DetailsClassic English Ale hop which has been used in kettle and dry hopping. First planted in the US in 1995.
Development: Developed by clonal selection from 1790 on, starting from Canterbury Whitebine.
Aroma: Smooth, delicate, slightly spicy
Alpha Acids: 4.0 — 7.0%
Beta Acids: 2.0 — 2.8%
Co-Humulone: 28 — 32% of alpha acids
Total Oil: 0.8—1.0 mls/100g
Substitutions: US Golding, Whitbread Golding, UK Progress
Typical Beer Styles: All English style Ales, Belgian style Ales
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Alpha Acid (Average %) 4.0 — 7.0% Type Pellet Typical Usage Aroma Co-Humulone (%) 28 — 32% of alpha acids Total Oil (ml/100g hops) 0.8—1.0 mls/100g Substitutions US Golding, Whitbread Golding, UK Progress
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