For a limited time, and while supplies last, we will be offering a new experimental hop variety, HBC 438, exclusively to the homebrew community. HBC 438 is from Select Botanicals Group, LLC. It is in the elite stages of hop development and is currently performing on 1 acre trials.
All proceeds for the sale of HBC 438 benefit ALS.net via the Ales for ALS program. ALS.net is a global network of affiliates who are working tirelessly toward a cure for ALS. The network funds science at the ALS Therapy Development Institute in Massachusetts, the world's largest non-profit biotech focused 100% on ALS research.
Pedigree: Open pollination; it's mother is native American (neomexicanus).
Brewing Usage: Dual Purpose
Aroma: Both tropical and stone fruit; exceptionally unique herbal and mint
Possible Substitutions: Mosaic and Citra share similar aroma properties as HBC-438 in raw form
Typical Beer Styles: American styles and hop forward ales
Alpha Acids: 14.0 - 18.0%
Beta Acids: 6.0 - 7.0%
BRIEF HISTORY OF HBC 438
The history of HBC 438 dates back to 1997 when Jason Perrault of Select Botanicals Group, LLC was provided a Humulus lupulus plant from the taxonomic variety neomexicanus by Chuck Zimmermann, a world famous hop breeder. The plant was rank and wild and beautiful. It was late flowering, if at all. In 2004, Jason and an assistant breeder had left over pollen and the only remaining viable female plant was this neomexicanus variety. They mixed the remaining pollen and
applied it to the neomexicanus mother. The outcome was completely unpredictable. In 2007, the breeders began to notice unique aromas from several plants, including HBC 438. A small sample was harvested for home brew. Great results and positive feedback ensued, getting us to today.
WHY IS HBC 438 BEING TESTED WITH HOME BREWERS FIRST?
Hop breeding, from initial cross to commercialization, is an 11 year (or more) process. After 8-10 years of evaluation by breeders and growers alike, commercialization is considered. Although the variety is in elite breeding at this point, there is still a lot of work to do, including continued agronomic success, grower acceptance and brewer acceptance. Typically, brewer acceptance is gained via small scale volumes and experimental brews on pilot systems. Occasionally, the breeders themselves homebrew for small samples and quick results. After following this pattern for several recent varieties, the idea was sparked, "Why not utilize the entire home brew market as the testing mechanism?"