Hop Variety Data Sheet
Phoenix
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
| Aroma Specification |
|---|
| spicy, chocolate |
| Genetic Origin |
|---|
| Developed at Wye College; a seedling of Yeoman, this variety shows great promise as a versatile and robust new variety. |
| Agronomic Aspects | |
|---|---|
| Growing | |
| Yield (kg/ha) | 1,250 |
| Maturity | Early |
| Main Growing Country | UK |
| Resistance against Diseases | |
| Wilt diseases | Tolerant |
| Downy mildew | Susceptible |
| Powdery mildew | Resistant |
| Chemical Ingredients | |
|---|---|
| Bitter Components | |
| Alpha-Acid % | 8.0 - 12.0 |
| Beta-Acid % | 4.0 - 5.5 |
| Co-Humulone % rel. | 29 - 31 |
| Polyphenoles | |
| Xanthohumol (EBC 7.7) | 0.5 - 0.6 |
| Aroma Components | |
| Total Oils (ml/100g) | 1.2 - 2.5 |
| Beta-Caryophyllene: Humulene | 0.40 |
| Farnesene % of total Oil | 1.00 - 2.00 |
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