Progress
BarthHaas describes it as coriander, cream, menthol, earthy, black currant.
- Smells like
- Spice, Creamy, Mint, Earthy, Blackcurrant
- Bitterness
- Moderate (5–7.6% alpha)
- In the glass
- 1 beer here
- Swap it for
- Whitbread Golding Variety · compare them →
Brewing values
Alpha acid
5–7.6% typical 6.4
2 sources, spread of 2.6%
- Hopsteiner5–7Data sheet last changed 2020-01-09.
- BarthHaas6–7.6Range over the last 4 crop years.
Beta acid
2–3.3% typical 2.5
2 sources, spread of 1.3%
- Hopsteiner2–2.5Data sheet last changed 2020-01-09.
- BarthHaas2–3.3Range over the last 4 crop years.
Cohumulone
27–29% of alpha typical 28
1 source, spread of 2% of alpha
- Hopsteiner27–29Data sheet last changed 2020-01-09.
Total oil
0.5–1 mL/100g typical 0.8
2 sources, and they disagree, spread of 0.5 mL/100g
- Hopsteiner0.5–0.8Data sheet last changed 2020-01-09.
- BarthHaas0.8–1Range over the last 4 crop years.
Alpha to beta runs about 2.6:1, which is what governs how fast the bitterness fades in storage.
Oil composition
- Humulene50.6%
- Myrcene32.3%
- Caryophyllene16.5%
- Farnesene0.6%
Normalised to 100% so this hop can be compared like for like. The published components sum to 82% of total oil in the source data.
Aroma
In the glass · 1 beer from 1 brewery
- ESB pFriem Family Brewers
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 -- was not researched individually for this bulk scaffold pass. Correct before publishing.
For brewers and data folks: this hop as JSON · the source file