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HBC 638 Hops

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HBC 638 is an experimental hop variety developed by the Hop Breeding Company, a collaboration between John I. Haas and Yakima Chief Ranches. It offers a unique combination of classic and modern flavors and aromas.

This hop variety features a complex aroma profile that includes citrus, herbal, stone fruit, sweetly aromatic, and tropical notes. Brewers have compared it to Centennial hops, noting its bright citrus and fresh floral qualities and tropical fruit flavors like mango, pineapple, banana, cherry, strawberry, and cantaloupe.

HBC 638 can be used in a variety of beer styles, such as American Pale Ales, India Pale Ales, New England IPAs, Fruit-forward Saisons, and Tropical Stouts.

Country of Origin:United States
Hop Growers Code:HBC 638

Where To Buy HBC 638 Hops

HBC 638 Hops

Described as having mango, pineapple, banana, cherry, strawberry, and cantaloupe flavors and aromas.

Amazon Yakima Valley Hops
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HBC 638 Flavor And Aroma

HBC 638 is an aroma hop that is often described to have the following aroma characteristics:





tropical fruit


HBC 638 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.
13.0% – 15.0%
Beta Acid %
Beta acids are what give hops their more aroma and flavor compounds.
4.0% – 6.0%
Alpha-Beta Ratio
This ratio of alpha acids to beta acids determines how quickly bitterness fades during aging. Lower ratios are common for aromatic varieties.
2:1 – 3:1
Co-Humulone as a % of Alpha
Higher numbers are said to impart a harsher bitterness.
28% – 32%
Total Oils (mL/100g)
With more total oils, typically comes a more complex hop profile but these are highly volatile compounds.
2.0% – 4.0%
green, resinous
30% – 40%
woody, piney
16% – 18%
10% – 14%
0.1% – 1%
Other Oils: Includes beta-ionine, beta-pinene, limonene, linalool, geranoil & selinene26% – 44.9%
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).
Data Not Available
Hop Storage Index (HSI) RatingData Not Available

HBC 638 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 HBC 638, we recommend substituting with the following hops:

Beer Styles

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 HBC 638 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