This traditional German bittering hop was first bred at Wye College from a cross between Brewer’s Gold and Canterbury Golding. Released in the 1940s, this varietal is now available in regional spin-offs, including a very similar U.S. grown Northern Brewer. It is currently used as a true dual purpose hop, offering both well-rounded bitterness and a full, woodsy aroma of pine, herbs and mint.
Spicy/earthy recipe alternatives; the mint/wood character is not identical. Use the alpha-acid percentage printed on the actual package for bittering calculations. Late additions and dry hopping should be matched by flavor, not alpha acids alone.
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