The Pungent Powerhouse: Brewing with Bullion Hops
The Bullion hop is a wild, untamed chapter in the history of global brewing. It represents a bridge between the rugged, undiscovered hops of the Canadian wilderness and the sophisticated brewing traditions of Europe.
Originally bred during an era when brewers prized muscle over subtlety, Bullion is currently experiencing a quiet revival among craft brewers who crave its deep, dark fruit complexity and unapologetic intensity.
The Origin Story: From Manitoba to Wye
The story of Bullion begins in 1919 at Wye College in Kent, England. While many British hops were focused on delicate floral notes, Professor Ernest Salmon was looking for something with more “kick.”
He took a wild female hop plant from Manitoba, Canada, and crossed it with an English male. The result, released to the public in 1938, was a revelation. It was one of the first high-alpha hops of its time, offering a level of bitterness and essential oils that dwarfed the traditional Noble varieties. For decades, it was the gold standard for big, bold English stouts and strong ales.
The Profile: Dark Fruit and High Energy
While modern hops often lean into tropical citrus, Bullion takes you on a walk through a northern forest. It is famous for its pungent, spicy, and earthy character.
- Aroma & Flavor: Expect an intense hit of blackcurrant, blackberry, and dark stone fruits, often backed by a spicy, herbal undertone.
- The “Rough” Beauty: In the mid-20th century, some called its profile “coarse,” but today’s brewers value that raw, resinous edge for adding character to beers that might otherwise feel too “clean.”
Bullion in Today’s Brewing
In a world of “juicy” IPAs, Bullion is the secret weapon for the malty and the bold. It isn’t a hop that hides; it stands up to the heaviest grains and the longest boils.
If you’ve enjoyed a traditional Export Stout or a thick, warming Winter Warmer, there is a high probability you’ve encountered Bullion’s signature dark-fruit thumbprint. It provides a “New World” intensity with an “Old World” soul, making it a favorite for brewers looking to add layers of complexity to dark, rich liquid.
Best Uses for Bullion
- Stouts and Porters: The blackcurrant notes are a natural match for roasted malts, chocolate, and coffee flavours
- Late Additions: Adding Bullion in the last 15 minutes of the boil unlocks those famous “zesty” fruit aromas without overwhelming the palate with bitterness.
- Historical Recreations: For those brewing 1940s-style English Bitters or IPAs, Bullion provides the authentic, rugged bitterness of the era.
- Blending: It works beautifully when paired with citrus-forward hops (like Cascade) to provide a deep, dark bass note to the bright, high-treble citrus.
Ready to experiment with a piece of brewing history?
For any more information on our Bullion hops or any other varieties we grow, please feel free to contact me at glenn@hukins-hops.co.uk.