Hop Variety Data Sheet
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
| Aroma Specification |
| Apricot, citrus, spicy |
| Genetic Origin |
| Bred by Prof Ernest Salmon in 1921 from a seed from Wye college, it was trialled on farm in 1057-58, but when brewing trials were conducted, it was deemed too intense to be of relevance at the time. |
| Agronomic Aspects |
| Growing |
| Maturity |
Late |
| Main Growing Country |
UK |
| Resistance against Diseases |
| Wilt diseases |
Tolerant |
| Downy mildew |
Susceptible |
| Powdery mildew |
Susceptible |
| Chemical Ingredients |
| Bitter Components |
| Alpha-Acid % |
5.0 - 6.5 |
| Beta-Acid % |
4.5 - 5.0 |
| Co-Humulone % rel. |
50 - 55 |
| Aroma Components |
| Total Oils (ml/100g) |
0.7 - 1.1 |
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01992 572331
