Saxon was developed in England at the esteemed Wye College. It was bred from Svaloef, an old Swedish variety that is no longer grown and an unnamed male varietal. Sister to Viking, Saxon does have a pleasant aroma when used in brewing but is not grown commercially. It is instead used predominantly for breeding. Its yield is poor in the US, but higher in England.
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|Also Known As||Wye Saxon|
|Alpha Acid Composition||8%-10%|
|Beta Acid Composition||4%-5%|
|Yield Amount||500 kg/hectare (450 lbs/acre)|
|Growth Rate||Low to moderate|
|Resistant to||Resistant to verticillium wilt|
|Storability||Retains 75% alpha acid after 6 months storage at 20ºC (68ºF)|
|Ease of Harvest|
|Total Oil Composition||0.95 mL/100g|
|Myrcene Oil Composition||54%|
|Humulene Oil Composition||11.8%|
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