Hopsoorten deel 4 van oneindig

Zoals gezegd is dit vierluik (vierluik? het was toch oneindig?) over hop gebaseerd op  http://www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties, en aangevuld met overige sites (zoals www.homebrewstuff.com/hop-profiles en www.hopscheuten.nl/rassen/). We waren bij de S gebleven, want al is het hopassortiment oneindig, qua naamgeving zit je door alfabetisering aan een 26-delige aan een eindige reeks, voor de handzaamheid heb ik het over vier ongelijke (?) delen verspreid...

According to Ralph Woodall, director of sales with Hopunion in Yakima, WA, there are approximately 120 different hop varieties commercially utilized around the globe at any one time. The number fluctuates as new hybrids are created—such as Simcoe and Amarillo—and others fall out of favor with brewers, such as Ultra.
Woodall points out the type of hops used define the beer. “In the early days most brewers only had one type of hop available, so they used what they had,” Woodall says. “Even in the industrial days of brewing before the craft movement, hops were pretty much used just for bitterness—it was one dimensional.” (http://allaboutbeer.com/article/single-hop-minded/).

“Every variety and location produces hops with a unique mix… The characteristics seem to fall into national groups. German hops tend to be herbal, sometimes almost minty, while English hops are spicy to fruity, with a healthy dose of fresh green grassiness. The celebrated [Czech] Saaz hop has a clean, refined spiciness that’s quite distinctive. American hops are all over the map, but the most characteristic varieties veer off into the piney and resiny…Breeding programs worldwide are always working on new varieties, seeking better aromas, higher alpha acid, better agricultural characteristics, and other qualities.”
(https://bottlescansclaphands.wordpress.com/tag/stone-brewing-co/)

Saaz
Saaz is the traditional noble hop for true pilsner beer. Saaz is famous for its spicy, clean bitterness. (average alpha acid: 3.0%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties)

Named after the city of Saaz (now Žatec) in the Czech Republic. Noble hop used extensively to flavor pale Czech lagers such as Pilsner Urquell. Cinnamon-spicy, earthy. Substitutes: Tettnanger, Ultra, Crystal (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties). En waarschijnlijk ook in hun eigen bier: Žatec.


Žatec (German: Saaz) is a historic town in Louny District, Ústí nad Labem Region, in the Czech Republic. It is famous for an over-700-year-long tradition of growing Saaz noble hops used by several breweries. Žatec produces its own beer and hosts 'Dočesná', its (hops related) harvest festival every year on the town square (https://en.wikipedia.org/wiki/%C5%BDatec).

Saaz (Czech Republic)
AA Range: 3 - 5%
Characteristics: Soft aroma and bitterness, maybe the quintessential "spicy" hop. Noble hop traditionally used for pilsners.
Substitutes: Sterling, Spalt (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)


Saaz Hops has changed the world of brewing forever, as it is an esteemed and honored variety that helped to define beer styles such as European Lagers and Bohemian Pilsners. Saaz is a natural variety from Czechoslovakia (Czech Republic) that originated from the area around the town of Saaz which is in Bohemia. This hops is also grown in Belgium and the United States and has several descendants from New Zealand including Motueka (B Saaz), and Riwaka (D Saaz) (http://beerlegends.com/saaz-hops, http://beerlegends.com/b-saaz-hops, http://beerlegends.com/motueka-hops).
Czech Saaz is highly sought after for use in Czech Pilsners, Lagers, and European and Belgian styles of the same. The alpha acid content in Saaz is very low at 2.0%-6.0% making this hops variety very much for use as an aromatic agent in the beer. The alpha beta ratio is 1:1.5 which is higher than most varieties and is considered to give beer a more delicate bitterness. The aroma from Saaz comes from its balanced oils, including a high level of farnesene and results in a seasoned herbal character. Saaz also comes equipped high a higher content of polyphenols which subsides the oxidation and aging process in beer, giving it a longer shelf life.
Saaz Hops lacks both a strong yield as well as resistance to the crippling mildews. Maturity and growth habit in Saaz Hops are both mixed depending on where it is grown. And it produces small and light cones that can be difficult to harvest. That has not slowed down the demand for Saaz Hops on the commercial beer markets, and is a staple to many breweries around the world (http://beerlegends.com/saaz-hops).

Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. Dit klassiek edel ras heeft zijn oorsprong in Tsjechië en is genoemd naar de stad Saaz (het huidige Žatec). Deze hop wordt veel gebruikt in Tsjechische pilsbieren maar ook in andere bekende bieren zoals Duvel (https://nl.wikipedia.org/wiki/Saaz_(hop)).

Saazer is an older name for the more common name of Saaz Hops. Saaz, sometimes called Czech Saaz, is from Czechoslovakia and is named after the region in Bohemia named...you guessed it...Saaz (http://beerlegends.com/saazer-hops).

Simcoe
Simcoe is a bittering/aroma type cultivar bred by Yakima Chief Ranches. (alpha acid: 12.0-14.0% / beta acid: 4.0-5.0%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties)

Like Amarillo, Simcoe is a patented plant—this time by Washington's Yakima Chief Ranch. Homebrewers seeking its bold flavors have been consistently frustrated at its lack of availability at local homebrew shops, and commercial examples often have trouble staying on shelves. Its understandable—the hop is delicious (http://drinks.seriouseats.com/2012/11/how-to-identify-hops-in-your-beer-amarilla-summit-citra-simcoe-bold-hop-flavors-for-homebrewing.html).

First cultivated in 2000 by Yakima Chief Ranches, the proprietary Simcoe hop is known for its bitter and aromatic diversity. Although it's parentage is kept mum by its creators, it is compared to Cascade and is one of the most sought after hops in craft brewing.
Mostly used for bittering due to its high alpha acid, Simcoe is also often used to create a fruity or herbal piney aroma, making it a key component in many IPAs, Double IPAs, and American Ales.
Simcoe was introduced in 2000 by Yakima Chief Ranches as a proprietary hop varietal with strong bitter and aromatic qualities. Little has been released about its parentage, but it has been compared to Cascade.
With an alpha acid content of 12-14%, Simcoe is excellent for bittering, but is also used for aroma due to its pine, passionfruit, earthy, and citrus characteristics. The duality of Simcoe makes it ideal for pale ales, IPAs, American ales, and Double IPAs (http://brooklynbrewshop.com/themash/hop-of-the-month-simcoe/). 12-14% Alpha Acids • Domestic • Dual Purpose Hop
Aromas of passionfruit, apricot, intense pine, and woodsy aroma adds to the fresh, youthful vigor of this complex hop. Dual purpose but generally considered a bittering hop. Used For: US-Style Ales, Pale Ales, IPAs, Double IPAs Substitutes: Summit, Magnum, Amarillo, Cascade, Centennial (www.homebrewstuff.com/hop-profiles). De hop wordt in veel IPA's toegepast (zie o.a. www.foodrepublic.com/2011/07/29/get-to-know-your-hops-simcoe/)

Simcoe
Piney, papaya. Tangy, fruity (http://riftbrew.org/2010/07/single-hop-experiment-round-2/). Simcoe has a woody, musky, citrus-like character that can, like Summit, come off as oniony at times.
(http://drinks.seriouseats.com/2012/11/how-to-identify-hops-in-your-beer-amarilla-summit-citra-simcoe-bold-hop-flavors-for-homebrewing.html).


Simcoe (US)
AA Range: 11 - 14%
Beta: 4 - 5%
Cohumulone: 15 - 20%
Characteristics: Pine and citrus, sweet berries and perfume. Unique, complex flavor with very smooth bittering. Click for notes on my Simcoe single hop pale ale.
Substitutes: A combination of Columbus and Centennial might come close (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html).


Sorachi Ace
Japanese dual purpose hop seeing increased usage in 2008 after hop shortages in the Western world. Imparts an unusual lemon/"bubblegum" and dill pickle flavour (www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties)


Named after its developers, Sorachi Subprefecture, Sorachi is the product of combining Brewer's Gold and Saaz hops. Originally made for Sapporo Breweries in the late 1970s, the hop was grown in Japan and China for many years, becoming commercially available in 1984. In the early 2000s, US hop grower, Darren Gamache of Virgil Gamache Farms, picked Sorachi Ace out of the USDA Hop Cultivar Collection and started to cultivate it, making it commercially available in the US in 2006.
Sorachi Ace hops are mainly used as a bittering hop, but with their intense lemon flavor and aroma, as well as light dill, tea, and coriander notes, some brewers use them for flavor. These hops are great in saisons, IPAs and wheats, although the extreme lemon makes them ideal for any summer beer (http://brooklynbrewshop.com/themash/hop-of-the-month-sorachi-ace/).

The variety was named after the Sorachi Subprefecture in Hokkaidō, Japan. It was developed for Sapporo Breweries and used in their beers (www.brew-dudes.com/sorachi-ace-hops/790).
Sorachi (空知支庁, Sorachi-shichō) is een subprefectuur van de prefectuur Hokkaido, Japan. Sorachi heeft een oppervlakte van 6558,26 km² en een bevolking van ongeveer 373.736 inwoners (2004). De hoofdstad is Iwamizawa. De subprefectuur werd opgericht in 1897 (https://nl.wikipedia.org/wiki/Sorachi_(subprefectuur)).

The Sorachi Ace hop varietal was developed for Japanese brewery Sapporo but American craft breweries have since taken a liking to this unique hop with its complex aroma and flavor characteristics (http://hermitagebrewing.com/single-hop-series-sorachi-ace?age-verified=26c8ce800c)

The pedigree includes Brewer’s Gold and Saaz and has high yield potential. It was originally released in 1984 and was grown for a while in Japan and China.
It was not available in the US until Darren Gamache of Virgil Gamache Farms picked it out of the USDA Hop Cultivar Collection in Corvallis, OR and started to grow it. Sorachi Ace became commercially available in 2006 and since then, has become a variety that has garnered a large amount of interest for use in intense American beer styles.
Aroma/Flavor: Bold Lemon – all sources stated it’s lemon aroma and taste. Maybe a dill, cilantro, and coconut notes to it too. Slight background oak flavor (www.brew-dudes.com/sorachi-ace-hops/790).

Sorachi Ace (Japan)
AA Range: 12 - 16%
Characteristics: Lemony, Lemongrass, lemon-cream flavor.
Substitutes: Southern Cross (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)  10-16% Alpha Acids • Domestic • Dual Purpose Hop
Being an extremely high alpha aroma hop, Sorachi Ace is unique variety; great for bittering with and bold lemon kick, The variety was developed in 1984 for Supporo Brewers Ltd. Sorachi Ace's pedigree includes Brewer's Gold and Saaz.
Used For: Belgian Wits, IPAs, Pale Ales, Belgian Saisons
Substitutes: N/A (www.homebrewstuff.com/hop-profiles).


Lemon and green tea! with notes of dill and cilantro, not your typical hop. Bubblegum is a description frequently associated with this hop. This citrus, herbal, earthy hop was developed by the Japanese, named after a Japanese subprefecture. It became popular when American craft brewers ran out of hop in 2008 and desperately try to find any hop under the rock, and then one of the prominent east coast brewery brewed a beer of the same name.  Good in American pale ales, but definitely try it in wheat beers, Belgians, and maybe, just maybe, in a Japanese beer? (www.hopmybeer.com/products/sorachi-ace?variant=1058450265)


Sorachi Ace
Phenolic, cat urine, pine sol. Raw hop, green hop. Smooth bitterness. This was a bit of a surprise, as we did not detect any of the “lemon” character that this hop is supposed to have. It is also a surprise after tasting Brooklyn’s Brewery’s Saison that features this hop and has a completely different character. This is a hop that needs to be carefully integrated into a brew (http://riftbrew.org/2010/07/single-hop-experiment-round-2/).


During the hop crisis of 2008, brewers were delighted to discover a newly available high alpha hop - Sorachi Ace. Originally developed in Hokkaidō, Japan for Sapporo Breweries in the late 1970s, the hop wasn't commercially available until 1984 and not available in the US until 2006.
Known for its intense lemony flavors, Sorachi Ace also runs the gamut from white flowers, dust, and tea, to bubble gum, dill, and coriander. This hop is ideal for IPAs, saisons and wheat beers (http://brooklynbrewshop.com/themash/hop-of-the-month-sorachi-ace/).


Spalt
Traditional German noble hop from the Spalter region south of Nuremberg. Woody. Substitutes: Hallertau varieties (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties). Only grown in the Spalt area, limited acreage
Development: Traditional German landrace variety selected and grown in the area of the same name (www.midwestsupplies.com/german-spalt-pellet-hops.html). Mild and pleasant, slightly spicy (http://byo.com/resources/hops?style=27).


Spalt, also called Spalter Spalt, comes from the Saaz hop family. Much like its German Tettnanger and Saaz brothers, Spalt is also a noble hop with a low co-humolone content. What makes Spalt hops so special are its essential oils, like farmesene, which aren't found in many other hop varieties. That makes for some very interesting German brews, like Kolsch, Altbiers, Bocks, and more. It's a rare, hard-to-find hop for most homebrewers.
The traditional Spalt hop is grown in a town called Spalt, in Bavaria. The growth of Spalt hops can be traced back as early as the 8th century; in 1538, according to For the Love of Hops, Prince Bishop of Eichstatt granted Spalt the first German hop seal. In the 1800s, Spalt was considered the premium German hop and demanded high prices.
Spalt is used primarily for aroma, but can be used for bittering and finishing additions. Its unique aroma differentiates it from Saaz and Tettnanger (http://brooklynbrewshop.com/themash/hop-of-the-month-spalt/).

Spalt Select
Spalt Select is an aroma – type cultivar, bred in Germany and released for cultivation in the late 1980's. It is grown in Germany in the Hallertau and Spalt areas and in the U.S.A. in Washington State. (alpha acid: 3.5-5.5% / beta acid: 3.0-4.5%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties)

Sterling
Sterling is an aroma cultivar, a diploid seedling made in 1990 with a 21522 female plant and a 21361 male plant. Its parentage is 1/2 Saazer, 1/4 Cascade, 1/8 64035M (unknown German aroma X open pollination),1/16 Brewers Gold, 1/32 Early Green, and 1/32 unknown. (alpha acid: 4.5-5.0% / beta acid: 5.0-6.0%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties)

Developed in the Northwestern United States in 1990 and released in 1998....Coming from a family of German aroma hops and open pollination, the Sterling hop was born in the U.S. as a replacement for the Saaz hop. Saaz is known agriculturally for its susceptibility to disease and fungus, of which the stronger Sterling is tolerant. Developed in the Northwest, this hop - an alternative to European hops - is a widely popular variety amongst American craft brewers (http://brooklynbrewshop.com/themash/hop-of-the-month-sterling/).

American floral hop released in 1998. A cross between Saaz and Mount Hood in character but easier to grow (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties).


The citric qualities of the Sterling are lemony with a hint of pineapple. Its spicy and herbal aroma gives it a sense of sophistication, while the citrus asserts itself on the palate. The Sterling’s noble hop aroma combined with its smooth bitterness...Sophisticated noble hop aromas of spice and herbs, with a citrusy flavor of lemon and pineapple (http://brooklynbrewshop.com/themash/hop-of-the-month-sterling/).

Sterling hops was developed in 1990 is a diploid variety bred from 21522F and 21361M. In the end Sterling Hops ended up as 1/2 Saaz (Saazer) Hops, 1/4 Cascade, 1/8 64035M (German Aroma X Open Pollination), 1/16 Brewers Gold Hops, 1/32 Early Green, and 1/32 unknown. Sterling Hops a very interesting mix that is American Pale Ale meets Bohemian Lager, and was released in 1998.
Sterling Hops is a dual use variety, and the range of the alpha acid content is 4.5%-9.0% with it likely ending up on the higher side of that scale. Sterling has a low to moderate co-humulone content as well and is sometimes dubbed as a noble variety. Sterling is compared to Saaz in many ways and brings a choice delicate bitterness. The oils lay in a unique pattern with very high content for farnesene, elevated myrcene and humulene and lower than most varieties for caryophyllene oil. The result is a slightly spicy fragrance with a herbal floral punch with notes of citrus (http://beerlegends.com/sterling-hops).




Sunbeam
This is an ornamental diploid hop which is not intended for commercial
production. However, the cones could be suitable for flavoring beer and
ales especially of a Saazer-type aroma profile is desired. The reduced
chlorophyll content makes Sunbeam sensitive to direct sunlight in
midsummer, causing shriveling and browning of the leaves. Therefore,
this variety is best grown in semi-shaded areas to maintain attractive foliage
during the growing season (http://thebrewingnetwork.com/forum/viewtopic.php?p=158070, www.freshops.com/hops/usda-named-hop-variety-descriptions#usda_id_21697).
(www.homebrewtalk.com/showthread.php?t=349003)

Aureus.(better known as Sunbeam or Golden hop) (www.ratebeer.com/forums/brewing-with-ornamental-hops_121513.htm).

Sunbeam is a beautiful hop variety with lemon-yellow leaves that is best grown in partial shade. Too much direct, hot sun will tend to brown the edges of the leaves. It originated in 1990 at the USDA Hops Research Farm in Corvallis Oregon. Dr. Al Haunold discovered a seedling from an open pollinated Saazer 38 hop that had golden leaves and redddish-brown stems making a very nice contrast for ornamental uses. According to the USDA Sunbeam is moderately resistant to downy mildew and verticillium wilt. The vigorous vine matures early with good yield. Alpha 4-5% (www.thymegarden.com/Sunbeam%20Hops).
Radiant golden Sunbeam Hops (pictured below), rated from Zone 4, can take full sun in all but the hottest summer areas. They are not quite as rampant as regular Hops which makes them ideal for patio trellises or window boxes. The golden leaves wind themselves around the tree and become darker as the season progresses. Sunbeam hops will retreat to the ground in winter but  emerges each spring with a larger crown and more trailing stems (www.mountainvalleygrowers.com/humlupulus.htm).


Tettnang
Tettnang is an aroma-type cultivar which originated in the Tettnang hop growing area of Germany as a land-race hop. It is grown in the U.S.A. in Oregon and Washington State.
The original noble hop from the Tettnang region of Germany, ideal for your finest lagers and wheat beers. This limited availability hop has a fine, pure aroma, that is not present in United States grown Tettnanger. (alpha acid: 4.0-5.0% / beta acid: 3.5-4.5%) (www.beeradvocate.com/beer/101/hops/
en http://en.wikipedia.org/wiki/List_of_hop_varieties) Traditional noble aroma hop Largely confined to the Tettnang area and belonging to the Saaz variety group (https://www.hopunion.com/german-tettnang/)

The HopfenMuseum is easy to find, sitting at the end of a walking route marked by information boards bearing the smiling (sinister) face of Hopfi, the badly-drawn local cartoon mascot. We visited after the hop harvest and so found the fields bare, the wind causing the wires supporting the huge poles to whine pathetically. It was not as bleak as it might look from the picture above: tons of efficiently cultivated apples, pears and elderberries were still on their branches, providing Technicolor highlights (http://boakandbailey.com/tag/pils/).


Tettnanger Hops gets its name from the Tettnang area of Germany. Tettnang is a famous hops growing region (and town) near the southern border, near Lake Bodensee, which also borders Austria and Switzerland. You can see the Tettnanger hop fields from space around Tettnang. This hops variety is grown in other countries including Switzerland, the United States, as well as Australia, and hops grown from this area in Germany will likely be marked as Tettnang Tettnanger (http://beerlegends.com/tettnanger-gr-hops).



Back in Tettnang itself, we found a much better showcase for the local product in Kronen (Tettnanger) Keller-pils, which we enjoyed with Maultaschen (the local dumpling dish) at the brewery tap. It was truly bitter and intensely perfumed, but not at all flowery. Leafy, perhaps? We were reminded of the burst of fresh greenness that comes from tomato plants when they’re brushed against in a greenhouse. A real change from grapefruit/mango/peach/orange axis, at any rate. Perhaps, before they get on to IPAs, more German breweries should ensure they have a beer like this in their range? (http://boakandbailey.com/tag/pils/)

Tettnanger Hops is considered a noble variety due to its aroma and co-humulone levels. Tettnanger has low alpha acid content ranging from 3.0%-6.0%. This traditional hops is a dual purpose hops and is used for both its bitterness and aroma. It closely resembles Saaz Hops which is largely grown in the Czech Republic and the essential oil make up is very similar. Myrcene, humulene, and caryophyllene oils are all within the moderate range. While farnesene oil is highly elevated, ranging up to 34% which is some of the highest of any variety. Yes! The result is a highly regarded aroma, of the noble character, that is spicy yet floral (http://beerlegends.com/tettnanger-gr-hops).

Tettnanger, a Southern Germany hop variety, possessing similar characteristics to Saaz hops (most known for their presence in Pilsners) and considered a bit of a “classic” hop. In wide demand from all over the world, it’s traditionally used to produce German Pilsners for it’s citrus/grassy flavours (http://girlplusbeer.com/2012/06/05/fried-mice-fresh-fish-local-beer/).


Tettnang, a noble hop, is known for its all-purpose hop versatility, great for its aromatic and bittering properties. Grown in the Tettnanger region of Germany as a land-race hop, it is prized in the German-Style Lager and Pilsner tradition.
It is also grown in the US, and Swiss where controversy brews about the legitimacy of their Tettnang hops. Many believe they are spawned from Fuggle hops since “Tettnanger” cultivation is traditional in Switzerland, it is most likely that the Swiss Tettnangers were never Tettnang Tettnanger’s to start with. US growers, in recent years, have tried to grow true Tettnanger hops, but because of the confusion in names it has become a hard task discerning the authentic Tettnanger (http://brooklynbrewshop.com/themash/hop-of-the-month-tettnanger/).

Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. Deze Duitse klassieke hopvariëteit heeft een fijn aroma en wordt voornamelijk geteeld in het zuiden van Duitsland, Baden-Bitburg-Rheinpfalz maar ook in de Hallertau-regio. Wordt gebruikt in Europese lagers en Engelse bleke ales op fust (https://nl.wikipedia.org/wiki/Tettnang_(hop)).

Universally recognized as a noble hop, Tettnanger is the landrace of Germany's Tettnang hop-growing region. Only Tettnanger hops grown in the Tettnang should be referred to as Tettnang Tettnanger. It is prized for its spicy, floral noble character, and is genetically very similar, if not identical, to the Saaz cultivar grown in the Czech Republic.
Hops described as "Tettnanger" are also grown in the United States, Switzerland, and Australia, but these American Tettnanger, Swiss Tettnanger, and Australian Tettnanger hops are generally not be the true Tettnanger cultivar, but are thought to be Fuggle or a descendant of Fuggle. Since "Tettnanger" cultivation is traditional in Switzerland, it is most likely that these Swiss "Tettnanger" were never Tettnanger hops to begin with, but that rhizomes were exported under that name.
In recent years, a few growers have tried growing true Tettnanger hops in the United States, but because of the confusion of names, these are almost impossible to find or identify (www.homebrewtalk.com/wiki/index.php/Tettnang_Tettnanger).

American Tettnanger Hops gets its heritage from a clone of Swiss Tettnanger Hops, which originated from the variety found naturally from the Tettnanger region in Germany near the southern border. German Tettnanger is a land race variety that is esteemed in its tradition for German-Style Lagers and Pilsners.
U.S. Tettnanger is a dual use hops that is regarded as a noble variety. It is comparable to Saaz hops in many ways, and has a clean bitterness character coming from its low alpha acid content (4.0%-5.0%). The alpha beta ratio is nearly 1:1, and the co-humulone is low at 20.0%-25.0% giving it the noble character foundation. The aroma is a floral spice and comes from the moderately abundant oils, including farnesene oil. American Tettnanger Hops is going to be suitable for kettle additions in the wort for both aroma and bitterness, and is going to make a suitable dry hopper as well in the brew keg or fermenter (http://beerlegends.com/tettnanger-us-hops).

Transplanted to Oregon, East Kent Golding stayed true to its original English character, yet German Tettnanger has settled here and taken on the character of the classic English variety Fuggle!  At least no breeding tweaks were necessary.  The result is an outstanding hop prized by craft brewers.  German landrace heritage transplanted in America to offer classic English Ale hop aroma… the brew kettle turned melting pot (http://indiehops.com/hop_varieties.asp).


Tomahawk
Tomahawk is a bittering hop of recent origin, bred by Charles Zimmermann. It is the first commercially grown 'Super Alpha' variety. In 1998 it contributed to 11% of the USA hop crop. (alpha acid: 14.0-18.0% / beta acid: 4.5-5.8%) (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties).

Tomahawk Hops is part of the CTZ tribe....(Columbus, Tomahawk, Zeus). These three hops varieties are lumped together for a few reasons. At one time, three different varieties were sold to different hops growers. They all marketed them under different names C, T, and Z. It was later discovered, through gas chromatograph, that Columbus was the same variety as Tomahawk. This created a conflict that resulted in a joint venture by the name of HUSE-CEZ, LLC. You can still find Tomahawk and Columbus on the market. Zeus, from the same source but different variety, is so similar in quality and character that it gets associated with these other two (http://beerlegends.com/tomahawk-hops).

Als ik in Wikipedia de pagina voor Tomahawk aanklik lees ik:
Columbus is een hopvariëteit, gebruikt voor het brouwen van bier.
Deze hopvariëteit is een “bitterhop”, bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Deze hopvariëteit draagt het label Super High Alpha en is ondertussen heel populair geworden in de Verenigde Staten. Onderzoeken met een gaschromatograaf hebben uitgewezen dat Tomahawk een identieke hopvariëteit is en de variëteit Zeus zo goed als identiek en zodoende niet kan onderscheiden worden van de andere twee (https://nl.wikipedia.org/wiki/Columbus_(hop)). Deze tekst is bij zowel Columbus als Tomahawk als Zeus:

Why would the same hop have a bunch of different names? Well it’s the kind of story only a hard core hop-junkie or patent / intellectual property attorney would find interesting.
The abridged version is that in 1979 Chuck Zimmermann was working for the USDA hop program in Washington State when he left to go to work in private industry at a company called Hop Union and then onto Yakima Chief. Hop Union called the hop strain Columbus; Yakima Chief called it Tomahawk. After some legal action all the parties mended their relationship and each company sold the hop using their own name for it.
A few years later a third company, S.S. Steiner, came up with a very similar hop and called it Zeus. It must have been different enough to get past the Hop Union patent (I know nothing about agricultural patents), but it's similar enough that everyone says its indistinguishable from the other two in a finished product.
Since you’ll get the same results from either hop brewers began abbreviating all three names to CTZ. So now you know (www.kswbeer.com/2011/07/columbus-tomahawk-and-zeus-ctz-hop-by.html).

Ultra
Ultra is a triploid aroma-type cultivar, originated in 1983 from a cross between the colchicine-induced tetraploid Hallertau mf (USDA 21397) and the diploid Saazer-derived male genotype (USDA 21237m). Ultra is the half-sister to Mt. Hood, Liberty and Crystal. Its genetic composition is 4/6 Hallertau mf, 1/6 Saazer, and 1/6 unknown. This cultivar was released for commercial production in March, 1995. (alpha acid: 4.5-5.0% / beta acid: 3.6-4.7%) (www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties)
(www.bierwoordenboek.com/Ultra.ashx)

Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. Deze Amerikaanse variëteit werd gekweekt in 1983 (Hops research program Corvallis, Oregon) en op de markt gebracht in 1995. De variëteit is samengesteld uit 4/6 Hallertau Mittelfrüh, 1/6 Saaz en 1/6 onbekend en heeft daarom ook het traditioneel karakter van Duitse hopvariëteiten (https://nl.wikipedia.org/wiki/Ultra_(hop)).

A triploid aroma-type cultivar, originated in 1983 from a cross between the colchicine-induced tetraploid Hallertau mf (USDA 21397) and the diploid Saazer-derived male genotype (USDA 21237m). Ultra is the half-sister to Mount Hood, Liberty and Crystal. Its genetic composition is 4/6 Hallertau mf, 1/6 Saazer, and 1/6 unknown. This cultivar was released for commercial production in March, 1995. It has a peppery, spicy aroma similar to Saaz. Substitutes: Crystal, Saaz, Tettnanger (www.greenfieldgardens.ca/index.php/ultra.html). This cultivar was released for commercial production in March, 1995. It has a peppery, spicy aroma similar to Saaz (www.greenfieldgardens.ca/index.php/ultra.html).
Triploid seedling of Hallertau mf and half sister to Mt. Hood, Liberty and Crystal. Released in 1995, Displays a similar aroma profile to Hallertau mf www.hopunion.com/ultra/). Deze hop heeft een zeer goed aroma (aromahop), vergelijkbaar met de Amerikaanse Hallertauer. Het wordt gebruikt in de bereiding van bijvoorbeeld; lagers, pils en witbieren (www.bierwoordenboek.com/Ultra.ashx).
Ultra (US)
AA Range: 4.5 - 5%
Characteristics: Spicy, floral, mild. Noble hop replacement.
Substitutes: Saaz, Spalt, Tettnang (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)

Ultra Hops is was bred by the hops research program in Corvallis, Oregon in 1983 and is a triploid variety. Ultra Hops is ideal for Pilsners, Wheat and Bock beers and was bred from a colchicine-induced tetraploid Hallertauer Middlefrueh and a diploid Saaz (Saazer). In the end Ultra Hops comes out as 4/6 Hallertauer Middlefrueh, 1/6 Saaz, and 1/6 unknown. Ultra Hops was released by the USDA in 1995 is related to traditional German hops varieties in character and application.
Ultra Hops pulls from its heritage and is an aroma variety. Clocking in at 4.0%-5.0% alpha acid content with a nearly 1:1 alpha beta ratio Ultra's real contributions will be in aroma augmentations throughout the boil or brewing process. Ultra is half sister to Crystal, Liberty, and Mount hood hops, which all provide rounded aroma character with some variance. Ultra has high levels of humulene oil, ranging from 30.0%-40.0%, which is on par with Liberty. The aroma is compared to , which is a classic Bavarian-Style variety, and provides a mild spicy bouquet in beers (http://beerlegends.com/ultra-hops).


Warrior
Warrior is a bittering hop of a recent origin, bred by Yakima Chief Ranches. (alpha acid: 15.0-17.0% / beta acid: 4.5-5.5%) (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 Amerikaanse variëteit werd gekweekt in de Yakima Chief Ranches (https://nl.wikipedia.org/wiki/Warrior_(hop)).

Warrior Hops is a product from Yakima Chief Ranches in Washington State in the Northwest United States. Warrior's pedigree and release date must be privileged information, unfortunately, but its hops character and demand speaks for itself. Warrior is a bold hops variety, and a sign of the times.
Warrior Hops is a strong bittering variety. With an alpha acid content of 14.5%-17.0% (http://beerlegends.com/warrior-hops).



Warrior (US)
AA Range: 15 - 17%
Characteristics: Clean, mellow flavor; mild citrus lemon character.
Substitutes: Bravo, possibly Apollo or Magnum (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)


Warrior is said to be of recent origin, with some reports claiming the first harvest was in 2001. Developed at Yakima Chief Ranches in Yakima Valley, Washington, Warrior is a registered trademark of Yakima Chief Co., and they have kept the pedigree of this hop under wraps.
The breeders of the Warrior hop keep its origins shrouded in mystery. This hop's lineage and initial release date are not a matter of public knowledge, which makes drinking any beer brewed with it that much more interesting.
Warrior features some serious bittering capabilities and imparts citrus notes in anything it is added to. Thanks to this bittering ability, Warrior is a vital part of many IPAs and other hop-dependent styles. Warrior is a relatively high yield hop with good storability, which makes is pretty readily available for use in hoppy American ales.


Whitbread Golding Variety (WGV)
Bred by Edward Albert White of Yalding, Kent, England in 1911 from open pollination of Bates Brewer. It acquired the name Whitbread Golding after the brewery bought the farms in 1920 when Mr White retired. Whitbread did not acknowledge the work Mr White had achieved in hop cultivation by keeping his name. It is not a true golding but also not dissimilar it is more robust with distinguishing sweet fruity note (www.beeradvocate.com/beer/101/hops/ en
http://en.wikipedia.org/wiki/List_of_hop_varieties).

Whitbread Golding Variety Hops is also referred to as Whitbread Golding, W.G.V, as well as simply WGV. A gentleman by the name of Mr. White raised this variety back in 1911 at his hop farm at Beltring in Kent, England. Its heritage is a cross between Bates Brewer female (Which is no longer grown) and an unknown male. It was spotted to have wilt tolerance and was marked with an ID at that time 1147. Whitbread Brewery then bought the farm and later renamed the variety to Whitbread Golding Variety(W.G.V.).
Whitbread Golding Variety Hops is a dual use hops that is commonly compared to Golding Hops. WGV Hops comes equipped with an alpha acid content of 5.0%-7.5% with an alpha beta ration of nearly 2:1. Commonly used in English and Belgian-Style Ales the bitterness is pure and crisp. The flavor from Whitbread Golding Variety s more pronounced than Golding and is sweet in its essencewith fruit flavors. The aroma is mild and hoppy coming from the oils with a unique balance. The humulene oil content is higher than most varieties. Humulene itself provides a woody herbal character. And farnesene registers at 1.0%-3.0% which is higher than 90% of other varieties (http://beerlegends.com/whitbread-golding-variety-hops).


Although Whitbread carries the Golding name, it's been said that its characteristics align more closely to the Fuggle variety -- and it's not even genetically the same as the East Kent Golding variety.
The first Whitbread Goldring seedling was first planted in 1911, originally picked from a variety called Bate's Brewer. It soon became known as Whitbread Golding, named after the brewery's farm that it was planted on, the Whitbread Brewery Company.
Whitbread Golding is known for similar, but more intense, floral and sweet characteristics close to the other Golding varieties. Still, it produces a mild, clean bitterness in its brews (http://brooklynbrewshop.com/themash/hop-of-the-month-whitbread-golding/).

The Hop Farm Family Park is a 400-acre (1.6 km2) Country Park in Beltring, near East Peckham in Kent, England, is over 450 years old, and has the largest collection of oast houses in the world.
Until 1997 The hop farm was known as The Whitbread Hop Farm and was owned by the Whitbread brewery. Originally a working farm, the brewery opened it up to visitors and it proved a popular attraction.
Hop Story Museum
Based upon the farm's original use to produce hops, the museum is located in the park's collection of oast houses and features exhibits and a film about growing and harvesting hops.
As Whitbread were seeking to move out of the brewing trade, they began looking for new owners in the 1990s. ... Brent and Fiona Pollard were successful in their purchase, ... Unfortunately, due to mis-management, the business was in trouble;... In 2006, The Hop Farm was sold to Kent Attractions Ltd and in 2007 sold again to Peter Bull. In 2012, The Hop Farm underwent radical management restructure in an effort to halt a five-year slide in visitor numbers,[3] however in 2013 the company went into liquidation. It was later rescued by another company from within The Hop Farm group of companies (https://en.wikipedia.org/wiki/The_Hop_Farm_Country_Park).

Vojvodina
Vojvodina is een hopvariëteit, gebruikt voor het brouwen van bier. Het is een zeldzame variëteit die in het toenmalige Joegoslavië werd gecultiveerd einde jaren 1960 (samen met Neoplanta en Dunav). Deze variëteit is een kruising tussen Northern Brewer en een mannelijke plant, ontstaan na een kruising tussen Savinjski Golding en een mannelijke wilde plant (https://nl.wikipedia.org/wiki/Vojvodina_(hop)).
The best Northern Brewer X Golding cross to come from Yugoslavia.  It is a late-maturing, high-alpha variety with a superior noble hop aroma profile.  Has great potential as a dual purpose hop and use in American craft brewing. This hop is slow to catch on simply because it is difficult to pronounce.  A “Super-Golding” (www.greatlakeshops.com/vojvodina.html).  Vojvodina is not Croatian. There is a Croatian minority there though (the second largest after the Hungarian minority), which did make a far larger percentage of population once, but far from it now. It’s an autonomous part of Serbia nowadays (www.ratebeer.com/forums/vojvodina-hops_124433.htm).

USDA ACCESSION NO.: 21083
SELECTION: From a cross made in the late 1960's or early 1970's at
the Institute for Agricultural Research, Univ. Novi Sad,
Hop Research Station Backi Petrovac, Yugoslavis. Cross
was probably made by Mr. Andrej Mijavec who was hop breeder at the time.
...
CULTIVAR: Vojvodina
PEDIGREE: Northern Brewer (64107) x [male (Sx502)]
the male originated from the cross Savinski Golding (USDA
21049) x wild Yugoslavian hop
PRIMARY SITE: USDA Hop Cultivar Collection, OSU East Farm, Corvallis
ORIGIN: Seedling selection
DATE RECEIVED: 1974; USDA Accession No. assigned in 1974
...
MAJOR TRAITS: High alpha acids and high yield potential; reddish
coloration on the main stem similar to Dunav.
OTHER INFORMATION: Sister selection of Dunav (USDA 21081) and Neoplanta (USDA 21082). Originally developed to replace the landrace Backa, a lower alpha noble aroma hop; thus far the variety has not been accepted by the world hop trade and acreage remains very limited (www.freshops.com/hops/usda-named-hop-variety-descriptions#usda_id_21083,
www.ars.usda.gov/SP2UserFiles/person/2450/hopcultivars/21083.html).

It is said that the only reason that Vojvodina has not yet been taken up by the industry is because its name is hard to pronounce. Its traits seem very promising as a high alpha, high yielding variety. It would make a great dual use hop due to its mild bittering properties as well as a woody aroma with notes of cedar and tobacco. It is the offspring of Northern Brewer and has some of the noble aroma characteristics of Northern Brewer, but is more intense (www.hopslist.com/hops/aroma-hops/846-vojvodina).

Farm: Clear Valley Hops Plantation, Ontario, Canada
• Hop Variety: Vojvodina 2013
• Alpha Acids: 6-10.5%
• Flavour: Hard to pronounce but a joy for dual purpose. Hi-toned noble hop with more intensity than Northern Brewer. Woodiness of tobacco and cedar.
• Aroma: Noble hop tones more pronounced than Nothern Brewer (www.clearvalleyhops.com/#!vojvodina/c1tn9).

Willamette
Willamette is a triploid aroma-type hop, which originated in the mid 1970’s and is a seedling of Fuggle. It is a very popular aroma hop, contributing in 1998 to 18% of the total USA hop crop.
A variation on English Fuggle hops grown in Oregon and Washington. Willamette has a fragrant spicy woody aroma. An excellent American aromahop (www.beeradvocate.com/beer/101/hops/
en http://en.wikipedia.org/wiki/List_of_hop_varieties).


Popular American development in 1976 of the English Fuggle. Named for the Willamette Valley, an important hop-growing area. It has a character similar to Fuggle, but is more fruity and has some floral notes. Used in British and American ales. A recent taste-test comparison between Ahtanum and Willamette has described some similarity between the varieties (www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties).

Willamette Hops was named after the mighty river that pours through the Willamette Valley in North Western Oregon. Willamette Hops was developed and released by the U.S.D.A in 1976 and has taken root on the craft brewing industry and accounts for about 20% of total U.S. hops acreage. Pow! Willamette Hops was a triploid seedling of Fuggle, which is a quintessential English variety that has shaped decades of beer brewing.
Willamette Hops is an aroma variety with a low alpha acid content at 4.0%-6.0%. Although Willamette can contribute slightly to the bittering of a homebrew or craft beer, Willamette dominates its usage for its flavor and aroma. Of the oils in Willamette, myrcene (30.0%-55.0%), humulene (20.0%-30.0%), as well as farnesene (5.0%-6.0%) are all elevated above the norm. This results in a delicate peppery herbaceous spice that has both fruit and floral essence. yum.
Since its introduction, Willamette Hops has been growing in demand as well as supply. It is one of the most common aroma hops used in the United States. And brewers that use it seem to use it a lot (http://beerlegends.com/willamette-hops).


Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruik voor zijn aromatisch eigenschappen. Deze Amerikaanse soort werd op de markt gebracht in 1976 en is momenteel de meest geteelde aromahop in de VS (https://nl.wikipedia.org/wiki/Willamette_(hop)).

Probably the most common aroma hop used in the United States, Willamette hops are a staple in the American craft brew scene. High levels of myrcene, humulene, and farnesene oils create an herbaceous peppery flavor that has both fruit and floral notes.
Willamette is another triploid aroma hop resulting from a seedling of Fuggle; it is actually referred to as an English Fuggle variation. Plants are robust and extremely resistant to downy mildew. This is a great all around hop for brewing American ales and lagers, as well as a great plant for your landscape.
...
In 1867, the first commercial hop yard in Oregon was planted by William Wells outside Buena Vista on the banks of the Willamette River. While it wasn’t much at the time, it inspired several generations of pioneering farmers to plant hops on their lands. Hops soon became the sole cash crop for a lot of families establishing farms in western Oregon.
From 1905 to 1915, Oregon was the largest hop producer in the United States. Despite Prohibition and The Great Depression, Oregon hop producers continued to thrive due to the effects on European agriculture (and brewing culture) resulting from World War I. From 1922 to 1943, Oregon regained the title of nations largest hop producer and the area around Independence was labeled the “Hop Center of the World.” (http://agales.com/?page_id=69)

Willamette (US)
AA Range: 4 - 6%
Beta: 3.5 - 4.5%
Cohumulone: 30 - 35%
Characteristics: Herbal, woody, earthy.
Substitutes: Fuggle, Tettnang (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)

Yakima
Yakima Gold (US)
AA Range: 8.8 - 10.5%
Beta: 4.3 - 5.0%
Cohumulone: 21 - 23%
Characteristics: Cross between early American Cluster and a native Slovenian male with mild and pleasant character.
Substitutes: Pearl (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)


'Yakima Cluster' - mid-power alpha acid (5.5-8.5%), mainly for bittering. It is used for American ales and also stronger barleywines. Bred from 'Late Cluster' it gives similar traits. From C.B. Skotland from 'Late Cluster' grown in the Yakima Valley c. 1958. It has powdery mildew issues in regions where that is a concern such as Idaho and Oregon. Washington production is the largest reported (http://members.tripod.com/hatch_l/bbasehops.html).

Yakima Valley Hops LLC
702 N 1st Ave
Yakima, WA 98902
Located in the heart of Yakima Valley, WA (80% of all hops grown in USA)
We supply hops for contract, wholesale, and retail to domestic + international customers.
All of our hops are packaged in mylar foils with resealable zip locks (except 2 oz increments).
Recently, we opened up the first ever Hop Shop Located in Yakima with over 150 varieties in every increment available for purchase (www.yakimavalleyhops.com/aboutus.asp).

QUALITY and VALUE are prime issues that drive every area of Yakima Chief’s commitment to the brewing industry. We take pride in providing brewers worldwide with personal service, exceptional technical support and fair pricing (http://yakimachief.com/).

One of the first, Charles Carpenter, is said to have begun hop farming in the Yakima Valley in 1872. Carpenter’s father, a settler in Constable, New York, supplied the cuttings. In 1876 Yakima sent 80 bales of hops west. At the beginning of 1890, hop farming spread in a southeasterly direction. Yakima County had become the most important hop producer in Washington State.
As in all US Hop regions, the period between 1920 and 1940, marked by Prohibition and Depression and a consequent overproduction, threatened the very existence of the planters in Washington State. Even so, the farmers of the Yakima Valley were able to produce hops at a lower cost than anywhere else in the world. Thanks to their open-mindedness they had converted to seedless hops at an early stage and had improved the quality of hop picking. By doing this they established the basis for the good reputation of “Yakima Hops” (www.spiritsandhopstrail.com/yakima-valley-hop-history.asp).

Yakima Chief, Inc. was founded by hop growing families, some of them growing hops in the YakimaValley for more than 130 years. These family farms joined together to build an organization which would market their hop products direct to brewers worldwide.
Yakima Chief now owns and operates nine cold storage warehouses in the Yakima Valley, in addition to contract warehousing worldwide. Yakima Chief’s pelleting plant is one of the largest, most advanced in the world. In 1999, an important link to providing all of our products direct was completed. Our state-of-the-art CO2 extraction facility enables us to provide extracts to brewers’ specifications, under the most stringent quality controls, including ISO 9001 Quality Management System certification.
Yakima Chief has made a significant investment and commitment to the brewing industry in order to have the capabilities to supply all the hop needs of brewers – we can guarantee product consistency and deliver products at a fair price because we are responsible for all the processes (http://yakimachief.com/index.php/aboutus/general/history/).

The Washington State Hop industry, nestled at the base of the Cascade mountain range in the Yakima Valley, is home to one of the most fertile and productive growing regions in the World. The desert like conditions of the area coupled with the abundant irrigation provided by the Yakima River Watershed create an ideal environment to produce hops. With its long, sunny days, the Yakima Valley is one of the few areas of the World where new plantings of hops in the spring have the ability to produce a full crop in the first year.
The Yakima Valley contains approximately 75 percent of the total United States hop acreage, with an average farm size of 450 acres (182 hectares) accounting for over 77 percent of the total United States hop crop. Most hop farms in Washington are third or fourth generation family operations that have now diversified into other crops as well. Most hop growers also grow fruit, but some grow mint, grapes and even row crops. Typically, a Washington hop grower will raise a combination of both aroma and alpha variety hops. The majority of the hops produced in Washington however are alpha and super alpha varieties. As we begin the 21st century, important Washington aroma varieties include Willamette, Cascade, and Mt. Hood. Alpha varieties include Columbus/Tomahawk, Zeus, Nugget, and Galena, which when combined account for over half of the total Washington hop acreage.
...
The Yakima Valley of Washington State is one of the most important hop growing regions in the world. Approximately two-thirds of the hops produced in the Yakima Valley are exported to countries all over the globe. Sophisticated, environmentally friendly, irrigation techniques, combined with ideal growing conditions enable Washington State to consistently produce the finest hops in the world (www.usahops.org/index.cfm?fuseaction=hop_farming&pageID=13).

The Yakima Valley contains approximately 75% of the total United States hop acreage, with an average farm size of 450 acres (182 hectares) accounting for over 77% of the total United States hop crop. Many hop farms in Washington are third or fourth generation family operations. Most growers also grow fruit, but some grow mint, grapes and even row crops. Typically, a Washington hop grower will raise a combination of both aroma and alpha variety hops. The majority of the hops produced in Washington however are alpha and super alpha varieties. Important Washington aroma varieties include Willamette, Cascade, and Mt. Hood. Alpha varieties include Columbus/Tomahawk, Zeus, Nugget, and Galena, which when combined account for over half of the total Washington hop acreage.
In the State of Washington hops are only grown commercially in the Yakima Valley. However, within this valley there are three distinct growing areas, the Moxee Valley, the Yakama Indian Reservation, and the Lower Yakima Valley. Each of these areas, while no more than 50 miles (80 kilometers) apart, possess unique growing conditions (http://www.spiritsandhopstrail.com/yakima-valley-hop-history.asp)

Zeus
Is een CTZ hop, zie Columbus en Tomahawk.

A super high alpha American hybrid very similar to Columbus. (Like lawsuit similar!) Alpha acids reported as high as 20%. Cones have high lupulin content and makes a “heady” IPA. A high powered hop with good aroma and bittering. Brews similar to Columbus but has larger, looser cone sets (www.hopsandpeppers.com/services-view/hops/).


Zythos
Actually a blend of American hops, specifically designed by Hop Union for American Pale Ale (APA) and India Pale Ale (IPA) style beers. Reportedly a blend of Simcoe, Citra, Palisade and Amarillo, it has distinct tropical (pineapple) and citrus tones, with slight pine characteristics (www.beeradvocate.com/beer/101/hops/ en http://en.wikipedia.org/wiki/List_of_hop_varieties).

An excellent blend for any hop forward beer
Designed to complement existing IPA and Pale Ale hop varieties.
Aroma: Distinct tropical (pineapple) and citrus tones, with slight pine characteristics (www.hopunion.com/zythos/)

Zythos (US)
AA Range: 10 - 12%
Characteristics: Strongly aromatic, with tangerine, lemon, grapefruit, and pine notes.
Substitutes: Cascade, Ahtanum, Sorachi Ace (www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html)