We supply Brupaks hops, which are of equal quality to those used by commercial breweries. If exposed to light and heat, hops deteriorate rapidly. Aroma can disappear in hours and alpha acids are dramatically reduced in days. To protect them from the light, Brupak's 100g packs are vacuum-sealed in silver foil pouches and precise alpha acid values are stated on each pack. Freshness will be maintained if they are stored in a cool, dry place. We can also supply Hop Pellets (Type 90) and bulk hops, 450gm, 2.25kg and 4.5kg. For Hop extracts see Sundries

Hops are used for three separate purposes, besides their natural preserving properties. Firstly they impart bitterness. Secondly they combine with the malt to give the beer its flavour. Their third contribution is the wonderful bouquet associated with the finest Real Ales and Pilsners.

To obtain the maximum bitterness from hops, they must be boiled in the wort for a minimum of one hour. The alpha acids, which provide the bitterness, are insoluble until the long boil has isomerised them. Unfortunately, the entire aroma and much of the flavour is driven off with the steam. It is common practice, therefore, to add hops to the boil in stages.

At the beginning of the boil the bittering or 'copper' hops are added. Although much of the flavour disappears during boiling, each hop variety has its own characteristic bitterness. In general high alpha hops give a somewhat harsh bitterness, which could be unpleasant in a heavily hopped beer. These should be used in mildly hopped beers or in Stouts where the main flavour is derived from roasted grains. When brewing beers with a high hop profile, such as Bitters, Pilsners, Altbiers etc., only the finest aroma hops should be employed. Late in the boiling process, about 5 to 10 minutes from the end the flavour hops are added. These should always be aroma varieties. There are several methods used to create bouquet. Certainly only the freshest aroma hops should be used and these can be stirred into the wort when boiling is over and left to steep for a while. Alternatively the beer can be 'dry hopped' after fermentation. This is conducted either in a conditioning tank (secondary fermenter) or in a keg or cask.

Hops are generally divided into three categories:

Aroma Hops: These varieties are usually low in alpha acids but high in essential oils. Brewers wishing to create high class, heavily hopped beers should use aroma hops for all three purposes. The bitterness imparted by aroma hops such as Goldings or Tettnang is totally different from that derived from high alpha varieties such as Northern Brewer or Herald.

Dual Purpose Hops: Some varieties, although high in alpha acids, have quite acceptable aroma properties. These can be used for boiling and late additions but are usually unsuitable for dry hopping.

Copper (bittering) Hops: Use only where low bitterness levels are required. Can be used in dark beers employing large amounts of roasted grain.

Many recipes in home brewing books have been formulated without regard for the alpha acid content of the suggested hops and rarely advise late hopping. This type of recipe will often produce a completely unbalanced beer with precious little hop flavour and aroma and should be used for guidance only. A far better way is to brew to alpha acid values as is practised commercially. The internationally recognised standard for measuring bitterness in beer is the European Bittering Unit (EBU). Most beers fall between EBU 25 and EBU 65.

The following is a guide to typical EBU levels for the more popular beer styles:

• Mild, Brown Ale, Sweet Stout, Wheat Beer, British and Munich type Lagers -EBU 15-25
• Pilsner - EBU 28-40
• Bitter, Pale Ale, Porter - EBU 30-50
• Irish Stout, Imperial Stout, Barley Wine - EBU 4O-75.

Example: You decide to brew 25 litres of Bitter at EBU 45 using East Kent Goldings with an alpha acid content of 7.6%. The calculation is as follows:

IMPORTANT: Only the 'Copper Hops' should be included in the above calculation as little or no bitterness will be extracted from late hops.

Aroma Hops

Worcester GoIdings (UK) Alpha Acid 4.5 - 5.5%
Originally grown in Kent and Surrey, the majority of Goldings are now produced in Worcestershire. The beautiful, flowery Goldings aroma is highly prized by brewers, but supplies are becoming harder to obtain due to poor yields and low resistance to disease.

East Kent Goldings (UK) Alpha Acid 5.0 - 6.0%
This year we are again fortunate to be able to offer East Kent Goldings to the trade. Although they have a lower alpha acid content than last year's crop, the quality is high. Use these for your best Pale Ales and Bitters.

Acid Fuggles (USA) Alpha 4.0 - 4.5%
Once the mainstay of British hop production, the Fuggle is commanding less and less acreage as each year passes. Although British grown Fuggles are available, our experience has shown that those grown in Oregon on the West Coast of America are far superior. Fuggles are used extensively in Bitters and Pale Ales but are unsurpassed for flavouring the darker British styles.

W.G.V. - Whitbread Golding Variety (UK) Alpha Acid 7.0 - 8.0%
Originally bred by Whitbread's Brewery, this variety displays both Goldings and Fuggles characteristics. Although very fine ales can be made using WGV exclusively, they are usually used in combination with other varieties.

Bramling Cross (UK) Alpha Acid 6.5 -7.5%
Originally bred from the Bramling Golding and a wild American hop, Bramling Cross is a low yielding variety grown in Kent and Sussex. Although an easy hop to grow, it is very low yielding so not an attractive proposition to the farmer. It has a very distinctive aroma, which is best suited to stronger, darker styles of beer. Although its popularity has been declining over the past 20 years or so, it is now making a comeback amongst the new breed of microbrewers.

Progress (UK) Alpha Acid 5.0 - 6.0%
Originally grown as a Fuggles replacement, Progress is a very versatile hop that combines fine aroma properties with a respectable alpha acid content. It seems to be at its best when combined with Goldings in high class Bitters and Pale Ales.

First Gold (UK) Alpha Acid 6.5 - 7.5%
One of the new exciting varieties of 'dwarf hops', First Gold is a very fine aroma hop reminiscent of the Golding. It is a seedling of WGV and has been bred to grow to a height of just 2 to 3 metres to aid harvesting. Its delicately spicy aroma renders it particularly suitable for late and dry hopping. The fairly high alpha acid content makes for economy in the boil. First Gold is certain to gain popularity with brewers and farmers alike.

Hallertauer Hersbrucker (Germany) Alpha Acid 3.5 - 4.5%
Grown in the Hersbruck district of the Hallertau, the largest hop-growing region in the world, this is the classic 'Lager hop'. Its fine aroma properties are world renowned, ideally suited to all Lagers and can even be used to good effect in Bitters.

Hallertauer Mittelfrüh (Germany) Alpha Acid 5.0 - 5.5%
Hallertauer Mittelfrüh (Middle Early) is arguably the world's finest aroma hop. Brupaks is proud to be able to offer this variety to the home brew trade for the second time this year. Much of the production is shipped to the USA where it is used in the production of the multi-award winning Samuel Adams beers. The remainder is used primarily in premium quality Pilsners.

Tettnang (Germany) Alpha Acid 4.0 - 5.0%
Although grown in southern Germany, the distinctive Tettnang aroma is more often found in the well-hopped Pilsners of the north. Jever and Bitburger are two famous brands that employ Tettnang. Large amounts of this hop can be used for bittering without imparting harshness so it is highly recommended for very bitter beers, including Bitters and Pale Ales.

Perle (Germany) Alpha Acid 7.5 - 8.5%
Although generally regarded as an aroma hop, the moderately high alpha acid content of this variety will find more brewers employing Perle in the copper. Its high resistance to disease has made it a favourite with German farmers. Perle is now grown all over southern Germany and is suitable for all types of lager beers.

Spalt Select (Germany) Alpha Acid 4.5 - 5.0%
A new variety grown in the Spalt region of southern Germany, it is renowned already for its fine aroma qualities. Experimentation is highly recommended with this variety.

Styrian Goldings (Slovenia) Alpha Acid 4.5 - 5.0%
After their indigenous varieties were exterminated by powdery mildew in 1930, the Yugoslavians imported Fuggles from England, probably under the name 'Fuggles Goldings' as at that time Fuggles were considered to be inferior to Goldings. Since then they have been known as Styrian Goldings. Although essentially Fuggles, they have a beautiful perfumey aroma which lends itself to both Continental Lagers and the less malty English ales. Many English brewers use these for late and dry hopping Bitters.

Saaz (Czech Republic) Alpha Acid 3.0 - 3.5%
The classic Pilsner hop from the Czech Republic used in many of the world's finest beers, including the exceptional Pilsner Urquell. It's beautiful aroma and delicate bitterness make it suitable for many styles. The AItbier brewers of Düsseldorf use vast quantities of Saaz to achieve the very high bitterness levels required for this style.

Mount Hood (USA) Alpha Acid 5.0 - 5.5%
Originally developed from the German Hallertauer Mittelfrüh variety, Mount Hood has evolved into a very versatile hop. It can be readily used in both lagers and ales where a mild aroma is required. Grown now in Washington, Oregon and Idaho.

Willamette (USA) Alpha Acid 4.5 - 5.5%
Although originally bred from the Fuggle, Willamette is now regarded as an aroma variety in its own right. Its blackcurrant/herbal aroma is quite distinctive and can be used to great affect in all ale styles.

Cascade (USA) Alpha Acid 6.0 - 6.5%
Due to the somewhat abnormal levels of some of the essential oils, Cascade has an aroma which is all its own. It is very popular among the new breed of American microbrewers and the Cascade 'nose' is immediately evident in their beers. This variety is now being introduced into some English micro brewed beers with good effect.

Liberty (USA) Alpha Acid 3.5 - 4.0%
Tests made in a number of British breweries have produced very favourable results and Liberty will gain much wider recognition in the future. It is bred from Hallertauer Mittelfrüh and retains some of that variety's characteristics. It can, however, be used to great effect in English style ales where it displays some Fuggles notes.

Dual Purpose Hops

Challenger (UK) Alpha Acid 6.5 - 7.5%
Originally developed as a Goldings replacement, Challenger is a very versatile variety. Many brewers have found that excellent beers can be brewed from Challenger alone. It has fine bittering properties and a respectable aroma. More commonly, though, it is combined with a dedicated aroma variety. Challenger is gradually commanding less and less acreage these days as it gives way to more disease resistant varieties, such as the dwarf, Pioneer.

Northdown (UK) Alpha Acid 8.5 - 9.5%
Northdown is a seedling of Northern Brewer, which is no longer grown in Britain. It retains much of its parent's fine bittering properties but has a much-improved aroma. Although Northdown can be used on its own to good effect, especially in darker styles of beer, it is the ideal accompaniment to aroma hops such as Fuggles or Progress. It is particularly suited to Irish Stout.

Pioneer (UK) Alpha Acid 8.0 - 8.5%
Pioneer is one of the new breed of 'dwarf hops' developed at Wye College in Kent. These plants grow to a height of around eight feet which makes harvesting them much easier than the usual eighteen feet varieties. Brewing trials by commercial breweries have been encouraging, with a fine aroma and a delicate bitterness in evidence. These are likely to become a firm favourite with home brewers in the future.

Nugget (USA) Alpha Acid 13.0 - 13.5%
Although primarily a bittering hop, Nugget has a pleasant aroma which makes it very versatile and economical. Great care must be taken, however, due to its very high alpha acid content. It is advisable to use Nugget only in beers intended to have a low bitterness as it could prove to be too assertive in hoppier beers.

Brewers Gold (Germany) Alpha Acid 5.0 - 6.0%
Very popular in Germany as a 'copper hop', its bitterness is highly suited to Lager beers as it shows no sign of harshness. Brewers Gold hops are at their best when used in conjunction with 'noble varieties' such as Tettnang and Hallertauer Mittelfrüh.

Cluster (USA) Alpha Acid 7.0 - 7.5%
Although Cluster is a typical American hop, it can be used successfully in British beer styles for both bittering and aroma. It is mild in both bitterness and aroma and is worthy of experimentation.

Hallertauer (New Zealand) Alpha Acid 9.0 - 10.0%
New Zealand's climate is perfectly suited to hop cultivation and this German import does very well there. Although expensive the high alpha acid content makes this an extremely economical hop. It also possesses a fine aroma, which will enhance all lager beers.

Green Bullet (New Zealand) Alpha Acid 11.0 - 12.0%
Exceptional quality hop which has a pleasant aroma as well as a very high alpha acid content. Used in New Zealand for many lager types, Green Bullet can be economically substituted for Styrian Goldings.

Sticklebract (New Zealand) Alpha Acid 11.0 - 12.0%
Like Green Bullet, Sticklebract are lovely quality hops. They are dual purpose and have similar qualities to the German Northern Brewer.

Copper (bittering) Hops

Target (UK) Alpha Acid 10.0 - 11.0%
Target is by far the most widely grown variety in Britain due to its heavy cropping, excellent resistance to disease and high alpha acid content. It now takes up almost a third of the total acreage although this is sure to decrease as the new dwarf varieties become more popular. Although recognised by some brewers as an aroma hop, Target is at its best when used in the copper for the production of beers with a low bitterness. Commercially, Target is used extensively in keg beers for economical reasons. Its powerful flavour would be overwhelming in more assertive brews. Used with discretion in combination with fine aroma hops, however, excellent Bitters and Pale Ales can be produced.