Stouporo Japanese Style Lager by Stoup Brewing: the hops, explained

The hop bill

Wai-iti
New Zealand · Aroma

Peach, Apricot, Lime, Citrus, Stone fruit

Bitterness Gentle 2–3.5% α

Aroma oil 0.8–1.5 mL

Mostly humulene 42%, myrcene 25%

In the order Stoup Brewing lists them: Stouporo Japanese Style Lager ABV: 4.50 IBU: 13.00 SRM: 2.00 Categories: Lager, Yeast Driven, Malt Driven A supremely refreshing lager brewed with pilsner malt and rice solids for a crisp, refreshing beer experience. For a touch of peach and apricot aroma, we added New Zealand Wai-iti hops in the dry hop and whirlpool. Now on tap at Ballard Now on tap at Kenmore Now on tap at Capitol Hill. From the brewery's page for this beer. Forms like Cryo and CO2 extract are the same variety processed differently.

Beers like this one · the closest hop bills on file

Wisco Tavern Beer Breakside Brewery · shares Wai-iti

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New to hop talk? What these words mean

Bitterness (alpha acid): How much bite a hop gives when it's boiled. Under 5% is gentle, 13%+ is a bruiser. It's why a West Coast IPA snaps and a pilsner doesn't.
Aroma oil: The smelly part of the hop — where the citrus, pine and tropical fruit come from. More oil, more punch when it's added late or dry-hopped.
Myrcene, humulene…: The main oils. Lots of myrcene reads fruity and resinous; humulene and caryophyllene read woody, herbal, spicy.
Aroma / bittering / dual purpose: What brewers mostly use the hop for: smell, bite, or both.
Fresh (wet) hop: Hops straight from the field into the beer, same day, never dried. Only at harvest, late August into October.
Cryo, CGX, LupoMax, Incognito: The same hop, processed: concentrated powder or extract, for more aroma with less vegetal taste.

In Brooks’s glass

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