Hops in Beer Brewing: Kitamidori

Kitamidori hop cones hanging from tall vines in a bright sunlit field. More information

This article serves as a detailed guide to Kitamidori hops. It explores their origin, technical specifications, and brewing applications. It also delves into substitutes, storage, and sourcing. Craft brewers, homebrewers, brewing students, and procurement managers in the United States will find valuable insights. They will learn how to use Kitamidori as a bittering hop and understand its oil profile's impact on flavor.

We will discuss how Kitamidori and other high alpha hops perform in various recipes. We will also examine where Kitamidori stands in the balance of bitterness, aroma, and cost in beer brewing.

Key Takeaways

• Kitamidori is a Japanese hop developed by Kirin Brewery Company, used mainly for bittering.
• It is a high alpha hop, commonly around 10–10.5% alpha acids.
• Kitamidori offers a bittering profile with oil similarities to Saaz, aiding subtle flavor choices.
• The guide will cover practical use, storage, substitutes, and sourcing for U.S. brewers.
• Recommended for brewers seeking a dependable, high-alpha bittering hop from Japan.

Introduction to Kitamidori Hops

This introduction to Kitamidori offers a brief overview for brewers and hop enthusiasts. Developed by Kirin Brewery Company in Tokyo, Kitamidori is a Japanese hop variety. It was designed with bittering in mind, boasting high alpha acids for commercial brewing.

Alpha acid levels range from 9% to 12%, with typical values around 10–10.5%. This profile made Kitamidori an attractive alternative to Kirin II. It was valued for its ability to provide efficient bitterness without requiring large addition rates.

Oil analysis reveals a surprising similarity to Saaz, resulting in a noble-like aromatic character. Despite its primary bittering role, Kitamidori offers a cleaner bitter backbone while preserving subtle aroma nuances.

Historically, Kitamidori was recommended for recipes needing high alpha bittering with a Saaz-like oil profile. This fits lagers and pilsners, where bitterness must be firm but not harsh. Delicate noble notes are also preferred.

Current market notes indicate Kitamidori is not commercially grown in Japan or elsewhere. Limited cultivation impacts its availability, affecting brewers' procurement strategies for this specific Japanese hop introduction.

• Origin: Kirin Brewery Company, Tokyo
• Primary role: bittering hop
• Alpha acids: typically 10–10.5%
• Oil profile: similar to Saaz, noble-like restraint
• Commercial status: not widely grown, limited availability

Botanical and technical profile

Kitamidori was first developed at Kirin Brewery Company in Tokyo, Japan. It is classified as a bittering hop, maturing late in the season. The technical profile of Kitamidori showcases alpha acid levels ranging from 9% to 12%. Most data points to an average of 10.5%, with some reaching up to 12.8%.

Its beta acid content is relatively low, around 5%–6%. This contributes to its consistent bittering performance. The co-humulone content, about 22% of total alpha acids, is significant for brewers aiming to balance bitterness and flavor.

The total hop oil composition averages 1.35 mL per 100 g of cones. Myrcene and humulene are the dominant oils, making up about 65% of the total. Caryophyllene and farnesene also play roles, contributing around 14% and 7% respectively.

Kitamidori's yield is reported to be about 1,490 kg per hectare, or 1,330 pounds per acre. It retains about 75% of its alpha acids after six months at 20°C (68°F). This makes it easier to store and manage inventory.

Despite its solid bittering and stable oil composition, some details are missing. Information on cone size, density, growth rate, and resistance traits is scarce. Brewers and growers looking for a complete profile will find some gaps in the data.

Historical background and breeding lineage

Kirin Brewery Company aimed to enhance bittering in commercial lagers with Kitamidori. They focused on hops with higher alpha acids, yet kept a pleasant oil profile. This was to maintain the essence of classic European styles.

The breeding program included Kitamidori, Toyomidori, and Eastern Gold. These hops were meant to replace Kirin II, which itself was a successor to Shinshuwase. This lineage is dedicated to increasing alpha content and improving agronomic traits.

Growers and researchers compared Kitamidori's oil composition to noble varieties like Saaz. This comparison aimed to blend strong bittering with a refined, low-resin oil profile. Such a profile is ideal for pilsners and vienna-style lagers.

Kitamidori was initially developed for mainstream production. Yet, it is not commercially grown in Japan or abroad today. Its existence is mainly documented through trial plots and breeding notes.

Key points in the lineage include:

• Kirin hop breeding efforts to raise alpha acids without sacrificing aroma.
• Direct connections to Shinshuwase lineage through Kirin II.
• Contemporaneous development with Toyomidori and Eastern Gold as alternative high-alpha candidates.

Rows of trellised Kitamidori hop plants in a historic field with a farmhouse and a mountain in the background. More information

Availability and commercial cultivation

Kitamidori cultivation is largely historical. Current records and breeding reports show the variety is no longer grown at commercial scale in Japan or in major hop-growing regions abroad.

When cultivated, yield data suggest modest productivity. Documented figures list about 1,490 kg/hectare (roughly 1,330 lbs/acre). The plant is late maturing, which can complicate harvest timing for growers in temperate climates.

Commercial supply is scarce. Kitamidori availability is intermittent, if present at all, so brewers trying to buy Kitamidori hops should expect limited stock from specialty importers, hop banks, or experimental agriculture programs.

• Where to look: specialty hop stockists, historical hop repositories, university breeding programs.
• U.S. brewers: contact national hop suppliers that handle imports and check with hop laboratories for legacy samples.
• Substitutes: many suppliers offer alternatives such as Kirin II, Saaz, Toyomidori, or Eastern Gold when Japanese hops availability is low.

Supply constraints affect recipe planning. If you cannot buy Kitamidori hops, choose substitutes that match oil composition or alpha profiles to preserve aroma and bitterness targets.

For brewers and growers tracking availability, monitor specialty catalogs and research networks. That approach improves chances to secure small lots or experimental batches when Kitamidori availability resurfaces.

Flavor and aroma characteristics

Kitamidori flavor is known for its firm, clean bitterness and subtle aromatic presence. Brewers often describe it as having a noble-like quality, without the bold tropical or citrus notes found in other hops. This balance is due to its unique hop oil profile.

The hop oil profile is key to understanding Kitamidori's aroma. Myrcene, making up nearly a third of the oil, contributes a faint piney and resinous note. Humulene, present in similar amounts, adds woody and herbal tones with a soft spiciness.

Caryophyllene, present in smaller amounts, brings a subtle clove-like spice. Farnesene, with its delicate floral or green nuances, can enhance the overall bouquet. These elements give Kitamidori a Saaz-like character, despite its role as a bittering variety.

In brewing, expect mild spice, light herbal complexity, and a muted noble aroma from Kitamidori when used late in the kettle or in the whirlpool. Early use focuses more on bitterness and backbone, with less fragrance.

Brewers aiming for traditional European lagers and restrained ales will find Kitamidori suitable. It pairs well with clean malt bills and classic yeast strains. The subtle Saaz-like hops profile adds nuanced depth without compromising clarity.

Brewing uses and practical applications

Kitamidori is highly valued for its bittering properties. Its high alpha acids efficiently deliver IBUs with less hop mass. This allows brewers to achieve the desired bitterness with earlier boil additions. This method also helps in keeping kettle trub lower, making lautering cleaner.

In typical recipes, Kitamidori is used in modest amounts. It usually makes up about 13% of total hop additions. This role is critical, as it provides the backbone, while other hops add aroma and flavor.

The alpha values of Kitamidori are commonly around 10–10.5%, with a range of 9% to 12%. This consistent profile makes dosing predictable. Proper storage ensures that about 75% of alpha remains after six months at 20°C. This is essential for reliable bittering applications over time.

Kitamidori is best used as an early-boil workhorse. For both extract and all-grain brews, add it at 60 minutes for stable, clean bitterness. For those who prefer softer edges, consider adding part of the dose in a whirlpool or extend the hopstand time to mellow the perceived harshness.

Using Kitamidori in flavor or aroma slots will result in restrained late-hop character. Its Saaz-like oil profile can add subtle noble notes to lagers and pilsners. Yet, it should not be relied upon for a showy aroma.

Be mindful of the co-humulone level, which is near 22%, when designing delicate styles. This level can create a firmer bitterness if used heavily. To counter this, consider splitting additions, increasing whirlpool contact, or blending with softer high alpha hops in recipes. This will help smooth the finish.

• Primary role: kettle bittering for clear, efficient IBUs.
• Secondary role: limited late use for gentle noble character.
• Dosage tip: treat alpha as ~10% when calculating additions; adjust for age and storage.
• Style fits: European lagers, pilsners, and any beer needing steady, clean bitterness.

Substitutes and comparable hop varieties

When Kitamidori is hard to source, brewers have a few practical options. For a similar noble profile or agronomic match, consider a Saaz substitute. Saaz offers low alpha acids and classic noble notes. This means you'll need to increase the weight to maintain IBUs when substituting.

Kirin II is another good choice for those seeking bitterness and brewing performance similar to Kitamidori. It preserves mild aroma while providing bitterness and brewing performance.

Toyomidori and Eastern Gold are often listed as viable replacements for Kitamidori. They share breeding objectives, with Toyomidori echoing grassy, herbal tones. Eastern Gold is ideal where agronomic compatibility and yield are important to commercial growers.

• Match alpha acids: calculate replacement weight to maintain original IBUs.
• Account for oil differences: co-humulone and essential oils alter perceived bitterness and aroma.
• Blend if needed: combine a Saaz substitute with a higher-alpha hop to balance aroma and IBUs.

Practical swaps depend on recipe priorities. For aroma-forward lagers or pilsners, pick a Saaz substitute and adjust mass. For bitterness parity and field compatibility, choose Kirin II, Toyomidori, or Eastern Gold. Small-scale test batches help fine-tune flavor and IBU targets before scaling up.

Recommended beer styles for Kitamidori

Kitamidori shines in clean, classic European lagers where balance is key, not bold aroma. It's perfect for pilsner and Helles recipes, bringing crisp bitterness and a hint of herbal-spicy notes. These characteristics remind one of Saaz hops.

For those aiming to brew the best with Kitamidori, consider Kölsch and amber lager. These styles benefit from a subtle hop presence that complements the malt without overwhelming the flavor. Kitamidori's high alpha acids also make it ideal for large batches of lagers.

• Pilsner — primary bitterness and a subtle noble aroma.
• Helles — gentle hop lift with soft herbal tones.
• Kölsch — clean finish and restrained hop profile.
• Amber lager and classic pale ales — bitterness as structure, not aroma.

Opt for lagers with Kitamidori for economical IBUs and a delicate oil profile. This adds herbal and spicy notes. In continental-style ales, a modest late addition can enhance the flavor without overshadowing yeast-driven esters.

Don't rely solely on Kitamidori for aroma in IPAs or hop-forward modern ales. Its aromatic intensity is moderate. Pair it with more expressive varieties for bold citrus or tropical flavors.

Five glasses of different beer styles on a rustic wooden table with green hop plants in the background. More information

Recipe guidance and dosage recommendations

When brewing with Kitamidori, aim for a 9%–12% alpha acid range for IBU calculations. Commercial samples often fall between 10%–10.5%, making bittering calculations easier and more consistent.

To brew a 5-gallon batch with 30 IBU, use Kitamidori at 10% alpha. Plug this value into an IBU calculator and adjust the boil addition time. Early additions contribute bitterness, while late additions enhance aroma and reduce bitterness.

Kitamidori typically makes up about 13% of the hop mass in recipes where it's the primary bittering hop. Use this as a guideline when scaling recipes.

Here are some practical tips for dosing:

• Always use the actual alpha acid from the hop certificate for IBU calculations, not assumed values.
• For minimal hop aroma, keep late additions small or omit them, relying on early boil hops for bitterness.
• Add small amounts of Saaz or Tettnang late additions to enhance herbal or noble notes alongside Kitamidori.

Remember to account for alpha loss when determining Kitamidori dosage. At 20°C, Kitamidori retains about 75% of its alpha after six months. Increase the dosage if hops are older, or store them cold and vacuum-sealed to preserve their strength.

Here are some recipe roles for Kitamidori:

• Primary bittering hop: use Kitamidori at calculated early-boil additions to reach target IBUs.
• Balanced recipe: pair Kitamidori bittering with neutral late hops or a touch of Saaz for aroma lift.
• Low-aroma bittering: increase early addition slightly and minimize late additions for clean bitterness.

When experimenting with Kitamidori, record alpha values, addition times, and perceived bitterness. Small adjustments in boil time or hop weight can significantly impact the balance of your beer.

Kitamidori recipes benefit from predictable alpha levels. Always check the hop COA before brewing and recalculate IBUs if necessary to align with your flavor objectives.

Hop pairings with yeast and adjuncts

For optimal results, let the yeast and adjuncts enhance the hop's subtle noble notes. In lagers, choose clean-fermenting strains like Wyeast 2124 Bohemian Lager or White Labs WLP830 German Lager. These yeasts suppress esters, allowing the herbal and spicy oils in Kitamidori to shine.

In ales, opt for neutral ale strains such as Wyeast 1056 American Ale. This choice keeps fruity esters in check, allowing bitterness and Saaz-like aroma to take center stage. Ferment at moderate temperatures to prevent ester production, which could obscure the delicate hop character.

When selecting adjuncts for Kitamidori, aim for a light, dry body. Pilsner or pale lager malts provide a clean base. A small amount of light Munich can add rounded maltiness without overpowering the hops. Rice or corn can enhance the crispness of the finish, ideal for a drier profile.

Minimize the use of specialty malts. Avoid heavy crystal or roasted malts, as they can clash with Kitamidori's noble profile. Instead, focus on minimal additions of these malts to preserve the hop's aroma.

• Use Saaz or other noble hops in late additions to reinforce herbal and spicy notes.
• Employ Tettnang or Hallertau Mittelfrüh for small aroma additions to create layered noble character.
• Consider Kitamidori as a primary bittering hop paired with a dedicated aroma hop for complexity.

When designing mixed-hopping strategies, balance bitterness and aroma. Begin with Kitamidori for clean bittering, then add small late additions of noble hops for depth. This method allows brewers to control the flavor while preserving the hop's subtlety.

To achieve a classic noble result, keep adjuncts with Kitamidori minimal. Avoid big citrus or tropical additions, as they will clash. Thoughtful yeast pairings and simple malt bills are key to highlighting Kitamidori's unique qualities.

Harvesting, handling, and storage best practices

Timing for hop harvesting Kitamidori is critical. This variety matures late, so harvest cones when lupulin is golden. Cones should spring back slightly when squeezed. Before full harvest, check aroma, feel, and a small sample in a drying tray to confirm oil profile.

Follow gentle hop handling to protect delicate oils. Use clean cutters and avoid dropping cones into large piles. Move hops quickly to the processing area to limit exposure to heat and oxygen.

Rapid drying is critical after harvest. Aim for stable moisture below 10% using low-temperature kilns or belt dryers. Drying at too high a temperature will degrade essential oils and reduce quality for brewers.

• Transfer dried cones to clean, food-grade sacks or bins.
• Minimize mechanical compression to keep lupulin glands intact.
• Record harvest date and field block for traceability and COA checks.

Good hop handling extends usable life and preserves brewing value. Label batches clearly so brewers can adjust recipes based on age and declared alpha acids.

Best practices for Kitamidori storage include oxygen-barrier packaging and oxygen scavengers. Vacuum-sealed or nitrogen-flushed foil packs slow oxidation and maintain oils longer than loose storage.

Cold storage retains potency. Refrigeration or frozen storage is preferred. Documented stability shows about 75% alpha retention after six months at 20°C, so colder storage will improve retention substantially.

• Confirm COA for alpha acid and oil values at receipt.
• Store in foil, vacuum, or nitrogen-flushed bags.
• Keep hops refrigerated or frozen whenever possible.

For brewers sourcing Kitamidori, request fresh lots and plan recipe adjustments for age-related alpha loss. Good communication with suppliers about packaging and cold chain helps maintain consistent bitterness and aroma in final beers.

Workers harvesting Kitamidori hops in a green field under a clear sky. More information

Where to buy Kitamidori and supply considerations

Kitamidori is scarce in commercial markets. It's not grown on a large scale in Japan or elsewhere. This scarcity limits direct access to buying Kitamidori hops.

Explore beyond major distributors. Specialty hop stockists, hop banks like the USDA National Plant Germplasm System, and experimental breeding programs might have legacy varieties. Many Kitamidori suppliers update their inventory sporadically. So, it's essential to check listings frequently and inquire about upcoming shipments.

US buyers must ensure shipping and import compliance. Confirm if sellers ship nationwide and follow USDA and FDA regulations. Request cold-chain shipping to preserve the oil's integrity and aroma during transit.

If Kitamidori is hard to find, consider alternatives. Saaz, Kirin II, Toyomidori, and Eastern Gold can serve as substitutes. Engage with Kitamidori stockists to obtain a certificate of analysis (COA) for any lot you're interested in.

• Plan for substitutions in recipe specs to keep production steady.
• Maintain flexible hop supply agreements with multiple vendors.
• Document quality with COAs and request sensory notes from suppliers.

Smaller breweries should establish relationships with niche importers and historical hop banks. This approach increases the chances of sourcing limited runs. It also keeps you informed about future availability of Kitamidori stockists and hop supply.

Scientific and laboratory data references

Primary references for Kitamidori lab data include the USDA ARS hop cultivar file and abstracts in the American Society of Brewing Chemists (ASBC) journal. Brewing compendia by Charlie Bamforth and Stan Hieronymus offer secondary confirmation of published values.

Lab checks typically list alpha acids at 9%–12% and beta acids at 5%–6%. The COA Kitamidori should state co-humulone near 22% and total oil around 1.35 mL per 100 g. Record these targets when evaluating new lots.

Oil composition is key for aroma and stability. Standard hop analytics Kitamidori reports myrcene at roughly 34%, humulene near 31%, caryophyllene at 8%–10%, and farnesene at 6%–7%. These proportions help predict sensory behavior during dry hopping and late additions.

• Verify alpha and beta acids on every batch.
• Confirm total oil and primary oil breakdown.
• Compare values against COA Kitamidori and historical records.

Stability benchmarks assist quality control. Published retention data show about 75% alpha acid remaining after six months at 20°C (68°F). Use this number to assess shipment age and storage adequacy against hop analytics Kitamidori reports.

Research context notes that Kitamidori was developed within Kirin’s breeding program. Comparative lab work contrasted its oil profile with Saaz to define its niche in mild aroma lagers and pilsners. Keep USDA ARS entries and ASBC abstracts on hand for technical review.

For routine quality assurance, request a full COA Kitamidori with measured alpha/beta acids, total oil, and a breakdown of myrcene, humulene, caryophyllene, and farnesene. Matching those figures to expected ranges ensures consistent brewing performance.

Brewing case studies and possible recipes

Employ a case study method to test Kitamidori recipes on a small scale. Begin with specific goals: target IBUs, malt backbone, and aroma profile. Run split batches to compare results and record measurements.

Example frameworks for a 5-gallon (19 L) batch:

• Classic Pilsner: pilsner malt, clean lager yeast such as Wyeast 2124 or White Labs WLP830, Kitamidori as primary early bittering addition (assume 10% alpha) to hit calculated IBUs, then small late additions of Saaz or Tettnang for delicate aroma.
• European Amber Lager: Munich light and pilsner base, Kitamidori for bittering, minimal late noble additions for floral top notes, lager yeast and a cool, extended diacetyl rest for balance.

Dosage guidance: when replacing a lower-alpha noble hop with Kitamidori, reduce hop weight proportionally to maintain IBUs. Factor in alpha retention if hops are older. Track boil time and post-boil hop utilization during each trial.

Performance observations to monitor:

• Bitterness perception tied to co-humulone ratio near 22% and how it rounds in the finished beer.
• Subtle aromatic lift from humulene and farnesene when paired with clean lager yeast.
• Yeast selection impact on perceived hop character; top-fermenting strains can accentuate spice, while lager strains keep bitterness focused.
• Design data-driven experiments by running split-batch trials comparing Kitamidori to Saaz and Kirin II. Keep malt bills and mash profiles identical. Taste blind and measure IBUs, then note aroma and mouthfeel differences.

Use bittering hop recipes as a control set. Record hop weights, alpha values, and timing in a brewing log. Small, repeatable trials yield clearer comparisons than single large batches.

Document each run and refine dosages. Over several iterations, adjust late additions and dry-hop blends to complement Kitamidori’s Saaz-like oils while keeping bitterness clean and balanced.

A pile of fresh green Kitamidori hop cones resting on a rustic wooden table in a warm, dimly lit brewpub. More information

Conclusion

This Kitamidori summary reveals a Japanese-bred hop, high in alpha acids, from Kirin Brewery Company. Its oil profile closely resembles Saaz, providing clean bitterness with a subtle noble aroma. This balance makes Kitamidori ideal for those seeking a refined continental character without the boldness of hop fruit.

Due to limited commercial availability, brewers often substitute with Saaz, Kirin II, Toyomidori, or Eastern Gold. When substituting, it's essential to consider the alpha acid values and oil composition. This ensures the bitterness and aroma align with the recipe's intent. Always verify certificates of analysis to match your desired IBUs and flavor profiles.

Proper storage and handling are critical: hops should be kept cold and free from oxygen to preserve alpha acids. Note that about 75% of alpha acids are retained at 20°C over six months. For brewers, Kitamidori is best suited for bittering in continental lagers and clean styles. It adds a subtle noble note, as this summary and conclusion on Japanese hops aim to guide in sourcing and formulation.

Further Reading

If you enjoyed this post, you may also like these suggestions:

• Hops in Beer Brewing: Phoenix
• Hops in Beer Brewing: Vanguard
• Hops in Beer Brewing: Groene Bel