Fuggle T-90 Hop Pellets - 2oz
UK Fuggle T90 Hop Pellets, 2 oz sealed package
Discovered as a chance seedling in 1861, Fuggle was eventually propagated in 1875 by Richard Fuggle in Kent England and quickly became the most prominent English hop variety for a number of years. Fuggle accounted for 78% of hop production in England in 1949, and still remains a quintessential English hop today.
Fuggle boasts an earthy, subtle bitterness character that has been used in English styles for 150 years. While Alpha Acids are generally considered low, and there are better varieties for bittering, this classic woody bitter profile is still ideal for ESB and other English styles. As an aroma and flavor hop, which is where Fuggle is used more often nowadays, the distinctly earthy and almost noble hop characteristics are ideal for American and English style brown ales, as well as all of the classic English styles.
Aroma and Flavor
Expect a distinct, sweet pipe tobacco characteristic from Fuggle, mixed with hints of mild wood and grass. You can also pull very subtle, almost minty characteristics, although the woody, sweet and authentic pipe tobacco characteristics dominate the profile.
Average Acid Content
|Alpha Acids:||3.0% - 6.0%|
|Beta Acids:||2.0% - 3.5%|
|Co-Humulone:||23% - 33%|
Average Oil Content (% of Total Oils)
|Total Oils:||0.7 - 1.4 mL/100g|
|Myrcene:||24% - 28%|
|Humulene:||34% - 40%|
|Caryophyllene:||11% - 13%|
|Farnesene:||5.0% - 7.0%|
|B-Pinene:||0.2% - 0.5%|
|Linalool:||0.6% - 1.0%|
|Geraniol:||0.% - 0.3%|
Possible Substitutes for Fuggle
The commonly accepted substitutes for Fuggle are Willamette, which will be slightly more herbal and less woody, and Styrian Goldings, which will be milder and more neutral with less distinct wood.
Read More About Hops, Hop Varieties and Hop Usage on BrewCranium!
|Hop Series Volume 1: What is a Cryohop?|
|Hop Series Volume 2: Getting What You Want From Your Hops|
|Hop Series Volume 3: Noble Hops|
|Hop Series Volume 4: Understanding Hop Oils|
|Whole Cone vs. Pellet Hops|
|Hop Resins: Alpha and Beta Acids|