Perle was bred in the Hüll project from an English Northern Brewer. There seems to be a difference of opinion as to Perle’s aroma characteristics—European breweries claiming that Perle is much like and a good substitute for Mittelfrüher, while U.S. and Japanese breweries disagree with that assessment. It may be due to the alpha acid difference in content between the various places where it is grown: Germany averaging 8.5% while in the U.S. it can get up to 11%. Perle is said to have a pleasant aroma with hints of spice.

Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
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It is said that the only reason that Vojvodina has not yet been taken up by the industry is because its name is hard to pronounce. Its traits seem very promising as a high alpha, high yielding variety. It would make a great dual use hop due to its mild bittering properties as well as a woody aroma with notes of cedar and tobacco. It is the offspring of Northern Brewer and has some of the noble aroma characteristics of Northern Brewer, but is more intense.


Sticklebract is a dual-use New Zealand variety, from the same breeding program that bred others as well to eliminate the black root rot problem which had stricken the New Zealand hop yards. Stickelbract’s dominant aroma comes from high selinene and high myrcene resulting in a piney-citrusy bouquet. Farnesene manages to check in, but humulene and carophyllene are nearly non-existent. It has a very good vigor and yield, and its alpha acids average out at 10.3%.


Wild Manitoba BB1 x OR (open pollinated)


Chinook Hops with its 12-14% alpha acid profile is great for either the beginning of the boil or in the middle. Not only a natural for American-style Pale Ale and IPAs, but it is find its way into seasonal ales, barley wine, and some porters and stouts. This hop has a piney, spicy bouquet such as Juniper might contribute. It is very aromatic with the pine very evident in a fresh batch. Featured alone in Stone’s Arrogant Bastard and along with Cascade and Centennial in Sierra Nevada’s Celebration Ale, which is famous for its piney, citrusy character.


Bred at Wye College from a Northern Brewer and a German variety, Challenger Hops have been around long enough to get a foothold in the industry. This is helped by their versatility in use, as well as its moderate alpha acid profile. It’s great for bittering when added early, or for dry hopping because of its aroma. Flavor is smooth with balanced floral characteristics with some citrus and a dash of spice. yield is pretty low, but it has above average sized cones.