Despite its low yield, Phoenix has a lovely aroma and flavor and seems destined to become a favorite among craft brewers. It was first grown at Wye College in England in an effort to find a more disease resistant replacement for Challenger hops. Phoenix was selected as a seedling of Yeoman.


Though considered dual-purpose for brewing, Phoenix hops are usually employed early in the boil. Some brewers have claimed its use as a late addition often leads to flavors and aromas that are sometimes inconsistent and disappointingly mellow.

In general, the tasting notes for Phoenix tends to be complex, with an understated spicy aroma and floral notes of pine, chocolate and molasses. It was released to the public in 1996.

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Also Known As
Characteristics Aromas of spice, pine, chocolate and molasses
Purpose Bittering & Aroma
Alpha Acid Composition 8.5%-13.5%
Beta Acid Composition 3.3%-5.5%
Co-Humulone Composition 24%-33%
Country UK
Cone Size Medium
Cone Density Loose to moderate
Seasonal Maturity Early
Yield Amount 980-1560 kg/hectare (870-1390 lbs/acre)
Growth Rate Low to moderate
Resistant to Resistant to verticillium wilt and powdery mildew
Susceptible to Susceptible to downy mildew
Storability Retains 80%-85% alpha acid after 6 months storage at 20ºC (68ºF)
Ease of Harvest Difficult
Total Oil Composition 1.2-3 mL/100g
Myrcene Oil Composition 24%-32%
Humulene Oil Composition 25%-32%
Caryophyllene Oil 8%-11%
Farnesene Oil 1%-1.4%
Substitutes Northdown, Challenger, East Kent Golding
Style Guide India Pale Ale, Bitter, Golden Ale, Triple India Pale Ale, English Ale, Extra Special Bitter, Stout, Brown Ale

Where to Buy Phoenix Hops

As a listing requirement, all suppliers below ship nationally to their respective countries.

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