Alpha and beta acids (among many other compounds) are responsible for both the bittering and aromas of your favorite beers. Most of the bittering and aroma qualities lie in a yellow sticky powder (lupulin) contained within the cone of a hop.
CASCADE 2019
Alpha Acid – 6.40%
Beta Acid – 7.12%
Moisture – 62.23%
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%
Moisture – 74.07%
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 |