Here’s the Brew Dudes’ hop profile for the Hersbrucker variety of hops. In my investigation of this variety, I learned more about the naming of hops and traditional hops in general.

Hersbrucker is a variety that fits into the category of a landrace hop. Landrace hops are ones that become genetically unique or classifiable due to the growing area in which they thrived in over many years. For instance, Hersbrucker hops sprung up from the Hersbruck region of Germany. Because of the area it was grown in, it became its own variety of hops.

Sidenote: The tradition of brewing beer with ingredients nearby and how those nearby ingredients are as unique as the towns that the beer is brewed in is, in a word…cool. I sometimes wonder if it is better to have access to hops from all over the world, or if it would be better to just have access to hops grown in my town to make a unique beer. I feel it would be cooler to brew with Malden Maldener hops than Glacier or Cluster…but that’s another post

In my research, I discovered that this hops was selected to replace the Hallertauer when that noble variety was ravaged by a nasty fungi called verticillium and did so in the 1970s and 1980s until there were more disease-resistant Hallertauer varieties (Hallertauer Gold and Hallertauer Tradition) developed. That’s why you may see Hersbrucker hops sometimes labeled as Hallertauer Hersbrucker. This hop is the traditional Hersbrucker variety grown in the Hallertau area of Germany…which is probably tastes different than when it’s grown in Herbruck. Apparently it’s grown in Spalt, Germany too.

Origin: Hersbruck, Germany

Aroma: Grassy, Hay, Pleasant and Hoppy were all used as describers. It has a mild to semi-strong potency.

Alpha Acid: Between 3 to 5.5%

Typical Usage: Aroma

Beer Styles: I am thinking Pale German lagers and Pilsners.   Any beer that would do well with a mild, pleasant hop aroma.

Mt. Hood hops are profiled in this post.  I know Mt. Hood from my visit to Portland, OR.   The snow capped summit seemed to follow me everywhere while I was there.  I hope this variety is as majestic as its namesake.

Origin: USA.  From my investigation into several hop varieties, it appears that many were developed to grow well in the Pacific Northwest.  Mt. Hood is no exception.  It was derived in 1983 from Hallertau Mittelfrüh to produce high yields.  It was released for our use in March of 1989.

Aroma:  Spicy.  Mild.  Some sources said “Pungent”.

Alpha Acid: Between 3.5 to 4.5% although some sources had a higher range of 5 - 8%

Typical Usage: Aroma

Beer Styles: This hop variety would work well in lagers with its clean bittering.  Maybe a nice American Wheat.

Could this hop taste as good as this picture looks?

I have had my eye on Magnum hops since I brewed my APA.  That beer was an experiment in Glacier hops, which made a pleasant, balanced beer.  After tasting it, my thoughts turned to finding a good bittering hop to use for another APA trial.  After conducting research on Magnum hops, I think I might have found it.

Origin: Originally Germany.  From the sources I read, the Magnum hop variety was bred at the Hop Research Center at Huell in Germany.  I think what we American homebrewers will find are US grown Magnum hops, which sometimes get the Yakima Magnum moniker.  It is derived from Galena, although there were some opposing views (Hallertau was also mentioned as a parent hop)

Aroma: Most sources had no real comments about this hop variety’s aroma, so I am thinking it has a nice, nobel aroma.  Pleasant, not pungent.

Alpha Acid: Between 12 and 14%

Typical Usage: That high alpha acid and lack of a strong aroma makes Magnum a great bittering hop.

Beer Styles: I would say good for Pales and IPAs.  Because of its heritage, and clean bittering power, it probably work for German lagers. 

Vanguard hops are another variety that should be available in your local homebrew shop.  This profile is presented to provide more information for this “hop shortage” hop.

Origin: USA - Released in 1982

Aroma:  Slightly flowery, mild.  Similar to Hallertau Mittlefruh

Alpha Acid: 5.5 to 6%

Typical Usage: Aroma.  A gentle hop for subtle bitterness, aroma, and flavor.  Probably would be considered “noble”.

Beer Styles:  Use in not-so-overly-malty beers.   Light lagers, Pilsners, Kolsch, Wheat, and Munich Helles.

Chinook hops are a variety that I would like to use in other American ales.  Before I used them, I decided to do some research and put together this profile post.

Origin: America - Developed by a USDA breeding program and released to the public in 1985.   It’s a cross between Petham Golding and a USDA-selected male.  Grows primarily in the Yakima area of Washington State.

Aroma:  Herbal, Smoky, Piney, Floral  Some sources said similar to Cascade. 

Alpha Acid: 12.5 to 14.0%

Typical Usage: Bittering!  Use as an aroma hop is gaining popularity.  There were some warning of harsh bitterness with overuse.  “Catty” was used to described when it was used too much.

Beer Styles: Sources suggested 60 minutes boil for low bitterness beers.  Apparently this variety is used in Arrogant Bastard Ale.  I think it would be good in American style ales…as a bittering hop for pales, ambers, and browns.  Probably would work well in stouts and porters.

Sometimes I research hops because of their replacement value of other well known/popular hops. Because of the shortage, Sterling hops have been mentioned as a suitable alternative to Saaz hops. Since summer is almost here, maybe you are getting ready to brew a nice pilsner for some hot weather enjoyment. Here’s our profile of Sterling hops:

Origin: America - Released in 1998. Not sure who released it but it looks like the origin is Oregon specifically. There is a bit of mystery of the hops’ heritage. All sources say it have a Saaz parent, but a list of other hop varieties are mentioned in its lineage:

• Hallertauer
• Mt. Hood
• Cascade
• Brewer’s Gold
• 64035M
• Early Green

So, I don’t know. Maybe all of them?!?!

Aroma: Fine, Rustic, Earthy, Spicy. Similar to Saaz.

Alpha Acid: Between 6 and 9%

Typical Usage: Used as aroma primarily. Bittering is mentioned as well.

Beer Styles: Pilsners! From what I have read, Sterling was developed as a US version of Saaz. One of the outcomes was to breed a variety that would generate a greater yield. Although some would say you can’t replace the original, Sterling may be a good alternative to Saaz if you can’t find it.

Here’s a profile for another new variety of hops: Santiam Hops.

Santiam is the world’s first naturally seedless Tettnang-type hop. It’s a hybrid of German Tettnanger, Hallertauer Mittelfrüh, and an American hop (Some sources say Cascade).

Origin: America - It was released by the Agricultural Research Service in Corvallis, OR. I am guessing the year was 1998.

Aroma: Resembles a Noble hop aroma. Herbal. Floral.

Alpha Acid: 5.5 - 7%

Typical Usage: For Aroma. Great replacement for German Tettnager hops.

Beer Styles: American Lagers, German Lagers and Ales, and Wheat beers.