Hop Variety Data Sheet

Spalter Select

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


Aroma Specification
spicy, floral, grassy
Genetic Origin
A cross from 76/18/80 and 71/16/7, released in 1993.
Agronomic Aspects
Growing
Yield (kg/ha) 1,750 - 2,000
Maturity Medium to Late
Main Growing Country Germany
Acreage (ha) 533
Resistance against Diseases
Wilt diseases Resistant
Downy mildew Resistant
Powdery mildew Tolerant
Aphid Resistant
Chemical Ingredients
Bitter Components
Alpha-Acid % 3.0 - 6.5
Beta-Acid % 2.5 - 5.0
Co-Humulone % rel. 21 - 27
Hard Resins : Alpha-Acid 0.22 - 0.81
Polyphenoles
Total Polyphenoles 4.9
Xanthohumol (EBC 7.7) 0.3 - 0.5
Aroma Components
Total Oils (ml/100g) 0.5 - 0.9
Beta-Caryophyllene: Humulene 0.37 - 0.40
Farnesene % of total Oil 14.50 - 22.00
Linalool % of total Oil 1.0 - 1.5
Linalool: Alpha-Acid 0.23 - 0.33
Hop Alternatives
Brewhouse
Hallertauer Tradition
Dry Hopping
Perle, Hallertauer Tradition

Cones on the Vine
Hop Photos




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Last Changed: 02/14/2017