hallertau Mittelfrüh en een valse meeldauw-resistente mannelijke hopplant (https://nl.wikipedia.org/wiki/Liberty_(hop)).
Colchicine of acetyltrimethylcolchicine is een alkaloïde uit de herfsttijloos...In de plantenveredeling wordt colchicine gebruikt voor het kunstmatig verdubbelen van het aantal chromosomen. Het is een zogenaamde mitoseremstof, die bij de celdeling de overgang van de metafase naar de anafase verhindert, waardoor de vorming van de spoelfiguur geblokkeerd wordt en de chromosomen niet uit elkaar getrokken kunnen worden. Door behandeling met colchicine werden vooral in het verleden tetraploïde planten ontwikkeld. Bijvoorbeeld tetraploïd Engels raaigras (Lolium perenne), dat gebruikt wordt voor de inzaai van weiland. Maar ook voor het ontwikkelen van ornamentale variëteiten van snijbloemen (https://nl.wikipedia.org/wiki/Colchicine).
De herfsttijloos (Colchicum autumnale, synoniem: Colchicum multiflorum), is een plant uit de herfsttijloosfamilie (Colchicaceae). De soort stamt oorspronkelijk uit West-Azië en het Middellandse Zeegebied, maar komt nu met uitzondering van het Noorden, in geheel Europa voor. ...De Nederlandse naam zou slaan op het nog geen bladeren hebben bij de bloei. De plant is zeer giftig en mag dan ook niet door dieren gegeten worden. Het is een bolgewas dat lijkt op krokussen (https://nl.wikipedia.org/wiki/Herfsttijloos).
Magnum
Magnum is a bittering/aroma type cultivar, bred in 1980 at Huell, the German Hop Research Instititute, from the American variety Galena and the German male 75/5/3. (alpha acid: 10.0-12.6% / beta acid: 5.0-7.0%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties)...okee, eigenlijk is dit dus 'gewoon' Hallertau Magnum...
A cross between Galena and a German male...Bred in 1980 at the German Hop Research Institute in Hull, Germany...Generally accepted as a clean bittering hop for ales and lagers (www.hopunion.com/magnum/). Geen echt uniek aromakarakter, maar wordt vooral gebruikt voor zijn bittereigenschappen (www.belgischehop.be/hallertauer-magnum).
The Magnum originated at the German Hop Research Institute Huell in Germany. The pedigrees are Galena and the German male hop Nr. 75/5/3. The Magnum has gained acceptance as a clean bittering hop for all Ales and Lagers. Mostly grown in Germany but limited acreage can be found in US (www.northwesthops.com/Dried_Magnum_Hops_p/driedmag.htm).
The daughter of a German and American hop, Magnum is known primarily for its high bittering value. It was first bred in 1980 by the German Hop Research Institute in Hüll, Germany. Now the Magnum is cultivated in the U.S. but is mostly limited to sparse plantings in the Pacific Northwest. With subtle aromas of black pepper, nutmeg and a touch of citrus, Magnum is valued for having a very clean aroma, and is thus a fairly versatile hop used as a bittering base. It is generally accepted for use in ales and lagers.
Magnum hops were developed in 1980 in Germany, bred from the American hop Galena and the German male Magnum hop, also called Hallertauer Magnum. It is now also cultivated in the U.S.
It has subtle spice aromas, primarily of black pepper and nutmeg, and also a slight hint of citrus. Generally, the aroma is not too distinct as the primary purpose of the Magnum is its strong bittering properties (http://brooklynbrewshop.com/themash/hop-of-the-month-magnum/).
Bij deze hopnaam denk ik altijd onwillekeurig aan Dirty Harry en een 'hop-oomph', maar of dat terecht is geen idee...
Magnum hops are best known as a "bittering" hop. Brewers use bittering hops for background, allowing hops with like Willamette, Cascade, or Chinook to take the forefront in the beers flavor profile. Brewing an IPA entirely with Magnum hops is like conducting an orchestra entirely composed of tubas (http://beer-runner.blogspot.nl/2013/06/rambles-hermitage-magnum-single-hop.html).
German Magnum hops are a high alpha acid hop believed to have low flavor and aromatic qualities. Because of this, Magnum hops are prized for the “clean” bitterness they impart to beers and are typically used just for bittering. Here at HBC, we wanted to challenge this preconception and see what qualities Magnum imparts when used in late hop additions and in dry hopping. Lead Brewer Greg Filippi had this to say:
Our Magnum IPA showcases the trademark bitterness of the variety at about 70 IBUs, but doesn’t stop there. Our hearty dry hopping lends a beautifully sweet, fruity aroma almost like juicy fruit gum, with evergreen notes reminiscent of pine or maybe fir trees.
(http://hermitagebrewing.com/single-hop-series-magnum?age-verified=ff5bbfc486)
Mosaic brand HBC 369 cv
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
(www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties)
A new dual-purpose hop, bred from Simcoe®. Mosaic™ is so named because it gives a range of aromas and flavors which are complimentary to other common hop aromas (www.northernbrewer.com/shop/mosaic-hop-pellets).
Mosaic (HBC369) is een hopvariëteit, gebruikt voor het brouwen .... zowel voor zijn aromatische als zijn bittereigenschappen. Deze Amerikaanse variëteit is het resultaat van een kruising tussen Simcoe en een mannelijke afstammeling van Nugget (https://nl.wikipedia.org/wiki/Mosaic_(hop)).
Mosaic hop is the daughter of the bittering hop Simcoe. The wonderful tropical and citrus fruitfulness of Mosaic is complemented by a contrasting earthy, piney taste.
The high-alpha (11.5 - 13.5%) Mosaic hop is fantastic (and predominately found) in American pale ales and IPAs - including Dinner, the fantastic double IPA from Maine Brewing Co.
One of the younger hops out there, Mosaic calls the United States home and was developed thanks to Hop Breeding Co. (http://brooklynbrewshop.com/themash/hop-of-the-month-mosaic-2/).
Description: Also known as HBC369, Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it’s much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes.
Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another “wonder hop” from the great folks at the Hop Breeding Company (www.rebelbrewer.com/shop/brewing-ingredients/hops/pellet-hops/mosaic-hops-1oz-pellets).
Released in 2012, the Mosaic hop is the daughter of the bitter, earthy hop Simcoe, and was developed by Hop Breeding Co. Full of citrusy, floral and piney flavors, the hop has achieved popularity despite its young age.
With leaves hugging the compact cone, the Mosaic hop is beautifully shaped, with an organized and tight-knit appearance. The taste ranges from natural, floral notes to both citrus and pine, and some people enjoy creating single-hop IPAs with this flavorful hop (http://brooklynbrewshop.com/themash/hop-of-the-month-mosaic-2/)..
Mount Hood
Mt. Hood is a triploid aroma-type cultivar, the 1983 result of a cross between the colchicine - induced tetraploid female Hallertau mf (USDA 21397) and the USDA 19058M, male plant. It is a half-sister to Ultra, Liberty and Crystal.
An aromatic variety derived from Hallertau with a refined, spicy aroma and clean bittering. A good choice for lagers. (alpha acid: 4.0-6.0% / beta acid: 5.0-7.5%) (www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties)
ORIGIN
The USDA Hallertau breeding program in Oregon, 1989.
CHARACTERISTICS
An aromatic hop with a wide range of aromas including spice, sweet, floral and herbal. Generally a temperate bitterness (http://brooklynbrewshop.com/themash/hop-of-the-month-mount-hood/).
Another triploid aroma cultivar and one of the Three Sisters, Mt. Hood was developed in 1983 at OSU and is derived from Hallertau Mittlefruh. Thick, purple shoots arise in mid-April, producing heavy vines with modest, papery cones.
Great for lagers and kolsch-style beers, this variety has become a mainstay in American craft beer. Bright and very Northwest, Mt. Hood produces a refined spicy aroma with clean bittering qualities (http://agales.com/?page_id=69).
The Mount Hood was released in the US in 1989, that came from a triploid seedling of the German Hallertauer variety. The Mt. Hood is the most popular hop in the triploid Hallertau breeding program. It is commonly used as as aroma agent in beer. Also has been used for making hop teas because it's mild aroma features (www.northwesthops.com/Dried_Mt_Hood_Hops_p/driedhood.htm).
Mt. Hood is a triploid aroma-type cultivar, the 1983 result of a cross between the colchicine – induced tetraploid female Hallertau mf (USDA 21397) and the USDA 19058M, male plant.
It is a half-sister to Ultra, Liberty and Crystal. A good choice for lagers
(www.hopsandpeppers.com/services-view/hops/).
Mt Hood Hops is another descendant of the Hallertau family of Hops and is specifically a cross between a colchicine induced tetraploid Hallertau Mittelfrueh and USDA 19058M. The USDA Breeding programmed named Mt Hood Hops variety after the Mt. Hood volcano which is due east of the city of Portland, OR and sits perched above the mighty Hood River.
Mt. Hood Hops was released in 1989 and has similar qualities to German Hallertau and Hersbrucker hop varieties (http://beerlegends.com/mount-hood-hops).
The Mt. Hood hop is named for the volcano in Orgeon state. It is bred to resemble the Hallertauer hop character. It has a mild, pleasant, and clean aroma, that is distinctly herbal. It yields a clean and soft bitterness. Mt. Hood hops have a mild aroma that can be described as floral, spicy, and somewhat woodsy. They provide a clean bittering quality to beer (www.brewerslair.com/index.php?p=brewhouse&d=hops&id=&v=&term=40).
Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. Deze Amerikaanse hopvariëteit werd op de markt gebracht in 1989 door het U.S.D.A. Breeding Program te Oregon en is afgeleid van de Hallertau- en Hersbrucker-varianten (https://nl.wikipedia.org/wiki/Mount_Hood_(hop)). Mt. Hood hops can be used for bittering, flavor, and aroma/finishing additions to your brew kettle (www.brewerslair.com/index.php?p=brewhouse&d=hops&id=&v=&term=40).
The Mount Hood hop has quite the extended foreign family tree. A descendant of the German Hallertau hop family, Mount Hood is also half-sister to Ultra, Liberty and Crystal hops. The first of the Hallertau triploid breeding program, Mount Hood was released by the USDA in 1989 after being cultivated in Oregon. Its namesake is the Mount Hood volcano just east of Portland. This hop has now become a staple of American craft brewing.
With a warm and inviting aroma, refined spices and mild sweetness, Mount Hood can also be slightly floral and herbal. This varied range and temperate bitterness allows it to be used principally as an aroma hop in a variety of brews (http://brooklynbrewshop.com/themash/hop-of-the-month-mount-hood/).
Mount Rainier
Originally cultivated in Oregon. Mount Rainier has a complex parentage, including Hallertau, Galena, Fuggle and other hops, and exhibits some noble hop characteristics, but is higher in alpha acid. The aroma is reminiscent of licorice with a hint of citrus (www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties).
Mt. Rainier: Notes of clove, anise, licorice, and a minty flavor.
(http://riftbrew.org/2010/07/single-hop-experiment-round-2/)
Mount Rainier (US) AA Range: 5 - 8%
Characteristics: Hallertauer with higher AA; aroma of citrus and licorice.
Substitutes: Hallertauer, Fuggles (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)
Deze hopvariëteit is een “dubbeldoelhop”, bij het bierbrouwen gebruikt zowel voor zijn aromatische als zijn bittereigenschappen. Deze Amerikaanse variëteit werd gekweekt bij USDA-ARS en werd vernoemd naar de berg Mount Rainier. De variëteit is het resultaat van een kruising tussen Hallertauer Magnum en een mannelijke hop USDA 19085M (https://nl.wikipedia.org/wiki/Mount_Rainier_(hop)).
Mt. Rainier became our country’s 5th National Park in 1899 to preserve the greatest single-peak glacial system in the contiguous United States. Rainier is host to over 20 glaciers. Carbon Glacier, which is located on the north side of the mountain, is Rainier's thickest measuring nearly 700' and reaches downward to the 3500 foot elevation level...the lowest lying glacier in the Continental US (http://trektrax.blogspot.nl/2010/09/national-park-19-mt-rainier.html).
Nelson Sauvin
A new variety developed in Nelson, New Zealand. Named with more than a nod towards the Sauvignon blanc grape. Intensely fruity flavour and aroma with a strong suggestion of passionfruit. Effective for bittering, flavour and aroma. Good when used either solely or in combination with complementary fruity hops such as Cascade in American pale ales.
(www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties)
Deze hopvariëteit is een “dubbeldoelhop”, bij het bierbrouwen gebruikt zowel voor zijn aromatische als zijn bittereigenschappen. Deze Nieuw-Zeelandse triploïde variëteit werd gekweekt door New Zealand HortResearch van de variëteit Smoothcone en een geselecteerde Nieuw-Zeelandse mannelijke plant (https://nl.wikipedia.org/wiki/Nelson_Sauvin).
A triploid variety bred from New Zealand variety “Smoothcone” and a selected New Zealand male. Developed at New Zealand HortResearch and released in 2000. The essential oil profile displays “fresh crushed gooseberries” a descriptor often used for the grape variety Sauvignon Blanc, giving rise to this variety’s name.
Described during selection as “breathtaking” Nelson Sauvin has the unique ability to impart a distinctive cool climate white wine “fruitiness”. The complexity of the oils profile has seen selectors stretched looking for descriptors to document this unique new world variety.
A hop that requires judicious application in the brew house, this truly unique dual-purpose variety can be used to produce big punchy Ales as well as subtle yet bitter Lagers. The fruitiness may be a little overpowering for the un-initiated, however those with a penchant for bold hop character will find several applications for this true brewer's hop (www.nzhops.co.nz/varieties/nelson_sauvin.html).
Nelson Sauvin, named after the Sauvignon Blanc grape, is a variety of hop developed and grown in New Zealand. It has a strong fruity flavor and aroma that is described as resembling white wine, or fresh crushed grapes or gooseberries. Some reviewers of this hop perceive the fruitiness as being very tropical with descriptions including passion fruit, tangerines, and grapefruit (http://brewwiki.com/index.php/Nelson_Sauvin).
Nelson Sauvin (NZ)
AA Range: 11 - 13%
Beta: 6 - 8%
Cohumulone: 22 - 26%
Characteristics: White wine, grapefruit, tangy berries. Dank and intensely fruity. Click through for notes on my Nelson single hop pale ale. Substitutes: Extremely unique, no subs (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html).
Northern Brewer is a bittering-type cultivar, bred in 1934 in England from a Canterbury Golding female plant and the male plant OB21. Northern Brewer has been used in the breeding process of many newer varieties. This cultivar is grown in England, Belgium, Germany and the USA.
A strong fragrant hop with a rich rough-hewn flavor and aroma, ideal for steam-style beers and ales. Northern Brewer has a unique mint-like evergreen flavor. (alpha acid: 8.0-10.0%/ beta acid: 3.0-5.0%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties)
Northern Brewer is moderately bitter and plays nicely in some mellower styles. Northern Brewer is mainly used as a bittering hop, imparting minty evergreen flavors.
Northern Brewer is often used in English Ales and is also the featured hop in California Common style beers, making it more easily recognizable in flavor profile compared to other hop varieties.
Easily identified by its dark green leaves, Northern Brewer has a moderate alpha acid profile and a pleasant aroma making for a great bittering hop that is also sometimes used as a late boil addition. As the featured hop in California Common Beer, Northern Brewer is woody and features a light minty profile. It is also commonly used in all styles of English Ales and some German Lagers (http://brooklynbrewshop.com/themash/hop-of-the-month-northern-brewer/).
Bred in England in 1934 from a Canterbury Golding female plant and the male plant OB21, Northern Brewer is now grown in Belgium, Germany (under the name Hallertauer NB), Spain, and the United States. As one of the original hop strains used in the first stages of breeding at Wye College in the early 1900s, Northern Brewer has been used in the breeding process of many varieties of hops including Hueller, Perle, Record, Northdown, Challenger, Viking, and Saxon, among others (http://brooklynbrewshop.com/themash/hop-of-the-month-northern-brewer/).
Deze Engelse variëteit werd in 1934 gekweekt door Prof. Salmon in het Wye College te Kent. Het is een kruising tussen Canterbury Golding en een mannelijke plant OB21 (https://nl.wikipedia.org/wiki/Northern_Brewer, www.hopunion.com/northern-brewer/).
Developed in England in 1934 from a cross between a Canterbury Golding female plant and the male plant OB21. Grown in Europe and America as a dual-purpose hop, but mainly used for bittering in combination with other hops. Woody/earthy/fruity aroma and flavor. Substitutes: Hallertau, Pride of Ringwood, Bullion (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties).
Northern Brewer hops grown in the U.S. shares a heritage with the German hops variety. In 1934 Northern Brewer was crossed with an American native hops variety. Northern Brewer faced a growth in acreage in the U.S. and today can be found in many commercial beers.
Northern Brewer is a dual use hops with an alpha acid rating of 8.0%-10.0%, which is a hair higher than its German counterpart. It is used in an array of beer styles from start to finish in the brewing process. The myrcene oil content is very high in the American variety. Myrcene provides a woody, herbaceous, and peppery blend to the aroma and character of the beer (http://beerlegends.com/northern-brewer-us-hops).
Nugget
Nugget is a bittering-type cultivar, bred in 1970 from the USDA 65009 female plant and USDA 63015M. The lineage of Nugget is 5/8 Brewers Gold, 1/8 Early Green, 1/16 Canterbury Golding, 1/32 Bavarian and 5/32 unknown.
Nugget is a great bittering hop with a heavy herbal aroma. (alpha acid: 12.5-14.5% / beta acid: 4.0-6.0%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties)
Floral, resiny aroma and flavor. Primarily a bittering hop. Substitutes: Galena, Olympic.
(www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties)
Bred in 1970 and released in 1982 from Brewers Gold, Early Green, and Canterbury Golding, Nugget is a great bittering hop with a super-heady herbal aroma. Nugget is among the top varieties grown in Oregon, accounting for about 15% of its annual production. Potent alpha acid content combined with a green, herbal aroma make this hop a common choice for creating Northwest-style IPA’s and imperial beers. Giant, 2-3” cones are sticky and abundant, pouring out of huge sprays of vines and a dense leaf cover that protects the cones from sunburn. This hop is fun to pick (http://agales.com/?page_id=69).
Deze hopvariëteit is een "bitterhop", bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Deze Amerikaanse variëteit is een kruising tussen Brewer's Gold en een mannelijke plant met hoog alfazuurgehalte en op de markt gebracht in 1982. Deze hop is een van de meest geteelde hoogalfa-variëteiten in de Verenigde Staten (https://nl.wikipedia.org/wiki/Nugget).
Nugget hops were created in 1970 by the USDA in a breeding program that paired up brewers gold, early green, cantebury golding, bavarian, and an unknown hop together to create this hybrid hop. The breeding was done primarily to aid in disease resistance, including downy mildew, powdery mildew, and Peronospera.
Used heavily by the brewing community, it’s a pretty safe bet that you’ve had a beer with nugget hops in it before. The huh alpha acid content in nugget hops gives beers they are in an extra kick of bitterness, which is a good thing for higher bitterness beers like Imperial IPAs. Nugget hops rank second for amount grown in Oregon, and have about 14% of the total US hop market (http://craftbeeracademy.com/hop-of-the-week-nugget/).
Orion
Orion Hops is a descendant of Northern Brewer Hops and a mix between Perle Hops and German male 70/10/15. Challenger Hops is a half sister to Orion, sharing the same male father. Orion s not that common, and acreage is limited, dominantly in Germany.
Orion Hops has a moderate alpha acid content at 8.0%-9.0% and is a dual use hops. The gratifying hoppy aroma comes from the combination of oils that are balanced with the exception of myrcene oil which is especially high. The co-humulone for Orion Hops borders on the low side, and is attributed to its heritage.
Orion Hops is most famous for its appearance in brews from Franskaner Brauerei, but is harder to find on the mass scale. This disease resistant, moderately vigorous hops variety can be found in German beer style ales, and lagers, and is usually substituted with Perle (http://beerlegends.com/orion-hops).
Germany bred Orion hops are most commonly used as a dual purpose brewing ingredient. Containing both substantial levels of alpha acids and a semi-traditional German hoppy aroma, Orion is a popular choice in Helles beers as well as Pilsners. The alpha acid range is usually between 8% to 9%, and is complimented by high levels of myrcene oils to bring out both bitterness and that hoppy flavor. Since Orion hops are generally difficult to find outside of Germany, you could substitute with more readily available Perle or Northern Brewer hops (www.morebeer.com/articles/homebrew_beer_hops).
Orion hops are used primarily for bittering additions to your brew kettle....The Orion hop variety originated in Germany in the mid 1980's. Its pedigree includes the Northern Brewer and Perle hop varieties. The Orion hop's aroma profile has been described as pleasant (www.brewerslair.com/index.php?p=brewhouse&d=hops&id=&v=&term=48).
Ik vond er geen bieren van...maar wel bieren met de naam Orion:
Perle
Perle is an aroma-type cultivar, bred in 1978 in Germany from Northern Brewer. It is grown in Germany, Belgium and the U. S. A.
Perle is a newer variety, originally from Germany but now grown quite successfully in the US. Perle is a medium alpha hop with a very clean, almost minty bitterness and pleasant aroma. (alpha acid: 7.0-9.5% / beta acid: 4.0-5.0%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_
hop_varieties)
Perle Hops were breed from the English variety, Northern Brewer and an undisclosed male parent at the German Hull Hop Research Institute. Whilst that may bring up a kind of Frankenstein inspired image of producing hops, the result here is not disastrous. Perle has great versatility for bittering, flavour and aroma. Perhaps this sort of versatility, combined with a resistance to common hop diseases, is why it’s the most widely planted hop variety in Germany (http://girlplusbeer.com/2012/06/05/fried-mice-fresh-fish-local-beer/).
Perle was first developed in 1978 at the Hüll Hop Research Institute in Germany, a cross between a Northern Brewer parent and 63/5/27M. It came to be grown in the United States not long after, and is also now grown in Belgium.
Bred there from Northern Brewer and 63/5/27M in 1978, Perle shares its parent's minty, pine character as well as the spicy, earthy notes found in other noble hop varieties.
A dual-purpose hop, Perle falls in the high-middle alpha acid range. Perle is resistant to many of the diseases that plague German hops, making it one of the most widely used hop varieties in commercial beers in Germany.
Though typically a low-yield hop, Perle is resistant to German wilt and downy mildew, which makes it one of the most widely used hops to come from Germany. While Perle plays well with other hop varieties as a bittering agent, it is also a great stand alone hop when used in light lagers or American wheats (http://brooklynbrewshop.com/themash/hop-of-the-month-perle/).
Perle Hops was bred by the Hull Hop Research Institute in Germany from a cross between Northern Brewer and 63/5/27M. Perle Hops was introduced in 1978 is one of the most popular varieties grown in Germany, as this variety is used widely in commercial beers around the region. Perle has done well due to its versatility and resistance to wilt, mildew, and disease.
Perle Hops is also grown in the United States, but the originated in Germany. The Perle hops variety has a healthy bitterness with an alpha acid rating of 5.9%-9.5%. It is a fairly high alpha variety for the region. Perle has a spicy character, and the aroma is moderate and pleasing in beer. It is compared to Hallertau Mittelfrüh. The co-humulone content is low like most of the hops varieties from the region.
The German Perle hops variety is on the low side as far as yield when compared to varieties around the globe, however its disease tolerance and demand will keep it at the forefront for a long time to come. The small to medium size cones are ready mid to late season after a moderately vigorous growing cycle. Perle is a premium choice for brewing German style beer such as Pilsners, Lagers, Alts, Dunkles and more....(http://beerlegends.com/perle-gr-hops)
Riwaka
Released by HortResearch Riwaka Hop Research Centre in 1997. A triploid aroma type bred during the development of New Zealand hops “hops with a difference” program. Developed through crossing “Old Line” Saazer with specially developed New Zealand breeding selections. Known for a strong citrus character and high oil content (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties). Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. Het is een triploïde soort, ontwikkeld tijdens het "hops with a difference"-programma en door het HortResearch Riwaka Hop Research Centre op de markt gebracht in 1997 (https://nl.wikipedia.org/wiki/Riwaka).
Riwaka (NZ)
AA Range: 5 - 7%
Characteristics: Strong grapefruit citrus character.
Substitutes: Cascade (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)
Released by the Hort Research Center in 1997, this New Zealand varietal of Saaz parentage is primarily used as an aroma hop. Balanced acids and a high oil content make Riwaka hops unique and offer a striking grapefruit and citrus character. An alpha acid range of about 4.5% to 6.5%, paired with a beta acid range of 4% to 5% keeps bittering useage minimal but balanced. Commonly used as a late addition in a brew, this popular hop is common in regional Pale Ales, Pilsners, and IPAs. Parent Czech Saaz hops are always a good substitution in lieu of Riwaka hops. Taste Riwaka hops in Hill Farmstead Brewery’s Riwaka Pale Ale (www.morebeer.com/articles/homebrew_beer_hops).
