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Archer Hop United Kingdom Hop

Archer Hop

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Purpose:Aroma
Country:United Kingdom (UK)
International Code:ARC
Ownership:® Charles Faram

Purchase Archer Hops

Archer hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.

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Origin of Archer Hops

Archer is a hop derived from a seedling of Sovereign and planted alongside Minstrel. Released by Charles Faram in 2013.

Flavor & Aroma Profile of Archer Hops

Archer is an aroma hop that is typically used in only late boil additions, including dry hopping.

Archer hops are said to have delicate and soft apricot, floral, lime and peach aromas. It combines classic assertive British aroma with a citrus twist. This hop can be useful when used as a dry hop addition.

Tags: #apricot  #lime  #floral  #citrus  #peach  

Brewing Values for Archer Hops

These are the common ranges that we've seen with Archer 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.
4-6%
5% avg
Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.2-3%
2.5% 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.1:1 - 3:1
2:1 avg
Co-Humulone as % of AlphaLow cohumulone hops impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer.32-38%
35% 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 »0.6-0.8 mL
0.7mL avg
Total Oil Breakdown:
›  MyrceneFlavors: pine, citrus, fruity (β-myrcene) 20-25%
22.5% avg
›  HumuleneFlavors: woody, hoppy, spicy (α-caryophyllene) 26-30%
28% avg
›  CaryophylleneFlavors: pepper, spicy, herbal (β-caryophyllene) Unknown
›  FarneseneFlavors: fresh, green, woody (β-farnesene) 0-1%
0.5% avg
›  All OthersIncluding β-pinene, linalool, geranoil & selinene 44-54%

If you see an error in our data, please let us know!

We are not affiliated with any hop manufacturer. All copyrights and data are provided by their respective owners.

References:
  1. https://beermaverick.com/the-most-common-hops-used-in-ipas/
  2. https://beermaverick.com/analyzing-the-usa-hop-production-statistics-of-2019/

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