Hop Variety Data Sheet
Bullion
Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
Visual Evaluation
Hop Cone
| Aroma Specification |
|---|
| Blackcurrant, herbal, spicy |
| Genetic Origin |
|---|
| Wild Manitoba BB1XOR (open pollinated) - released in 1938 seedling raised in 1919 from open-pollinated seed collected from cross made by Prof. E.S. Salmon at Wye College, England. BB1 was obtained in 1916 as a cutting from a wild hop growing at Morden, Ma |
| Agronomic Aspects | |
|---|---|
| Growing | |
| Yield (kg/ha) | 2,000 - 2,600 |
| Maturity | Medium Early |
| Main Growing Country | USA |
| Resistance against Diseases | |
| Wilt diseases | Resistant |
| Downy mildew | Tolerant |
| Powdery mildew | Susceptible |
| Chemical Ingredients | |
|---|---|
| Bitter Components | |
| Alpha-Acid % | 6.0 - 9.0 |
| Beta-Acid % | 4.5 - 7.0 |
| Co-Humulone % rel. | 36 - 40 |
| Aroma Components | |
| Total Oils (ml/100g) | 1.2 - 2.7 |
| Beta-Caryophyllene: Humulene | 0.73 |
| Farnesene % of total Oil | 0.00 - 1.00 |