|Country:||United Kingdom (UK)|
Origin of the Phoenix Hop
Phoenix is a seedling of Yeoman
Flavor & Aroma Profile of Phoenix
Chocolate, pine, molasses, floral
Brewing Values for Phoenix
These are the common ranges that we've seen with Phoenix 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 Acids (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.
|Beta AcidsThe ratio of alpha to beta acids dictates the degree to which bitterness fades as beer ages. Higher levels of beta acids will result in a slower decline of bittering.||3.3-5.5%4.4% 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.||24-33%28.5% 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 »||1.2-3 mL2.1mL avg|
Common Beers and Styles using Phoenix
Some popular beer styles that make use of the Phoenix hop include English Ale, Porter, Stout, ESB & Bitter.
Phoenix Hop Substitutions
If any version of the Phoenix hop is hard to find or if you are simply out of it on brew day, you can try to use one of these other hops as a substitution for a similar outcome:
Is Phoenix Available in Cryo/Lupulin Powder Form?
Unfortunately, there is no lupulin powder version of the Phoenix 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.
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