Hop Variety Data Sheet
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
| Aroma Specification |
| spicy, aniseed, tobacco, clove |
| Genetic Origin |
| New variety bred in Huell |
| Agronomic Aspects |
| Growing |
| Yield (kg/ha) |
1,500 - 2,100 |
| Maturity |
Medium to Late |
| Main Growing Country |
Germany |
| Acreage (ha) |
47 |
| Resistance against Diseases |
| Wilt diseases |
Resistant |
| Downy mildew |
Resistant |
| Powdery mildew |
Susceptible |
| Aphid |
Tolerant |
| Chemical Ingredients |
| Bitter Components |
| Alpha-Acid % |
4.0 - 6.0 |
| Beta-Acid % |
3.5 - 5.5 |
| Co-Humulone % rel. |
13 - 18 |
| Hard Resins : Alpha-Acid |
0.46 - 0.59 |
| Polyphenoles |
| Total Polyphenoles |
4.5 |
| Xanthohumol (EBC 7.7) |
0.2 - 0.3 |
| Aroma Components |
| Total Oils (ml/100g) |
0.4 - 0.8 |
| Beta-Caryophyllene: Humulene |
0.30 - 0.33 |
| Farnesene % of total Oil |
0.00 - 1.00 |
| Linalool % of total Oil |
0.8 - 1.4 |
| Linalool: Alpha-Acid |
0.22 - 0.23 |
| Hop Alternatives |
| Brewhouse |
|
Opal
|
| Dry Hopping |
|
Opal
|
Cones on the Bine
Hop Photos
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800.339.8410
