Progress Hops

Recipes:
1,483
Purpose:
Aroma
Alpha:
Moderate
Origin:
🇬🇧 Great Britain

Profile

Progress hops, developed at Wye College in the UK in 1951 and released for commercial growing in 1964, were introduced as a replacement for Fuggle. They were bred as a seedling of Whitbread Golding Variety (WGV) crossed with OB79. Progress hops are known for their tolerance to wilt, but they are susceptible to powdery and downy mildews. The hops are characterized by a tall structure with a cone structure similar but more open than that of Fuggle.

The aroma characteristics of Progress hops include sweet grass, floral, mint, and earthy flavor tones. They are typically used in late boil additions, including dry hopping. The hops have a full-bodied and well-rounded bittering characteristic, making them excellent for both bittering and late aroma hop applications. They are particularly suited to a wide range of traditional British ales, including bitters, pale ales, IPAs, milds, browns, and Scottish ales. Progress hops can also add a nice element to brown porters.

Characteristics

Alpha Acid

5.0 < 6.3 < 7.8 %

Beta Acid

2.1 < 2.1 < 3.2 %

Amount

9.1 < 40.0 < 100.0 %

Usage

Purpose: Aroma

Popularity Over Time

Popularity within Beer Styles

Common Beer Styles

Dosage per Style

Dosage per Use

Hop Pairings

Most Used Yeasts

Trending Yeasts

Brewing Recipes