| General Hop Characteristics
|
| Country of Origin:
|
Washington State, USA
|
| Noble:
|
No
|
| Uses:
|
bittering, aroma
|
| Beer styles:
|
American Pale Ales, IPA, ESB, Porters, Stouts
|
| Substitutions:
|
Willamette, Golding, Magnum
|
|
| Chemical Composition
|
| Alpha Acids:
|
3.3-9.7 %
|
| Beta Acids:
|
5.4-9.5 %
|
| Cohumulone:
|
11.0-13.0 %
|
| Myrcene:
|
33-62 %
|
| Humulene:
|
24-36 %
|
| Caryophyllene:
|
6.5-10 %
|
| Farnesene:
|
<0.3 %
|
| Total Oil:
|
.7-1.6 %
|
| Storage
(%AA/6 M/20 C):
|
good
|
|
| Growing Characteristics
|
| Yield:
|
?
|
| Harvest:
|
mid season
|
|
This article discusses a specific variety of hops. For general information about selecting, using or propogating hops, see the main hop page
Released in 2000 from Washington State University, supposed to be a balanced bittering/aroma hop. Said to be a more citrusy version of Willamette.
