American aroma hop. α-acid: 4.5-7.0%. β-acid: 4.8-7.0%. Floral, spicy, citrusy aroma, slight aroma of grapefruit. Good for American pale ales. Developed in US in 1971.
Uniquely floral. α-acid: 9.5-11.5%. β-acid: 3.5-4.5%. Often referred to as "super Cascade." More floral but less citrusy aroma than Centennial. Good for ales and wheat beer. Developed in US in 1990.
Traditional English aroma. α-acid: 4.0-6.0%. β-acid: 2.0-3.0%. Mild spicy sweet aroma. Good for English-style beers. Originated in England in 1790.
English essence. Earthy aroma but less sweet than Golding. α-acid: 3.0-5.6%. β-acid: 1.5-2.0%. Good for English-style ales. Originated in England in 1875.
Saaz characteristic. Herbal, spicy, and citrusy aroma. α-acid: 9.5-11.5%. β-acid: 1.5-2.0%. Often used in largers and pilsners. Developed in US in 1998.
Orders for 2016 Fresh Whole Hop Cones are now CLOSED.
Orders for 2016 Whole Hop Cones are still OPEN
Orders for Rhizomes and Hops-in-a-Box kits open in January 2017 for Spring 2017 delivery.
Please direct all inquiries through the email form on our contact page.
Hopyard in full bloom.
Catherine and Karin.
Packaged hop bail.