10 Newer Hop Varieties & Recipes
Check out ten newer hop varieties that are now available to homebrewers. Plus, try brewing four hoppy homebrew recipes with the newer releases.
You may have noticed some new hop names on your craft beer labels these days, such as Azacca®, Eureka!, Pekko™, and Wakatu. Like Ferris Bueller once said, “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.” And new hop releases are no exception to Ferris’ rule. Since 2013 there have been many new hop varieties released to the public — first to craft brewers, and more recently to homebrewers. Get to know some of these newcomers, see what styles and craft beers they are starring in, and then check out some homebrew recipes to try brewing with the new hops yourself!
Azacca®(14–16% alpha acids)
Named for the Haitian god of agriculture, Azacca® is a high-alpha dual-use variety that is quickly becoming a favorite for brewers employing late and dry hop additions in various styles of beer. This variety, released in 2013, is a dwarf variety, meaning that it is a variety developed by the American Dwarf Hop Association (ADHA) to grow using low-volume spraying methods. Find out more about ADHA at http://www.adha.us. Azacca® has aroma and flavor characteristics of apricot, ripe mango, orchard fruit, orange, grapefruit, pine, and pineapple. Matthew Humbard, homebrewer and author of the brewing blog A Ph.D. In Beer (http://phdinbeer.com), and recent new owner and brewer of Handsome Beer Company in Hyattsville, Maryland, who wrote three of the recipes starting on page 46 says of this variety, “This hop is complex in the aroma hitting citrus, tropical and floral mostly. If you use too much you can definitely get some grassiness but I have never managed to exceed it.”
Commercial beers brewed with Azacca®:
Founders Brewing Co.’s Azacca® IPA (Grand Rapids, Michigan); Victory Brewing Co.’s Hop Ranch (Downington, Pennsylvania); Cigar City Azacca® (Tampa, Florida); Ninkasi Single-Hop Series Azacca® (Eugene, Oregon); Renegade Brewing Co.’s Azacca® Red IPA (Denver, Colorado); Wicked Weed Lupulin Lab IPA: Azacca® (Asheville, North Carolina).
Cashmere (7.7–9.1% alpha acids)
Released by Washington State University in 2013, this dual-purpose variety is an offspring of Cascade and Northern Brewer. Cashmere has aroma and flavor characteristics of melon, lemon, lime, herbs, and citrus fruits. Firestone Walker Brewing Co.’s Brewmaster Matt Brynildson has even said (at the 2014 Craft Brewers Conference) that he picks up hints of coconut in the rub. Use this hop with any style that you would use Cascade or Northern Brewer, or of course use it as a combination of the three.
Commercial beers brewed with Cashmere:
Cashmere is still catching on with the craft brew crowd, but you can try finding Odell Brewing Co. Cashmere Hop Experimental (Fort Collins, Colorado), or Triple Voodoo Brewery Stag Hop #2 (San Francisco, California).
Comet (9–11% alpha acids)
This hop is more “new-ish” than new, but is popping up more and more in US-brewed craft beers. It is actually an old-school public, domestic variety that has been brought back from the National Germplasm Hop Repository (http://www.ars.usda.gov/News/docs.htm?docid=11069) that is gaining a reputation as a new Citra® substitute. According to the Hop Repository website, Comet “was derived from a cross with native North American germplasm from Utah.” Comet remained in commercial production for only a few years. It has ‘wild American aromas,’ which were once considered somewhat objectionable (which was the reason they were not cultivated for many years). These aromas, however, are now more widely accepted and sought out by modern craft brewers. Look to Comet for grapefruit, lemon, orange, and grassy notes.
Commercial beers brewed with Comet:
10 Barrel Brewing Riding Solo Single Hop Ale (Bend, Oregon); BrewDog IPA Is Dead (Ellon, Scotland); Thirsty Dog Brewing Co.’s Comet IPA (Akron, Ohio); Dangerous Man Brewing’s Single Hop Series #5: Comet IPA (Minneapolis, Minnesota); Epic Brewing Co.’s Comet IPA (Salt Lake City, Utah).
Eureka! (17–19% alpha acids)
First off, yes the exclamation point is part of the name (and trademark) of this variety. An offspring of Apollo and German Merkur, Eureka! is a hop you’ll appreciate if you like Simcoe®. Great for brewers looking for varieties to use in late addition, whirlpool, or “hop stand” hop additions. Matthew Humbard says of this hop, “This is a serious hop. The aroma is resinous and dank, and it doesn’t take much to get the beer pretty bitter. Using 2 oz. (56 g) in a 5-gallon (19-L) batch as a dry hop overwhelmed everything else about the beer. The flavor didn’t disappoint either, chewy resin, pine, think citrus on the back end and a lot of bitterness.” Look to Eureka! for aromas and characteristics of strong herbal notes, pine, mint, grapefruit rind, tangerine, and other citrus.
Commercial beers brewed with Eureka!:
Payette Brewing Co.’s Ah Ha! Eureka Wet Hop Ale (Boise, Idaho); Tree House Brewing Co.’s Eureka W/
Citra (Monson, Massachusetts); Persephone Brewing’s Single Hop Series: Eureka Pale Ale (Gibsons, British Columbia); Cannonball Creek Brewing Co.’s Single Hop IPA Eureka (Golden, Colorado).
Idaho#7™ (12–15% alpha acids)
This is a two-year-old dual-purpose variety that came from the Jackson Hop breeding program out of Wilder, Idaho. It has caught the attention of many high-profile hop-friendly craft brewers, such as Sierra Nevada, Victory, Tröegs, Avery, and more. Idaho#7 features flavors and aromas of tropical fruit, orange, apricot, black tea, pine, and herbs. Look for this multi-named variety to show up in more experimental craft beers in coming years.
Commercial beers brewed with Idaho#7:
Victory Brewing Co.’s Anniversary 20 Experimental IPA (Downington, Pennsylvania); Tröegs Pale Ale (Idaho 7) (Hershey, Pennsylvania); Sebago Brewing Co.’s Limited Release Single Hop Pale Ale Series Idaho 7 (Portland, Maine); Avery Brewing Co.’s Idaho 7 Dry-Hopped IPA (Boulder, Colorado); Creature Comforts Brewing Co.’s Cosmik Debris IPA (Athens, Georgia).
Jarrylo™ (15-17% alpha acids)
Another variety from the American Dwarf Hop Association, Jarrylo™ is named after Jarilo, the Slavic god of fertility and springtime. The pronunciation is “yar-i-lo.” This variety seems to be an up and coming favorite for brewing pale ales, saisons, and Belgian-style ales. Humbard says, “This is a relatively underwhelming hop, which I think is better off in a group of hops with more pronounced flavors and aroma. The flavor imparts a mild sweetness and a tea-like spice. Pretty high in alpha acid, this would make a good addition to a lighter ale in combination with any fruitier hop like an Amarillo®.” It features aromas and flavors of banana, pear, spice, with some herbal notes.
Commercial beers brewed with Jarrylo™:
Victory Brewing Co.’s Jarrylo™ IPA (Downington, Pennsylvania); Ninkasi Brewing Co.’s Single Hop Series – Jarrylo™ (Eugene, Oregon); Lagunitas Brewing Co.’s Jarrylo™ Pale (Petaluma, California).
Lemondrop (5–7% alpha acids)
This aroma hop originated from a cross between Cascade and USDA 19058 male. Originally released in 2012 as Experimental #01210, Lemondrop has showed up in a number of commercial craft beers in styles such as pale ale, IPA, “India pale lager,” and saison. It features (of course) lemony, floral, earthy, herbal, grassy, citrus, pepper, and pine notes, and some say it is “Amarillo® like.” Matthew Humbard says of this variety, “I think this hop is best suited to boost up the aroma of a citrusy beer but should be used in combination with a hop with a more distinct flavor that would be complemented by a citrusy lemon flavor.”
Commercial Beers brewed with Lemondrop:
Deschutes Brewery’s Hop Henge (Bend, Oregon); Stone Brewing Co.’s Delicious IPA (Escondido, California); Avery Brewing Co.’s SMaSH Pale Ale #2 Lemondrop (Boulder, Colorado); Odin Brewing Co.’s Lemondrop Single Malt Single Hop (Seattle, Washington); Epic Brewing Co.’s Hopulent (Lemondrop) (Salt Lake City, Utah).
Pekko™ (13–16% alpha acids)
Another ADHA variety — their newest in fact — Pekko™ is named for the Finnish god of field and crops. A clean and pleasant variety with floral mint, herbal, citrus, thyme, cucumber, lemon, and sage characteristics. Sometimes described as “Saaz-like,” Pekko™ is right at home in a variety of beers — any style that could incorporate Saaz could probably also sucessfully use Pekko™.
Commercial beers brewed with Pekko™:
There aren’t many craft beers out in the marketplace as of yet featuring Pekko™ as it is quite new to the scene. However, Stone Brewing Co.’s Old Guardian Barley Wine Dry Hopped with Pekko™ Hops (Escondido, California) is one notable example. If you like this hop, don’t be afraid to suggest it to your favorite craft brewer!
Rakau (9–11% alpha acids)
A newer dual-purpose variety from New Zealand, Rakau was once described as “the whole orchard” due to its fruity flavors. Frequently used in both ales and lagers, it has high alpha acids and oil content (particularly myrcene) with low cohumulone, making it ideal for the “hoppy not bitter” school of new world IPAs, and is also at home in Belgian ales, highly aromatic American wheat beers, or hoppy lagers. Rakau features aromas and flavors of ripe fruit, grassiness, lemon, grapefruit juice, and hints of tropical flowers.
Commercial beers brewed with Rakau:
Hill Farmstead Brewery’s Rakau Pale Ale (Greensboro Bend, Vermont); LynLake Brewery’s Raka-Waka New Zealand Pale Ale (Minneapolis, Minnesota); Back East Brewing Co.’s Rakautra India Wheat Ale (Bloomfield, Connecticut).
Wakatu (6.5–8.5% alpha acids)
Another new(ish) dual-purpose New Zealand variety, Wakatu is reminiscent of Hallertau Mittelfrüh, and would be welcome in any beer that traditionally calls for that noble variety. Originally released back in 1988, this variety was renamed in 2011 and is now available to homebrewers. Matthew Humbard says, “One of my favorite hops to use in funky beers. This isn’t as aggressive as a Nelson or a Galaxy but it is in that general family of hops. Some people describe this hop as resembling Hallertau Mittelfrüh but in my experience it isn’t that earthy and far more fruity. Good for late additions (flame out and dry hopping) to get the most out of the aroma.” Wakatu features floral aromas, as well as notes of fresh lime zest, citrus oils, and has a Mittelfrüh-style sweetness. Check out Matthew’s recipe for Wakatu Saison below.
Commercial beers brewed with Wakatu:
Burlington Beer Co.’s Wakatu Single Hop (Burlington, Vermont); Foothills Brewing Co.’s Wakatu Vienna Lager (Winston-Salem, North Carolina); Almanac Beer Co.’s Wakatu Sour (San Francisco, California); Summit Brewing Co.’s Summer Ale (St. Paul, Minnesota).
NEW HOPS RECIPE: AZACCA® & JARRYLO™
J-Lo & Chew-zacca’s Wild Ride Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.012
IBU = 38 SRM = 3 ABV = 4.8%
Shared from the homebrewers in the test brewery at BSG HandCraft (headquartered in Shakopee, Minnesota), this pale ale combines both Azacca® and Jarrylo™ hops to create a drinkable homebrew with lots of grapefruit, pineapple, spice, and herbal notes. If you like this recipe, it might be a good candidate for adding grapefruit or another fruit flavor to further accentuate the hop characteristics.
INGREDIENTS
9.5 lbs. (4.3 kg) Rahr Standard 2-row malt
8 oz. (227 g) Weyermann Carahell® malt (10 °L)
8.2 AAU Jarrylo™ pellet hops (45 min.)
(0.5 oz./14 g at 16.3% alpha acids)
8.2 AAU Jarrylo™ pellet hops (5 min.)
(0.5 oz./14 g at 16.3% alpha acids)
2 oz. (57 g) Azacca® pellet hops (dry hop)
1 oz. (28 g) Jarrylo™ pellet hops (dry hop)
Fermentis Safale US-05 or Danstar BRY-97 (American West Coast) yeast
¾ cup corn sugar (if priming)
STEP BY STEP
Mash grains around 151–154 °F (66-68 °C) for 60 minutes. Sparge with enough water to collect about 6 gallons (23 L) of wort in the kettle. Boil for a total of 60 minutes, following hop additions as noted in the ingredients list. Follow the fermentation schedule given by the chosen yeast company for the strain you choose. After primary fermentation is complete, add the dry hops and let the beer sit on the hops for five days. You may want to cold-crash the beer prior to priming and packaging to 35 °F (2 °C) for 48 hours to improve the clarity.
J-Lo & Chew-zacca’s Wild Ride Pale Ale
(5 gallons/19 L, extract with grains)
OG = 1.049 FG = 1.012
IBU = 38 SRM = 4 ABV = 4.8%
INGREDIENTS
5.2 lbs. (2.4 kg) extra light dried malt extract
8 oz. (227 g) Weyermann Carahell® malt (10 °L)
8.2 AAU Jarrylo™ pellet hops (45 min.)
(0.5 oz./14 g at 16.3% alpha acids)
8.2 AAU Jarrylo™ pellet hops (5 min.)
(0.5 oz./14 g at 16.3% alpha acids)
2 oz. (57 g) Azacca® pellet hops (dry hop)
1 oz. (28 g) Jarrylo™ pellet hops (dry hop)
Fermentis Safale US-05 or Danstar BRY-97 (American West Coast) yeast
¾ cup corn sugar (if priming)
STEP BY STEP
Steep the crushed grains in 1 gallon (3.8 L) of 150 °F (٦٦ °C) water for ٢٠ minutes. Strain and sparge through the grains. Add the dried malt extract and stir until completely dissolved. Top up to 6 gallons (23 L) or up to 3 gallons (11.4 L) for a partial boil, then bring to a boil. Boil for a total of 60 minutes, following hop additions as noted in the ingredients list. Follow fermentation schedule given by the chosen yeast company for the strain you choose. After primary fermentation is complete, add the dry hops and let the beer sit on the hops for 5 days. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve the clarity.
NEW HOPS RECIPE: PEKKO™
Pekko™ Saison
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.010
IBU = 60 SRM = 4 ABV = 6.1%
Matthew Humbard, new Brewmaster/Owner of Handsome Beer Company in Hyattsville, Maryland shared this recipe. Pekko™ will give the Belgian-style ale lovely floral, herbal, cucumber, and sage-like qualities.
Ingredients
10.25 lbs. (4.7 kg) 2-row pale malt
1.2 lbs. (540 g) white wheat malt
7.3 AAU Nugget hops (60 min.)
(0.5 oz./14 g at 14.5% alpha acids)
28 AAU Pekko™ hops (10 min.)
(2 oz./57 g at 14% alpha acids)
2 oz. (57 g) Pekko™ hop pellets (dry hop)
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgian Saison I) yeast (as a yeast starter)
1 cup corn sugar (if priming)
Step-by-Step
Heat 16 qts. (15.2 L) of strike water and mix with the crushed grains to achieve a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Vorlauf the mash until wort runs clear then sparge with approximately 5 gallons (19 L) sparge water or until you’ve collected 6.5 gallons (24.6 L) of wort.
Boil wort for a total of 60 minutes. Add the hop pellets at the beginning of the boil and again after 50 minutes of boil. At flame-out gently stir the wort and let the wort sit for approximately 20 minutes and then begin the chilling. After 20 minutes, chill the wort to pitching temperature and transfer wort to fermenter.
Pitch your yeast as a yeast starter culture once the wort is in the primary fermenter. Allow primary fermentation to proceed for two weeks at room temperature (65–75 °F/18–24 °C). After two weeks, add the dry hop addition for a maximum of seven days at the proper fermentation temperature (65–75 °F/18–24 °C). Prime with priming sugar (optional), then bottle or keg as normal.
Pekko™ Saison
(5 gallons/19 L, extract only)
OG = 1.055 FG = 1.010
IBU = 60 SRM = 4 ABV = 6.1%
Ingredients
5 lbs. (2.27 kg) Pilsen dried malt extract
1 lb. (0.45 kg) wheat dried malt extract
7.3 AAU Nugget hops (60 min.)
(0.5 oz./14 g at 14.5% alpha acids)
28 AAU Pekko™ hops (10 min.)
(2 oz./57 g at 14% alpha acids)
2 oz. (57 g) Pekko™ hop pellets (dry hop)
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgian Saison I) yeast (as a yeast starter)
1 cup corn sugar (if priming)
Step-by-Step
Add 6 gallons (23 L) of water to your brew kettle and when the temperature hits 170 °F (77 °C), remove from heat and stir in the dried malt extract. Bring the wort up to a boil add the Nugget hops. Boil for a total of 60 minutes. Add the second hop addition after 50 minutes of boil. At flame-out gently stir the wort and let the wort sit for approximately 20 minutes and then begin the chilling. After 20 minutes, chill the wort to pitching temperature and transfer wort to fermenter. Pitch your yeast as a yeast starter culture once the wort is in the primary fermenter. Now follow the remainder of the all-grain recipe (above).
NEW HOPS RECIPE: WAKATU
Wakatu Saison
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.010
IBU = 40 SRM = 4 ABV = 6.7%
This is a very similar recipe to the Pekko™ Saison recipe above which swaps out Wakatu hops to give
the saison a different profile with more fresh lime zest and Hallertau Mittelfrüh-like aromas.
Ingredients
10 lbs. (4.5 kg) 2-row pale malt
1.5 lbs. (0.68 kg) white wheat malt
1 lb. (0.45 kg) flaked barley
8 AAU Wakatu hop pellets (10 min.)
(1 oz./28 g at 8% alpha acids)
16 AAU Wakatu hop pellets (0 min.)
(2 oz./57 g at 8% alpha acids)
2 oz. (57 g) Wakatu hop pellets (dry hop)
White Labs WLP565 (Belgian Saison I) or WLP590 (French Saison Ale) yeast
1 cup corn sugar (if priming)
Step-by-Step
This is a single infusion mash at a 1.5 quarts to pound ratio (3.1 L/kg) of strike water to grain. Mix strike water with grain to achieve a mash temperature of 150 °F (66 °C) and hold for 60–75 minutes. Mash out by adding heated water to heat the mash to 170 °F (77 °C). Vorlauf mash until wort runs clear. Drain mash into boil kettle. Sparge until you’ve collected 7 gallons (26.5 L) of wort. Boil wort for a total of 60 minutes. Add first hop addition after 50 minutes of boil. At flame-out, add the zero minute addition and gently swirl the wort with either the chiller (if using an immersion chiller) or with a wooden spoon. Let the wort sit for approximately 20 minutes and then begin the chilling. After 20 minutes, chill the wort to pitching temperature and transfer wort to fermenter. Pitch the yeast once the wort is in the primary fermenter. Allow primary fermentation to proceed for 2 weeks at room temperature, 65 – 75 °F (18 – 24 °C). After two weeks, add the dry hop addition for a maximum of 7 days at the same fermentation temperature. Prime with priming sugar (optional) and bottle or keg as normal.
Wakatu Saison
(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.010
IBU = 40 SRM = 5 ABV = 6.7%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1.25 lbs. (0.57 kg) wheat dried malt extract
4 oz. (113 g) Carapils® malt
8 AAU Wakatu hop pellets (10 min.)
(1 oz./28 g at 8% alpha acids)
16 AAU Wakatu hops (0 min.)
(2 oz./57 g at 8% alpha acids)
2 oz. (57 g) Wakatu hop pellets (dry hop)
White Labs WLP565 (Belgian Saison I) or WLP590 (French Saison Ale) yeast
1 cup corn sugar (if priming)
Step-by-Step
Place crushed grains in a muslin bag and steep in 6 gallons (23 L) of water as it heats up to 170 °F (76 °C). Remove the grain bag and let drip back into the kettle. Remove from heat and stir in liquid and dried malt extract. Bring the wort up to a boil and boil for a total of 60 minutes. Add hop pellets after 50 minutes of boil. At flame-out, add zero minute addition and swirl the wort with either the chiller (if using an immersion chiller) or with a wooden spoon. Let the wort sit for approximately 20 minutes and then chill. After 20 minutes, chill the wort to pitching temperature and transfer to fermenter. Pitch the yeast once wort is in the primary fermenter. Now follow the all-grain recipe (above).
NEW HOPS RECIPE: EUREKA!
Eureka! IPA
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.010
IBU = 60 SRM = 4 ABV = 7.3%
This IPA from Matthew Humbard shows off the resinous and dank qualities of this new variety.
Ingredients
11 lbs. (5 kg) 2-row pale malt
1 lb. (0.45 kg) white wheat malt
2 lbs. (0.91 kg) flaked oats
9 AAU Eureka! hops (60 min.)
(0.5 oz./14 g at 18% alpha acids)
36 AAU Eureka! hops (0 min.)
(2 oz./57 g at 18% alpha acids)
2 oz. (57 g) Eureka! hop pellets (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast (as yeast starter)
¾ cup corn sugar (if priming)
Step-by-Step
This is a single infusion mash at a 1.25 quart to pound ratio (2.6 L/kg) of strike water to grain. Mix strike water with grain to achieve a mash temperature of 152–154 °F (67–68 °C) and hold for 60 minutes. Mash out by adding heated water to heat the mash to 170 °F (77 °C). Vorlauf mash until wort runs clear. Drain the mash into the boil kettle. Sparge until you’ve collected 7 gallons (26.5 L) of wort. Boil wort for a total of 60 minutes. Add the first addition of hops at the start of the boil.
At flame-out, add 2 oz. (57 g) of hop pellets and gently swirl the wort. Let the wort sit for approximately 20 minutes and then begin the chilling. After 20 minutes, chill the wort to pitching temperature and transfer wort to fermenter. Pitch yeast starter culture once the wort is in the primary fermenter. Allow primary fermentation to proceed for two weeks at room temperature, 65–75 °F (18–24 °C). After two weeks, add the dry hop addition for a maximum of seven days at the same fermentation temperature. Prime (optional) and package as usual.
Eureka! IPA
(5 gallons/19 L, partial mash)
OG = 1.065 FG = 1.010
IBU = 60 SRM = 4 ABV = 7.3%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1 lb. (0.45 kg) 2-row pale malt
1 lb. (0.45 kg) white wheat malt
2 lbs. (0.91 kg) flaked oats
9 AAU Eureka! hops (60 min.)
(0.5 oz./14 g at 18% alpha acids)
36 AAU Eureka! hops (0 min.)
(2 oz./57 g at 18% alpha acids)
2 oz. (57 g) Eureka! hop pellets (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast (as a yeast starter)
¾ cup corn sugar (if priming)
Step-by-Step
Heat 5 qts. (4.7 L) of water to 168 °F (76 °C) in a brew pot. Place crushed grains in a large muslin bag and stir the grains thoroughly into the water. Mash temperature should stabilize around 152–154 °F (67– 68 °C) and hold there for 75 minutes. Remove the grain bag and place in a colander. Slowly rinse the grains with 1 gallon (3.8 L) hot water. Top off the brew pot to 6.5 gallons (24.6 L) of wort and remove from heat. Stir in the malt extract until it is dissolved. Boil the wort for a total of 60 minutes. Add the first addition of hops at the start of the boil. At flame-out, add 2 oz. (57 g) of hop pellets and gently swirl the wort. Let the wort sit for approximately 20 minutes and then begin the chilling. Now follow the remainder of the all-grain recipe.
