Purchase Brooklyn Hops
This hop was discontinued, and it is not available for purchase.
Origin and Geneology of the Brooklyn Hop
Released in 2015, Brooklyn is a triploid variety from New Zealand Southern Cross and a selected New Zealand male.
New Zealand hops begin to be harvested in late February or March and continues through to early April.
Flavor & Aroma Profile of Brooklyn Hops
Brooklyn is a dual-purpose hop that can be used in all hop additions throughout the brewing process.
Brooklyn was renamed Moutere (due to a certain brewery in NYC taking notice).
Brooklyn is a big hop with high alpha acid content, however, sensory panels have also indicated the presence of grapefruit, tropical fruit and passion fruit characteristics. Delivers intense fruity oils with top notes of baking spice and sweet hay.
Brewing Values for Brooklyn Hops
These are the common ranges that we've seen with Brooklyn 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.
|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.
|2:1 - 2:12:1 avg
|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 »
|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 »
|1.7 mL1.7mL avg
Brooklyn Hop Substitutions
If the Brooklyn 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 Brooklyn substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Brooklyn:
Is Brooklyn available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Brooklyn hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop variety 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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