BYO magazine is doing a profile on Australian beers in their March/April 2009 issue. Pride of Ringwood hops are a variety that was mentioned a lot in that issue, so I thought I would pull together some information. I have never used this hop so I am going on what other sources are stating.
Origin: Bred in Australia as a cross between the English hop Pride of Kent (I wonder if that variety is publicly available anymore?) and a Tasmanian wild hop. There are some conflict dates of when it was released (1958 vs. 1965), but when it was released, it was known worldwide as the highest alpha acid hop variety. It has since been eclipsed by other varieties but maybe it started a trend. Ringwood is a suburb of Melbourne…how about that?
Aroma: Strong citrus aroma. “Strong” is a descriptor that is used a lot when it comes to Pride of Ringwood hops. Robust, coarse but not unpleasant. It appears to have a distinctive aroma and flavor.
Alpha Acid: 7.5 to 10%
Typical Usage: Bittering mainly, but you could make a one hop variety beer with Pride of Ringwood.
Beer Styles: Australian lagers and sparkling ales are the best fit naturally, but who’s going to stop you from using it in a APA? (Does that first “A” stand for American or Australian?)