Bravo, a reliable high-alpha hop variety, was introduced in 2006 by Hopsteiner, a New York hop supplier, as part of their integrated hop-breeding program. The Bravo variety resulted from a controlled cross-pollination in 2000 between a female Zeus (CTZ) and a male of Nugget lineage. Roger Jeske developed Bravo from among several potential genotypes in 2002. Second-generation testing from 2004 to 2006 led to the current Bravo variety. This variety is favored for its strong growth, high yield, and resistance to powdery mildew. It is a late-harvested hop variety with a bitter flavor and a dedicated but small following.
While Bravo may not be as well-known as other aroma hop varieties, its unique aroma profile offers more than just bitterness. It has fruity, floral, and spicy notes with hints of stone fruit, orange, vanilla, and candied lime, resulting in a smooth and pleasing bitterness. Despite not being advertised as a single-hop variety in India Pale Ales, Bravo has quietly served as a dependable component in bitter American beers for over a decade.
|Country of Origin:||United States|
|Hop Growers Code:||01046|
Where To Buy Bravo Hops
Bravo Flavor And Aroma
Bravo is a bittering hop that is often described to have the following aroma characteristics:
Bravo Hop Oil Breakdown
Hop oils can vary from year to year and farm to farm but based on our research, here are the typical values we have seen reported. This information comes from various hop farms, The Hop Aroma Compendium, and For The Love Of Hops.
|Alpha Acid % (AA)|
Alpha acids are what is isomerized when boiling to create bitterness in beer.
|14% – 17%|
|Beta Acid %|
Beta acids are what give hops their more aroma and flavor compounds.
|3% – 5%|
This ratio of alpha acids to beta acids determines how quickly bitterness fades during aging. Lower ratios are common for aromatic varieties.
|2:1 – 6:1|
|Co-Humulone as a % of Alpha|
Higher numbers are said to impart a harsher bitterness.
|29% – 34%|
|Total Oils (mL/100g)|
With more total oils, typically comes a more complex hop profile but these are highly volatile compounds.
|1.6mL – 2.4mL|
|25% – 50%|
|18% – 20%|
|10% – 12%|
|0% – 1%|
|Other Oils: Includes beta-ionine, beta-pinene, limonene, linalool, geranoil & selinene||11% – 61%|
|Hop Storage Index (HSI)|
The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C).
|Retains 70% alpha acid after 6 months storage at 20ºC (68ºF)|
|Hop Storage Index (HSI) Rating||Good|
Bravo Hop Substitutions
Replacing one hop for another is seldom straightforward but sometimes you don’t have the right hop or the right quantity of hops for the beer you want to make. For those situations, we have made a comprehensive list of hops to substitute on brew day.
These substitutions aren’t perfect as hop chemistry is pretty complex.
We wanted to make this list of substitutions with varietals that are easy to find when possible. For Bravo, we recommend substituting with the following hops:
For the most part, any hop could have a place in just about any beer style. Based on popular beers, historical usage, and our own preferences, we would recommend using Bravo for IPA, New England IPA, Pale Ale, Wheat Beer, Golden Ale. That being said, experiment and see what works best for you.
Hieronymus, Stan. For The Love of Hops. Brewers Publications, 2012
The Hop Aroma Compendium. 2012