Hop Variety Data Sheet

Saphir

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


Aroma Specification
citrusy, spicy, floral
Genetic Origin
A cross between two new varieties 83/17/20 and 80/56/6 bred in Huell.
Agronomic Aspects
Growing
Yield (kg/ha) 1,600 - 1,900
Maturity Medium Early
Main Growing Country Germany
Acreage (ha) 473
Resistance against Diseases
Wilt diseases Resistant
Downy mildew Susceptible
Powdery mildew Resistant
Aphid Tolerant
Chemical Ingredients
Bitter Components
Alpha-Acid % 2.0 - 4.5
Beta-Acid % 4.0 - 7.0
Co-Humulone % rel. 12 - 17
Hard Resins : Alpha-Acid 0.34 - 1.20
Polyphenoles
Total Polyphenoles 4.5
Xanthohumol (EBC 7.7) 0.3 - 0.4
Aroma Components
Total Oils (ml/100g) 0.6 - 1.4
Beta-Caryophyllene: Humulene 0.40 - 0.50
Farnesene % of total Oil 0.00 - 1.00
Linalool % of total Oil 0.8 - 1.3
Linalool: Alpha-Acid 0.29 - 0.40
Hop Alternatives
Brewhouse
Hallertauer Tradition, Spalter Select
Dry Hopping
Hallertauer Mittelfrueh

Cones on the Vine
Hop Photos




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Last Changed: 07/12/2017