is a classic old English aroma hop that was found as a seedling in 1861 and introuced by Richard Fuggle some 14 years later. Fuggle saw extensive use worldwide as an aroma hop because of its pleasantness on the drinker’s palate and its tolerance to downy mildew (Pseudoperonospora humuli) in the field. Although Fuggle was desirable for brewing, some unfavorable traits caused production problems. In many European growing areas, Verticillium wilt (Verticillium spp.) devastated commercial Fuggle yards, whereas in the United States, relatively low yields were the problem. Although Fuggle is still commercially grown, it has largely been supplanted by agronomically superior cultivars with similar flavor and aroma profiles. Its favorable brewing characteristics, however, have made Fuggle an ideal candidate for parenting in breeding programs. Not surprisingly, it has become the key ancestor for many modern cultivars and breeding lines, including Willamette in the United States. See willamette (hop). Alpha acids in Fuggle average approximately 5%, whereas beta acids average 2.4%. The cohumulone fraction is 27%. Oil content averages approximately 0.6 ml/100 g dried cone and is composed chiefly of myrcene (43.4%), humulene (26.6%), caryophyllene (9.1%), and farnesene (4.3%). Fuggle stores reasonably well. A Fuggle clone was introduced to Slovenia in the early 1900s. It is now marketed as Styrian or Styrian Golding, although it is not a Golding at all, but is identical to the original Fuggle, except for a slightly higher yield potential.