Beer Maverick
Hops
Sussex Hop United Kingdom Hop

Sussex Hop

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Purpose:Aroma
Country:United Kingdom (UK)
International Code:SXH

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Purchase Sussex Hops

Sussex 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 and Geneology of the Sussex Hop

Sussex is a dwarf variety discovered in Northiam, East Sussex in 2005.

English hops begin to be harvested annually in the fall starting at the beginning of September, and often continuing into early October.

Flavor & Aroma Profile of Sussex Hops

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

Sussex hops have aroma descriptors that include earthy, grass, mint, citrus and vanilla.

Tags: #earthy  #grassy  #mint  #vanilla  #citrus 

Brewing Values for Sussex Hops

These are the common ranges that we've seen with Sussex hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.


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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 »
4.3-5.8%
5.1% avg
Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.2.4-3.2%
2.8% 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 - 2:1
2:1 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 »29-32%
30.5% 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 »0.4-0.6 mL
0.5mL avg