The Anchovy hop is a variety that completely defies its name, offering a sweet, nostalgic fruity profile. On the nose and palate it is defined by a dominant note of "watermelon candy" (watermelon hard candy) and bright raspberry, accompanied by a resinous pine background that prevents the experience from becoming cloying. Far from any marine or salty nuance, it is a hop that brings sweet and refreshing juiciness, ideal for modern IPAs seeking red-fruit and melon profiles without resorting to traditional citrus. Its aroma is clean and direct, working especially well as the main focus in dry-hopping to maximize that fruity confectionery note.
In terms of technical origin, Anchovy is an experimental variety developed by Segal Ranch in the Yakima Valley (Washington), originally catalogued under code 24B-05. It is a dual-purpose hop with an alpha acid range that usually sits between 11% and 13%, and total oil content close to 1.6 mL/100g. Its cohumulone rate is around 22-28%, suggesting smooth-quality bitterness if used hot. The curious name "Anchovy" has no botanical or organoleptic relation; it was named by Seattle brewery Fast Fashion as an internal joke: when brewing a beer called "Hot Pizza", they decided that the "ingredient" (hop) that best fit conceptually with pizza, even if controversial, was anchovy.
