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The Green Bullet hop variety hails from New Zealand and has become a go-to for brewers seeking both bold character and brewing reliability. Released in the 1970s by New Zealand’s Plant & Food Research, Green Bullet is renowned for its high alpha acid content and distinctive profile. It is primarily used as a bittering hop, but its aroma contribution is often appreciated in the right beer styles.
Green Bullet hops typically contain alpha acids in the 10% to 13% range, making them a powerful choice for bittering. Brewers often use them early in the boil for efficient utilisation. However, they also provide subtle notes of spice and dried fruit when used in late additions. Because of this balance, Green Bullet is particularly popular in IPAs, bitter, or an Irish-style dry stout.
Although mainly a bittering hop, the Green Bullet hop variety delivers a noticeable aroma that complements robust malt bills. High floral/fruit tones combined with a hint of pine and spice make it a solid choice for complex recipes. It brings depth without overpowering other ingredients. Therefore, many brewers appreciate its flexibility.
Growing and Harvesting Green Bullet Hops
Green Bullet hops grow well in New Zealand’s temperate climate. They produce medium to large cones and offer reliable yields. Importantly, they are known for their disease resistance and long storage life, making them a dependable option for commercial hop producers. In addition, their consistent oil content contributes to their strong brewing performance.
Two Chefs Brewing: Green Bullet IPA
Two Thumb Brewing Co: Green Bullet Fresh Hop English IPA
