Magnum a.k.a. German Magnum
Clean, neutral bittering hop.
What it tastes like
Magnum doesn't add flavor — it adds bitterness without character. That's its whole job. Brewers use it to set a target IBU level and then layer aromatic hops on top. You'll never taste Magnum in your glass, but if you drink lager or pilsner, it's almost certainly in there.
Best in these styles
Tasting Tip
Magnum's value is in what it doesn't do. A pilsner bittered with Magnum and aroma-finished with Saaz lets the Saaz character come through cleanly.Beers showcasing Magnum
- as primary bitteringMany German pilsners
Substitutes & relatives
If you can't source Magnum, these hops bring overlapping character.
For brewers — technical profile
Alpha Acid
12–15%
Beta Acid
5–7%
Total Oil
1.6–2.6 mL/100g
Oil composition
myrcene
30-45%
humulene
30-45%
caryophyllene
8-12%
farnesene
<1%
History
Bred at the Hüll research center in Bavaria, released in 1980. The US version is grown in the Pacific Northwest from the same parent stock and behaves nearly identically.
Freshness Note
Bittering hops are the most stable. Magnum-bittered beers age based on their malt and aroma hops, not the bittering.