Extra Styrian Dana
BarthHaas describes it as juniper, orange, wild garlic, pear, hay.
- Smells like
- Spice, Orange, Onion / garlic, Pear, Grassy
- Bitterness
- Very high (12.5–18.8% alpha)
- Swap it for
- Columbus · compare them →
Brewing values
Alpha acid
12.5–18.8% typical 15.7
1 source, spread of 6.3%
- BarthHaas12.5–18.8Range over the last 4 crop years.
Beta acid
4.2–6% typical 5.1
1 source, spread of 1.8%
- BarthHaas4.2–6Range over the last 4 crop years.
Total oil
1.8–3.9 mL/100g typical 2.9
1 source, spread of 2.1 mL/100g
- BarthHaas1.8–3.9Range over the last 4 crop years.
Alpha to beta runs about 3.1:1, which is what governs how fast the bitterness fades in storage.
Oil composition
- Myrcene60.2%
- Humulene21.8%
- Farnesene8.8%
- Caryophyllene8.3%
- Linalool0.9%
Normalised to 100% so this hop can be compared like for like. The published components sum to 84.8% of total oil in the source data.
Aroma
What to swap it for
Scored on aroma overlap, oil composition and acid chemistry, then nudged up where a brewer has vouched for the swap by hand. An axis we haven't measured earns nothing, so a hop known only by its acid numbers caps out around 30 — the score is how much evidence there is for the swap, not just how close the numbers happen to be. Anything under 50 is a different beer, not a substitution.
Pedigree
Parentage unrecorded.
Notes on this record
purpose defaulted to dual, unconfirmed. Country and international code from BarthHaas's variety page (their listed origin, which can be where it's grown rather than where it was bred).
For brewers and data folks: this hop as JSON · the source file