New hop varieties are being constantly bred, but some old varieties are also going out of style. This is the case of Bullion hops which is slowly going away due to it’s poor storage capabilities.
It was first raised in England in 1919 from a wild Manitoban female hop (BB1) crossed with an English male hop. It was later grown in Oregon in the 1940’s and later grown in Yakima in the 1970’s.
Yakima does not grow these hops any longer, and less than 100 acres are grown in the US.
Many older brewing books had Stout recipes using this variety and they were looking for an intense blackcurrant aroma.
Here’s what you need to know about these hops:
Bullion Hops Alpha Acid %
6.5 – 9 %
Bullion Hops Beta Acid %
3.2 – 6 %
Bullion Hops Oil Content
2 – 3 %
Bullion Hops Cohumulone
35 – 40 %
The more popular beer styles that use these hops are Stouts and other dark ales, mostly coming from older recipes. You can substitute this hop variety with Columbus hops, Northern Brewer hops, and German Brewer’s Gold hops.
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