Hybrid hops

These varieties are characterized by a high content of alpha acids and their yield during growing. They are mainly used for making hop extracts that facilitate storage and dosing when brewing beer.



  • Alpha acid: 11,0 – 16.0%
  • Beta acid: 5,0 – 7.0%
  • Cohumulon: 20 – 29%

Description: This German variety is the most commonly used representative in this category. It was bred in Germany and it is characterized by its pure bitterness.

Tip: Most commonly used for making lager.




  • Alpha acid: 12,0 – 17.0%
  • Beta acid: 4,0 – 6.0%
  • Cohumulon: 20 – 25%

Description: German variety of hops that is characterized by a very high content of alpha-acids and fine aroma. It is also characterized by medium-rich bitter flavour with a savoury character.

Tip: This variety is suitable for making strong lagers.



  • Alpha acid: 12,0 – 14.0%
  • Beta acid: 4,0 – 6.0%
  • Cohumulon: 24 – 30%

Description: This variety is distinguished by its excellent aroma profile that was achieved by cross-breeding the Brewers Gold and USDA male varieties.

Tip: Suitable for first hopping and for making lager.




  • Alpha acid: 9,5 – 12.5%
  • Beta acid: 5,0 – 5.5%
  • Cohumulon: 37%

Description: Originally an English variety, bred from the Goldings variety. It was also used for breeding in Belgium. Its characteristic feature is a very high content of alpha-acid.

Tip: Suitable for use during first and second hopping, as well as for making high-quality lagers. This variety is also suitable as an alternative to other kinds of hops.