Cascade bitter. Cascade Hops: A Comprehensive Guide to Flavor, Aroma, and Brewing Applications

Beer Styles using Cascade Hops

Some popular beer styles that make use of the Cascade hop include
American Ale, IPA, Porter, Barleywine, Witbier, Pale Ale & American Pale Ales.

Cascade is also sometimes featured as a single hop in beers to highlight its unique flavors and aromas. It can be added either as a fresh hop, or via hop pellets. Some popular examples of commercial beers that use 100% Cascade hops in their recipes are Sierra Nevada Single Hop IPA Cascade, Anchor Liberty Ale & Deschutes Mirror Pond Ale.

Cascade Hop Substitutions

If the Cascade hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and “feel”. There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Cascade substitutions.

Experienced brewers have chosen the following hop varieties as substitutions of Cascade:

• Amarillo
• Centennial
• Ahtanum
• Summit

Is Cascade available in lupulin powder?

Yes! There is a version of the Cascade hop in lupulin powder form. Cascade lupulin powder is suggested to be used at about half the amount as you’d normally use with pellets. The Cryo/LupuLN2 (Yakima Chief Hops), Lupomax (Haas) and Hopsteiner products are pure concentrated lupulin powder, which add big flavor when used in the whirlpool or dry hop additions.

Cascade Hop Statistics

We love statistics. We’ve analyzed hundreds of IPAs, dug into the Hop Growers of America’s annual reports^[2] and researched the history behind some of the most popular beer ingredients. Here are a few of the things we’ve found interesting about the Cascade hop:

• In 2019, Cascade was the United States’ 3rd most produced hop.
• Cascade lost 22% of its growing acreage between 2014 and 2019.

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References:

1. https://beermaverick.com/the-most-common-hops-used-in-ipas/
2. https://beermaverick.com/analyzing-the-usa-hop-production-statistics-of-2019/

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Beer Recipe ESB – Extra Strong Bitter

Downstream

A classic English strong ale, the first thing that comes to mind is ESB from the English brewery Fullers. They are the founders of this style. At the time of its inception, there were regular and specialty bitters in the English brewing market. In 1971, the brewery released its Extra Strong Bitter, or as some call it Extra Special Bitter, breaking all the stereotypes of that time. To this day, the style remains strongly associated with the Fullers brewery.

Stylistics

Referring to the BJCP style guide, the ESB style has the following characteristics:

1. Aroma Moderately high to moderately low hop aroma, any hop variety can be used, although British hops are the most traditional. Medium to medium-high malt aroma, often with a low to moderately high caramel component. Fruity esters are medium-low to medium-high.

2. Appearance Gold to dark copper. Light to moderate foam, white to off-white. Low foam is acceptable when carbonation is also low.

3. Flavor Profile Medium to medium bitterness with prominent malt flavors. It usually has a caramel-malty sweetness ranging from moderately low to somewhat strong. Moderate to moderately high hop flavor (any variety, although earthy, resinous and/or floral British hops are the most traditional). Hop bitterness and flavor should be prominent, but need not completely dominate the malt flavors. May have low levels of secondary malt flavors (eg nutty, biscuit) adding complexity.

4. Body medium-light to medium-full. Low to moderate carbonation. Stronger versions may have a slight alcohol warmth, but this character should not be too strong.

Borders

• Bitterness 30 to 50 IBU

• Color from 6 to 17 CPM units

• Initial density 12-15%

• Final density 2.5-4%

• Alcohol content 4.6-6.2% vol.

Although there is a lot of controversy in modern brewing regarding the use of caramel malts in the preparation of hopped beers due to oxidation and a less stable hop profile in the finished beer. We still could not pass by and not cook the classics of English brewing.

Cooking technology

The beer was brewed on the basis of an automatic brewery with a volume of 150 liters – all calculations in the recipe are made for the volume of finished wort of 140 liters. Prepared at the client’s site as part of installation supervision with training.

Raw material used

Hydromodule 1k4

• Pilsner light malt (Russia) – 25 kilograms

• Cara Crystal malt (Belgium) – 5 kilograms

• Hops Northern Brewer with bitterness 9.7% – 67 grams

• Hop Cascade with bitterness 6.5% – 100 grams

• Breckbright lightening pills

• Lactic acid to adjust the pH of water

• Calcium chloride

• Yeast US-05

Water profile correction

We fill the mash-sulfur boiler with water in accordance with the selected hydraulic module. In our case, 120 liters of clean water from under the filter system. According to the provided water analyzes, the content of Ca2+ ions was brought to a concentration of 90 mg/l at the site, which corresponds to the water profile in London, the historical homeland of ESB. They added 7.5 grams of calcium chloride per 120 liters of water. Calcium ions improve the clarification of the beer by forming calcium bridges between the yeasts during clarification and also enhance the malt profile of the beer.

After adding calcium chloride, water pH was adjusted to a value of 5.2 units . Correction of pH values ​​is extremely important, since the pH of the wort affects the activity of the enzymes at values ​​close to 7 and above. That is, in a neutral and alkaline environment, the activity of enzymes drops significantly and, as a result, the yield of wort and the efficiency of the brewhouse decrease. At too low pH values ​​(below 5.1) there is a risk of getting a pronounced sour profile in the finished beer, which will not be associated with its direct spoilage, but will greatly affect the perception of the beer itself.

After filling the mash kettle with water, we open the taps of the rigid piping line to squeeze out air bubbles so that there is no airing of the system during the process of pumping the mash or wort.

Crushing, Mashing

After all the manipulations with adjusting the water profile, the mashing modes were set on the control unit:

Pour malt at 50 degrees Celsius.

1. 64 degrees – 40 minutes
2. 72 degrees – 20 minutes
3. 78 degrees – 5 minutes

While the water in the mash kettle was heating up to the temperature of the introduction of malt, we began to weigh and grind the malt on an electric grinder. Grinding such a volume of malt with your hands is, of course, a thankless task!).

The crusher here is of a new generation with a conical hopper, on which you can put an insert that increases the volume of the charging hopper by 60 liters. The crusher itself is located in a different room to reduce the amount of dust in the brewing compartment itself. Despite the fact that the grinding goes into a hermetically sealed bag, when filling and moving the bags, dust is still generated enough.

As soon as the control unit has signaled that the temperature of the malt charge has been reached, we begin to pour the crushed malt. At the same time, breaking up the lumps that form at the time of backfilling with a spatula. Further, the mashing process proceeds automatically. We are engaged in preparing the filter vat for filtration and heating the water for rinsing.

At the beginning of the mashing process, the mash has a distinct whitish tint due to the large amount of unsugared starch. As the mashing process proceeds, the color changes from whitish to tea-like – the starch breaks down into simple sugars, which change the angle of light refraction and, at the same time, the color of the mash.

We heat the water for washing the mash in a 45-liter boiler with a temperature controller. On the temperature controller, set the value to 85 degrees Celsius. We connect the boiler with a flexible hose to the piping of the brewery.

At the end of the mashing process, before pumping the mash into the filter vat, we warm it up with hot water. We do this in order to reduce temperature losses at the time of pumping the mash and reduce the risk of increasing the viscosity of the mash at the filtration stage. We also pour water into the sub-sieve space to squeeze out all the air. After filling, carefully tap the sieve and make sure that there is no air left under the sieve. When everything is ready, we start pumping the mash into the filter vat. When pumping, the agitator is turned on so that heavy suspensions in the mash do not sink to the bottom and clog the drain. After pumping is completed, with a pistol we knock down the remains of the mash from the bottom of the brew kettle.

Filtration

As soon as the entire volume of the mash is in the filter vat, use the taps on the piping to set the flow to recirculate the wort from under the sieve to the mash. Before starting the recirculation of the wort, mix the mash evenly with a spatula and pause for 10-15 minutes so that large suspensions settle to the bottom and form a filter layer. Next, at the stage of wort circulation, we adjust the pump speed with a frequency converter. Too high speed can lead to rapid compaction of the grains. At this stage, we work as delicately as possible. A little slower is better, and then everything will go much faster.

We observe the clarification of the wort in the diopter of the line or directly on the drain pipe, if the level of the wort is below the overflow pipe. For uniform distribution of wash water over the surface of the grain, a spray plate is included with the filter vat. At the initial stage of pumping, washing and filtering, it is better to remove it so that it does not become clogged with medium grain particles that can get there during recirculation. It is better to put the spray plate at the stage of supplying rinse water. Considering that access to the filter chan is very simple, installing it at the necessary stage “couldn’t be easier.”

Boiling wort with hops

Once we have received the wort that meets our needs, we can start pumping the wort to the wort kettle for boiling. To do this, we switch the taps on the piping and forward the flow to the brew kettle.

As the grains are exposed, we begin to serve washing at the rate of 1.5 liters of water per 1 kilogram of used malt.

The collection of the wort, as well as the washing of the filter layer, is a delicate matter. If you hurry too much, you can compact the pellet and then the process will be extremely long. Our wort turned out to be quite transparent with a pronounced red tint, the saturation of which manifested itself as the wort kettle was filled.

After complete pumping of the entire volume of wort and washing, we measure the volume of wort and its density in order to make adjustments at the boiling stage. In our case, the density of the wort turned out to be slightly less than the calculated one, and the volume was more than required. So we calmly boil / boil the wort until we get the density indicator we need. We cook ESB along the upper border of the style, that is, we focus on with a density of 15% .

Boiling time 80 minutes. It is necessary to boil the wort well in order to evaporate all the dimethyl sulfide, which gives vegetable / cabbage tones. Be sure to boil with steam removal. We have a powerful 3-inch refrigerator for these purposes. We also pay attention to the power, there should be no foam entrainment in the refrigerator. The intensity of foaming will depend on both the power of boiling and the amount of protein in the wort.

After 20 minutes of boiling add the first dosage hops Norten Brewer with bitterness 9.7% – 67 grams.

We bring hops from the refrigerator very carefully, because due to a sharp temperature drop, there is a sharp boil with foam thrown out through the hatch. Active foam can be extinguished with a jet of cold water. To avoid this situation, it is better to add cold hops in small portions.

10 minutes before the end of the boil add Breckbright clarification tablets at the rate of 2 grams per liter of wort.

After the end of boiling we add Cascade hops with bitterness 6.5% – 100 grams. This is a kind of analogue of adding hops to the whirlpool. Since the brewery has a perforated filter to collect the finished wort, after boiling it is enough to pause for 15 minutes. Suspensions will grow larger, settle to the bottom and form a filter layer.

Cooling

We pump out the wort through a 2-segment counterflow cooler located on the frame of the brewery immediately in the CCT. The pumping speed regulates the temperature of the wort at the outlet of the heat exchanger. The initial density of the wort is 15%.

Fermentation

The finished wort is pumped into the CCT with a cooling jacket. The CCT itself is connected to the refrigeration machine through an automation system, so we will carry out the entire fermentation process in the CCT. The wort is poured through the top 2-inch clamp, designed to install a syringe for dry hopping. With such a filling, we additionally aerate the wort before the start of fermentation.

Upon completion of the pumping process, we wash the equipment and we can start the next brew. One brew cycle took 5.5 hours.

Main fermentation temperature 18 degrees Celsius . We use dry yeast from the company Fermentis US-05, dosage 45 grams per 140 liters of wort.

Important! The next day after adding yeast, be sure to remove the sediment from the CCT. Weak yeast, bruh and other suspensions that have fallen during the pumping of the wort fall out there. Given the characteristics of the yeast used, the expected final gravity is about 3.5%.

Fermentation continues at 18 degrees.

Upon reaching a density of 5.5% , we groove by 1.3 atm and , we begin to lower the temperature by 2 degrees Celsius per day . If everything is done correctly, upon reaching the final degree of fermentation, the beer will already be at the right pressure. After reaching the final degree of fermentation, lower the temperature to 0 degrees Celsius and keep 2 weeks for complete clarification.

We remove the yeast sediment every 3-4 days. We are not zealous so as not to pour too much into the sewer.

After 3.5 weeks, the beer is ready to drink.

The resulting ESB – Extra Strong Bitter has a multifaceted flavor: honey-buckwheat taste, slight bitterness and saturation. As it warms up, the buckwheat smell disappears, replacing with caramel tones.

Try this beer recipe! This is delicious!

Material worked on:

Emil Samedov

Process Engineer

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Book of Knowledge is a unique collection of recipes and scientific studies prepared by our company’s experts. Here you will find practical advice on home and commercial production of alcohol and cheese from leading distillers, brewers and cheesemakers

See also

Table of hop varieties and their analogues.

American varieties

90 292 4. 0-7.2

9027 5

902 92 11.5 – 13.5

90 292 Chinook, Northern Brewer

), Seasonal, Bitter, Barleywine

9 0292 Columbus, Millennium,

9029 2 Galena, Nugget, Chinook

9029 2 Ale, Lager, Pilsner, Stout

902 75

9028 8

Hop variety	Alpha %	Hop aroma description	Species	Alternative	Application 9 0277
Ahtanum	5.7 – 6.3	Floral, earthy , citrus and grapefruit tones	Aromatic	Cascade	Ale, Lager
AlphAroma	5.8-10.9	Powerful citrus and tropical fruits	Aromatic	–	Pale Ale, Lager, Indian Pale Ale
Amarillo	8.0 – 11.0 citrus (orange) tones	Aromatic	Cascade, Centennial , Simcoe	American Ale, Indian Pale Ale
Amallia	5. 5-9	Earthy, strong orange citrus notes	–	–	Dark Ale
Apollo	15 – 19	Citrus notes with an emphasis on orange, resin, spices	Bitter	Magnum, Columbus 902 93	American Ale, Indian Pale Ale
Bravo	14 .0 – 17.0	Pleasant fruity and floral aroma	Bitter	Columbus, Magnum, Nugget	Indian Pale Ale, Pale Ale, Stout, Barlywine, Lager
Brewer’s Gold	8.0 – 10.0	Spicy, fruity character, blackcurrant	Bitter	Chinook, Galena, Northern Brewer ilsner, Lambic
Bullion	6, 7 – 12.9	Strong & Spicy	Bitter	Brewer’s Gold, Chinook, Columbus, Galena, Northern Brewer	Stout, Dark Ale
Calypso 90 293	12.0 – 14.0	Bitter aromatic hop with a complex pleasant fruity and citrus aroma, with hints of pear, apple, lime and earthy tea notes	Bitter aromatic	Cascade, US Belma	Ale, Stout, Barlywine 9029 3
Cascade	4. 5 – 7.0	Medium spicy, floral, citrus and grapefruit	Aromatic	Ahtanum, Amarillo, Centennial	American Ale, Pale Ale, Indian Pale Ale, Porter, Barleywine
Centennial	9.5 – 11.5	Medium Intense Floral & Citrus (lemon)	Bittersweet	Cascade, Chinook, Columbus 9029 3	American Ale, Indian Pale Ale, Christmas Ale
Chelan	12.0 – 14.5	Soft floral and citrus character	Bitter	Galena, Nugget	–
Chinook	12.0 – 14.0	Distinct, medium intensity spicy, coniferous, with subtle notes of grapefruit	Bittersweet	Columbus, Northern Brewer, Nugget	American Pale Ale, Indian P ail El, Stout, Barleywine, Lager
Citra	11.0 – 13.0	Strong citrus and tropical tones, grapefruit, melon, lime, gooseberry, passion fruit and Chinese lychees	Aromatic 9 0293	Fuggle, Willamette, Golding	American Ales, Indian Pale Ales
Columbia	6. 8 – 11.5	Subtle earthy and soft fruit tones	Aromatic	Fuggle 9 0293	Amber, Ale, Pale Ale, Porter, Stout
Columbus	14.0 – 16.0	Hot, black pepper, licorice	Bitter	Chinook, Galena, Millennium, Nugget American Pale Ale, Stout, Barleywine, Lager
Crystal	3.5 – 5.5	Soft, floral and spicy	Aromatic	Hallertau, Hersbruker	Pilsner, Lager, Keu ls, Extra Special Bitter, Altbier, Belgian Ales
Delta El Dorado 9No	Fuggle	4.0 – 5.5	Soft woody and fruity Notes	Aromatic	Willamette, Fuggle, Styrian Savinjski Golding	English Styles, American Ale, Lambic
Galena	12.0 – 14.0 9029 3	Spicy, blackcurrant and citrus (grapefruit) tones	Bitter	Brewer’s Gold, Columbus, Nugget	English Ale, American Ale
Glacier	Pleasant hop aroma	Bittersweet	US Fuggle, Styrian Savinjski Golding, US Willamette	Pale Ale, Extra Special Bitter, English Pile Ale, Porter, Stout
Golding	4.0 – 6.0	Soft and delicate, classic English style	Aromatic	Fuggle, Styrian Savinjski Golding,	English Bitter, English Pale Ale, Belgian Ale, Barlywine
Hallertau	3, 5 – 5.5	Very mild and pleasant, spicy, with dried herbal and floral notes	Aromatic	Hallertau Mittelfrüh, Traditon	Lager, Pilsner, Bock, Kölsch, Munich Helles, Belgian Ale 9Ale, Christmas Iy Ale, Indian Pale Ale, Porter, Oktoberfest, Lager
Kent Golding	05.jun	Delicate, aromatic with pleasant floral and spicy notes	Aromatic	Golding,	English Ale, Extra Special Bitter, Bitter
Legacy	10. 2	Bitter aromatic hop with pure grapefruit, floral, blackcurrant, and spicy aroma	Bitter aromatic	Northern Brewer	Ales, Lagers, Stouts
Liberty	3.0 – 5.0	Mild and spicy with subtle lemon and citrus character	Aromatic	Hallertau, Traditon	Lager, Wheat, Ale, Pilsner, Stout, Kölsch, Bock
Magnum	10.0 – 14.0	No great flavor	Bitter	Columbus, Nugget, Magnum	Lager, Pilsner , Stout, El
Millennium	14.5 – 16.5	Soft with resinous and dried herbal tones	Bitter	Columbus, Nugget,	Ale, Stout, Barlywine
Mosaic	Complex flavor complex, tropical fruit , citrus, berries, dried grass, earthy and coniferous	Aromatic	Nugget	American Pale Ale, American IPE, Pale Ale, Cream Ale
Mt Hood	4. 0 – 8.0	Soft, dried herbal and slightly pungent	Aromatic	Hallertau Mittelfrüh, Hersbruker	Lager, Pilsner, American Wheat, Altbier, Munich Helles
Mt Rainier	5.0 – 8.1	Excellent floral and noble aroma, with cit blond and liquorice tones	Aromatic	Fuggle, Hallertau	Ale, Lager
Newport	13.5 – 17.0 resins	Bitter	Brewer’s Gold, Fuggle, Magnum , Nugget	Ale, Stout, Barlywine
Northern Brewer	8.0 – 10.0	Medium intensity pine and mint character	Bitter	Extra Special Bitter, Bitter, English Pale Ale, Porter, Lager, Lambic, Munich Helles
Nugget	12.0 – 14.5	Soft and pleasant, with spicy and dried herbal tones 90 293	Gorky	Columbus, Magnum	Ale, Stout, Barlywine
Olympic	10. 6 – 13.8	Citrus character with subtle spicy notes	Bitter 9 0293	Chinook	–
Perle	7.0 – 9.5	Slightly spicy with a dried herbal and floral character	Bittersweet	Northern Brewer.	Pale Ale, Porter, Stout, Lager, Pilsner, Weizen (German Wheat), Altbier, Kölsch, Munich Helles tones	Aromatic	Sterling	Pilsner, Lager, American Wheat, Belgian Ale, Bitter
Santiam	5.0 – 7.0	Slightly spicy with dried herbal and floral notes	Aromatic ger, German Lager & Ale, Wheat
US Simcoe	12.0 – 14.0	Unique passion fruit, pine needles, earthy and citrus characteristics	Bitter aromatic	Magnum,
Spalter Select	3.5-5.5	Subtle aromatic floral/spicy/pepper notes	Aromatic	Saaz, Tettnanger, Spalt, Hersbrucker	German Ale, Lager, Pilsner
Sterling	6. 0 – 9.0	Dried herbal and spicy with a hint of floral, citrus (lemon/pineapple) character	Aromatic	Saaz	Pilsner, Lager, Ale, Belgian Ale
Summit	16.0 – 19.0	Pronounced spicy, earthy, onion, garlic and citrus (pink grapefruit, orange and tangerine) tones	Bitter	Indian Pale Ale , Pale Ale, Stout, Lager, Wheat
Super Galena	13 – 16	Bitter aromatic hop with a pleasant citrus aroma	Bitter aromatic	English Ale, American Ale
Tettnang	4.0 – 5.0	Noble aroma, pleasant and spicy	Aromatic	Fuggle, Santiam, Sp alter Select, Spalt	Lager, American Ale, Pilsner , American Wheat, Bitter
Ultra	2.0 – 3.5	Floral Spice,	Aromatic	Crystal, Hallertau	Pilsner, Lager, Bock, American Wheat, Altbier, Munich, Belgian Ale
Vanguard	5. 0 – 6.0	Dried herbal and floral tones	Aromatic	Hallertau, Liberty, Mt Hood, Hersbruker
Warrior	15.0 – 17.0	Very light, dried herbal, resinous and pine tones	Bitter	Columbus, Magnum, Nugget,	Indian Pale Ale, Ale, Porter, Barleywine
Willamette	4.0 – 6.0	Soft and pleasant, slightly spicy and floral	Aromatic	Fuggle, Tettnang, Golding	English Ale, American Pale Ale, American Dark Ale 9029 3
Wye Challenger	6.2-9.8	Spicy, clean citrus aroma with a great herbal note added	Bittersweet	Northern Brewer	Ale, Bitter, Extra Special Bitter, Porter
Yakima Gold	8.8 – 10.5	Soft and pleasant	Bittersweet	Golding	–
Yeoman	Dec 16	Pleasant English aroma, very hoppy with some citrus flavors,	Bitter	Target	Ale, Lager, Indian Pale Ale

Czech varieties

Hop variety	Alpha, %	Hop aroma description	Species	Alternative	Application
Kazbek	05 . Aug	Spicy – Lemon Flavor,	Aromatic	Saaz, Sterling	Pilsner, Lager , Belgian Ales, Lambic, Bitter
Saaz	03.May	Very mild, with pleasant earthy, herbal and floral overtones	Aromatic	Sterling, Spalt	Pilsner, Lager, Belgian Ales, Lambic, Bitter

English varieties

Hop variety 90 277	Alpha %	Hop Aroma Description	Species	Alternative	Application
Admiral	13.0 – 16.0	Pleasant, resinous hop aroma with hints of citrus (orange) and dried herbal aromas	Bitter	Northdown, Target, Challenger	English Ale
Bullion	6 – 9%	Resinous/earthy aroma/taste and can be a bit rough	Gorky	Columbus, Northern Brewer, Brewers Gold	Stout, Dark Ale
Cascade	5. 3-6.8	Intense but round citrus peel, orange, mandarin, flowery, pine and Chinese lychees	Aromatic	Ahtanum, Amarillo, Centennial	American Pale Ale
Challenger	6.5 – 9.0	Spicy, cedar, green tea and pale e floral characteristics (when added late in the boil, may give a clear fruity aroma)	Bittersweet	Northern Brewer, Perle	English Ale
Golding	4.0 – 6.0	Smooth kaya and delicate floral lavender, overtones of spices, honey, earth and thyme	Bittersweet	Golding, Progress	English Ale, Belgian Ale, Stout, Porter, Lager
Endeavor	8.0 – 10.5	Blackcurrant, spices, citrus	Aromatic	Northern Brewer	–
First Gold	6.5 – 10.0	Slightly spicy but smooth, tangerine, orange marmalade, magnolia and floral aroma	Bittersweet aromatic	Crystal, East Kent Golding	Ale
Fuggle	3. 5 – 6.5	Delicate and pleasant mint, floral and fresh herbal tones	Aromatic	Fuggle, Willamette, Golding	English Ale , Extra Special Bitter, Bitter, Lager, Lambic, Belgian Ale
Northdown	7.0 – 10.0	Pleasant spices, cedar and pine character with hints of floral and berry aromas	Bittersweet	Northern Brewer, Challenger	Ale
Northern Brewer	6.6 – 8.0 taste	bitter aromatic	Hallertau,	English El
Phoenix	8.0 – 12.0	Fresh and soft tone of needles, chocolate, pathos and spices	Gorky -aromatic	NorthDown, Challenger	Ale
Pilgrim	9.0 – 13.0	Distinctly fruity and spicy with pleasant lemon/grapefruit, pear and berry character	Bitter aromatic	Target, Challenger	English Ale
Progress	6. 0 – 7.5	Moderately strong spicy, freshly herbal, floral, minty, earthy and honeyed	Aromatic	Fuggle, Golding	Ale, Bitter, Extra Special Bitter, Porter
Sovereign	4.5 – 6.5	Floral, fresh herbal and dried herbal with mild mint flavor	Aromatic	Fuggles, Goldings	Pale Ale, English Ale
Target	8.5 – 13.5	Intense English hops with various floral, sage, citrus and spicy aromas	Bitter	Fuggle,	Ale, Lager

German varieties

902 92 Spicy floral and hoppy notes, with hints of pine needles, lemon and black Pepper

Hop variety	Alpha %	Hop aroma description 90 277	View	Alternative	Application
Brewer’s Gold	5, 0 – 9.0	Blackcurrant, fruits and spices	Bitter	Northern Brewer, Northdown	Ale, German lager
Hallertau Blanc	9. 0 – 12.0	Fruity, floral and freshly herbal	Aromatic	–	–
Hallertau Mittelfrüh	3.0 – 5.5	Soft with spicy floral and citrus tones	Aromatic	Liberty, Traditon	Lager, Bock, Pilsner, Wheat
Hallertauer Nugget	9 – 13% 9029 3	Strong, heavy and herbal, fruity, spicy	Bitter	Columbus, Galena, Magnum	Ale, Stout, Barlywine, Indian Pale Ale
Herkules	12.0 – 17.0	Bitter	–	German Ale
Hersbruker	2.0 – 5.0	Mild, dried herbal and floral with fruity overtones	Aromatic	Saaz, Spalt, Select	Lager, Pilsner, Bock, Weizen Bock, Wheat, Belgian Ale, Kölsch, Munich Helles
Magnum	11. 0 – 16.0	Fine aroma with a penchant for floral and fruity	Bitter	Columbus, Nugget	Lager, Pilsner, Stout, Ale
Northern Brewer	7.0 – 10.0	Medium dried herbal and floral tones	Bittersweet	Chinook, Columbus, Galena, Magnum, Northern Brewer, Brewer’s Gold	Bitter
Perle	6.0 – 10.0	Delicate floral and fruity tones	Aromatic	Northern Brewer,	Pale Ale, Porter, Stout, Lager, Pilsner, Weizen, Ale, Altbier, Kölsch, Munich Helles
Saphir	2.0 – 4.5	Clear spicy and fruity tones	Aromatic	Hallertau	Pilsner, German Lager, Belgian Ale
Select	3.0 – 6.5	Floral and fruity character 902 93	Aromatic	Saaz, Hersbruker, Spalt, Tettnang	Lager
Spalt	2. 5 – 5.5	Mild and dried herbal, with spicy floral and fruity notes	Aromatic	Saaz, Tettnang, Spalter Select	Lager, Bock
Spalter Select	3.0 – 6.5	Earthy, citrus aroma	Aromatic	Saaz, Tettnanger, Spalt	Lager, Bock
German Taurus	12 .0 – 17.0	Strong noble character	Bitter	Citra, Magnum,	German Ale
Tettnang	3.0 – 6, 0	Soft and pleasant with balanced earthy, dried herbal and floral fragrance background	Aromatic	Saaz, Hersbruker, Spalt, Select	Ale, Lager
Traditon	5.0 – 7.0	Medium Floral & Dried herbal (fresh herbal) tones	Aromatic	Liberty, Hallertau Mittelfrüh	Lager, Pilsner, Bock, Wheat, Weizen

Slovenian varieties

Hop variety	Al fa,%	Hop aroma description	Species	Alternative	Application
Aroma	5. 5 – 8.5	Aroma is a hybrid between Ahil and Northern Brewer, Aroma has an intense and pleasant hop aroma	Aromatic	–	–
Styrian Aurora	6.5 – 9.5	Intense and pleasant floral, coniferous and hop character, Aurora is a hybrid between Northern Brewer and TG 9Intense and pleasant floral, with coniferous and hop overtones	Aromatic	–	–
Styrian Celeia	3.0 – 8.7	Pleasant and hoppy, similar to traditional European varieties	Aromatic	Saaz, Styrian Bobek, Styrian Savinjski Golding	–
Styrian Golding	2.8 – 6.1	Very mild, noble hop flavor	Aromatic	Fuggle, UK Fuggle, Styrian Bobek	–
Magnum	11, 0 – 15.5	Magnum has a bitter aroma. This hop variety is one of the most suitable varieties for extraction and combination with other varieties in the brewing process	Bitter	–	Lager, Pilsner, Stout, Ale

Russian varieties (Chuvash Republic)

9 0276 Alpha %

Hop variety	Hop Aroma Description	Species	Alternative	Application
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