A Whole Lotta New Hop Varieties

Over the weekend, I encountered a kellerbier made with Barbe Rouge hops, a new French variety. This is an increasingly common experience—and not just with new American varieties. Hops are grown in a number of regions around the world, and craft beer has fueled a wave of breeding. Unlikely locations like France, Poland, and Slovenia have been especially active. In most cases, the new hops are tailored for modern palates, with a focus on tropical fruit. But, as with that Barbe Rouge, they are not like American new-wave hops. In a single-hop lager at Level, Barbe Rouge was all strawberry and “red” candy (that sweet, indistinct “fruit” flavor)—unlike anything coming out of the US. As a single hop, it was a bit much, but it would have harmonized wonderfully with others in an IPA. Many countries are using native stock for breeding, and so these may have new- and old-world characteristics, which is very cool.

I figured that if I were having trouble keeping all these straight, you might be, too. So here’s a rundown of some of the most recent varieties. I’ll go back a bit further in time for foreign producers, because these hops haven’t been on my radar (Barbe Rouge, for example, was released back in 2014), but only the most recent among American varieties. It is often the case that there’s little info on new varieties, so you’re just getting thumbnails for most of them. All descriptions are provided by breeders/brokers, and I haven’t a clue how accurate they are. None, for example, mention weird flavors some folks might encounter.

I’d love your feedback, and we can consider this an evolving post. Have you tasted these hops? More importantly, have you brewed with them? What have your experiences been? If you’ve brewed with them, definitely give some detail—when did you use them and with which other hops were they used? I will update the post as I hear back.

New American Hops

In most cases, the following hops were bred with IPAs in mind. You’ll notice that neomexicanus stock is increasingly common—those are the native hops from New Mexico that have incredibly intense, wild flavors. I haven’t listed the type (aroma, bittering, or dual) because it seems largely obsolete now. I have listed alpha acid percentages and total oils, because those do still seem relevant.

Lotus (13-17% AA, 1.5-2.5 mL/100g total oils). Proprietary hop from Hopsteiner formerly called Experimental #06297. It has diverse parentage, including 50% Eastern Gold (a Japanese variety), 25% Apollo, Cascade, and USDA 19058; there is also a dab of neomexicanus in the heritage. It’s described as having orange, vanilla, berry, and tropical fruits and was jokingly called “orange creamsicle” inside Hopsteiner during its development.

Medusa (4.8-5.8% AA, low oils). A proprietary hop from CLS Farms, where they’re working with native neomexicanus hops from New Mexico. Described as “guava, melon, apricot and citrus fruit.” More here and here.

Pahto (17-20% AA, 1.0-2.5 mL/100g total oils). This proprietary hop isn’t that new—it was released with Sabro—but it’s more obscure. It’s a bittering hop with English parentage, it was designed to deliver clean, hot-side bitterness. It’s character is described as herbal, woody, and earthy.

Sultana [actually just Denali renamed] (13-15% AA, 2.5-4 mL/100g total oils). Described as having characteristic West Coast character of citrus, pineapple, and pine. Proprietary hop from Hopsteiner, formerly named 06277, derived from parentage of 50% Nugget, 25% Zeus, and 25% USDA male. Released 2019. More here.

Triumph (9-13% AA, .8-1.8 mL/100g total oils). A public hop developed by the USDA in Corvallis, its parentage is a blend of classics: Nugget, Brewers Gold, East Kent Goldings, and Hallertau Mittelfrüh. Described as “prominent peach, lime, and orange, follwed with suggestions of spice and pine.” More here.

Zappa (6-8% AA, 1.8-2.5 mL/100g total oils). Another neomexicanus variety, Zappa has been described in very broad terms, including: “spicy with strong notes of tropical fruit (mango, passion fruit), citrus, and pine. Additional descriptors include savory, mint, and Fruity Pebbles.” Having a tiny bit of experience with neomexicanus, I expect all those crazy flavors may well be in this hop.

Germany

Akoya (9-10% AA, 1.5-2 mL/100g total oils). Recently named German hop formerly called Experimental #99/268. It has Zenith and an unnamed hop as parents and is described (briefly!—very little out there about this hop) as tea-like, spicy, green fruit, peppery.

Ariana (10-13% AA, 2.0-2.5 mL/100g total oils) Bred at the Hüll Hop Research Center, Ariana is the daughter of Herkules and a wild male and ranges in flavor from blackcurrant and grapefruit to geranium and vanilla.

Diamant (7-7.5%, 1.5-1.7 mL/100g total oils) Another hop bred at the Hüll Hop Research Center, Diamant was derived from Spalt and purportedly carries its “fine” and spicy character. Probably useful to brewers because of its higher bittering potential.

Solero (9-10% AA, 1.5-2.0 mL/100g total oils). A new German hop formerly called Experimental #243/42. It has Cascade and an unnamed hop as parents and is described as having tropical fruits, mango, and passion fruit. Not much information beyond that.

Other Countries

England

  • Endeavor (8-10.5% AA): Complex blackcurrant, loganberry and spice notes with grapefruit and lime flavour

  • Harlequin (9.5-12% AA): Pineapple, passion fruit, peach (proprietary/Charles Faram)

  • Resurrected varieties. There are a bunch of these, and they seem quite interesting. Examples include Cobbs, Early Bird, Eastwell, Bramling, Canterbury, Keyworths, and Mathon

France

  • Barbe Rouge (4-7% AA): strawberry, raspberry, red fruit, kumquat, lime, orange. It’s a strong hop with unusual, sweet and fruity character in my experience. (2014)

  • Mistral (5-9% AA): characterized as delicate, with notes of rose, melon, lychee (2015)

  • Elixir (5-7% AA): tropical fruit, orange, tangerine, and “white fruits” (?). Released in 2018.

New Zealand

  • Hort 4337 (10.5-11.5% AA): tropical fruit character of pineapple and passion fruit as well as stone fruit (peach) and citrus (grapefruit).

  • Hort 9909 (9-10% AA): pronounced forward citrus character of lemon and lime, sweet hay and spices.

Poland

  • Lunga (8-12.5% AA): pineapple, peach and citrus

  • Magnat (11-14% AA): high-alpha bittering hop with a floral, lilac aroma

  • Oktawia (7-9% AA): honeydew melon, white wine grapes, lime, and fresh cucumber

  • Puławski (6.5-9% AA): white wine grapes, spice, clove and papaya

  • Zibi (12.5-14.5% AA): peach, mango, Mirabelle plum (?), pine

  • Zula (8-11% AA): tropical, citrusy, fruity

Slovenia

  • Styrian Cardinal (10-15% AA): pineapple, orange, lime, guava, and jasmine.

  • Styrian Dragon (6-11% AA): floral citrus, grapefruit, lemon, berries, and rose.

  • Styrian Eagle (13-17% AA): tropical, with banana, lemon, red berries, hay, caramel, and menthol

  • Styrian Wolf (12-19% AA): candied orange, mango, melon, coconut, lemongrass, passionfruit, and fruit punch.

South Africa

  • African Queen (10-17% AA): cannabis, blueberries, stone fruit, black currant, gooseberries, bubble gum, lemongrass, watermelon, and chilies.

  • Southern Star (12-18% AA): pungent hop with tangerine, blueberries, pine, tropical fruit, pineapple, watermelon, and spice.

  • Southern Sublime (11% AA): dank and pungent with Kool-Aid, Juicy Fruit, citrus, mango, and plums.

  • Southern Tropic (13-18%): tropical fruit, including mango, lychee, passion fruit, guava, pineapple, bubblegum, citrus, lemongrass, stone fruit, coconut.

All right folks—what have you encountered out there in the wild?

The Brewing ProcessJeff Alworth12 Comments