Styrian Cardinal
A Slovenian aroma hop from the Institute of Hop Research and Brewing in Žalec, bred from European and American germplasm: citrus and fruit -- pineapple, orange, lime, guava -- best late or in the dry hop, per Charles Faram and Hop Alliance.
- Smells like
- Pineapple, Orange, Lime, Guava, Citrus
- Bitterness
- Moderate (7.8–10% alpha)
- Swap it for
- Luminosa · compare them →
Brewing values
Alpha acid
7.8–10% typical 8.4
2 sources, and they disagree, spread of 2.2%
- Charles Faram8–10
- Hop Alliance7.8–7.8
Beta acid
3.2–4.6% typical 3.9
2 sources, spread of 1.4%
- Charles Faram3.2–4.6
- Hop Alliance3.2–4.6
Cohumulone
31–37% of alpha typical 34
2 sources, spread of 6% of alpha
- Charles Faram31–37
- Hop Alliance31–37
Total oil
2.5 mL/100g
1 source
- Hop Alliance2.5–2.5
Alpha to beta runs about 2.2:1, which is what governs how fast the bitterness fades in storage.
Oil composition
- Myrcene57%
- Humulene23.4%
- Caryophyllene12%
- Farnesene7.6%
Normalised to 100% so this hop can be compared like for like. The published components sum to 79% 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. Bred from European and American germplasm.
Notes on this record
Figures and description added 2026-09-29. Aroma per both Charles Faram and Hop Alliance.
For brewers and data folks: this hop as JSON · the source file