Hops in Beer Brewing: Bullion
Published: November 4, 2025 at 7:22:19 PM UTC
Bullion hops stand out in beer brewing as a versatile, dual-purpose variety. They were bred and released through collaborations with Wye College and later documented in USDA/ARS cultivar sheets. This hop is used in both bittering and aroma roles, showcasing its adaptability.
This short introduction introduces the Bullion hop and previews what the article covers. Brewers will find background on origin and pedigree, botanical and agronomic traits, and clear data on Bullion alpha acids and other brewing values.
Readers will also learn about Bullion aroma characteristics—notes often described as dark fruit, blackcurrant, and spice—and practical advice for Bullion brewing. Sections ahead include best practices, recipe ideas, storage and lupulin handling, availability, and cultivar care.
Key Takeaways
- Bullion hops function as a dual-purpose variety useful for both bittering and aroma additions.
- Historical breeding records from Wye College and USDA/ARS inform Bullion’s pedigree and traits.
- Bullion alpha acids make it suitable for robust bittering while delivering dark-fruit aroma elements.
- The article will cover growing, storage, substitutions, and real-world brewing examples.
- Practical tips will help brewers preserve lupulin and make the most of Bullion aroma in recipes.
Origins and history of Bullion hops
Bullion hops originated from breeding at Wye College in England. They were developed as a sister to Brewer’s Gold, from a wild hop cutting from Manitoba, Canada. Breeders used material known as WildManitoba hop BB1 in their work.
The journey of Bullion hops from experimental to commercial use began in 1919. It was officially released to growers and brewers in 1938. Its high alpha acids and resin content made it a top choice for bittering in professional brewing until the mid-1940s.
Wye College Bullion was crucial in 20th-century brewing. It provided consistent bitterness and a compact cone structure. Its pedigree and distribution are documented in hop cultivar registries and USDA/ARS records.
By the mid-1980s, commercial production of Bullion hops declined. Brewers turned to super-alpha varieties with higher alpha-acid percentages and better storage stability. This shift reduced demand for older cultivars like Bullion.
In today's craft brewing scene, Bullion hops have seen a resurgence of interest. Small breweries and specialty growers are using them for heritage ales and experimental batches. Hop databases still list Wye College Bullion, and some suppliers keep small quantities for brewers looking for historical character.
Botanical and agronomic characteristics
Bullion hop growth is vigorous, with a very high growth rate. It produces tall bine canopies early in the season. Plants set abundant side shoots and develop quickly after training. This suits growers seeking fast establishment.
Cones are medium to small in size and range from compact to medium density. Heavy cones boost harvest weight. This explains reported Bullion yield figures of roughly 2,000–2,400 kg per hectare. Pickers note that dense, heavy cones can make hand-harvest laborious despite strong per-acre returns.
The variety is early maturing. This timing lets farmers free trellis space sooner. It fits Bullion into tighter crop rotations. Early maturity can be an asset when pairing with late-season field work or when managing harvest windows for multiple varieties.
- Purpose classification: dual-purpose, used for bittering and late additions due to firm cones and resin profile.
- Storability and harvest ease: poor storage stability; harvesting is efficient for weight but challenging for manual picking.
Bullion agronomy requires attention to soil fertility and canopy management. This maximizes cone set and limits disease pressure. Growers who focus on balanced nutrition and timely trellis practices tend to realize better crop uniformity and higher Bullion yield.
Hop susceptibility is a notable concern. The cultivar shows moderate resistance to downy mildew and strong resistance to verticillium wilt. It remains highly susceptible to many hop viruses. This factor reduced commercial plantings historically and requires strict sanitary practices in the field.
Chemical profile and brewing values
Bullion alpha acids span a historical range, typically between 5.3% and 12.9%. Most sources cluster around an average of about 8.9%. This makes Bullion a valuable addition for pale ales and darker beers, providing a robust bittering power.
Beta acids in Bullion are reported between 3.7% and 6.5%, with averages near 5.0%–5.5%. The alpha/beta ratio is usually around 2:1. However, it can vary from 1:1 to 3:1, influenced by harvest and terroir.
The co-humulone content in Bullion is notably high. It ranges from 39% to 50% of the alpha fraction. This high co-humulone level contributes to a firmer, slightly sharper bitterness, especially at higher usage rates.
The total oil composition in Bullion is generally between 1.0 and 2.7 mL per 100 g of hops. Many averages are near 1.5 mL/100 g. This total oil level affects both flavor enhancement and the hop's performance in late boil and whirlpool additions.
- Myrcene is often the largest single oil, usually around 40%–55%, which drives resinous, citrus, and fruity notes.
- Humulene commonly sits between 15%–30%, contributing woody and spicy character that plays well in mid and late additions.
- Caryophyllene appears near 9%–14%, adding peppery and herbal tones.
- Farnesene is negligible to absent. Minor oils like β-pinene, linalool, and geraniol appear in small amounts and vary by lot.
For brewers seeking dual-purpose hops, Bullion's moderate-to-high alpha acids and substantial myrcene plus humulene fraction are ideal. This variety is suitable for bittering while offering mid-boil and late-hop spicy and dark-fruit aromatics.
Flavor and aroma profile of Bullion hops
The Bullion flavor profile is dominated by a zesty blackcurrant taste. Dark red fruit notes, like blackcurrant and blackberry, are prominent. These flavors are set against a spicy background.
The aroma of Bullion hops is complex, featuring spicy and herbal notes. These contrast the fruitiness. When added late in the boil or as a dry hop, the fruit and spice become more pronounced.
Mid-to-late additions reveal a synergy of spice and dark fruit. Brewers describe a layered taste: dark fruit upfront, spice in the middle, and a hint of citrus at the end.
Early boil additions make Bullion more bitter. This bitterness can feel coarse or harsh to some, due to its alpha-acid content and co-humulone.
- #black_currant character is a frequent tag for this variety.
- Earthy and herbal notes add depth without overwhelming fruit tones.
- Use timing changes the balance between resinous bitterness and aromatic dark fruit hop flavor.
For beers that focus on aroma, use late additions or dry hopping. This highlights the Bullion aroma and blackcurrant hops. For beers needing more bitterness, add earlier. Expect a resinous, citrusy edge.
Brewing uses and best practices
Bullion hops are versatile, serving as both bittering and aroma hops. Their high alpha acids are perfect for early boil additions, while their dark-fruit and spicy aromas come to life with late additions and dry hopping. Mastering the use of Bullion hops allows for a balance of clean bitterness and complex aroma.
When planning your Bullion hopping schedule, start with conservative early additions. The hop's co-humulone content can introduce harshness if IBUs are too high. To avoid this, use lower IBUs or blend Bullion with a softer hop like Sterling or Bravo to soften the bite.
For aroma, add Bullion in the last 10–20 minutes of the boil or in the whirlpool to preserve volatile oils. These additions highlight blackcurrant, plum, and earthy spice. For a brighter finish, pair late Bullion with citrus or floral hops like Cascade to enhance top notes.
Dry hopping accentuates fragrant dark-fruit and spicy notes. Start with modest dry-hop rates and increase for a stronger aroma. Adjust your hopping schedule to emphasize aroma over bitterness by reducing early IBUs and adding more late or dry-hop additions.
- Use whole-leaf or pellet Bullion; lupulin powder forms are not commonly available from major processors.
- Blend with malt-forward bases: brown or chocolate malts complement Bullion’s fruit and spice.
- Pair with complementary hops: Cascade, Sterling, or Bravo for brightness and complexity.
Experimental tip: if bitterness seems coarse, cut the early addition by 20–30% and boost whirlpool or dry-hop amounts. Small iterative changes allow you to refine Bullion's bittering vs aroma balance without risking off-flavors.
For both home brewers and professionals, keep a detailed log of each brew's Bullion hopping schedule and sensory results. This log will help you fine-tune the balance between bittering power and aromatic character, ensuring repeatable beers that showcase Bullion's strengths.
Compatible beer styles and recipe ideas
Bullion is best suited for malt-forward beers. Its dark-fruit, spicy, and earthy flavors complement caramel, toffee, and roasted malts. It's commonly used in porters, stouts, dark ales, doppelbocks, barleywines, and old ales.
For stouts and porters, Bullion enhances roasted malts with blackcurrant and subtle spice. Add it late in the boil and as a dry-hop to preserve its aromatic qualities. In imperial stouts, combine Bullion with a neutral high-alpha bittering hop for base IBUs. Then, add Bullion late for added depth.
Smaller beers benefit from careful Bullion additions. Brown ales and Scottish ales are enhanced by light late additions, offering a hint of dark fruit without overpowering the malt. Bitters and dark lagers gain complexity from modest Bullion use.
Explore balance and weight with these Bullion recipe ideas:
- Robust Porter: Maris Otter base, crystal malts, 60–80 IBU from Bravo or Columbus, Bullion at 10–5 minutes and 3–7g/L dry-hop.
- Imperial Stout: High gravity mash, bitter with Magnum or Columbus, late Bullion additions for aroma, followed by a short dry-hop to preserve roast character.
- Old Ale/Barleywine: High ABV, complex malt bill, Bullion in the late hop schedule to add layered fruit notes against heavy malt sweetness.
- Brown/Scottish Ale: Light late Bullion amounts, aiming for subtle spice and black-fruit lift that supports but does not overpower.
Pair Bullion with these hops for a balanced flavor: Cascade or Sterling for brighter citrus, Bravo or Columbus for assertive bittering in stronger beers, and Brewer’s Gold or Northern Brewer for a classic old-world tone. These combinations help craft balanced beers with Bullion while preserving the malt-driven core of each recipe.
Bullion hops substitutions and comparable varieties
Choosing Bullion substitutes depends on whether you need dark-fruit aromatics or strong bittering. Bramling Cross offers blackcurrant and berry notes, echoing Bullion's fruity side. Galena and Brewer’s Gold bring deeper, resinous fruit tones, recreating Bullion's darker character.
For bittering, Nugget, Columbus, Chinook, and Newport are good substitutes. They provide high alpha acids and firm bitterness, matching Bullion's contribution to boil additions. Columbus and Chinook are often preferred for their bittering.
Experienced brewers blend varieties to mimic both aroma and bittering. A common blend pairs Brewer’s Gold or Bramling Cross for aroma with Columbus or Nugget for backbone. This combination replicates Bullion's resinous, dark-fruit aroma and clean bittering punch.
Northern Brewer (U.S. and German types) and Mount Rainier are useful for darker ales and stouts. Northern Brewer adds woody, resinous elements that complement malt-forward recipes. Mount Rainier contributes balance without overwhelming hop-derived fruitiness.
- Primary aroma stand-ins: Bramling Cross, Brewer’s Gold, Galena.
- Primary bittering stand-ins: Nugget, Columbus, Chinook, Newport.
- Versatile options: Northern Brewer, Mount Rainier.
Match a substitute for Bullion hops to its role in your recipe. If Bullion is used late for aroma, choose Bramling Cross or Brewer’s Gold at lower rates. For bittering at the kettle, rely on Columbus, Nugget, or Chinook, reducing quantities due to higher alpha acids.
Practical trial and adjustment are key. Start with small test batches when trying similar hops to Bullion. Note differences in black-fruit intensity and resinous presence. Then, tweak hop weights across future brews to refine the mimicry.
Storage, handling, and lupulin availability
Bullion exhibits less hop storage stability compared to modern varieties. Tests indicate a 40%–50% retention of alpha acids after six months at 20°C (68°F). Brewers must use fresh lots for optimal alpha values.
To extend shelf life, vacuum-seal and freeze pellets or whole cones. Cold, low-oxygen conditions slow alpha-acid loss and oil degradation. Store hops in oxygen-barrier bags and add oxygen absorbers when feasible.
Handling during harvest and processing requires care. Bullion cones are compact and heavy; rough handling can bruise lupulin pockets and accelerate aromatic loss. Pellets compress lupulin for consistent dosing, while whole cones release oils differently in the mash and whirlpool.
- Measure pellets by weight for repeatable bitterness and aroma.
- Use whole cones for dry hopping when a looser oil release is desired.
- Store opened bags in the freezer and minimize thaw cycles.
Commercial lupulin concentrates like Cryo, LupuLN2, or Lupomax are not available for Bullion from major processors like Yakima Chief Hops or Hopsteiner. Bullion lupulin in powder form is not available, so source whole-cone or pellet formats from reputable suppliers.
When purchasing, verify the harvest year and lot alpha readings. Different suppliers may report varying values. Fresh harvests support better hop storage stability and truer flavor in finished beer.
Commercial availability and where to buy Bullion hops
Bullion hops are occasionally found from specialty hop farms and niche distributors. After 1985, commercial production declined. Yet, farmers and craft-focused sellers still offer small lots. This is for brewers seeking the variety's unique characteristics.
Notable suppliers include Northwest Hop Farms in Canada and U.S. sellers like Hops Direct. Retailers and marketplaces, such as Amazon, also offer Bullion in pellet and whole-cone formats. Resources like Beermaverick help brewers find available stock.
Expect variability in Bullion hops by harvest year. Alpha-acid numbers, aroma intensity, and packaging options can differ. Always check the lot or crop-year details from the supplier before purchase.
- Availability: limited quantities and seasonal restocks.
- Packaging: whole cone or pellet options depending on supplier.
- Specs: verify alpha-acid and harvest year on the product page.
- Shipping: most U.S. suppliers ship nationwide; Canadian farms ship within Canada.
For homebrewers and small breweries, compare prices and shipping times across suppliers. Inquire about storage and lot testing for consistent bitterness or aroma in your recipes.
If unsure where to buy Bullion, start with well-known hop farms and specialty distributors. Then, check broader marketplaces for remaining stock. Patience is key when sourcing a less common cultivar like Bullion.
Yield, economics, and commercial considerations
Bullion hop yield reports highlight its exceptional productivity. Records often show 2000–2400 kg per hectare, translating to about 1,780–2,140 lb per acre. This made Bullion a favorite for large-scale growers in the past.
The economics of Bullion production were influenced by yield and alpha-acid content. Its high yields and solid alpha potential made it cost-effective compared to aroma-only varieties. Brewers could capitalize on its value when prices and demand were in sync.
Hop commercial considerations extend to disease risk and storage. Bullion is more susceptible to viruses than some modern cultivars. This increases management costs for growers and poses a supply risk for buyers.
Storability is another commercial drawback. Bullion hops tend to lose lupulin quality faster than super-alpha varieties. This affects their long-term viability, especially in supply chains that require longer storage or export.
Planting trends shifted in the mid-1980s toward super-alpha hops like Magnum and Nugget. Many commercial operations replanted to meet the market demand for higher, more stable alpha acids. Yet, specialist growers continue to cultivate small acreages for craft brewers and niche markets.
- Supply implications: limited production can cause sporadic availability.
- Price variability: harvest size and alpha levels affect cost per kilogram.
- Buyer advice: check harvest year and tested alpha values when sourcing hops.
These commercial considerations are crucial for brewers aiming to balance IBU and flavor. When Bullion is available, adjust formulations for measured alpha values. Also, sample for aroma loss if the lot is older.
In summary, Bullion's historical economic advantage is undeniable. However, current production economics demand careful risk management, targeted markets, and clear communication between growers and brewers.
Growing Bullion hops: cultivar care and best practices
Consider Bullion a vigorous, fast-growing cultivar. It requires strong trellis support and early canopy management. This is due to its heavy bines and high yields in a hop yard.
Opt for well-drained, fertile soils with full sun. Standard hop culture practices apply to Bullion. Prepare beds, monitor soil moisture, and provide regular irrigation without waterlogging.
Use certified virus-free rhizomes to avoid hop viruses. Bullion is highly susceptible to some viruses. Sourcing from reputable nurseries reduces risks and protects your hop yard's health.
Regularly scout for pests and diseases. Downy mildew can occur despite moderate resistance. Practice strict sanitation and integrated pest management. Verticillium resistance is beneficial, but remain vigilant for other threats.
- Support: durable twine or wire trellis at 14–18 feet.
- Spacing: allow room for air flow to limit disease pressure.
- Pruning: remove lower shoots to improve circulation and light.
Expect early maturity and heavy, compact cones. Harvest planning is critical. Cones can be dense and harder to pick. Organize labor and timing to match the short harvest window.
Post-harvest handling preserves quality. Rapid drying, vacuum packaging, and cold storage maintain alpha acids and volatile oils. Avoid prolonged storage at room temperature for Bullion hops.
Keep records of provenance and plant health. Confirm nursery certification before commercial planting. This limits virus exposure and ensures reliable Bullion cultivation outcomes.
Comparing Bullion hops to related varieties
Bullion and Brewer’s Gold share a common ancestry. Both exhibit resinous, dark-fruit, and spice characteristics, ideal for brown ales and porters. When comparing Bullion to Brewers Gold, note the similar fruit tones but slight bitterness and availability differences.
Super-alpha varieties like Columbus, Galena, and Chinook are often used for bittering. Bullion falls within the same alpha range but has weaker storage stability. The comparison with Galena shows Bullion has higher co-humulone reports in some analyses.
Bramling Cross and Bullion both offer berry and blackcurrant notes. This makes them suitable for specific aroma profiles. Bramling Cross might be better for prominent dark-fruit aroma, while Bullion suits mid-to-high alpha with aroma potential.
Practical use varies between aroma and bittering hops. Modern high-alpha hops focus on stable, neutral bittering. Bullion combines mid/high alpha with aroma, making it suitable for recipes needing both bittering strength and character.
Choosing substitutes depends on aroma versus bitterness priorities. For bittering-first recipes, opt for Columbus or Galena. For aroma-driven dark fruit, consider Bramling Cross or Brewer’s Gold. Section 8 provides specific swap examples and ratio guidance for comparing hops in recipes.
Commercial beers and tasting guides using Bullion
Brewers who work with Bullion often learn its strengths by sampling beers brewed with Bullion at commercial scale. Notable Bullion commercial examples include Bullion Pale Ale and 1770 London Porter from Brumaison Craft Brewing, Carton of Milk from Carton Brewing, and offerings from Avery Brewing such as Ellie’s Brown and The Beast. Cellar Head Brewing’s Autumn Pale and Old Dairy Brewery’s hop-forward Session IPA offer further real-world context.
Use this Bullion tasting guide to focus on core traits. Start with aroma, noting dark-fruit cues like blackcurrant and a spicy, herbal edge. Move to the midpalate to check for berry-like depth that should sit behind roasted or chocolate malts in porters and stouts.
Evaluate perceived bitterness and finish next. When Bullion provides early IBUs it can give a coarse or harsher bitterness. Compare that to beers brewed with Bullion where late hopping or blends smooth the edge and lift fruitiness.
- Look for dark-fruit aroma and spice in the nose.
- Judge midpalate fruitiness versus malt roast in dark beers.
- Note if bitterness reads sharp or rounded, depending on hop timing.
- Assess balance with brighter hops in pale ales to avoid a heavy fruit note.
When tasting sessions feature Bullion commercial examples, compare single-hop expressions to blends. For example, Ellie’s Brown pairs Bullion with Cascade and Sterling to temper darker fruit. The Beast shows how mixing Bullion with Columbus and Styrian Golding adds complexity and reduces any one-note character.
For brewers planning recipes, this Bullion tasting guide suggests using Bullion conservatively in pale, light-bodied styles. In darker styles, treat Bullion as a complement to roasted malts where its berry-like depth becomes an asset instead of a distraction.
Historical and modern recipes that highlight Bullion
In the mid-20th century, British and American breweries prized Bullion for its bittering and flavor. Its high alpha acids were ideal for beers needing both bitterness and a resinous character. Courage and Bass, for instance, used Bullion for its firm backbone and subtle blackcurrant notes.
Historically, Bullion was used for balanced bittering with late additions. This approach influenced many Bullion recipes, focusing on spice and dark fruit over bright citrus. Porters and stouts from that time favored Bullion for its ability to mask strength and enhance aromas.
Today, brewers continue to adapt these principles. A Bullion porter recipe often starts with Maris Otter or two-row, adding brown sugar and 10–20 percent crystal malt. Bullion is added at sixty minutes for a modest IBU. Larger additions are made later in the boil and during whirlpool. A dry hop is used to enhance blackcurrant and resin notes without harsh bitterness.
For an imperial stout, the recipe pairs neutral, high-alpha bittering hops early in the boil. Bullion is reserved for the 15-minute mark, whirlpool, and dry hop. This method preserves roast malt character while adding fruit and spice from the Bullion.
Old ale and barleywine recipes also benefit from Bullion. It's added late and used as a conditioning hop. Small whirlpool amounts and a light bottle-conditioning dry hop add fruitiness on top of oxidative malt notes. This technique enhances the aromatic complexity of aged ales.
Practical tips are essential. Always check the alpha acid content of each Bullion lot and recalculate IBUs accordingly. For a more aromatic beer, favor late additions, whirlpool hops, and dry hopping over early bittering. Adjust mash and crystal levels to support the hop's fruit and resin profile.
- Start bittering with Bullion for a steady backbone in session porters.
- Use Bullion at 15 minutes plus whirlpool in imperial stouts to build layered aroma.
- Reserve a small dry-hop charge for old ales to add fresh fruit character during conditioning.
Mythbusting and brewer tips for working with Bullion
Many myths surround Bullion hops in brew rooms. One widespread belief is that Bullion is only for bittering. However, it can also contribute dark-fruit and spicy aromas when used later or dry hopped.
Another misconception is that Bullion has vanished from the market. While acreage did decrease after the 1980s, specialty suppliers and small growers ensure it remains available for unique batches.
- Manage perceived harshness by blending. Pair Bullion with a low co-humulone bittering hop to smooth bitterness without losing alpha acids.
- Shift IBUs later. Cut early bittering additions and boost late or whirlpool additions to highlight fruit and spice.
- Adjust for pellet use. No Cryo or Lupomax exists for Bullion, so expect pellet or whole-cone forms and tweak utilization rates upward for pellets.
Freshness is crucial with Bullion. Seek out hops from recent harvests and store them frozen and vacuum-sealed. This preserves their aroma and alpha integrity.
If Bullion is not available, consider a substitution plan. Blend Bramling Cross or Brewer’s Gold for aroma with a neutral high-alpha variety like Columbus or Galena. This combination emulates both bittering and dark-fruit traits.
Remember these Bullion brewing tips for your recipes: favor late additions, monitor co-humulone impact, and plan your hops inventory around pellet or whole-cone formats. Following these guidelines will make working with Bullion hops more predictable and rewarding.
Conclusion
Bullion hop summary: Developed at Wye College in 1919 and released in 1938, Bullion is a dual-purpose hop. It comes from a Manitoba wild hop and is akin to Brewer’s Gold. This heritage makes Bullion distinct, with dark-fruit notes, spicy-earthy aromas, and moderate-to-high alpha acids. These traits are beneficial for both bittering and aroma, provided it's used with care.
Key takeaways for Bullion brewing conclusion include its strength in malt-forward and darker beer styles. It excels in stouts, porters, and brown ales, adding depth. For a better aromatic profile, use it as a late-hop addition and dry-hop. However, as a primary bittering hop, it can impart a coarse bite. Many brewers opt for later additions or blending to refine the finish.
Practical guidance: always check the alpha values for each harvest year. Store hops frozen and vacuum-sealed to preserve quality. When Bullion is hard to find, consider alternatives like Brewer’s Gold, Northern Brewer, Bramling Cross, and Galena. Commercial notes: despite its high yields, Bullion faced storage issues and disease susceptibility, limiting its large-scale use. It's still available through specialty suppliers for craft and homebrewers.
Final recommendation: for dark-fruit and spicy complexity, use Bullion hops thoughtfully in recipes. This conclusion emphasizes the importance of late additions, measured bittering, and proper storage. Doing so will help preserve its unique character and make the most of this historically significant hop variety.
Further Reading
If you enjoyed this post, you may also like these suggestions: