Hops

Soft, pleasantly spicy and herbal with vivid woodsy, earthy, and dark floral character.

Amarillo is a highly sought after hop, usually used as an aroma hop. Will usually have floral, with hints of tropical and citrus notes. Similar to Cascade, Centennial, and Simcoe. Generally used in American Ales, IPAs, Belgian-IPAs, and Double IPAs.

An offspring of Brewer’s Gold with some ancestry from an American wild hop, this English-bred high alpha variety later found favor and acreage all over the world. In Germany it’s known primarily as a bittering hop. German Northern Brewer is predominantly

Citiva™ has ripe stone fruit, sweet floral, and soft peach flavors and aromas, as well as tropical fruit and lime character.

The queen of English hops with a pedigree dating back to 1790, East Kent Golding is to British brewers what Hallertau Mittelfrüh is to their German colleagues. A premium appellation, East Kent Goldings hops can only come from East Kent - ‘Goldings’ hops g

Vic Secret is an Australian hop known for its bright tropical character of pineapple, pine, and passionfruit. Similar to Galaxy but with a lighter profile. Highly recommended as a whirlpool or dry hop addition where the tropcial notes will really shine. D

Unique passionfruit, pine, earth and citrus characteristics

Peach, Passionfruit, Guava, Lychee, Lime and Gooseberry

A delicate aroma with inclinations towards floral and fruit flavorings and a prevalent hoppy tang. Typical Alpha Acid: 11.0% - 16.0%. For exact alpha acid please contact customer service.

Grapefruit and floral!

Famously citrus-like (particularly ruby red grapefruit) with prominent floral tones. Medium intensity. 

Also known as VGXP01, the Amarillo® variety is exclusively managed by Virgil Gamache Farms of Toppenish, WA, where it was originally found growing wild in 1998.With respectable alpha acid content, Amarillo® can be a dual-purpose hop and contribute to bitt

Citra is currently one of the most sought after hops among craft and home brewers for their intense citrus aroma and flavor. Grapefruit and lime aromas along with gooseberry, passion fruit, and lychee notes. Currently one of the top choices for late hop a

A 14%-16% alpha acid rating to the table, making it ideal for laying the bitter foundation for Pale Ales, India Pale Ales, Stouts, and anything Imperial. In the same capacity this variety is commonly used for late-boil or dry hopping for its herbal, earth

Sequoia™ is a hop blend from the BSG Hop Solutions program, formerly known as HS-1228. Its sensory profile is a mix of tropical fruit and classic West Coast hop character.

Primary aromas and flavors of citrus (lemon, orange), lemongrass, green tea, and herbaceous, with a mixture of floral and spice.

Evergreen™ was developed to showcase a blend of citrus, floral, and fruit hop character in American-style craft lagers (or ales!).

The major landrace variety in the region of the same name  in far southern Germany, Tettnang has common ancestry with Saaz but a unique profile due to its provenance. It is a classic European noble hop. Tettnang’s complex and delicate flavors make it idea

Mild, herbal and floral characteristics, with fruity overtones Typical Alpha Acid: 2.0% - 5.0%.

Intense and lingering impressions of wintergreen, pleasant fruit notes, with a Hallertau-like sweetness and herbal note. Can exhibit a pungent, exotic spice flavor early in fermentation. 

Zamba™ (formerly HS-1214) dances in with juicy tropical fruits (pineapple, mango), stone fruits, candy, and orange tangerine.

Tropical, Fresh Fruit, Grapefruit, Cannabis. 11-12.5% AA

Nelson Sauvin is a highly prized, dual-purpose hop that has been used in a wide range of styles by craft brewers. It has a distinctive aroma, similar to Sauvignon Blanc wine or crushed gooseberries. Notes of passionfruit and tangerine are apparent as well

The signature landrace variety of the Hallertau region in Bavaria, Hallertau Mittelfüh is, at least to some, the epitome of noble hops. Although it can be and is used throughout the boil, it is most prized for its fine, elegant aroma and flavor contributi