Despite its low yield, Phoenix has a lovely aroma and flavor and seems destined to become a favorite among craft brewers. It was first grown at Wye College in England in an effort to find a more disease resistant replacement for Challenger hops. Phoenix was selected as a seedling of Yeoman.
Though considered dual-purpose for brewing, Phoenix hops are usually employed early in the boil. Some brewers have claimed its use as a late addition often leads to flavors and aromas that are sometimes inconsistent and disappointingly mellow.
In general, the tasting notes for Phoenix tends to be complex, with an understated spicy aroma and floral notes of pine, chocolate and molasses. It was released to the public in 1996.
|Characteristics||Aromas of spice, pine, chocolate and molasses|
|Purpose||Bittering & Aroma|
|Alpha Acid Composition||8.5%-13.5%|
|Beta Acid Composition||3.3%-5.5%|
|Cone Density||Loose to moderate|
|Yield Amount||980-1560 kg/hectare (870-1390 lbs/acre)|
|Growth Rate||Low to moderate|
|Resistant to||Resistant to verticillium wilt and powdery mildew|
|Susceptible to||Susceptible to downy mildew|
|Storability||Retains 80%-85% alpha acid after 6 months storage at 20ºC (68ºF)|
|Ease of Harvest||Difficult|
|Total Oil Composition||1.2-3 mL/100g|
|Myrcene Oil Composition||24%-32%|
|Humulene Oil Composition||25%-32%|
|Substitutes||Northdown, Challenger, East Kent Golding|
|Style Guide||India Pale Ale, Bitter, Golden Ale, Triple India Pale Ale, English Ale, Extra Special Bitter, Stout, Brown Ale|
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