Hops chart

[Copbrew133]

From one of the large commercial suppliers. If its to hard to read heres the link

http://www.barthhaasgroup.com/images/pdfs/hop varieties.pdf

Variety Alpha Acids [%] Beta Acids [%] Cohumulone [%] Oil [ml/100g] Aroma
Admiral 13.0 - 16.0 4.8 - 6.1 37 - 45 1.0 - 1.7 Typical English Aroma
Ahtanum 5.7 - 6.3 5.0 - 6.5 30 - 35 0.8 - 1.2 Citrus, Floral
Amarillo ® 8.0 - 11.0 6.0 - 7.0 21 - 24 1.5 - 1.9 Floral, Citrus
Apollo 15.0 - 19.0 5.5 - 8.0 24 - 28 1.5 - 2.5 Aromatic, Pleasant
Aurora 7.0 - 9.0 3.0 - 5.0 23 - 28 0.9 - 1.4 Intense, Pleasant
Bravo 14.0 - 17.0 3.0 - 4.0 29 - 34 1.6 - 2.4 Fruity, Floral
Brewer´s Gold (UK) 5.5 - 6.5 2.5 - 3.5 40 - 48 1.8 - 2.2 Blackcurrant, Fruity, Spicy
Cascade 4.5 - 7.0 4.8 - 7.0 33 - 40 0.7 - 1.4 Floral, Citrus, Grapefruit
Centennial 9.5 - 11.5 3.5 - 4.5 29 - 30 1.5 - 2.3 Medium Intense Floral, Citrus
Challenger 6.5 - 8.5 4.0 - 4.5 20 - 25 1.0 - 1.7 Mild To Moderate, Spicy
Chelan 12.0 - 14.5 8.5 - 9.8 33 - 35 1.5 - 1.9 Pleasant Citrus Notes
Chinook 12.0 - 14.0 3.0 - 4.0 29 - 35 1.7 - 2.7 Spicy, Piney, Distinctive Grapefruit
Citra 11.0 - 13.0 3.5 - 4.5 22 - 24 2.2 - 2.8 Strong Citrus, Fruity
Cluster 5.5 - 8.5 4.5 - 5.5 37 - 43 0.4 - 0.8 Floral, Spicy
Columbus 14.5 - 16.5 4.0 - 5.0 28 - 32 2.0 - 3.0 Pungent
Crystal 3.5 - 5.5 4.5 - 6.5 20 - 26 1.0 - 1.5 Mild, Spicy, Floral
First Gold 5.6 - 9.3 2.3 - 4.1 32 - 34 0.7 - 1.5 Spicy, Similar To Golding
Fuggle 3.0 - 5.6 2.0 - 3.0 25 - 30 0.7 - 1.4 Mild, Pleasant (UK), Woody, Fruity (US)
Galaxy 13.5 - 15.0 5.8 - 6.0 ~ 35 2.7 - 2.7 Intense, Pleasant, Unique
Galena 11.5 - 13.5 7.2 - 8.7 36 - 40 0.9 - 1.3 Citrus
Glacier ~ 5.5 ~ 8.2 11 - 13 0.7 - 1.6 Pleasant Hoppiness
Golding 4.0 - 6.0 2.0 - 3.0 23 - 28 0.7 - 1.0 Mild, Delicate, Classic English Type
Hallertau Merkur 10.0 - 14.0 3.5 - 7.0 17 - 22 1.4 - 1.9 Spicy, Floral
Hallertau Mittelfrueh 3.0 - 5.5 3.0 - 5.0 18 - 28 0.7 - 1.3 Mild, Pleasant
Hallertau Taurus 12.0 - 17.0 4.0 - 6.0 20 - 25 0.9 - 1.4 Noble, Aromatic
Hallertau Tradition 4.0 - 7.0 3.0 - 6.0 24 - 30 0.5 - 1.0 Fine Noble
Herkules 12.0 - 17.0 4.0 - 5.5 32 - 38 1.6 - 2.4 Typical Spicy
Hersbrucker 1.5 - 4.0 2.5 - 6.0 17 - 25 0.5 - 1.0 Mild To Medium, Pleasant
Horizon 11.0 - 13.0 6.5 - 8.5 16 - 19 1.5 - 2.0 Floral, Spicy
Kent Golding 4.0 - 6.5 1.9 - 2.8 28 - 32 0.4 - 0.8 Gentle, Fragrant, Pleasant
Liberty 3.0 - 5.0 3.0 - 4.0 24 - 30 0.6 - 1.2 Mild, Slightly Spicy
Lublin 3.0 - 4.5 3.0 - 4.0 25 - 28 0.5 - 1.1 Very Fine
Magnum 11.0 - 16.0 5.0 - 7.0 21 - 29 1.6 - 2.6 Hoppy, Fruity, Flowery
Marco Polo 14.5 - 16.5 4.5 - 5.5 28 - 32 2.0 - 3.0 Pungent
Marynka 6.0 - 12.0 10.2 - 13.0 26 - 33 1.8 - 2.2 Strong Hoppy
Millennium 14.5 - 16.5 4.3 - 5.3 28 - 32 1.8 - 2.2 Mild, Herbal, Similar To Nugget
Mount Hood 4.0 - 7.0 5.0 - 8.0 21 - 23 1.2 - 1.7 Mild, Somewhat Pungent
Nelson Sauvin 12.0 - 13.0 6.0 - 8.0 22 - 26 1.0 - 1.2 Unique Fruity, White Wine
Newport 13.5 - 17.0 7.2 - 9.1 36 - 38 1.6 - 3.4 Mild
NZ Hallertau 6.5 - 8.5 8.0 - 9.0 28 - 30 0.9 - 1.1 Slight Floral, Some CitrusNorthdown 7.5 - 9.5 5.0 - 5.5 24 - 30 1.5 - 2.5 Mild, Pleasant, Delicate
Northern Brewer 6.0 - 10.0 3.0 - 5.0 27 - 32 1.0 - 1.6 Medium To Strong
Nugget 9.0 - 14.0 3.0 - 5.8 22 - 30 0.9 - 2.2 Pleasant Herbal
Opal 5.0 - 8.0 3.5 - 5.5 13 - 17 0.8 - 1.3 Fine, Spicy
Pacific Gem 13.0 - 15.0 7.0 - 9.0 37 - 40 1.1 - 1.3 Pleasant Blackberry
Pacifica 5.0 - 6.0 5.5 - 6.5 24 - 26 0.9 - 1.1 Citrus, Floral
Palisade ® 5.5 - 9.5 6.0 - 8.0 24 - 29 1.4 - 1.6 Good
Perle 4.0 - 9.0 2.5 - 4.5 29 - 35 0.5 - 1.5 Moderately Intense And Pleasant
Pilgrim 9.0 - 13.0 4.3 - 5.0 36 - 38 1.2 - 2.4 Distinctive, Strong
Premiant 7.0 - 11.0 3.5 - 6.0 18 - 23 0.9 - 1.3 Mild, Pleasant
Pride Of Ringwood 7.0 - 11.0 4.0 - 6.0 32 - 39 0.9 - 2.0 Pronounced But Not Unpleasant
Progress 5.0 - 7.0 2.0 - 2.5 25 - 30 0.6 - 1.2 Moderately Strong, Good Aroma
Saaz 3.0 - 6.0 4.5 - 8.0 23 - 26 0.4 - 1.0 Intense, Pleasant
Santiam 5.5 - 7.0 7.0 - 8.5 20 - 22 1.3 - 1.7 Herbal, Noble Hop Aroma
Saphir 2.0 - 4.5 4.0 - 7.0 12 - 17 0.8 - 1.4 Spicy, Fruity, Floral
Simcoe ® 12.0 - 14.0 4.0 - 5.0 15 - 20 2.0 - 2.5 Unique Pine-Like Aroma
Sladek 5.0 - 9.0 8.0 - 11.0 22 - 28 0.8 - 1.0 Spicy
Smaragd (Emerald) 4.0 - 6.0 3.5 - 5.5 13 - 18 0.4 - 0.8 Very Fine Aroma
Southern Hallertau 5.0 - 6.0 3.8 - 5.4 22 - 26 0.6 - 0.7 Very Mild And Pleasant
Southern Saaz 4.0 - 7.0 3.0 - 5.0 23 - 28 0.5 - 1.1 Herbal, Spicy, Resinous
Sovereign 4.5 - 6.5 2.1 - 3.1 26 - 30 0.6 - 1.0 Fruity, Intense, Pleasant
Spalter 2.5 - 5.5 3.0 - 5.0 22 - 29 0.5 - 0.9 Mild, Pleasant, Slightly Spicy
Spalt Select 3.0 - 6.5 2.5 - 5.0 21 - 27 0.6 - 0.9 Very Fine, Spicy, Floral
Sterling 6.0 - 9.0 4.0 - 6.0 22 - 28 1.3 - 1.9 Herbal, Spicy, Floral, Citrus
Strisselspalt 3.0 - 5.0 3.0 - 5.5 22 - 25 0.6 - 0.9 Medium Intense And Pleasant
Styrian Golding 4.5 - 6.0 2.0 - 3.5 25 - 30 0.5 - 1.0 Delicate, Slightly Spicy
Summer Saaz 4.0 - 7.0 4.0 - 6.0 22 - 25 1.0 - 1.3 Balanced, Sweet, Fruity
Summit 13.5 - 15.5 4.0 - 6.0 26 - 30 1.5 - 2.5 Strong Citrus, Grapefruit
Super Galena 13.0 - 16.0 8.0 - 10.0 35 - 40 1.5 - 2.5 Similar To Galena, Citrus
Super Pride 13.0 - 15.0 6.0 - 8.0 27 - 29 1.0 - 1.4 Pleasant
Target 9.5 - 12.5 4.3 - 5.7 35 - 40 1.2 - 1.4 Intense, Pleasant English Hop Aroma
Tettnanger 2.5 - 5.5 3.0 - 5.0 22 - 28 0.5 - 0.9 Mild, Pleasant, Slightly Spicy
Tillicum 12.0 - 14.5 9.3 - 10.5 31 - 38 1.5 - 1.9 Good Aroma For Bitter Hop
Tomahawk ® 14.5 - 17.0 4.5 - 5.5 28 - 35 2.5 - 3.5 Pungent
Topaz 15.0 - 18.0 6.0 - 7.0 47 - 50 0.8 - 1.7 Strong, Fruity, Pleasant
Tsingdao Flower 6.0 - 8.0 3.0 - 4.2 ~ 35 0.4 - 0.8 Floral, Spicy
Ultra 2.0 - 3.5 3.0 - 4.5 23 - 38 0.5 - 1.0 Mild, Pleasant, Saaz-Like
Vanguard 5.5 - 6.0 6.0 - 7.0 14 - 16 0.9 - 1.2 Similar To Hallertau Mittelfrueh
Warrior ® 14.5 - 16.5 4.3 - 5.3 22 - 26 1.3 - 1.7 Very Mild
Willamette 4.0 - 6.0 3.0 - 4.5 30 - 35 1.0 - 1.5 Mild, Pleasant, Slightly Spicy
Zeus 12.0 - 16.5 4.0 - 6.0 27 - 35 1.0 - 2.0 Aromatic, Pungent

 

[stpug]

That's a good list on acid/oil percentages. The aroma descriptions leave something to be desired, IMO. Thanks for sharing!

 

[Texconsinite]

What does the Beta number mean? Its always listed, but nowhere does anyone talk about it?

 

[Copbrew133]

Agreed. The descriptors are lacking. I'm assuming that since their dealing with commercial brewers, they assume the buyers already have an idea of flavor profile. Just a guess.

Here's a short explanation of acids copied from Wikipedia:

Hop resins are composed of two main acids: alpha and beta acids.[37] Alpha acids have a mild antibiotic/bacteriostatic effect against Gram-positive bacteria, and favor the exclusive activity of brewing yeast in the fermentation of beer. Alpha acids are responsible for the bitter flavor in the beer.


Cross-section drawing of a hopBeta acids do not isomerize during the boil of wort, and have a negligible effect on beer taste. Instead, they contribute to beer's aroma, and high beta acid hop varieties are often added at the end of the wort boil for aroma. Beta acids may oxidize into compounds that can give beer off-flavors of rotten vegetables or cooked corn.

The effect of hops on the finished beer varies by type and use, though there are two main hop types: bittering and aroma. Bittering hops have higher concentrations of alpha acids, and are responsible for the large majority of the bitter flavor of a beer. European (so-called "noble") hops typically average 5–9% alpha acids by weight (AABW), and the newer American cultivars typically range from 8–19% AABW. Aroma hops usually have a lower concentration of alpha acids (~5%) and are the primary contributors of hop aroma and (nonbitter) flavor. Bittering hops are boiled for a longer period of time, typically 60–90 minutes, to maximize the isomerization of the alpha acids. They often have inferior aromatic properties, as the aromatic compounds evaporate off during the boil.