Hop Profile:
Magnum
The daughter of a German and American hop, Magnum is known primarily for its high bittering value. It was first bred in 1980 by the German Hop Research Institute in Hüll, Germany. Now the Magnum is cultivated in the U.S. but is mostly limited to sparse plantings in the Pacific Northwest.
With subtle aromas of black pepper, nutmeg and a touch of citrus, Magnum is valued for having a very clean aroma, and is thus a fairly versatile hop used as a bittering base. It is generally accepted for use in ales and lagers. You’ll find the Magnum lending its bold bitterness in our Magnum Red as part of the first quarter of 2015’s Quarterly Brew Club.
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Origin
Magnum hops were developed in 1980 in Germany, bred from the American hop Galena and the German male Magnum hop, also called Hallertauer Magnum. It is now also cultivated in the U.S. -
Characteristics
It has subtle spice aromas, primarily of black pepper and nutmeg, and also a slight hint of citrus. Generally, the aroma is not too distinct as the primary purpose of the Magnum is its strong bittering properties. -
Beers to Try
Lazy Magnolia - Southern Pecan Dick's Brewing Company - Dick Danger Ale
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