Often used as a dual purpose hop. Bred at the Hop Research Center in Hüll, Germany; maintains excellent storage stability.
Development: Bred from English Northern Brewer.
Aroma: Slightly spicy with floral tones
Alpha Acids: 7.0 — 9.5%
Beta Acids: 4.0 — 5.0%
Co-Humulone: 27 — 32% of alpha acids
Total Oil: 0.7 — 0.9 mls/100g
Substitutions: German Perle, German & US Northern Brewer
Typical Beer Styles: Pale Ale, Porter, Stout, Lager, Weizen, Alt, Barley Wine, Kölsch
|Hops Format||Pellet Hops|
|Country of Origin||USA|
Customer ReviewsWrite a review
I use this when making clones of the Stone IPA. I like the flavor and aroma and it works well with the other hops in the recipe.
It's good and hoppy, and a little fruity and spicy too. Goes well in German style Wheat beers. I think it's similar to Sterling hops, at least I use them interchangebaly if I'm short.
I did a First Wort Hopping with these in a Pale Ale I brewed. The bitterness was more intense but smoother. It also added a nice taste. I also tried dry hopping with them but didn't care for the result, so I'll stick to using them as bittering hops.
This hops was original grown in Germany is is widely used in many of the commercial breweries their. It has a great spicy character and is great for brewing Pilsners, Lagers, Atls, Dunkles and whatever else your mind can create.
German like spiciness is light to medium,the bittering can surprise you in a young beer if you don't give it at least 3 weeks in primary. With 3-4 weeks in the bottle to age,it has a nice spicy,herbal sort of snap to it. Nice also for some light bittering on the back,which is always well received. Timing of the addition of this one can really fine tune a beers finish. I used it in a very pale ale,with a like amount of Czech Saaz,& it's much like a famous pilsner we all wish we could get fresh!