|Country:||United States of America (USA)|
Purchase BRU-1 Hops
BRU-1 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.
Origin and Geneology of the BRU-1 Hop
BRU-1 was developed through open pollination at Brulotte Farms in Toppenish, WA.
Flavor & Aroma Profile of BRU-1 Hops
BRU-1 is an aroma hop that is typically used in only late boil additions, including dry hopping.
BRU-1 hops offer true pineapple flavor. BRU-1 is notable for its distinct sweet fruit aroma that is often described as pineapple. When used as a whirlpool or dry hop addition, BRU-1 delivers the aroma of freshly cut pineapple and green fruits. BRU-1 is synergistic with other hops creating a depth of fruit flavor. BRU-1 has also been shown to improve haze stability in certain beer styles.
Brewing Values for BRU-1 Hops
These are the common ranges that we've seen with BRU-1 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.||8-10%9% 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 - 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 »||35-37%36% 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 »||1.5-2 mL1.8mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||50-55%52.5% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||7-8%7.5% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||9-11%10% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||25-34%|
Hop Pairings with BRU-1 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 Citra & Chinook hops are commonly used alongside the BRU-1 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 2 hops that are used with BRU-1:
Beer Styles using BRU-1 Hops
Some popular beer styles that make use of the BRU-1 hop include Wheats, Pale Ale, IPA & New England IPA.
BRU-1 Hop Substitutions
If the BRU-1 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 BRU-1 substitutions.
There are no manually picked substitutions for this hop. You can instead use our tool that uses data to find similar hops.
Is BRU-1 available as Cryo/Lupulin powder?
Unfortunately, there is no lupulin powder version of the BRU-1 hop. Neither Yakima Chief Hops (Cryo/LupuLN2) nor Haas (Lupomax) have created versions of this hop in lupulin powder form yet. This new type of hop product is pure concentrated lupulin powder, which leads to more flavor when used in the whirlpool or dry hop additions.
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.