Sladek
BarthHaas describes it as gingerbread, watermelon, cognac, orange, nettle.
- Smells like
- Spice, Melon, Woody, Orange, Herbal
- Bitterness
- Moderate (4.5–9% alpha)
- Swap it for
- Hallertau Mittelfruh · compare them →
Brewing values
Alpha acid
4.5–9% typical 6.6
2 sources, spread of 4.5%
- Hopsteiner4.5–8.5Data sheet last changed 2020-01-09.
- BarthHaas4.5–9Range over the last 4 crop years.
Beta acid
3.5–9% typical 5.9
2 sources, and they disagree, spread of 5.5%
- Hopsteiner5–9Data sheet last changed 2020-01-09.
- BarthHaas3.5–6Range over the last 4 crop years.
Cohumulone
23–26% of alpha typical 24.5
1 source, spread of 3% of alpha
- Hopsteiner23–26Data sheet last changed 2020-01-09.
Total oil
0.6–2 mL/100g typical 1.2
2 sources, spread of 1.4 mL/100g
- Hopsteiner0.6–1.2Data sheet last changed 2020-01-09.
- BarthHaas0.9–2Range over the last 4 crop years.
Alpha to beta runs about 1.1:1, which is what governs how fast the bitterness fades in storage.
Oil composition
- Humulene42.4%
- Myrcene35.3%
- Caryophyllene20.5%
- Farnesene0.7%
- Linalool0.6%
- Geraniol0.5%
Normalised to 100% so this hop can be compared like for like. The published components sum to 70.8% of total oil in the source data.
Aroma
What to swap it for
-
Premiant 70
-
Adeena 67
-
Willamette 61
-
Mackinac 61
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