Keyworth's Early Hops

🇬🇧 Great Britain


Keyworth's Early hops are originating from Wye College in England during the 1920s, they were developed from a wild New Mexico male in open pollination. Selected in 1943, Keyworth's Early was one of the few hop varieties that showed moderate resistance to wilt disease, a significant concern for hop growers at the time. Despite its initial popularity due to this resistance, it fell out of favor due to low yields and was discontinued for a period. However, the variety has experienced a revival thanks to the modern palate's appreciation for its flavor characteristics.

Talking about flavor, Keyworth's Early is renowned for its pungent grapefruit and lemon notes, which can impart a refreshing citrus character to beers. This makes it particularly suitable for American Ales, where its moderate to high alpha acid composition and the unique combination of myrcene and humulene oils contribute both to the beer's aroma and its bittering qualities. The hop's lemon and grapefruit notes are complemented by a pungent flavor that is sometimes likened to 'Manitoban' characteristics.


Alpha Acid

6.1 < 7.6 < 7.9 %

Beta Acid

2.0 < 2.0 < 2.0 %


17.4 < 53.2 < 97.2 %


Purpose: Aroma

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