Hop Variety Data Sheet

Progress

Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
Visual Evaluation
Hop Cone
Hop Leaf


Aroma Specification
spicy, currant, cassis
Genetic Origin
Developed at Wye College in 1951 from WGV and released in 1964 as a wilt-tolerant alternative to Fuggle.
Agronomic Aspects
Growing
Yield (kg/ha) 1,400 - 1,550
Maturity Medium Early
Main Growing Country UK
Resistance against Diseases
Wilt diseases Tolerant
Downy mildew Susceptible
Powdery mildew Susceptible
Chemical Ingredients
Bitter Components
Alpha-Acid % 5.0 - 7.0
Beta-Acid % 2.0 - 2.5
Co-Humulone % rel. 27 - 29
Hard Resins : Alpha-Acid 0.25 - 0.35
Polyphenoles
Xanthohumol (EBC 7.7) 0.2 - 0.3
Aroma Components
Total Oils (ml/100g) 0.5 - 0.8
Beta-Caryophyllene: Humulene 0.30
Farnesene % of total Oil 0.00 - 1.00
Hop Alternatives
Brewhouse
Fuggle, Golding (UK)
Dry Hopping
Fuggle, Golding (UK)

Cones on the Bine
Hop Photos




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Last Changed: 01/09/2020