ALL GRAIN BEER

Styrian Golding (aka Savinja Golding, Savinjski Golding, Yugoslavia Golding) is another hops variety with a confusing name because it doesn’t come from a Golding at all, but rather a Fuggle and has Fuggle-like characteristics. It was a major hops crop in the 1930s in its native Styria (in Austria on the Slovenia border), and has survived due to its tolerance to mildew which helped it to hold its own amid other varieties. It is now world-renowned and in high demand. It is a lovely aroma hop with high humulene and moderate myrcene and carophyllene. Even its farnesene, although low, makes its imprint on the aroma.

Opal hops are a product of Hüll, Germany. It features mild myrcene levels and a slightly higher humulene profile which results in a clean aroma and flavour profile of spice and citrus with a hint of sweetness. Opal is used in several commercial beers, but for home brewers, it is somewhat hard to find.

Saphir has a refined sweet, mild citrus nose with a hint of tangerine, and is especially yummy in Belgian Whites as well as Pilsners and Lagers. Low alpha acid content and very low cohumulone. Good vigor and yield. Despite its low alpha acids, it is said to be fruity, flowery, with a bit of tang. Very good resistance to verticulum wilt and good resistance to both varieties of mildew.

Aramis is an aroma hop from the Alsace region in France. It is a product of Strisselspalt and the Whitbread Golding variety. Aramis has inherited Strisselspalt’s most excellent aromas while providing a higher, and more stable bittering. It is sweet and spicy, citrusy and herby. The measure of its aroma and alpha characteristics make it appropriate for any and all brewing stages. Much has been said of its use in New Belgium Hop Kitchen’s French Aramis, a dry, refreshing India Pale Ale.

Strisselspalter is related to Spalter but grown in the Alsace region of France around Strasbourg. It is likely an old land race hop, and its acreage is dwindling due to its low yield, but it survives because of its high demand in French beers. It has moderate and balanced oils except for farnesene which is barely there at all. Its alpha acids are around 5% with low cohumulone near 20% making it a nice, continental-style aroma hop.

Triskel is a cultivar of the French variety, Strisselspalt, and an English Yeoman. It can be added on either end of the brew. It is an elegant combination, the perfect wedding, really, of floral and fruit. Its high alpha content makes it an excellent first wort addition, but its amazing aroma makes it great for late or dry hopping. This is the second cultivar from the French varietal breeding program. It is a moderate alpha acid variety with low cohumulone, high in myrcene (60%). It is highly desired for Belgian-style ales.

Hersbrucker is now the most widely grown variety in Germany, especially in the Hallertau region, due to its disease resistance. It was bred specifically to produce a variety resistant to verticulum wilt. Hersbrucker can even be found organically grown on several small installations. With low alpha acids (2-5%) and low cohumulone, it is a very pleasant aroma hops with a balanced fruity, spicy, and floral character. Used for years, primarily in German lagers, but this variety has now branched out into some fine English cask ales. It has been cloned several times in an attempt to improve its alpha acid content, but without success.

Hallertau (US) is definitely a tenacious, Bavarian-style hop. It long dominated its herritage region and is still in demand by craft brewers for Bavarian-style ales. As an American hop, it is outperformed by Mt. Hood and Liberty but is still holding its own. Its low alpha acids and high humulene contribute to a mild, flowery and delicately spicy aroma and flavor profile. The original Hallertau was long the staple of German lagers.

Fuggle (UK) traces its ancestry back to the original Fuggle. It is an aroma hop with a very high humulene content as well as high caryophyllene and farnesene. It is in popular demand; its parent was the cornerstone for English brewing for a very long time, but it has given way to this sibling.

Czech Saaz has forever changed the world of brewing, and it is an esteemed variety that is grown around the world from Belgium to the U.S. and New Zealand. New Zealand has bred several descendants from Saaz including its popular Motueka and Riwaka (B & D Saaz, respectively). Its alpha acid content is low (average 4%), and its alpha to beta ratio is 1:1.5 which is thought to add a more delicate bitterness to the brew. Its high farnesene gives it a warm, herbal character. One of the things that makes Saaz such a popular variety of hops is that its high content of polyphenols abates the oxidation process and gives the beer a longer shelf life. Although not without its difficulties (lower yield, low mildew resistance, light cones) the demand for Saaz has not slowed its commercial demand and enjoys employment in many breweries worldwide.