Hops in Beer Brewing: Canadian Redvine

Close-up of Canadian Redvine hop cones hanging from reddish bines. More information

This article delves into botany, chemical profiles, and flavor use. It also covers brewing techniques and offers recipe examples. You'll learn about sourcing Canadian hops and growing Redvine at home. A Redvine Red IPA case study will integrate real-world data and trial results.

Key Takeaways

• Canadian Redvine Hops are a spontaneous North American landrace with vigorous growth and notable yields.
• Brewing with Redvine requires attention to oil volatility and hop handling for optimal aroma retention.
• Field trials and USDA documentation provide the primary data used for brewing recommendations.
• Expect unique fruit and resin notes useful in Redvine Red IPA and other amber styles.
• The article will include recipes, sourcing tips, and growing guidance for homebrewers.

Overview of Canadian Redvine Hops

The Canadian Redvine hop's origins are rooted in eastern Canada, discovered in old hop fields. It is known for its vigorous growth and massive rhizomes. This makes it one of North America's earliest landrace hops.

Its early use was widespread among farmers and brewers. They valued its vigor and high yields. Brewers also used it for bulk bittering and farmhouse ales. Despite its popularity, it eventually lost favor due to low alpha acids and a unique flavor.

In 1993, the USDA officially recognized Redvine. This recognition aids in understanding its history and comparing it with other hops. It helps researchers and growers today.

Now, craft brewers and hop breeders are exploring Redvine again. Small batches by breweries like Sierra Nevada are testing its cold tolerance and yield. The interest is in using it for unique aromas or as a breeding resource, not as a mainstream alpha hop.

Its availability is limited. Commercial production stopped decades ago. Today, collectors and specialty growers provide most of the surviving stock. They contribute to the study of vintage hop varieties and the conservation of landrace hop Canada genetics.

Botanical and Agronomic Characteristics

Redvine exhibits remarkable hop vigor from its first year. Trials across several northern states have shown vigorous bine growth and quick canopy closure. Growers find that a single planting can yield abundant bines, minimizing the need for replanting in the second year.

Rhizome behavior is a key characteristic of Redvine agronomics. Plants develop large rhizomes and produce many offshoots. These rhizomes persist in private collections and the USDA repository. They are a major reason Redvine can quickly establish itself in small US hop yards.

Redvine's hop yields often surpass those of many commercial varieties. Some trials have reported 4–5 times the fresh hop weight of Nugget and Chinook. Its strong vegetative growth can lead to larger harvests with proper management.

Redvine has a mixed disease profile. It shows modest resistance to some pests but is susceptible to powdery and downy mildew. Vigilant scouting and targeted fungicide programs are critical for maintaining healthy bines.

Cold tolerance is a standout feature of Redvine. It survives long winters and has been successfully trialed as far north as Alaska and Michigan. Its cold-tolerant nature makes it appealing to growers in harsh climates who need reliable overwintering.

Managing Redvine's growth habit poses practical challenges. It often spreads outward as much as upward, complicating trellising and crop maintenance. Growers adjust spacing and trellis design to manage lateral growth and ensure adequate light and air flow.

Commercial pellet availability has been discontinued, making propagation reliant on existing rhizomes in collections and small farms. For those interested in Redvine agronomics, accessing clean stock and maintaining orchard hygiene are vital. This ensures the full utilization of its hop vigor and high yields while managing disease pressure.

Close-up of Canadian Redvine hop leaves and reddish bines intertwining. More information

Chemical and Oil Profile of Canadian Redvine Hops

Redvine alpha acids typically range from 5–6%, averaging around 5.5%. This variety is valued more for its flavor and aroma than for bittering.

Beta acids are similar, ranging from 5–6% and creating a 1:1 alpha:beta ratio. The hop storage index of about 0.20 indicates stability during storage and shipment.

Cohumulone Redvine levels are unusually high, at roughly 47% of the alpha acids. This high cohumulone can impart a sharp, pungent bitterness, often described as catty.

The hop oil profile is heavily influenced by myrcene, with a percentage of 69–71%, averaging about 70%. This dominance of myrcene contributes to fruity, resinous, and citrus notes when oils are preserved.

• Humulene: roughly 1–3% (about 2% average)
• Caryophyllene: roughly 1–3% (about 2% average)
• Farnesene: roughly 4–7% (about 5.5% average)
• Other components (β-pinene, linalool, geraniol, selinene): together 16–25%

The high myrcene percentage means most aroma value comes from late additions, whirlpool hops, or dry hopping. Myrcene volatilizes quickly, so early-boil additions lose much of the aromatic lift.

Given the chemical mix, brewers often avoid using Redvine for primary bittering. The low alpha acids and elevated cohumulone Redvine lead many to reserve this hop for finishing touches and aroma layers in recipes.

Flavor and Aroma Profile for Brewers

The Redvine flavor profile is defined by a clear cherry hop presence, noted by many brewers in both aroma and taste. Tasting panels highlight a cherry-forward note that remains focused, avoiding the overwhelming fruit bomb often found in other beers.

Secondary layers reveal subtle grapefruit hops and light citrus peel character on the nose. Occasionally, a gentle resinous or pine edge emerges, adding depth without overpowering the cherry or berry hop impressions.

Aroma begins with bright grapefruit hops that fade as the beer warms. This allows the cherry hop and berry hop elements to emerge. In contrast, the flavor often leans more towards cherry than citrus, making it a versatile ingredient in brewing.

Some brewers have noted a catty hop character, while others, including Sierra Nevada, have found no onion or garlic off-notes. This catty hop character is sporadic and may be influenced by hop storage, yeast interaction, or oil composition.

Late additions and heavy dry hopping can enhance body and haze. A homebrew trial reported a medium-to-heavy mouthfeel with a persistent creamy head. This suggests that particulate and hop compounds play a role in mouth texture.

• Best fits: Red IPA, American red ale, porter, brown ale.
• Also useful in: dunkel, barleywine, mild, and subtle sour or dry-hop finishes.
• Use tip: stage additions to balance initial grapefruit hops with cherry hop expression later in conditioning.

Close-up of Canadian Redvine hop cones with golden highlights and green leaves. More information

How Canadian Redvine Hops Perform in Brewing

Canadian Redvine plays a significant role in the brew house. Its low alpha acids and higher cohumulone result in a milder bitterness. This makes it less suitable as a primary bittering hop. Instead, brewers use it to add layers of aroma and flavor towards the end of the brewing process.

The timing of when Redvine is added is critical. Adding it during the late boil and whirlpool stages at temperatures between 70–75°C helps preserve volatile oils. This ensures that myrcene and fruit-driven esters remain prominent. Many brewers also dry hop with Redvine to maintain the hop bouquet during conditioning.

Effective handling of Redvine requires careful planning. Whole cones or freshly dried Redvine can absorb a lot of wort, potentially causing a dense mat. This can impede pump flow. To manage this, using hop bags, mash baskets, or dedicated hop baskets is recommended. It's also important to plan for extra liquid recovery or pressing if necessary.

The availability of Redvine can influence its form. Pelletized lupulin concentrates like Cryo or Lupomax are not commonly available for this variety. Typically, brewers work with large whole-cone or standard pellet formats. This affects how you dose and handle the hops.

• Dosage guidance: a homebrew trial used nearly 254 g (about 9 oz) in a 20–23 L whirlpool. Aroma and flavor were intense.
• Adjustment tip: try half that dose to avoid oversaturation when scaling recipes for balanced results.
• Haze and head: heavy late additions can raise haze but also help form a stable, creamy head.

When brewing with Redvine, expect a strong aromatic impact from modest late additions. Proper planning for whirlpool Redvine and a measured dry hop Redvine will help you capture the variety’s fruity, resinous character without overwhelming bitterness.

Recipe Examples and Practical Brews

Below is a tested homebrew Redvine recipe that highlights hop-forward red ale character while keeping a balanced malt backbone. Use it as a template for small-batch or scaled batches.

• Style: Red IPA (Redvine Red IPA)
• Batch size: 20 L (adjust grains and hops proportionally)
• OG 1.060, FG 1.012, ABV ≈ 6.4%, SRM ≈ 15, IBU 45

Grain bill

• Maris Otter 5.50 kg (94.8%)
• Caraaroma 0.20 kg (3.4%)
• Black Malt 0.05 kg (0.9%)
• Crystal 60 0.05 kg (0.9%)

Hops and additions

• Bittering: Magnum 35 g @ 12% AA, 60 minutes (45 IBU)
• Aroma/Flavor: Redvine home-grown 254 g added as a 30-minute whirlpool at 74°C

Mash and boil

• Mash: 69°C for 60 minutes
• Sparge: 74°C
• Boil: 60 minutes

Yeast and fermentation

• Yeast: Safale US-05
• Fermentation schedule: start 18°C, raise to 20°C after 48 hours
• Finish: fermentation complete in about five days; keg on day 14 and force carbonate

Sensory notes from the trial batch

• Initial aroma: grapefruit citrus at the pour
• Flavor on warming: cherry becomes more prominent with a subtle woody edge
• Mouthfeel: medium to heavy body, lingering malt sweetness with cherry in the aftertaste
• Bitterness perception: moderate, not overly harsh

Redvine brewing examples show how late whirlpool additions push fruit and floral esters without excessive bitterness. For a drier finish, shorten the mash or use a more attenuative yeast strain.

Style ideas and variations

• Hop-forward red ale and Redvine Red IPA work best with the late-hop focus used here.
• Try Redvine in red ale, porter, dunkel, mild, brown ale, or barleywine to explore different malt contexts.
• Use Redvine as a late dry-hop addition or blending element in sours and mixed-fermentation beers for cherry and grapefruit complexity.

Substitution guidance

• For bittering: Magnum or Galena provide clean hop bitterness when Redvine supply is limited.
• For aroma: experienced brewers suggest Cascade or Newport to approximate citrus and pine notes.
• No direct substitute perfectly copies the cherry-specific profile of Redvine; adjust late additions to compensate.

Keep a log when trying these Redvine brewing examples. Record whirlpool time, temperature, and hop mass to dial in the aroma you prefer for a true hop-forward red ale.

Tulip glass of Redvine Red IPA glowing ruby-red on a wooden table. More information

Brewing Techniques to Maximize Canadian Redvine Hops

To preserve Redvine's aroma, aim for a whirlpool temperature of 70–75°C. This range ensures the retention of myrcene and delicate cherry and berry notes. Many brewers find that a short whirlpool at these temperatures captures the aroma's peak without introducing excessive vegetal character.

Choose between a single large addition or staged dosing based on the beer's balance. A single large addition can provide bold presence but might overpower malt and yeast. Consider splitting the charge into a moderate whirlpool and a later dry hop to control intensity and create layered aroma.

Plan for whole-cone or large fresh-dried masses in hop handling. Whole cones can absorb wort and block pumps and valves. Use a grain basket or robust hop bag techniques to contain the mass, then stir and press the hops to recover liquid.

Expect longer chill and transfer times with heavy hop loads. Large hop masses trap heat, slowing wort cooling. This creates extra trub and hop solids that can clog recirculation pumps. Ensure your filters and pump flow are sized appropriately.

• Use sturdy hop bag techniques to reduce clogging and simplify removal.
• Employ a mash plate or manual pressing to squeeze wort from compressed hops.
• Monitor pump pressure during recirculation to catch blockages early.

Adjust water chemistry for a crisper, hop-forward finish. Increasing sulfate levels relative to chloride enhances hop bite and snap. This complements Redvine's character in pale ales and IPAs.

Minimize oxygen pickup when handling large hop charges and during extended contact. Aim for gentle transfers and fast transitions between whirlpool and dry hop. Carefully timed Redvine dry hop contact will keep aromas bright and reduce oxidative dulling.

Sanitation is critical with prolonged hop contact. Clean hop bags and baskets thoroughly. If using Redvine dry hop in the fermenter, add hops after krausen subsides to avoid infection risk while maintaining aromatic integrity.

By combining these hop handling strategies with measured dosing and controlled temperature, you can unlock Redvine's cherry, berry, and resinous traits without losing balance. Thoughtful use of Redvine whirlpool and dry hop steps will help brewers craft expressive, well-structured beers.

Yeast, Fermentation, and Conditioning Considerations

Opt for a neutral ale strain to highlight hop character. In a homebrew trial, Safale US-05 showcased Redvine fruit notes effectively. For styles that emphasize malt, English ale yeasts add stone-fruit esters without overpowering the hops.

Maintain fermentation temperatures between 18–20°C. Under these conditions, US-05 fermentation concluded in five days, preserving bright fruit notes. Be cautious of rapid attenuation; a brief, active primary phase is key to retaining hop aromas during fermentation.

Conditioning is critical to preserve hop fragrances. Avoid long aging, as it can mute Redvine flavors. Test small batches before committing to longer aging periods. For sour or mixed-fermentation beers, add hops late to prevent acidic damage during conditioning.

Carbonation impacts aroma and mouthfeel perception. Force-carbonation after two weeks ensured good head retention and clarity in the trial. To maintain clarity, limit hop solids, cold crash, and use fining agents as needed.

Consider yeast ester profiles when pairing with cherry-forward hops. Choose strains that complement cherry and berry notes or blend them. Neutral yeasts highlight hop-derived fruit notes, while expressive yeasts create a harmonious balance with malt and hop esters.

Employ dry-hopping techniques to maximize aroma retention. Add hops late in fermentation or just before packaging for optimal aroma impact. In sour beer projects, add Redvine hops as a final adjunct to preserve volatile aromatics and ensure hop character survives acidic conditioning.

Glass fermentation vessel glowing with swirling amber beer inside. More information

Comparisons and Substitutions for Canadian Redvine Hops

Redvine's aroma is unique, with low alpha acids and a high cohumulone content. Its oil mix, dominated by myrcene, offers a distinct cherry and berry scent. This makes finding direct replacements challenging. Brewers must find hops that match both function and nuance to replicate Redvine's flavor.

Here's a quick guide to help you find substitutes for Redvine:

• Magnum — ideal for bittering, providing clean, firm bitterness and predictable alpha acids.
• Galena — another good bittering option, known for robust bitterness and excellent extraction in darker or higher-gravity beers.
• Cascade — an aroma hop that adds citrus and floral-berry notes, useful for those seeking a similar aromatic profile to Redvine.
• Newport — offers a balance of aroma and mild bittering, though it lacks Redvine's distinct cherry flavor.

Choosing between pellets and lupulin is important for convenience and intensity. Currently, no major suppliers offer Cryo-style Redvine or lupulin concentrate. Pellet availability is also limited, making direct swaps difficult. This forces brewers to get creative with blends.

For aroma-focused brews, Cascade or a blend of Cascade with a stone-fruit-forward hop can mimic Redvine's cherry notes. For bittering, Magnum or Galena are good choices for consistent IBUs and structure. If you aim for both aroma and bittering, combine a bittering hop with Cascade or Newport in late additions.

Here are some practical blend examples:

• For a bright aromatic pale ale: 80% Cascade + 20% a small amount of a stone-fruit aroma hop to enhance cherry tones.
• For a balanced IPA where bitterness is key: use Magnum for bittering and add Cascade late to mimic Redvine's flavor.
• For structural support in high-gravity brews: Galena in the boil, then blend Cascade for aroma in whirlpool or dry hop.

Replacing Redvine comes with trade-offs. No modern commercial hop fully replicates its cherry-specific character. Blending and precise timing of additions are the closest approximations. Keep records of your experiments and adjust hop rates to achieve the desired aroma complexity.

Availability, Purchasing, and Legal/Quarantine Issues

Canadian Redvine is hard to find in commercial markets. Major hop suppliers stopped selling it as pellets years ago. Beermaverick and a few specialty sources list it as discontinued.

Homebrewers looking to buy Canadian Redvine face challenges. The best option is to find local sellers who grow Redvine rhizomes within the same country.

Transporting Redvine rhizomes across borders is heavily regulated. Moving living hops between Canada and the United States often requires strict quarantine procedures. These procedures block unpermitted shipments.

Permits and phytosanitary certificates are essential for plant transport. Importers must adhere to both federal and state regulations. Homebrewers trying to import rhizomes from Canada will likely encounter regulatory hurdles.

• Seek local hop yards that occasionally sell small batches.
• Check university extension programs or community hop projects for trial plants.
• Consider registered breeders or rare-rhizome sellers who operate domestically.

The USDA Redvine collection is valuable for researchers and breeders. The United States Department of Agriculture holds samples from the 1990s. These may aid in formal breeding work.

Private sellers sometimes list Redvine rhizomes for backyard growers. Before purchasing, confirm legal status and quarantine requirements to avoid seizure or fines.

Building relationships with local growers is practical. This approach reduces the risk of hop quarantine and simplifies the sharing of planting stock.

Growing Canadian Redvine Hops for Homebrewers

Choosing a site is the first step if you want to grow Redvine hops in a backyard or small farm plot. The cultivar tolerates cold and adapts outside prime latitudes. Growers in northerly or marginal regions find success where other varieties struggle.

Plant Redvine rhizomes in well-drained soil with full sun. Even late-planted rhizomes can show second-year-sized vigor in one season. A small planting produced about 250 g dried hops from a late start, showing how quickly homegrown Redvine can mature.

Plan trellising to handle outward as well as upward growth. The bine often spreads laterally, so a robust system and extra space prevent crowding. Control rhizome spread to keep beds manageable and to avoid an overrun hop yard Redvine.

Monitor for mildew through the season. Historical reports note modest disease resistance, but susceptibility to mildew exists. Use integrated pest management: good air flow, regular pruning, and targeted fungicides when needed.

Expect high biomass and large underground structures. Redvine rhizomes multiply heavily and can be divided to propagate more plants. Divide with care to avoid weakening the mother plant and to control unintended spread.

• Harvest whole-cone hops when lupulin is ripe.
• Dry quickly and evenly to preserve volatile oils.
• Plan drying capacity because yields can be large.

Fresh whole-cone hops absorb wort and add handling challenges in the brew house. Consider pelletizing or using small, measured late additions to reduce wort absorption and make brewing with homegrown Redvine simpler.

For a small hop yard Redvine, keep records of planting dates, rhizome divisions, and harvest weights. These notes help refine timing and spacing for successive seasons. They turn a promising trial into reliable homegrown Redvine yields.

Breeding and Research Interest in Canadian Redvine

Research teams are exploring Redvine in various climates to understand its adaptability. The North Carolina Hops Project, led by North Carolina State University, found Redvine yields four to five times more than Nugget and Chinook. This discovery has prompted further research to adapt Redvine for non-traditional hop regions.

Breeding programs aim to maintain Redvine's vigor and high yield while eliminating unwanted traits. The main objectives include reducing rhizome spread, lowering cohumulone levels, and boosting resistance to powdery mildew. These goals guide the selection and crossing strategies in Canada's hop breeding initiatives.

Institutional partners are contributing germplasm and data to ongoing studies. Great Lakes Hops provided rhizomes for replicated plots, the USDA maintains submission records, and Al Haunold at Oregon State University analyzed hop oils and compounds. This collaboration speeds up the practical outcomes of Redvine research.

Commercial brewers are also keen on the trial results and pilot batches. Sierra Nevada Brewing Co. brewed a pilot blond ale with a small local crop, reporting positive sensory notes. These brewery trials are essential in bridging experimental hop breeding with commercial adoption.

The commercial viability of Redvine depends on successful breeding to eliminate downsides while retaining cold tolerance and yield. If breeding programs can achieve cleaner agronomic traits, Redvine could expand hop production into marginal latitudes. This would strengthen local supply chains. The ongoing efforts in hop breeding Canada and the North Carolina Hops Project are critical to this goal.

Practical Case Study: Brewing a Red IPA with Canadian Redvine

This Redvine Red IPA case study documents a homebrew trial with OG 1.060, FG 1.012, ABV 6.4%, SRM 15, and 45 IBU. The grain bill leaned on Maris Otter and Magnum handled bittering as planned.

Hop handling defined the brew day Redvine. A single 254 g addition of Redvine went into a 30-minute whirlpool at 74°C. Hops sat inside the Brewzilla mash basket to act as a large hop bag.

That hop mass absorbed a lot of wort and created pump clogging. Transfers and chilling slowed to over two hours. The Redvine whirlpool case forced creative wort recovery steps.

• Workaround: pressed wort through the mash plate to recover nearly 3 L from wet hops.
• Alternative handling options: split hop additions, smaller hop bags, or batch size reduction to avoid clogs.

Fermentation used Safale US-05 at 18–20°C. Primary finished in five days. The beer was kegged and force carbonated on day 14.

Sensory notes showed a murky, dark amber-red pour with a thick creamy head. Aroma first offered grapefruit peel, then warmed to reveal cherry.

Flavor sat cherry-forward over a biscuity malt backbone. Subtle grapefruit and wood tones appeared with a lingering malt sweetness. Body felt medium-to-heavy and lacked a crisp finish.

Key lessons from this Redvine Red IPA case study suggest cutting the whirlpool Redvine dose to roughly half to prevent oversaturation. Raising sulfate levels in the mash or kettle water can help sharpen a hop-forward finish.

For future brew day Redvine plans, use better hop handling: smaller hop masses, dedicated hop bags, or split whirlpool additions. Those steps reduce clogging, speed chilling, and protect wort clarity.

Conclusion

Canadian Redvine is a rare landrace hop, known for its distinct cherry and berry aroma. It also boasts strong agronomic traits like cold tolerance and high yields. For brewing, Redvine excels as an aroma-focused ingredient. Its low alpha acids and higher cohumulone make it unsuitable for primary bittering but perfect for whirlpool and dry-hop additions.

When using Redvine, it's wise to dose conservatively and split late additions to tame its intensity. Pairing it with malty bases, such as in Red IPA, dunkel, barleywine, or sours for late dry hopping, enhances its flavor. Adjusting water chemistry towards a crisper finish helps the fruit notes shine without adding harshness.

Sourcing Redvine is challenging; look to local growers, university trials, USDA collections, or specialty rhizome sellers. Growing it requires careful rhizome management and mildew control. Breeding efforts aim to maintain vigor while reducing unwanted traits, with contributions from established craft brewers.

For future endeavors, running small pilot batches is essential to learn how to use Redvine hops effectively. Documenting results and considering collaborations with regional hop projects or university programs can provide access and contribute to ongoing trials. These steps will allow craft brewers to explore Redvine's full range while managing risks.

Further Reading

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• Hops in Beer Brewing: Columbia
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