2019 ACID AND FRESHNESS PROFILE

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%
Essential Oil Profile

Total Oil0.98%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.
Caryophyllene5.32%Flavor contributions of black pepper, produces a sensation of “heat” on the palate that the consumer can often mistake for alcoholic strength
Farnesene0.90%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.
Humulene6.32%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
Linalool0.39%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.
Myrcene74.26%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 Oil0.48%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.
Caryophyllene5.22%Flavor contributions of black pepper, produces a sensation of “heat” on the palate that the consumer can often mistake for alcoholic strength
Farnesene0.66%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.
Geraniol0.05%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.
Humulene17.78%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.
Myrcene54.70%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

DOWNLOAD HOPS DOCUMENTATION