The next "it" hop?

It takes 10-12 years and 8 to 10 million $ to bring a new variety to market. There are hops out there under development that will be the next big thing in X years.

 

Does anyone know of some newer peppery ones? I had an experimental one that was fantastic, I feel like there is some great room in that direction!

 

Pretty stellar. Some very similar qualities to Simcoe I would say. Maybe a bit more lemony and not quite as herbal/dank. I was also picking up some subtle strawberry/raspberry notes...kind of hard to describe really. Definitely came across a bit "cleaner" or more refined to me.

 

Maybe it's going to be this hop (whatever its name might become): quote from the website of one of my local breweries about one of their new beers, "full-bodied dark ale features Crystal and Chocolate malts, and it’s dry-hopped with an experimental Chocolate hop from the Pacific Northwest."

What's not to love when it's chocolate? This hop helps create a very tasty beer, but I suppose the chocolate malt competes with the hop flavor so that it is not allowed to shine on its own here.

 

Forgot about that one, I have some in the freezer for a homebrew trial.

 

You going to use it somehow so that the hop might shine on its own?

 

I'm really liking the description of that Ella hop

 

Was coming here to say Azacca.

 

Thank you for linking this site, I'm going to bookmark it. Imagine "drinking your way" through that list, finding beer that prominently features each hop described. Hm... that give me an interesting book title, Around the World in 80 Hops

 

Topaz or Galaxy

 

Well I was contemplating using it and then cold beaning the beer to make a white stout. I think I had this hop in a beer at RR about 2 years ago, it was a pale ale with an experimental hop, and all we both agreed the finish was chocolaty.

 

Motueka.. damn it's a nice one.

 

Probably something from New Zealand. Southern cross, pacific gem, pacific jade, super alpha, motueka, green bullet...

 

Anyone brew using Armadillo? I've seen it on a couple homebrew sites lately.

 

There are plenty new hops, and some still experimental hops out now.

• Equinox (14–15% alpha acids, 2.5–4.5% essential oils)
  HBC 366 was prominent in the blend of experimental hops Loftus Farms and Hopunion provided for free to brewers who then donated some of the proceeds from sales of the beers they made to ALS research, so drinkers from Oregon to Georgia are already familiar with its character.
• Mandarina Bavaria (7–10% alpha acids, 2.2% essential oils)
  Mandarina Bavaria is showcased in Paso Robles, California’s Firestone Walker Brewing Company’s “sessionable” Easy Jack as well as beers such as Bend, Oregon’s Worthy Brewing Company’s Eruption Imperial Red Ale, an 8% ABV beer made with six pounds of hops per barrel and double-dry-hopped with Mandarina.
• Huell (Hüll) Melon (6.9–7.5% alpha acids, .8% essential oils)
  Like Mandarina, Huell (Hüll) Melon is a daughter of Cascade. The Germans chose the name to highlight the honeydew melon flavors it contributes. **
  
• Hallertau Blanc (9–12% alpha acids, 1.2-1.5% essential oils)
  Hallertau Blanc is the third German daughter of Cascade but is surprisingly like some New Zealand hops and interacts well with spicy German and Belgian yeast strains. **
  
• Polaris (18–24% alpha acids, 4.4% essential oils)
  Despite record-level alpha acids, making it very efficient for bittering, Polaris is already being used by several brewers for late and dry-hopping because of the equally high oil levels.
• Azacco (14–16% alpha acids, 1.8–2.2% essential oils)
  From the American Dwarf Hop Association (ADHA), Azacco has abundant tropical and citrus fruit qualities. Pennsylvania’s Victory Brewing Company featured it in its Hop Ranch Imperial IPA, and Munster, Indiana’s Three Floyds Brewing Co. used it in Space Station Middle Finger, a pale ale. **
  
• Jarrylo (14.75–17% alpha acids, 2.5–3.75% essential oils)
  Also from the ADHA, Jarrylo will be available in the fall. It is specifically
  described as “not an IPA hop.” It has spicy with notes of diced banana, pear, and orange. **
  
• Hopsteiner Lemondrop (5.5–7% alpha acids, 1.4% essential oils)
  The description “Super Cascade” is tossed around a lot, but it is appropriate in Hopsteiner Lemondrop.
  Citrusy notes are prominent, but there are also menthol, pepper, and mint. Bend, Oregon’s Deschutes Brewery’s Hop Henge Experimental IPA, which released last December, featured Lemondrop. **
  
• Medusa (4.8% alpha acids, oils not determined)
  Medusa was bred in New Mexico from native American hops (most modern hops include American and European genetic material) and grown at CLS Farms in the Yakima Valley. Aromas include guava, citrus, and melon fruits. **
  
• Cashmere (6.4–7.1% alpha acids, 1.2–1.4% essential oils)
  Public breeding programs released four varieties at the end of 2013. These are available for farmers anywhere in the country to grow, although rootstock may be limited initially, and there aren’t commercial beers to point to that use them. Cashmere is one of three bred at Washington State University. It is an offspring of Cascade that produces aromas including melon, citrus fruits, and coconut.
• Tahoma (7.2–8.2% alpha acids, 1–2% essential oils)
  Also from WSU, Tahoma produces aromas of grapefruit, cedar, and pine.
• Yakima Gold (8.8–10.5% alpha acids, 1.9–2.3% essential oils)
  A daughter of Cluster, which once accounted for 80 percent of the U.S. hops crop, Yakima Gold has prominent aromas of lemon zest and grapefruit.
• Triple Pearl (10.2–11.2% alpha acids, 1.1–1.8% essential oils)
  Triple Pearl was developed in Oregon. Firestone Walker’s Matt Brynildson suggests its orange zest and “noble resin” flavors might work well in a Kölsch, wheat beer, or lager.

** denotes the new hops that i suspect will be heavily used along with the current roster.

 

Armadillo is a generic version of Amarillo, if I've heard correctly. Jerrylo gives off a peppery flavor and was a giant dissapointment to me...brewed 2 single hop IPAs and had one commercial beer with it, much hype, not much delivery IMO. Azzaca is interesting and stellar when done right, I've had only 1 commercial beer with it that was actually good and several that were not...brewed 2 single hop IPAs with Azacca as well that turned out just OK. Galaxy and Equinox are my favorite hops to brew with, but haven't found too many commercial brews that truly get the potential out of these two. Same thing with El Dorado, not too many good commercial brews get the potential it has though. Huell Melon and Lemon drop have great potential, but still yet to have a commercial beer that does these justice. Mandarina Bavaria is another possible future contender...excellent commercial beers being made with it currently and I've had a great homebrew with it, used with other hops.

 

How would you describe the aroma/flavor profile of Azacca hops?

Cheers!

 

South African hops, specifically Southern Passion and J-17. Cellarmaker Brewing Co. in SF uses them very well.

New ‘Wonder’ Variety Has South Africa Breweries Hopping

 

@JackHorzempa ... It depends on if it's all Azacca or Azacca with other hops. When done right by itself, I get juicy mango and guava with hints of peach and slight citrus, not much citrus compared to other popular hops though. I think it's better as a flavor hop than aroma hop...seems more effective in a whirlpool/hopstand vs dry hop to me.