Casey's Beer

There are many varieties of hops, with more being developed each year. New varieties are developed for several reasons: better resistance to disease (in particular downy mildew), better yields, higher alpha acid contents which means better brewhouse economy, and novel flavours and aromas. The bittering compounds in hops are known collectively as alpha acids. Many hops also drop out of production as better or more economical hops replace them

The hops listed below are some of the currently more commonly used hops. Those marked with (N) are the traditional noble hops which are prized for their fine aroma and flavour. Hops with higher alpha acid contents tend to have a coarser flavour and aroma, and are usually only used for bittering.

Amarillo
USA, 8 to 10% alpha acid
Newer American variety, very strong citrus/grapefruit flavour and aroma which fades fairly quickly. Signature hop in James Squire Golden Ale.

Cascade
USA, 5 to 7% alpha acid
Strong citrus and grassy flavour and aroma. Signature, even defining, hop in American style pale ales, such as Little Creatures Pale Ale.

East Kent Goldings (N)
England, 4 to 6% alpha acid
Perhaps the English hop, refined “herb garden” aroma and spicy flavour. Used in English style pale ales.

Fuggles (N)
England, 4 to 6% alpha acid
Traditional English variety, soft and mild herbal and floral aroma and flavour. Used in English style pale ales, porters and stouts.

Green Bullet
New Zealand, 12 to 15% alpha acid
Very clean tasting bittering hop. Used in Steinlager.

Hallertau (N)
Germany, 2 to 4% alpha acid
Classic Bavarian hop, refined spicy and herbal aroma and flavour. Used in most Bavarian styles such as Munich Helles (Pale), Octoberfest, Bocks etc, and in other pale lagers

Hersbrucker (N)
Germany, 2 to 4% alpha acid
Grown slightly further north in Bavaria, Similar to Hallertau.

Nelson Sauvin
New Zealand 10 to 12% alpha acid
Grown in the Nelson area of the South Island this hop has a distinct citrusy even passionfruit flavour and aroma. Used in Knappstein Enterprise Lager.

Perle
Germany, USA, 6 to 9% alpha acid
Perle is a versatile bittering hop with a nice floral aroma and taste. Typically used in aromatic styles of pale lagers in conjunction with hops such as Saaz, Hallertau etc.

Pride of Ringwood
Australia, 9 to 11% alpha acid
The mainstay hop of the Australian brewing industry. Developed in the 1950s at Carlton United’s hop research station at Ringwood in Victoria. Has an earthy flavour. Can taste coarse and muddy in excess.

Saaz (N)
Czech Republic, 2 to 4% alpha acid
The classic Pilsner hop, also known as Zatec. Saaz has a refined floral and spicy aroma and taste. Used in Czech, Czech style Pilsners, and pale Belgian ales.

Spalt (N)
Germany, 3 to 5% alpha acid
Another Bavarian hop, from the south west of Nuremberg. Has a slightly assertive floral and herbal character. Often used in stronger tasting beers which require a refined and elegant hop character. It is the signature hop in Dusseldorf Alt (Old) beers.

Styrian Goldings (N)
Slovenia, 3 to 5% alpha acid
A seedless Fuggles derivative with a soft and mild herbal and floral character. Used in English style pale ales. Also used with Saaz in Belgian style pale ales.

Tettnang (N)
Germany, 3 to 5% alpha acid
Genetically indistinguishable from Saaz. Grown in the Bodensee (Boden Lake) in the south east of Germany. A very elegant hop with a spicy and floral aroma and taste. Used in pilsner style beers and other aromatic pale lagers. Tettnang hops are also grown in the USA but are not quite as refined in their flavour and aroma.

Willamette
USA, 4 to 6% alpha acid
A Fuggles derivative with a similar mild herbal and floral qualities. Used in restrained versions of American style pale ales. Also used in dark ales, porters and stouts.