- Origin
- UK
- Uses
- Aroma
- Description
- One of the few recognized dual-purpose hops combining moderate amounts of alpha acids with a good kettle hop aroma
- Aroma
- Mild to moderate, quite spicy
- Styles
- English style Ale, Porter, Stout, ESB, Bitter, Barley Wine, Brown Ales
- Typical AA
- 7.5%
- Storagability
- 77% AA remaining after 6 months at 20°C
- Substitutes
- Perle or Northern Brewer
- Used in
- 11 Recipes
- Top Styles
- 2 x 8A Standard/Ordinary Bitter, 2 x 8C Extra Special/Strong Bitter (English Pale Ale), 1 x 13F Russian Imperial Stout, 1 x 14C Imperial IPA and 1 x 10A American Pale Ale
- Alpha Acid
- 6.5-8.5%
- Beta Acid
- 4.0-4.5%
- Cohumulone
- 20.0-25.0%
- Humulene
- 25.0-32.0%
- Caryphyllene
- 8.0-10.0%
- Farnesene
- 1.0-3.0%
- Myrcene
- 30.0-42.0%
- Total Oil
- 1.0-1.7%
