|Country:||United Kingdom (UK)|
Origin of the Progress Hop
Developed at Wye College in 1951 as a daughter of Whitebread Gloding
Flavor & Aroma Profile of Progress
Specific aroma descriptors include grass, mint, sweet, honey, and blackcurrant
Brewing Values for Progress
These are the common ranges that we've seen with Progress 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.||1.8-2.7%2.3% 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.||25-27%26% 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 »||0.5-0.8 mL0.7mL avg|
Common Beers and Styles using Progress
Some popular beer styles that make use of the Progress hop include Cask Ale, English Ale & Scottish Ale.
Progress Hop Substitutions
If any version of the Progress 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 Progress Available in Cryo/Lupulin Powder Form?
Unfortunately, there is no lupulin powder version of the Progress 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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