Boadicea Hops

🇬🇧 Great Britain


Boadicea hops, named after the ancient Celtic queen who led an uprising against the Romans, have a rich history and significance in the brewing world. Developed at Wye College of Kent, England, Boadicea was introduced to the world in 2004 as the first aphid-resistant hop variety. This unique characteristic makes it an environmentally-friendly choice, requiring fewer pesticides during cultivation. Originating from an open pollination of hedgerow varieties, Boadicea offers brewers a dual-purpose application. It's particularly suited for English-style pale ales, IPAs, and bitters. When used in moderation in stouts, porters, and milds, it provides a delightful earthy contrast to the dark malts.

The flavor profile of Boadicea is distinct and multifaceted. It exudes a resinous and spicy aroma, complemented by bright orchard fruit and floral undertones. Some brewers have even noted a fresh, new-mown grass or clover character, especially when used in hop back or dry hopping processes. This hop variety is not just about its resistance to pests; its sensory attributes make it a favored choice for those looking to add a touch of traditional British essence to their brews.


Alpha Acid

4.4 < 7.8 < 9.2 %

Beta Acid

2.0 < 3.5 < 3.5 %


8.7 < 46.4 < 100.0 %


Purpose: Aroma

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