Hops Profile Chart

Alpha Acid: 6.5-9% Beta Acid: 3.2-4.7%

Aroma: Intense, black currant aroma, spicy and pungent.

Storage: 40-50%

Used for: Mainly bittering. Stouts and Dark ales.

Substitutions: Northern Brewer and Galena.

Alpha Acid: 4.5-7% Beta Acid: 4.5-7%

Aroma: Pleasant, flowery and spicy, citrus-like.

Storage: 48-52%

Used For: Good for flavor and aroma, but an acceptable bittering hop. Ales and lagers.

Substitutions: Centennial

Alpha Acid: 9.5-11.5% Beta Acid: 3.5-4.5%

Aroma: Medium with floral and citrus tones.

Storage: 60-65%

Used For: Aromatic but acceptable for bittering. Medium to Dark American Ales.

Substitutions: Cascade

Alpha Acid: 7-10% Beta Acid: 4-4.5%

Aroma: Mild to Moderate, quite spicy.

Storage: 70-85%

Used For: Popular bittering hop used primarily in the UK. British ales and lagers

Substitutions: Undetermined

Alpha Acid: 12-14% Beta Acid: 3-4%

Aroma: Mild to medium-heavy, spicy, distinct piney aroma.

Storage: 60-70%

Used For: Strong bittering ability. All American lagers and ales.

Substitutions: Galena, Cluster, Nugget

Alpha Acid: 5.5-8.5% Beta Acid: 4.5-5.5%

Aroma: floral

Storage: 80-85%

Used For: Bittering with good flavor. Light and dark American lagers.

Substitutions: Galena, Chinook.

Alpha Acid: 14-16% Beta: 4.5-5.5%

Aroma: pleasant

Storage: under evaluation

Used For: Bittering mainly, good flavor.

Subs: Undetermined

Alpha: 2-4.5% Beta: 4.5-6.5%

Aroma: Mild and pleasant

Storage: 50%

Used For: Aroma

Substitutions: Liberty, Mt. Hood, German Hallertau

Alpha Acid: 11-13% Beta Acid: 4-5.5%

Aroma: Quite strong but not unpleasant.

Storage: 55-65%

Used For: bittering and good aroma for high alpha hops (use sparingly). Pale ales, dark ales and Stouts

Substitutions: Chinook, Cluster, Galena, Nugget.

Alpha Acid: 4-5.5% Beta Acid: 1.5-2%

Aroma: Mild and pleasant, spicy, soft, woody.

Storage: 60-65%

Used For: Finishing, Dry hopping. English ales, especially Pale ales, Porters, Stouts.

Substitutions: Willamette, East Kent Goldings, Styrian Goldings.

Alpha Acid: 12-14% Beta Acid: 7-9%

Aroma: Medium but pleasant hoppiness.

Storage: 75-80%

Used For: Very bitter, but blends well with finishing hops. American ales and lagers. Suitable for all beer styles.

Substitutions: Nugget, Cluster, Chinook.

Alpha: 4-6% Beta: 3.5-4.5%

Aroma: mild, pleasant and slightly flowery.

Storage: 45%

Used For: Good all around bittering and finishing. Stock ales, Altbiers, Belgian ales, and Continental style lagers.

Substitutions: Mt. Hood, Liberty, Crystal.

Alpha: 3.5-5.5% Beta: 3-4%

Aroma: Mild to semi-strong, the most popular aroma variety.

Storage: 50-60%

Used For: Versatile bittering and finishing. Wheats, Altbiers, Pilseners, Belgian ales, American and German lagers.

Substitutions: Mt. Hood, Liberty, Crystal.

Alpha Acid: 4-5.5% Beta Acid: 2-3.5%

Aroma: Gentle, Fragrant and pleasant

Storage: 65-80%

Used For: Classic English ales, kettle hopping, dry hopping, spicy flavor. Pale ales, Bitters, Porters, Stouts.

Substitutions: Goldings (British Columbia), Fuggles, Willamette.

Alpha Acid: 3-5% Beta Acid: 3-4%

Aroma: Mild and pleasant, quite fine.

Storage: 35-55%

Used For: Finishing. American and German ales and lagers.

Substitutions: German Hallertau, Mt. Hood, Crystal.

Alpha Acid: 5-8% Beta Acid: 5-7.5%

Aroma: Mild, pleasant, clean, light, and delicate.

Storage: 50-60%

Used For: Aroma and flavor. American and German ales and lagers.

Substitutions: German Hallertau, Liberty, Crystal.

Alpha Acid: 8-10% Beta Acid: 3-5%

Aroma: Medium-strong, woody with evergreen and mint overtones.

Storage: 70-80%

Used For: Good for bittering with strong flavors and very fragrant. Steam beers, Dark English ales, and German lagers.

Substitutions: Galena, Perle.

Alpha Acid: 12-14% Beta Acid: 4-6%

Aroma: Quite heavy and herbal, spicy.

Storage: 70-80%

Used For: Extremely bitter. Medium to Dark ales and lagers.

Substitutions: Chinook, Galena, Cluster

Alpha Acid: 7-9.5% Beta Acid: 4-5%

Aroma: Pleasant, slightly spicy

Storage: 80-85%

Used For: Minty bittering and good "green hop" aromas. All non-pilsener lagers, wheats

Substitutions: Northern Brewer, Cluster, Galena

Alpha Acid: 7-10% Beta Acid: 5.3-6.5%

Aroma: Quite pronounced but not unpleasant, citrus-like.

Storage: 45-55%

Used For: Finishing, very flavorful. Pilseners, Continental

Used For: Disregard above. Predominantly bittering but with interesting aromatic qualities. British ales, Australian-style ales and lagers.

Substitutions: Centennial, Galena, Cluster

Alpha Acid: 3-4.5% Beta Acid: 3-4.5%

Aroma: Very mild and pleasant, spicy and fragrant

Storage: 45-55%

Used For: Finishing, very flavorful. Pilseners, Continental lagers and Wheats.

Substitutions: Czech Saaz

Alpha Acid: 3-4.5% Beta Acid: 3-4.5%

Aroma: Very mild with pleasant hoppy notes.

Storage: 45-55%

Used For: Finishing. Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers.

Substitutions: Tettnang, U.S. Saaz

Alpha Acid: 4.5-6% Beta Acid: 2-3%

Aroma: Delicate, slightly spicy, soft and floral.

Storage: 65-80%

Used For: Bittering, finishing, dry hopping. English style ales, Vienna/Oktoberfest lagers, Belgian ales, Pilseners.

Substitutions: Fuggles, Willamette.

Alpha Acid: 9.5-12.5% Beta Acid: 5-5.5%

Aroma: Pleasant English hop aroma, quite intense.

Storage: 45-55%

Used For: Robust bittering. British ales and lagers.

Substitutions: East Kent Goldings.

Alpha Acid: 4-5% Beta Acid: 3-4%

Aroma: Fine, very spicy, mild, floral, very aromatic.

Storage: 55-60%

Used For: Finishing. Wheats and lagers.

Substitutions: Saaz

Alpha Acid: 4-6% Beta Acid: 3-4%

Aroma: mild and pleasant, slightly spicy, aromatic.

Storage: 60-65%

Used For: Finishing, dry hopping. American and British ales.

Substitutions: Fuggles, Styrian Goldings, Kent Goldings.

Garetz, Mark. Using Hops: The Complete Guide to Hops for the Craft Brewer.

Danville,CA: Hop Tech, 1994.

HopUnion U.S.A. Inc. Hop Variety Characteristics. Yakima,WA: HopUnion,

U.S.A., Inc. 1995.

Miller, David. Home brewing Guide. Pownal,VT: Storey Publishing, 1995.

Snyder, Stephen. The Brewmaster's Recipe Manual. Guttenburg,NJ: The Beer

Garden Press, 1994.