Hop Variety Data Sheet
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
| Aroma Specification |
| black pepper, onion, light citrus |
| Genetic Origin |
| A super high alpha variety developed in the Yakima valley as part of the Hopsteiner breeding program. |
| Agronomic Aspects |
| Growing |
| Yield (kg/ha) |
2,680 - 3,000 |
| Yield (lbs/acre) |
2,400 - 2,700 |
| Maturity |
Late |
| Main Growing Country |
USA |
| Acreage (ha) |
1432 |
| Resistance against Diseases |
| Powdery mildew |
Susceptible |
| Aphid |
Susceptible |
| Chemical Ingredients |
| Bitter Components |
| Alpha-Acid % |
15.0 - 17.0 |
| Beta-Acid % |
4.0 - 6.0 |
| Co-Humulone % rel. |
27 - 35 |
| Hard Resins : Alpha-Acid |
0.18 - 0.50 |
| Polyphenoles |
| Xanthohumol (EBC 7.7) |
0.5 - 0.9 |
| Aroma Components |
| Total Oils (ml/100g) |
2.5 - 3.5 |
| Beta-Caryophyllene: Humulene |
0.57 |
| Farnesene % of total Oil |
0.00 - 1.00 |
| Linalool % of total Oil |
0.4 - 0.6 |
| Linalool: Alpha-Acid |
0.03 - 0.04 |
Cones on the Bine
Hop Photos
HOPS HOTLINE
800.339.8410
