Hop Variety Data Sheet

Phoenix

Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
Visual Evaluation
Hop Cone


Aroma Specification
spicy, chocolate
Genetic Origin
Developed at Wye College; a seedling of Yeoman, this variety shows great promise as a versatile and robust new variety.
Agronomic Aspects
Growing
Yield (kg/ha) 1,250
Maturity Early
Main Growing Country UK
Resistance against Diseases
Wilt diseases Tolerant
Downy mildew Susceptible
Powdery mildew Resistant
Chemical Ingredients
Bitter Components
Alpha-Acid % 8.0 - 12.0
Beta-Acid % 4.0 - 5.5
Co-Humulone % rel. 29 - 31
Polyphenoles
Xanthohumol (EBC 7.7) 0.5 - 0.6
Aroma Components
Total Oils (ml/100g) 1.2 - 2.5
Beta-Caryophyllene: Humulene 0.40
Farnesene % of total Oil 1.00 - 2.00



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Last Changed: 01/09/2020