Yeast strain reference with attenuation, temperature, flocculation, alcohol tolerance, pressure fermenting guidance, and quick selection guide for 22 strains

2026-05-120

name	hop-pairing
description	Hop flavor profiles, style pairing guide, dry hop rates, Cryo hops, biotransformation technique, and substitution ratio formula for 40+ varieties

Hop Pairing Reference

Hop Profiles by Flavor Category

Citrus / Tropical (American New Wave)

Hop	Origin	AA%	Use	Key Flavors
Citra	US	11–13	Aroma/DH	tropical, lime, passion fruit, grapefruit
Mosaic	US	11–13.5	Aroma/DH	blueberry, tropical, earthy, pine
Amarillo	US	8–11	Aroma/DH	orange, peach, apricot, tropical
Galaxy	AU	11–16	Aroma/DH	passion fruit, peach, citrus
Ekuanot	US	13–15	Aroma/DH	papaya, melon, berry, pepper
El Dorado	US	14–16	Aroma/DH	watermelon, stone fruit, tropical
Azacca	US	14–16	Dual	mango, orange, tropical, resinous
Strata	US	13–14.5	Aroma/DH	cannabis, passion fruit, red berry
Talus	US	8–10	Aroma/DH	rose, floral, citrus, tropical
Idaho 7	US	13–15	Aroma/DH	passion fruit, apricot, black tea
Calypso	US	12–14	Dual	apple, pear, lime, earthy

Resinous / Pine / Earthy (Classic American)

Hop	Origin	AA%	Use	Key Flavors
Cascade	US	4.5–7	Dual	grapefruit, floral, citrus
Centennial	US	9–11.5	Dual	floral, citrus, lemon
Chinook	US	12–14	Dual	pine, grapefruit, spicy
Simcoe	US	12–14	Dual	pine, earthy, tropical, passion fruit
Columbus (CTZ)	US	14–17	Bittering	earthy, pungent, resinous
Nugget	US	12–14	Bittering	herbal, resinous, spicy
Warrior	US	15–17	Bittering	clean, neutral, floral
Willamette	US	4–6	Aroma	floral, earthy, fruity

Wine / White Fruit (New World Lager/Belgian)

Hop	Origin	AA%	Use	Key Flavors
Nelson Sauvin	NZ	12–13	Aroma	white wine, gooseberry, passion fruit
Hallertau Blanc	DE	9–12	Aroma	white wine, passion fruit, gooseberry
Motueka	NZ	6.5–7.5	Aroma	lime, tropical, lemon
Riwaka	NZ	4.5–6.5	Aroma	grapefruit, passion fruit, tropical
Wakatu	NZ	6.5–7.5	Aroma	floral, lime, mandarin
Waimea	NZ	16–19	Dual	pine, citrus, tropical
Vic Secret	AU	14–17	Aroma	pine, tropical, passion fruit

Noble / Herbal / Spicy (European Traditional)

Hop	Origin	AA%	Use	Key Flavors
Saaz	CZ	3–4.5	Aroma	earthy, herbal, spicy
Hallertau Mittelfrueh	DE	3.5–5.5	Aroma	floral, herbal, spicy
Tettnang	DE	3.5–5	Dual	herbal, floral, spicy
Spalt	DE	3.5–5.5	Aroma	herbal, spicy, floral
Styrian Goldings	SI	4.5–6	Aroma	earthy, floral, herbal
Huell Melon	DE	6.5–7.5	Aroma	melon, strawberry, apricot
Loral	US	11–13	Dual	floral, tropical, dark fruit

Earthy / Woody (English Traditional)

Hop	Origin	AA%	Use	Key Flavors
Fuggle	UK	3.5–5.5	Dual	earthy, woody, herbal
East Kent Goldings	UK	4–5.5	Dual	floral, earthy, honey, spicy
Challenger	UK	7–9	Dual	cedar, green tea, herbal
Northern Brewer	DE/UK	8–10	Bittering	pine, herbal, minty

High-Alpha Clean Bittering

Hop	Origin	AA%	Use	Notes
Magnum	DE	12–14	Bittering	clean, neutral — use for clean bitterness without flavor
Summit	US	16–18	Bittering	avoid in large amounts — onion/garlic at high rates
Perle	DE	6–8.5	Bittering	minty, herbal — good clean bittering for lagers
Columbus	US	14–17	Bittering	resinous, OK as flavor hop at low rates

Pairing Guide by Style Category

American IPAs (West Coast, Session, Imperial)

Bittering: Columbus, Magnum, Warrior, Chinook (60 min)
Flavor: Centennial, Chinook, Cascade (15–20 min)
Dry Hop: Citra + Mosaic, Simcoe + Amarillo, Cascade + Centennial
Classic combos: Cascade/Centennial/Chinook | Citra/Mosaic | Simcoe/Amarillo

Hazy / New England IPA

Bittering: Magnum or Warrior (low — 20–30 IBU max)
Whirlpool / Dry Hop: Citra + Mosaic, Galaxy + Citra, Mosaic + El Dorado
Avoid: Columbus at high rates (harsh); Chinook (too resinous for soft style)
Key principle: All flavor from late additions; bitterness from lupulin powder or low bittering charge

American Pale Ale

Dual-use: Cascade + Centennial (classic) or Amarillo + Citra (modern)
Moderate dry hop, showcase citrus/floral character

European Lagers (Pilsner, Helles, Märzen)

Only noble hops: Saaz, Hallertau, Tettnang, Spalt
Saaz = Czech Pils | Hallertau = German Pils/Helles | Tettnang = versatile German
No American hops in traditional lagers

Hefeweizen / Witbier

Minimal hops: Hallertau, Tettnang, Saaz (5–15 IBU only)
Hops are background only — yeast esters and spices carry the flavor

Belgian Ales (Tripel, Dubbel, Saison)

Saison: Styrian Goldings, Saaz, optional spices (coriander, pepper)
Tripel/Golden Strong: Styrian Goldings, Hallertau Blanc, Saaz
Dubbel: Styrian Goldings (low rate) — malt and yeast dominate
New World hops (Nelson Sauvin, Hallertau Blanc) acceptable in modern Belgian interpretations

English Ales (Bitter, Porter, Stout)

Traditional: Fuggle + East Kent Goldings only
Modern British: Challenger, Northern Brewer acceptable
American hops disqualify a beer from "English" style classification

Stouts (American, Imperial)

American Stout: Columbus, Centennial, Cascade acceptable
Imperial Stout: Magnum for clean bittering — avoid aroma hops (roast dominates)
Irish/English Stout: Fuggle, EKG only

Dry Hop Rates (Guidelines)

All rates are total dry hop weight across all varieties combined, not per individual hop. Split the total across 2–3 varieties as desired (e.g. 15 g/L total = 8 g/L Citra + 7 g/L Mosaic).

Intensity	Total rate	Application
Subtle	3–5 g/L	Background aroma, session beers
Moderate	5–10 g/L	Standard IPA, APA
Heavy	10–15 g/L	West Coast IPA
Very heavy	15–25 g/L	NEIPA — commercial standard
Extreme	30+ g/L	Experimental/competition

NEIPA DDH example (20 L batch):

First charge (biotransformation, day 2–4): 8–12 g/L total → e.g. Citra 80 g + Mosaic 80 g = 160 g (4 g/L each, 8 g/L total)
Second charge (cold-side, post-FG): 4–6 g/L total → e.g. Citra Cryo 50 g + Mosaic Cryo 40 g = 90 g (4.5 g/L total)
Total: ~250 g for 20 L — not 1,200 g

Hop Addition Timing

Addition	Timing	Purpose
Bittering	60 min	IBU contribution, minimal flavor
Flavor	15–20 min	Flavor + some aroma
Whirlpool/Flameout	0 min (80°C+)	Aroma + some IBU
Dry Hop	Post-fermentation	Pure aroma, no IBU

Cryo Hops

Cryo hops are concentrated lupulin pellets containing roughly 2× the alpha acids and aromatic oils of standard T90 pellets. Key properties:

Use ~50% of the T90 weight to achieve the same IBU contribution
Dramatically less vegetal/plant material — cleaner aroma extraction per gram
Best used as dry hops for intense aroma without chlorophyll or harsh vegetal notes
Available varieties: Citra Cryo, Mosaic Cryo, Simcoe Cryo, Galaxy Cryo, Amarillo Cryo, Centennial Cryo
Typical dry hop rate: 3–8 g/L Cryo ≈ 6–16 g/L standard pellets

When to use: NEIPA and West Coast IPA where aroma purity is the priority. Cost is higher per gram than T90; not necessary for standard beers. Best combined with standard T90 pellets (T90 for volume/oil extraction, Cryo for intensity).

Biotransformation Dry Hopping

Biotransformation occurs when dry hops are added during active fermentation (within the first 2–4 days, at peak krausen). Active yeast enzymatically converts bound hop glycosides into free volatile thiols and other aromatic compounds — creating new tropical/citrus flavour not achievable with post-fermentation dry hopping alone.

Key yeasts for biotransformation (in order of activity):

London Ale III (WLP066 / Wyeast 1318) — highest thiol conversion; essential for commercial-grade NEIPA
Conan / Vermont Ale (The Yeast Bay) — strong biotransformation + juicy profile
Verdant IPA (Lallemand) — strong biotransformation activity; dry yeast convenience
Voss Kveik (Lallemand) — moderate biotransformation at high temps (25–32°C)

Best hops for biotransformation (highest precursor content):

Citra, Mosaic, Galaxy, Amarillo — highest bound thiol precursors
Strata — unique cannabis/tropical profile strongly enhanced by bioT
Nelson Sauvin, Idaho 7, Talus

Technique:

Add dry hops at active fermentation krausen (day 2–4 post-pitch)
Keep at fermentation temperature (17–22°C) for 3–5 days through end of active fermentation
Allow to reach FG, then cold crash normally
Optional: second cold-side dry hop addition (post-crash, 0–4°C) for additional fresh aroma

Biotransformation vs cold-side comparison:

Method	When	Result
Biotransformation (warm-side)	Day 2–4 of fermentation	New tropical/thiol compounds via enzyme conversion
Cold-side (post-FG)	After FG, before cold crash	Clean, stable aroma from hop oils only
Double dry hop (DDH)	Warm + cold	Maximum aroma complexity — standard for commercial NEIPA

Hop Substitution Ratios

When a hop is unavailable, adjust weight by alpha acid ratio to maintain equivalent IBU:

substitute_g = original_g × (original_AA% ÷ substitute_AA%)

Example: 30 g Citra (12% AA) substituted with Amarillo (9% AA): → 30 × (12 ÷ 9) = 40 g Amarillo

Important caveats:

The AA% ratio only corrects for bittering contribution (IBU)
Aroma and flavour character still differs — driven by oil composition (humulene, myrcene, linalool, geraniol)
For dry hops (aroma-only additions) use the same weight — the IBU ratio is irrelevant for dry hops
Always note the flavour character shift in brew notes when substituting

Common alpha acid quick reference:

Hop	Typical AA%
Citra	11–13
Mosaic	11–13.5
Galaxy	11–16
Amarillo	8–11
Cascade	4.5–7
Centennial	9–11.5
Chinook	12–14
Simcoe	12–14
Saaz	3–4.5
Hallertau Mittelfrueh	3.5–5.5
East Kent Goldings	4–5.5
Fuggle	3.5–5.5
Magnum	12–14
Columbus (CTZ)	14–17