The Blue Lake Process™

Acid and Freshness Profile

Cascade 2019

Alpha Acid - 6.40%
Beta Acid - 7.12%
Essential Oil Profile

Total Oil

0.98%

Total Essential oils are the principal aroma components of hops, and constitute 0.5% to 3.0% (v/w) of the whole hop cone. Terpenoids are abundant in these oils and contribute to aroma and flavor in beers.

Caryophyllene

5.32%

Flavor contributions of black pepper, produces a sensation of “heat” on the palate that the consumer can often mistake for alcoholic strength

Farnesene

0.90%

Flavor contributions include; woody, herbal, citrus aroma, sometimes described as floral. This essential oil is generally correlated with a pleasant, noble-type hop aroma in beer.

Geraniol

<0.01%

Flavor contributions characterized by; rose-like, floral, and citrus fruitlike aroma and flavor. Geraniol found in Cascade, Citra, Centennial, Chinook and other citrusy hop varieties.

Humulene

6.32%

Flavor contributions include an herbal and spicy character. Some varieties, such as Hallertauer Mittelfrüh and U.K. Kent Golding, may contain 30% or more of their essential oils in humulene

Linalool

0.39%

Distinctive floral aroma reminiscent of rose, lavender and/or bergamot. It also has citrusy and woody notes. Linalool has an extremely low odor threshold for humans and as a result is a very noticeable component of a beers aroma.

Myrcene

74.26%

Myrcene is by far the most plentiful essential oil in hops. It can range from 50% of the total oil to over 70%, especially varieties such as cascade and centennial. Because the precursor to Myrcene is Geraniol, it can lead to a range of floral, fruity, and citrusy compounds

 

Crystal 2019

Alpha Acid - 1.19%
Beta Acid - 5.22%
Essential Oil Profile

Total Oil

0.48%

Total Essential oils are the principal aroma components of hops and constitute 0.4% to 3.0% (v/w) of the whole hop cone. Terpenoids are abundant in these oils and contribute to aroma and flavor in beers.

Caryophyllene

5.22%

Flavor contributions of black pepper, produces a sensation of “heat” on the palate that the consumer can often mistake for alcoholic strength

Farnesene

0.66%

Flavor contributions include; woody, herbal, citrus aroma, sometimes described as floral. This essential oil is generally correlated with a pleasant, noble-type hop aroma in beer.

Geraniol

0.05%

Flavor contributions characterized by; rose-like, floral, and citrus fruitlike aroma and flavor. Geraniol found in Cascade, Citra, Centennial, Chinook and other citrusy hop varieties.

Humulene

17.78%

Flavor contributions include an herbal and spicy character. Some varieties, such as Hallertauer Mittelfrüh and U.K. Kent Golding, may contain 30% or more of their essential oils in humulene

Linalool

<0.01%

Distinctive floral aroma reminiscent of rose, lavender and/or bergamot. It also has citrusy and woody notes. Linalool has an extremely low odor threshold for humans and as a result is a very noticeable component of a beers aroma.

Myrcene

54.70%

Myrcene is by far the most plentiful essential oil in hops. It can range from 50% of the total oil to over 70%, especially varieties such as cascade and centennial. Because the precursor to Myrcene is Geraniol, it can lead to a range of floral, fruity, and citrusy compounds