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A world-renowned couplet with moderate bitterness.
alpha acids: 3.5 - 7%
beta acids: 4 - 6.1%
Total Oil: 0.7 - 4 mL/100g
Aroma: Specific aroma descriptors include intense and pleasant with floral and pine overtones.
Developed by the USDA breeding program in Washington State and released in 1985 as a high alpha bittering variety, Chinook is...
alpha acids: 11.5 - 15%
beta acids: 3 - 4%
Total Oil: 1 - 2.5 mL/100g
Aroma: Specific aroma descriptors include grapefruit, spice, and pine.
Developed at the New Zealand Horticultural Research Centre (now New Zealand Institute for Plant and Food Research) and...
alpha acids: 10 - 12%
beta acids: 7 - 8.5%
Total Oil: 1.3 - 1.3 mL/100g
Aroma: Specific aroma descriptors include resin, pine, and lemongrass.
Green Bullet is a triploid alpha variety bred by open cross pollination of the New Zealand "Smoothcone" variety. Used...
alpha acids: 11 - 14%
beta acids: 6.5 - 7%
Total Oil: 1 - 1.2 mL/100g
Aroma: Specific aroma descriptors include spicy, dried fruit characters; high levels of floral oil that complements and balances the piney resinous hop character.
An excellent dual purpose hop that works well on its own, or in conjunction with an aroma variety.
alpha acids: 7.5 - 9.5%
beta acids: 5 - 5.5%
Total Oil: 1.5 - 2.5 mL/100g
Aroma: Specific aroma descriptors include pleasant spice, cedar and pine characteristics with hints of floral and berry flavors.
Bred in England in 1934 from a Canterbury Golding plant and male seedling of Brewer's Gold, Northern Brewer is mainly grown...
alpha acids: 7 - 10%
beta acids: 3.5 - 5.5%
Total Oil: 1 - 2 mL/100g
Aroma: Specific aroma descriptors include evergreen, wood and mint.
Originally bred in England in 1934, Northern Brewer is a cross between Canterbury Golding and a male seedling of Brewer's...
alpha acids: 6 - 10%
beta acids: 3 - 5%
Total Oil: 1 - 1.6 mL/100g
Aroma: Specific aroma descriptors include mint, pine and grass.
Re-released in 2007 from the New Zealand hop breeding program, Rakau is often described as “the whole orchard.” It is often...
alpha acids: 10 - 11%
beta acids: 5 - 6%
Total Oil: 2.2 - 2.2 mL/100g
Aroma: Specific aroma descriptors include stone fruit and fig characteristics; fresh orchard fruits, specifically apricot with some resinous pine needle characteristics are noted.
Developed by Select Botanicals Group and released in 2000, Simcoe® Brand YCR 14 is known for its brewing versatility and...
beta acids: 3 - 4.5%
Total Oil: 0.8 - 3.2 mL/100g
Aroma: Specific aroma descriptors include passion fruit, pine, berry and earth characteristics.
Developed by the New Zealand Institute for Plant and Food Research hop breeding program and released in 1994, Southern Cross...
Total Oil: 1.2 - 1.2 mL/100g
Aroma: Specific aroma descriptors include citrus and tropical fruit with hints of lemon zest, lime, pine and spice.
Similar to Pride of Ringwood but with higher levels of alpha acids.
alpha acids: 12.5 - 16.3%
beta acids: 6 - 8%
Total Oil: 3.4 - 4 mL/100g
Aroma: Specific aroma descriptors include mild and pleasant subtle resin and fruit tones.
Released by Washington State University in 2013, Tahoma is one of three new public varieties to come to market. It retains...
alpha acids: 6 - 7.5%
beta acids: 7 - 8%
Total Oil: 1.5 - 2 mL/100g
Aroma: Specific aroma descriptors include lemon, grapefruit, cedar, pine, spice and pepper.
Released by USDA-ARS in 2013, TriplePearl is an open pollinated cross between a tetraploid Perle female and an unknown...
alpha acids: 10.3 - 11.2%
beta acids: 3.3 - 4.2%
Total Oil: 1.1 - 1.8 mL/100g
Aroma: Specific aroma descriptors include melon, orange, resin, spice and pepper.
Released from The New Zealand Institute for Plant & Food Research Limited’s Motueka Research Centre, Waimea is...
alpha acids: 16 - 19%
beta acids: 7 - 9%
Total Oil: 2 - 2.2 mL/100g
Aroma: Specific aroma descriptors include lots of pine and citrus characters; intense tangelo.
Developed by Select Botanicals Group, Warrior® Brand YCR 5 was selected for its high alpha content, low co-humulone, good...
alpha acids: 15.5 - 18%
beta acids: 4.4 - 6%
Aroma: Specific aromas descriptors are mild, resinous and subtle pine.