Have you ever found a beer recipe that you really like the look of, but have found that you don’t have the correct variety of hops and can’t get hold of it?

Or have you ever been making up a recipe and wondering what would be the right variety of hops to achieve the taste profile you are looking for?

Well check out our Hop Varieties and Subsitutions page for help. We give a brief profile of each variety of hops and suggest possible alternatives to use if you don’t have what you need. I hope you find this resource as invaluable as we do!!

Do drop us a line if you want to suggest any changes or updates!

Bit of a nightmare with the allotment…. I lost my key and haven’t been able to get in for several weeks!! I suspect Boo Boo has thrown them away…

Anyway, managed to get a new set from the Pope and was nervous going down to survey the damage. Everything had suffered. Big time! Including the hops. Loads of things had died and the whole plot was engulfed in weeds. As is was examining stuff, some of the old boys come over to mock. “Oi Tarzan! How’s it going in the jungle!” Ha ha. Very funny.

I had set up 10ft poles for the hops thinking that would be sufficient for the first years growth as the plants got established. Certainly they got off to a slow start especially the Northern Brewer which I thought was dead for a long time! But now, all the plants had outgrown their poles and the tops of the bines were trailing off into the sky.

Unfortunately, I planted them in a stupid place at the end of the plot, and this year the willow trees have started encroaching and blocking out light. The growth of the Cobb and Target varieties has been most impressive and they have both gone beyond the poles and begun climbing up the willow branches.

There are a few flowers appearing. They are pretty small and I would have thought they should have been flowering rather earlier than this. But I don’t know what you are meant to expect in the first year and I suspect they have been set back somewhat by the fact that they don’t have great light and that I have done nothing by way of feeding or watering!
In addition, some of the leaves are going a bit brown. Fendog assures me this is normal, but I’m not convinced.

I really need to do some reading up and check out that website Fendog recommended. Next year I’m going to get more plants and do a proper job…

Came across a useful looking hop growing website just now – hoping to get a few plants going on the farm next spring to follow in Trenchfootsteps.

http://www.growinghopsyourself.com/

I got my hop plants in the ground today! It was a total rush job so I hope its ok. The barerooted plants arrived while we were down at the Outlaws at the weekend, so I didn’t think I should wait til next weekend to plant them. But by the time I get home from work, its nearly dark. So there I was this evening, on the allotment in the dwindling light trying to prepare the planting holes. By the time I was finishing, it was pitch black and goodness knows what kind of a job I did. I certainly think I planted then too near the surface, so I will have to go back and cover them a bit more. For those who are interested, here’s some instructions of the correct way to plant your hops (preferably in daylight):

Planting Hops

1. Check the barerooted plant is moist. If not, place in a bucket of water for an hour before planting

2. Dig a hole 9-12 inches deep

3. Plant in the hole with the crown of the plant 2-3 inches below surface level

4. Cover the roots and crown with well-mulched soil or John Innes No. 3 compost

5. Firm in gently

6. Water in if soil is dry

7. Space plants at least 3ft apart for same varieties or 5ft apart for differing varieties.

8. Wait…

Inspired by the Rotter (one of the Oxford Brewgroup), I have decided to grow my own hops. Apparently they are easy to cultivate and yield a ample harvest for homebrewing purposes. And what with an allotment at my disposal, this could very well be the started of something big!

But for now, I thought I’d start small and get just four plants. The Rotter has recommended Aplus Hops to source the plants. Like rhubarb or arsparagus, you grow them from “rhizomes” – stems that grow laterally at about the soil surface and can be split to propagate the plants. Aplus split their stock into four main groups: High Alpha , Goldings, Traditional Aroma, and Dual Purpose (those that can be used for both bittering and aroma). I decided to get one from each group:

Cobb (Goldings)

Golding hops are the classic English aroma hop developed in 1790. It is widely cultivated with a soft, earthy, vaguely farm-like aroma. Cobb is one of many varieties that are traditionally considered Goldings hops. It was selected by hand in 1881 from a group of Canterbury Whitebine hops growing in the garden of a farmer named John Cobb. Time of ripening: early/mid/late season. Sensitive to wilt, susceptible to downy mildew and powdery mildews.

Analytical data

Alpha acid (range) 4.4 ~ 6.7%
Beta acid (range) 1.9 ~ 2.8%
Ratio Alpha : Beta 2.1 ~ 2.6 :1
Cohumulone (% of alpha) 26 ~ 32%
Total oils, ml/100g (dry) 0.8 ~ 1.0

Target (High Alpha)

Produced at Wye College in the 70’s, Target has very good bittering qualities and a typically English flavour, making it suitable for use in all types of beer. Flavours attributed to it range from orange, to marmalade, to peppery geranium. It can also be used for dry hopping to produce a more floral aroma in stronger ales. Target has been used as a single varietal in Caledonian’s award winning Golden Promise, Usher’s Lal Toofan lager, and Hardy and Hanson’s prize winning Guzzling Goose Bitter (which uses Target both in the copper and as a dry hop). Time of ripening: late season. Highly tolerant to wilt, susceptible to downy mildew, some resistance to powdery mildew.

Analytical data

Alpha acid (range) 9.9 ~ 12.6%
Beta acid (range) 4.3 ~ 5.7%
Ratio Alpha : Beta 2.2 ~ 2.8 :1
Cohumulone (% of alpha) 35 ~ 39%
Total oils, ml/100g (dry) 1.2 ~ 1.4

Fuggle (Traditional Aroma)

Originally propagated in Kent in 1875 by the amusingly named Richard Fuggle. It is extremely popular in traditional English ales and is frequently used alongside Goldings, for which it forms a perfect base. It has a very low alpha acidity and yet provides length, roundness and drinkability. Fuggle is can be used in all styles of ale but brings particular richness to porters and stouts. Its characteristics have been described as easy, grassy, sensuous, moreish. It is used at the single hop in Whitbread’s Fuggles Imperial, Chiltern Brewery’s John Hampden’s Ale, George Gale’s Prize Old Ale, and McMullen’s Gladstone bitter. Time of ripening: early / mid-season. Sensitive to wilt, some resistance to downy mildew, susceptible to powdery mildew.

Analytical data
Alpha acid (range) 3.0 ~ 5.6%
Beta acid (range) 2.0 ~ 2.7%
Ratio Alpha : Beta 1.5 ~ 2.2 :1
Cohumulone (% of alpha) 29 ~ 30%
Total oils, ml/100g (dry) 0.7 ~ 1.1

Northern Brewer (Dual Purpose)

Bred at Wye College from Northern Brewer in 1970 by crossing with a Downy mildew resistant male. It has a very mild, clean, neutral flavour making it suitable for all styles of beer, with no harshness of palate, although the quality of bitterness it imparts can be a little harder than Challenger. The high level of oil makes this a very distinctive dry hop for full-bodied ales.

Analytical data

Alpha acid (range) 7.0 ~ 9.0%
Beta acid (range) 4.4 ~ 6.2%
Ratio Alpha : Beta 1.6:1
Cohumulone (% of alpha) ~ 31%
Total oils, ml/100g (dry) 1.2 ~ 2.2

It was WebMonkey’s wedding today. I was only invited to the ceremony and the evening do, but not the afternoon reception, but as an usher Fendog got to go to the whole thing.

Happily, today was the annual “Stonehelm Event” and it would fit nicely between the ceremony and the evening thing. Stonehelm are our local distributor of homebrew supplies and every autumn they have an event at Marsh Baldon village hall showcasing some homebrew, demonstrating techniques and displaying various of their wares.

So I dragged along the Dandy and the Geek and we rocked up there after the wedding. We were pretty late and there was barely anyone left there. But that worked to our advatage as we got to chat to the guys organising who let us hang around for ages despite being the only people there. They didn’t even bat an eyelid at the fact that we will all dressed up with suits and ties!

Stonehelm is a family business and it was great get to know Ralph (the dad) who had obviously had a few drinks by the time we arrived and was becoming increasing liberal with the samples of beer and liqueur and even gave us a bootle of wine each to take home. We also met Zed (one of the sons) who proved very helpful as I quizzed him about brewing techniques and ingredients.

They had 9 beers on offer, all from kits, and all very nice. Although I’m not sure how much of the smoked one I could drink. But the highlight was the liqueurs made from “essences” which cost about £1.50 a bottle and are mixed with sugar and Sainbury Basic Vodka. I couldn’t believe how good they tasted and there is an amazing variety of flavours…. we samples quite a few of them    I’ll definitely be buying some essenses on my next Stonehelm order.

The Dandy and I had a great day, but I’m we really felt for the Geek who had foolished agreed to drive. But he can’t have been that put off as he bought a homebrew starter kit and several bottles of liqueur essences. I’m glad those two are going to start brewing, but I’m not sure where I;ll get my empty beer bottles from now, as they were my chief suppliers…

Stonehelm is our nearest homebrew supplier (apart from a couple of hardware stores that stock a few things). Although you can get things cheaper elsewhere on the internet, I thought I would support them by making an order. Plus, since they are just five minutes down the road from my house, I can go an collect it myself and save on delivery costs. Bonus.

They just operate out of a house in Toot Baldon. The downstairs of the house is pretty much like mine would be if it wasn’t for the Queen– boxes of homebrew supplies piled up everywhere, 5 gallon carboys bubbling away everywhere, and the dubious smell of fermenting beer filling the entire building.

Anyway, keen to take the next step in beer brewing, I ordered my first packs of speciality grain. So far we have just used malt and hop extracts but far superior results can be achieved by using a quantity of grain. This requires a more complex methof including boiling the wort, but its about time we took the step up. So I ordered some flaked barley, roasted barley, and crystal malt as well as four different varieties of hops – East Kent Goldings, Target, Willamette and Amarillo. The intention is to make an IPA and a stout. I can’t wait to get started.