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 forChallengerhops. Phoenix was selected as a seedling ofYeoman.
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.