Hop Variety Data Sheet
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
| Aroma Specification |
| floral, citrusy, spicy |
| Genetic Origin |
| Released in 1998 from a cross between a selected high alpha-acid and high beta-acid USDA female and a selected USDA Geman aroma male. |
| Agronomic Aspects |
| Growing |
| Yield (kg/ha) |
1,350 - 1,700 |
| Maturity |
Medium to Late |
| Main Growing Country |
USA |
| Resistance against Diseases |
| Downy mildew |
Susceptible |
| Powdery mildew |
Susceptible |
| Chemical Ingredients |
| Bitter Components |
| Alpha-Acid % |
10.0 - 14.0 |
| Beta-Acid % |
6.0 - 8.5 |
| Co-Humulone % rel. |
18 - 20 |
| Polyphenoles |
| Xanthohumol (EBC 7.7) |
0.3 - 0.4 |
| Aroma Components |
| Total Oils (ml/100g) |
1.5 - 2.5 |
| Beta-Caryophyllene: Humulene |
0.72 |
| Farnesene % of total Oil |
2.00 - 3.00 |
| Linalool % of total Oil |
1.1 - 1.3 |
| Linalool: Alpha-Acid |
0.09 - 0.11 |
Cones on the Bine
Hop Photos
HOPS HOTLINE
800.339.8410
