Hop Variety Data Sheet
Progress
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
| Aroma Specification |
|---|
| spicy, currant, cassis |
| Genetic Origin |
|---|
| Developed at Wye College in 1951 from WGV and released in 1964 as a wilt-tolerant alternative to Fuggle. |
| Agronomic Aspects | |
|---|---|
| Growing | |
| Yield (kg/ha) | 1,400 - 1,550 |
| Maturity | Medium Early |
| Main Growing Country | UK |
| Resistance against Diseases | |
| Wilt diseases | Tolerant |
| Downy mildew | Susceptible |
| Powdery mildew | Susceptible |
| Chemical Ingredients | |
|---|---|
| Bitter Components | |
| Alpha-Acid % | 5.0 - 7.0 |
| Beta-Acid % | 2.0 - 2.5 |
| Co-Humulone % rel. | 27 - 29 |
| Hard Resins : Alpha-Acid | 0.25 - 0.35 |
| Polyphenoles | |
| Xanthohumol (EBC 7.7) | 0.2 - 0.3 |
| Aroma Components | |
| Total Oils (ml/100g) | 0.5 - 0.8 |
| Beta-Caryophyllene: Humulene | 0.30 |
| Farnesene % of total Oil | 0.00 - 1.00 |
| Hop Alternatives |
|---|
| Brewhouse |
| Fuggle, Golding (UK) |
| Dry Hopping |
| Fuggle, Golding (UK) |
Cones on the Bine
Hop Photos
HOPS HOTLINE
800.339.8410
800.339.8410