Very Dated Hops Information

The following table show approximate alpha and beta acid percentages. They are approximate because each harvest produces a slightly different result. The table is followed by comments about hop varieties and hops in general. Variety Alpha acid % Beta acid % B. C. Kent Goldings 5.9 2.8 Imported Czech Saaz 2.5 3.1 Imported German Hallertauer 3.5 5.0 Oregon Bullion 8.0 4.5 Oregon Fuggles 5.0 2.9 Oregon Willamette 5.0 3.0 Yakima Cascade 6.2 6.3 Yakima Perle 6.5 3.0 Yakima Cluster 7.0 4.5 Yakima Eroica 11.0 4.5 Yakima Hallertauer 4.8 5.4 Yakima Mount Hood 3.5 6.0 Yakima Northern Brewer 6.7 5.2 Yakima Tettnanger 3.5 2.0

* Willamette Hops are a newer version of Fuggles. * Alpha Acids - Generally, higher alpha acid content hops are used for efficiency in bittering darker and heavire-bodied ales and stouts. The lower alpha acid hops are usually used for flavoring and aroma (finishing and dry-hopping) and for bittering ligher ales and lagers. * Beta Acids - The beta acids are use for flavor and aroma. They are volitile, heat tends to evaporate them. Therefore, flavoring hops are used by steeping them in the kettle after the boil is finished and by adding hops after the primary fermentation is over (dry-hopping).

HOP AAUs Aroma Profile Saaz 3.0 the Pilsner hop, unique aroma Hallertauer 3.2 traditional mild spicy German hop Liberty 3.3 similar to Hallertau-Hersbruck Tettnangeer 3.3 fine, slightly spicy aroma Fuggles 4.3 mild English hop Mt. Hood 4.6 aroma similar to Hallertau Kent Golding 4.6 traditional English flavoring hop Willamette 4.9 mile derivative of the Fuggles Perle 5.5 German hop for Alts and Wheats Cascade 5.7 flowery Northwest hop Northern Brewer 8.2 One of the firest high-alpha hops Centennial 10.2 very floral with citrus tones Chinook 12.5 heavy and spicy Nugget 15.6 the most bitter hop, with nice aroma Bitterness -- The boiling Hop: The bitterness component in beer comes from the ALPHA ACIDS found in the hop resins. For maximum utilization of the ALPHA ACID UNITS (AAUs) the hops should be boiled in the wort for ONE HOUR. When calculating the hop bitterness rate in beer all AAUs are based on one ounce of hops in a five gallon batch. For example, if we boil one ounce of Chinook hops we have 12.5 AAUs. Using 1 1/2 ounces we have 18.75 AAUs.

AROMA -- The Finishing Hop: Each hop has different aroma characteristics. These derive from the various HOP OILS found in different combinations in each hop variety. These oils are volitile and are destroyed by boiling for longer than fifteen minutes. So for the aroma to show through in the finished product the finishing hops must be added toward the end of the boil. For example -- the last 10 minutes of the boil, or the last 3 minutes of the boil, or steeping the hops after the end of the boil.