|Country:||United States of America (USA)|
Purchase CTZ Hops
This hop can be purchased at Yakima Valley Hops.
Origin and Geneology of the CTZ Hop
Although genetically different, Zeus, Columbus and Tomahawk are often referred to as part of CTZ. CTZ however is not a specific hop, but instead a name given to a trio of similar hops. The exact lineage of CTZ is unknown, however it is widely assumed that Brewer’s Gold and several undisclosed American varieties played significant parenting roles. It was developed in the 1980s by Charles Zimmerman who had worked for the U.S. Department of Agriculture until 1979 and who subsequently held positions with various private hop-processing and trading companies.
Flavor & Aroma Profile of CTZ Hops
CTZ is a dual-purpose hop that can be used in all hop additions throughout the brewing process.
CTZ hops have aroma descriptors that include black pepper, licorice, curry and subtle citrus.
Read More: The Rise and Eventual Fall of the CTZ Hop
Brewing Values for CTZ Hops
These are the common ranges that we've seen with CTZ hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||4.5-5.5%5% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||3:1 - 4:13:1 avg|
|Hop Storage Index (HSI)The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C).||25% (Good) 0.249|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||28-35%31.5% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||2.5-4.5 mL3.5mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||45-55%50% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||9-14%11.5% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||6-10%8% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||20-40%|
Hop Pairings with CTZ Hops
Some hops just taste better together. We recently analyzed  hundreds of the most popular beers to find which hops are commonly paired together. We found that Simcoe, Centennial, Amarillo & Cascade hops are commonly used alongside the CTZ hop. This is not a complete list, but should give you a good idea of what hops are commonly used together.
Here is the relative frequency of the top 4 hops that are used with CTZ:
Beer Styles using CTZ Hops
Some popular beer styles that make use of the CTZ hop include IPA, American Pale Ale, Stout, Barleywine & Lager.
CTZ Hop Substitutions
If the CTZ hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your CTZ substitutions.
Experienced brewers have chosen the following hops as substitutions of CTZ:
Is CTZ available in lupulin powder?
Unfortunately, there is no lupulin powder version of the CTZ hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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