You might have noticed that we like to brew up some beer from time to time.

One of the more expensive ingredients for home brew is hops (Humulus lupulus). It is added for the bitter and aroma qualities that help to offset the malty/sweet flavors that form during the brewing process. Without it, beer would bee a bland malty drink with no real depth.

An average five gallon batch can call for anywhere from 2 to 10oz of dry hops. Lucky for us, my friend Jamie has been growing hops for the last few years. His plant is the Willamette variety  (we think).

With the prospect of a moving to a house with a big yard, we have decided to plant several varieties of our own:

In the ground:

Will be dug up soon :)

Willamette – Named for the Willamette Valley, an important hop-growing area. It has a character similar to Fuggle, but is more fruity and has some floral notes. Used in British and American ales. Substitutes: Fuggles. 4 – 6%

Nugget – Floral, resiny aroma and flavor. Primarily a bittering hop. Substitutes: Galena, Olympic. 12 – 14%

New Rhizomes:

Just potted. Will go in the ground when we move.

Cascade – Very successful and well-established American aroma hop developed by Oregon State University’s breeding program in 1956 from Fuggle and Serebrianker (a Russian variety), but not released for cultivation until 1972. Gives the distinct citrus/grapefruit aroma to Sierra Nevada Pale Ale. Named for the Cascade Range. Substitutes: Centennial and Columbus (but they have much more AA). 4.5 – 6%

Chinook – American cross between Petham Golding and a USDA-selected male. Slightly spicy and very piney. Substitutes: Bittering – Eroica, Galena, Nugget. Aroma/Flavor – Southern Cross, Sticklebract. 12 – 14%

Mount Hood – Soft American variety developed from Hallertau. Frequently used in styles that require only a subtle hop aroma (German/American lagers). Named for Mount Hood in Oregon. Substitutes: Liberty, Hallertau, Crystal. 5 – 8%

Ordered:

Should be here soon:

Pride of Ringwood – Infamous Australian hop. Very hard to find starts in US! First used in 1965 when it was the highest alpha acid hop in the world. Used extensively in Australian pale ales and lagers. Intensely woody, earthy and herbal. Can be rough. Substitutes:Pacific Gem, Cluster, Northern Brewer. 7 – 10%

(most information courtesy of Wikipedia)