Products

A more subtle cousin of Azacca®, ADHA-527 has a full bitterness with a complex aroma that includes anise, stone fruit, hint of lime, spice and floral notes.

Alpha Acid: 13 – 16 %
Beta Acid: 4 – 5 %
Co-Humulone: 34 - 39
Total Oils: 2.0 – 3.0 ml/100g

ADHA-529 offers an enticing aroma of coconut and lemon combined with hints of tea and mint notes with smooth bitterness. It's higher alpha and moderate co-humulone give a nice smooth bitterness to many styles of beer. 

Alpha Acid Range % 10.5 – 12.0
Beta Acid Range % 3.5 – 4.5
Co-Humulone as % of alpha 23 - 30
Total oils mls/100 gr. 1.3 – 2.3

Bred by Yakima Chief Ranches, Ahtanum® YCR 1 cv. is an aroma-type cultivar used for its aromatic properties and moderate bittering. The variety is named after the location where Charles Carpenter established the rst hop farm east of the Cascade Mountains in Washington State in 1869.

Alpha Acid: 3.5 – 6.5 %
Beta Acid: 4 – 6 %
Co-Humulone: 30 - 34%
Total Oils: 0.5 – 1.7 ml/100g

Bred by Yakima Chief Ranches, Ahtanum® YCR 1 cv. is an aroma-type cultivar used for its aromatic properties and moderate bittering. The variety is named after the location where Charles Carpenter established the rst hop farm east of the Cascade Mountains in Washington State in 1869.

Alpha Acid: 6 – 12 %
Beta Acid: 7 – 11 %
Co-Humulone: 30 - 34%
Total Oils: 1.0 – 3.0 ml/100g

Improve the accuracy of viability test with AMV. (Must be refrigerated). Best used within 6 months.

Alpet® D2 Isopropyl is a ready-to-use, no-rinse, alcohol/quat sanitizer for food contact surfaces and disinfectant for non-food contact surfaces. Alpet D2 is highly evaporative and non-corrosive, making it ideal for water sensitive equipment and low-moisture environments. Alpet D2 sanitizes in 60 seconds and disinfects in 5 minutes.

A varietal of Virgil Gamache Farms, Inc., Amarillo® VGXP01 c.v. was discovered to be a mutation from another variety. Its ultra-high myrcene content creates a delicious orange citrus flavour. A respectable alpha acid content, Amarillo® can be a dual-purpose hop and contribute to bittering additions, but with its unique, highly sought-after aromas and flavours combined with high demand, it’s most often seen in late-kettle or whirlpool additions and as a dry hop. A fixture in American pale ale, IPA, and Imperial IPA formulations.

Intense and pungent. Red grapefruit overtones reminiscent of Cascade, overlaid with tropical fruit and ripe melon.

Alpha Acid: 8 – 11 %
Beta Acid: 6 – 7 %
Co-Humulone: 21 - 24
Total Oils: 1.5 – 1.9 ml/100g

A varietal of Virgil Gamache Farms, Inc., Amarillo® VGXP01 c.v. was discovered to be a mutation from another variety. Its ultra-high myrcene content creates a delicious orange citrus flavour. A respectable alpha acid content, Amarillo® can be a dual-purpose hop and contribute to bittering additions, but with its unique, highly sought-after aromas and flavours combined with high demand, it’s most often seen in late-kettle or whirlpool additions and as a dry hop. A fixture in American pale ale, IPA, and Imperial IPA formulations.

Intense and pungent. Red grapefruit overtones reminiscent of Cascade, overlaid with tropical fruit and ripe melon.

Alpha Acid: 8 – 11 %
Beta Acid: 6 – 7 %
Co-Humulone: 21 - 24
Total Oils: 1.5 – 1.9 ml/100g

Developed from Herkules and a wild male hop, Ariana can impart various aroma notes such as grapefruit, cassis, geranium, gooseberry, citrus and vanilla. It's pleasant and mild with red berries (blackcurrant), sweet fruits (peach, pear, tropical fruits), and slightly resinous. Ariana is very suitable for use in dry hopping.

Alpha Acid: 9 – 13%
Beta Acid: 4 – 6%
Co-Humulone: 40 - 42
Total Oils: 1.6 – 2.4 ml/100g

Enigma™ is a hop variety released by the Hop Products Australia breeding program. This high alpha variety is equipped with notes of pinot gris, raspberries, red currant, and light tropical fruit. This "chameleon" of a hop is best utilized late in the brew to maximize its unique flavor and aroma properties.

Azacca®, named for the Haitian god of agriculture, is a hop big in citrus and tropical fruit tones. It’s excellent aromatic qualities have quickly made Azacca® a go-to hop for late and dry hop additions in varying styles of beer.

Named after the Haitian god of agriculture, Azacca® is one of a new brood of dwarf bittering hops. Descended directly from Toyomidori, Azacca® greater parentage also includes Summit® and Northern Brewer. It is considered by many as being well suited to the IPA style.

Even with its high alpha acids, Azacca¨ still works well as a dual-use hop, giving off a pleasant mix of tropical fruits kissed with citrus. On the palate this hop is particularly spicy, with mango, pineapple and some pine-like and tangerine-esque qualities. Despite being a US hop, it has been likened in nature to some New Zealand-bred varieties.

Belma™ is a dual-purpose variety developed by Puterbaugh Farms in Mabton, WA. A clean hop, with very orange, slight grapefruit, tropical pineapple, strawberry, and melon aromas. To date, Belma™ has also seen plenty of activity in Pale Ales, IPAs, Blonde Ales and more. It was released in 2012.

Alpha Acid: 9 – 12 %
Beta Acid: n/a
Co-Humulone: n/a
Total Oils: n/a ml/100g

Alpha Acid: 12 – 14.5%
Beta Acid: 4.5 – 6%
Co-Humulone: 13 - 36%
Total Oils: 1.0 – 2.0 ml/100g

Bramling Cross is a rather rare breed and is mostly available in the UK. First harvested in 1927 at Wye College its lineage is a cross between Golding and a wild Manitoban (Canadian) hop. It is considered well suited to cask conditioned recipes as well as Christmas and fruit beers.

Perhaps one brewer says it best when they speak of Bramling Cross as being "elegant, refined, assured, (boring) and understated. They suggest people often don't use enough of Bramling Cross to let its true flavors and eccentricities shine.

When used in large quantities the fruity element in Bramling Cross springs to life. This use exhibits complex fruity notes of lemon, blackcurrant and pear, particularly when used as a late addition. Some brewers have also recorded notes of blackberries and plums.

Alpha Acid: 5 - 8%
Beta Acid: 2 - 3%
Co-Humulone: 33 - 35
Total Oils: 0.7 - 1.2 ml/100g

Bravo's high alpha content is largely attributable to its parent variety, Zeus. It's bittering quality is considered smooth and in addition features light floral aromas and subtle flavors of orange and stone fruit making it highly desirable for use in many different ale styles.

Developed as part of the Hopsteiner Breeding Program, Bravo hops were released to the public in 2006 as a high-yielding and vigorous late-season hop with a high alpha profile and balanced oils. Bravo also has a history of being picked up by US West Coast breweries where similar hops have been in low supply.

Alpha Acid: 14 - 17 %
Beta Acid: 3 - 5 %
Co-Humulone: 29 - 34
Total Oils 1.6 - 2.4 ml/100g

Brewer's Gold hops were selected by Ernest Stanley Salmon at Wye College in England in 1919 and were the result of the open pollination of a wild hop sourced from Morden, Manitoba. Despite its initial popularity, the advent of super-alpha hop varieties in the 1980's rendered Brewer's Gold largely redundant from a commercial perspective.

For brewers wishing to experiment though, Brewer's Gold is still a good choice for late bittering with desirable notes of spice and blackcurrant. It is also nearly identical to sister selection Bullion.

Brewer's Gold's main claim to fame is arguably it's direct relation to most modern super-alpha hops. It was used to breed notable varieties like Galena, as well as Nugget, Centennial and many others and is still used for breeding today.

Alpha Acid: 7 - 11 %
Beta Acid: 3 - 6 %
Co-Humulone: n/a
Total Oils: 1.4 - 2.0 ml/100g

Used to raise the mash pH. 16 gm/ hl (.66 oz/ bbl) will increase calcium content of mash by 50 mg/liter. Usage varies.

Calcium Chloride 94-97% Pellet FG is used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. Calcium Chloride is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.

Calcium Sulphate (Gypsum) DIHYD TERRA is hydrated calcium sulfate used to correct mineral deficiencies in water which is to be used for brewing. It is used in de-mineralized or soft to medium hard water to increase permanent hardness. It is effective in eliminating the variations in composition often encountered in water from surface sources. It will help establish proper pH of the mash and the wort and provide sufficient calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.

Created from Hallertauer Tradition and a Hüll male, Callista is pleasantly hoppy, intensively fruity. It imparts various flavours such as passion fruit, grapefruit, peach, gooseberry, apricot, passion fruit, blackberry, and raspberry. This breeding line is extremely versatile in various beer types. Feedback from the systematic trial brews has been consistently positive.

Alpha Acid: 2.0 - 5.0%
Beta Acid: 5.0 - 10.0%
Co-Humulone: 15 - 21%
Total Oils: 1.4 - 2.1ml/100g

Pioneered in the 1950's by Jack Horner and his team at Oregon State University, Cascade has since gone on to become one of the most popular American hops of all time. Released in 1972, Cascade now represents around 10% of all hops grown in the US.

It features an excellent vigor and yield and when brewed exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales. Its relatively poor storage stability tends to be a non-issue with its popularity and subsequent large production volumes from major US breweries ensuring harvests don't sit idle for long.

Cascade was originally developed through open pollination of English variety Fuggle and the Russian variety Serebrianka and is named after the Cascade Range, mountains that run from northern California all the way north to British Columbia, Canada

Alpha Acid: 4 – 7 %
Beta Acid: 4 – 7 %
Co-Humulone: 33 - 40
Total Oils: 0.7 – 1.4 ml/100g

Originating from the USDA-ARA breeding program, Cascade is an aroma-type cultivar bred in 1956 and released in 1972. It was developed by open pollination of a Fuggle seedling. Cascade is the most popular variety in craft brewing and is known for having a unique floral, spicy and citrus character with balanced bittering potential.