Publishing details HOP HARVEST GUIDE Editor: Dr. Christina Schoenberger, Nuremberg Dr. Elisabeth Wiesen, Nuremberg

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1 Publishing details Publisher: Joh. Barth & Sohn GmbH & Co. KG Freiligrathstraße /, D-0 Nuremberg, T: + 0 Fax: + 0 info@johbarth.com Responsible editor: Stephan J. Barth, Managing Partner, Nuremberg Editor: Dr. Christina Schoenberger, Nuremberg Dr. Elisabeth Wiesen, Nuremberg Layout: Lingner Marketing GmbH Kaiserstraße -0, D-0 Fuerth, Nuremberg, January 0 HOP HARVEST GUIDE 0 A member of

2 America Content Australia Agnus Czech Republic / Aurora Slovenia / Cascade 0/ Comet / Hallertauer Blanc / Hallertauer Mittelfrueh / Hallertauer Perle / Hallertauer Tradition 0/ Herkules / Hersbrucker Spaet / Huell Melon / Kazbek Czech Republic / America Australia Cascade USA 0/ Citra USA / Equinox USA / Mosaic USA / Summit USA / Ella Australia 0/ Enigma Australia / Galaxy Australia / Topaz Australia / Vic Secret Australia / Mandarina Bavaria 0/ Monroe / Polaris / Relax / Saphir / Smaragd 0/ Styrian Gold Slovenia / Styrian Savinjski Golding Slovenia / Triskel France / Wye Target Great Britain /

3 Descriptor characterisation Foreword The table below gives a detailed itemisation of the aromas that are assigned to the individual descriptors. Descriptor This includes the following aromas: Mint, melissa, sage, metallic, camphor, pine tea, camomile tea, black tea Pear, quince, apple, gooseberry, wine yeast, ethereal, grape Grapefruit, orange, lime, lemon, bergamot, lemon grass, ginger, mandarin -grassy, tomato leaves, green peppers, nettel, thuja, basil, parsley Celeriac, leek, onion, artichoke, garlic, wild garlic Butter, chocolate, yoghurt, gingerbread, honey, cream, caramel, toffee, coffee Tobacco, cognac, barrique, hay, leather, tonka, woodruff, incense, myrrh, resin Lovage, pepper, chilli, curry, juniper, marjoram, tarragon, dill, aniseed, liquorice, fennel, thyme, rosemary, clove Cassis, blueberrie, raspberrie, blackberrie, strawberrie, redcurrant, forest berrie Banana, watermelon, honeydew melon, peach, apricot, passion fruit, lychee, dried fruit, plum, pineapple, white jelly bears, cherry, kiwi, mango Elderflower, camomile blossom, lily of the valley, jasmine, apple blossom, rose, geranium, carnation, elder, lavender Applicable for all spider diagrams: for the cold infusion g of pellets was dissolved in 00 ml water (0 C) for 0 min and subsequently evaluated in order to simulate to some extent the change in aroma through dry hopping. The Variety Annual 0 a further step into the inexhaustible world of hop aromas. Gone are the days when hops were judged solely by their technical properties. Today, aromas and flavours take centre stage. The Hop Compendium developed by our hop aroma team, which includes not only experts from Joh. Barth & Sohn, but also two world champion bier sommeliers and a perfumer, has contributed to this trend. The three volumes published so far have decisively shifted our view of hops. Since 0, the variety annuals have been the logical continuation of our initiatives to make you aware of and stoke your enthusiasm for the world of hop aromas. Hops are a natural product, which means that each year s crop has specific for each variety, depending on the growing location, weather conditions, soil, etc. In 0, we expanded the number of hop varieties in the variety annual from to. varieties from, varieties from Slovenia, varieties from the Czech Republic, variety from France, variety from the UK, varieties from the USA and varieties from Australia. We wish to provide you with an important tool to help you decide more easily how you want to use your hop varieties in 0. Because of the difficult climactic conditions in the 0 season, the aroma intensity in some hop varieties was less pronounced than we had hoped, whereas others captivate with very special aroma notes. Find out for yourself which the individual hop varieties are displaying this year! We re already looking forward to the beers you ll brew from the 0 crop! Stephan J. Barth

4 Agnus Czech Republic The name Agnus (Latin for lamb) is the Latin translation of the surname of the Czech hop breeder Beránek. The hop variety was released in 00. Multivitamin juice Tobacco Lovage Leather Lavender Agnus (cold infusion) Agnus (raw hops) In the cold infusion Agnus is woody- with notes of barrique, leather and tonka combined with notes of hay and mushrooms, scented lavender and menthol. The raw hops are also dominated by spicy feral components such as valerian, tobacco, thyme and lovage combined with sweet fruity components such as multivitamin juice, dried fruit and honey. Crop 0 Czech Republic Hybrid progenies of Bor, Sládek, Saaz, Northern Brewer and Fuggle Alpha acids*.0.0 % Beta acids.0. %.. %.0.0 ml/00g 0.0,0 % of total % of total Alpha ø 0. % Agnus (cold infusion) Agnus (raw hops) A striking crop with a strong woody, masculine character. s such as tobacco, resin, sandalwood, moss and hay play the leading role in the raw hops. The woody, resinous note is accompanied by dry fruity elements such as lemongrass, ginger, unripe apple and orange. These also set the tone in the cold infusion, rounded off with a hint of green tea. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

5 Aurora Slovenia Aurora is the Latin word for dawn. This cultivar used to be called Super Styrian and is derived from Northern Brewer. It has a rich green colour, an intense, pleasantly hoppy aroma and has outstandingly good storage stability. Bergamot Lemon grass Aniseed Aurora (cold infusion) Aurora (raw hops) Aurora s appeal lies in its exceptionally spicy notes. In the cold infusion, it is strongly reminiscent of tea and citrus, with floral overtones. In its raw state, it is characterised by spicy- aromas of lovage, marjoram, lavender and aniseed, pleasantly rounded off by the fruitiness of lime and mandarin orange as well as resiny, woody notes of incense. Crop 0 Slovenia Daughter of Northern Brewer Alpha acids*.0.0 % Beta acids.0.0 % 0.. ml/00 g.0.0 % of total Alpha ø 0. % Aurora (cold infusion) Aurora (raw hops) The hitherto floral aroma in the raw hops gives way to spicier elements such as lovage, marjoram, pepper and rosemary. In addition, a potpourri of dried comes strongly to the fore. Herbs and spices such as aniseed and thyme form the basis in the cold infusion, combined with woody notes. round off a striking flavour profile. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

6 Cascade The Cascade cultivar takes its name from the Cascades, a mountain range of volcanic origin in the USA. The Cascade variety was bred in Oregon as part of the USDA breeding programme and released in. The typical features of Cascade are its long, dark-green cones and its relatively low alpha acid content. Cascade has a very pleasant fruity, citrus-like aroma and is the most popular variety among US craft brewers. Grapefruit Raspberry sauce Pineapple Quince Alpha acids*. % Beta acids. % / Hallertau It was obtained by crossing an English Fuggle with a male plant, which originated from the Russian variety Serebrianka 0. ml/00g. % of total Alpha ø 0. % Hallertau Cascade (cold infusion) Hallertau Cascade (cold infusion) Hallertau Cascade (raw hops) Hallertau Cascade (raw hops) In the raw hops, fresh grapefruit comes to the forefront, accompanied by green, such as grapes and quince, but also with sweet pineapple combined with red with a distinct raspberry sauce character. In the cold infusion, the overall profile is augmented by fine tea aromas. Crop 0 An exotic composition of and provides a fruity touch in the raw hops. These are accompanied by refreshing citrus that are delicately tempered by cream-caramel aromas. In the cold infusion, an interesting mixture of lime, lemongrass, quince, honeydew melon, kiwi and mango turn these aroma hops into a full-bodied, fruity flavour experience. 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

7 Comet The hop cultivar Comet was bred as a high alpha variety for the states of Washington and Idaho. Nowadays this hop, which stands out due to its very large cones, is only grown on a small area. Elderberry syrup Geranium Mandarin Resin Lemon grass Comet (cold infusion) Comet (raw hops) Notes of elderflower, red and cassis dominate the cold infusion which is also augmented by nuances of basil. In the raw hops citrus, mandarin, lemon grass combine with floral geranium, green apple and resin components to form a remarkable flavour profile. Crop 0 Origin USA Open pollination Alpha acids*.. % Beta acids.0. %.. ml/00g Alpha ø 0. % Comet (cold infusion) Comet (raw hops) The floral note of geranium and elderflower can be found in both the raw hops and the cold infusion. In addition, the raw hops are characterised by fresh citrus aromas such as grapefruit, lemongrass, bergamot and mandarin, paired with an abundance of summer. A fine note of cassis and other summery elements such as freshly mown grass are revealed in the cold infusion. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

8 Hallertauer Blanc Hallertauer Blanc is a daughter of the cultivar Cascade with a fruityfloral white wine bouquet. The aroma variety was bred in Huell at the request of the beer industry in light of its demand for bold tastes and new aromas and came onto the market in 0. Grapefruit Grapes Lemon grass Cassis Elderflower Hallertauer Blanc (cold infusion) Hallertauer Blanc (raw hops) In the cold infusion spicy to woody notes of tomato leaves and barrique come to the fore. These are combined with wine aromas of muscatel and Federweisser. In the raw hops these are complemented by green vegetal elements of lovage and onion but grapefruit notes and fruity nuances of strawberry and cassis can also be distinguished. Crop 0 Daughter of Cascade Alpha acids*.0.0 % Beta acids.0.0 %.0.0 %.. ml/00g 0. % of total 0. % of total Alpha ø 0. % Hallertauer Blanc (cold infusion) Hallertauer Blanc (raw hops) The raw hops reveal themselves as a blend of sun-ripened grapes, with a fine citrus note that tastes of lemongrass, grapefruit and freshly peeled limes. There are also fruity inspirations such as cassis, maraschino cherries, honeydew melon and pineapple. Grape takes the reins in the cold infusion, with an additional exotic and fruity flair. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

9 Hallertauer Mittelfrueh Hallertauer Mittelfrueh is the original regional variety of Hallertau and, with its delicate aroma and average bitter content, is still very popular today. This hop variety almost disappeared due to its high susceptibility to wilt. Thanks to a resurgence in demand and newly available virus-free plants, however, the cultivar is currently making a comeback. Bergamot Liquorice Blackberry Aniseed Land Variety Alpha acids*.0. % Beta acids.0.0 %.0.0 % 0.. ml/00 g % of total 0.. % of total Alpha ø 0. % Hallertauer Mittelfrüh (cold infusion) Hallertauer Mittelfrüh (cold infusion) Hallertauer Mittelfrüh (raw hops) Hallertauer Mittelfrüh (raw hops) The flavour profile of the Hallertauer Mittelfrueh in its raw state is characterised by spicy, woody aromas, such as liquorice and hay, with slight notes of black. In the cold infusion, floral, tea-like components enhance the overall impression. Crop 0 The resinous, fresh character continues to be particularly well accentuated in these raw hops. Bergamot, wood, fresh grass and leather paired with barrique and berry aromas make up a prominent flavour anchor. Also present are spicy traces of curry, thyme and rosemary. The cold infusion emphasises the bold components once more with black and green tea. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

10 Hallertauer Perle Hallertau Perle is particularly popular thanks to a perfect combination of flavour and a good alpha content. Its remarkable yields and particularly high resistance to diseases make this variety especially attractive to growers. Straw Apricot Honey Mild Hallertauer Perle (cold infusion) Hallertauer Perle (raw hops) in the cold infusion, the French cultivar of perle is characterised by aromas of tea with milk and mild smooth components of cream caramel contrasted with a woody straw aroma. in the raw hops green, citrus and honey notes reinforce the overall picture. Crop 0 It was bred from the variety Northern Brewer Alpha acids*.0.0 % Beta acids.. %.0.0 % 0.. ml/00 g % of total % of total Alpha ø 0. % Hallertauer Perle (cold infusion) Hallertauer Perle (raw hops) This crop is a real pearl of savoury intensity. influences such as leek, fennel, nutmeg and cloves contribute to this in the raw hops. The cold infusion picks up where the raw hops left off and continues with spicy notes like curry, paprika, lovage, chilli, pepper and tarragon enhanced with onion. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

11 Hallertauer Tradition Hallertauer Tradition was bred as a successor to Hallertauer Mittelfrueh and was licensed in. It is comparable to Hallertauer Mittelfrueh and is distinguished by its good yields. The hop variety Tradition displays good resistance to wilt and to downy mildew. Cassis Peach Apricot Orange Hallertauer Tradition (cold infusion) Hallertauer Tradition (raw hops) The predominant aromas in the raw hops are those of citrus and lime, accompanied by vegetal notes. In the cold infusion, sweet, such as apricots and candied cherries, contribute to its fine flavour profile. Crop 0 Hallertauer Gold x //0 Alpha acids*.0.0 % Beta acids.0.0 %.0.0 % 0..0 ml/00 g.0.0 % of total 0.. % of total Alpha ø 0. % Hallertauer Tradition (cold infusion) Hallertauer Tradition (raw hops) The current crop is still a delightful potpourri of sunripened. Blackcurrants and redcurrants, straw, melons, kiwi and pineapples all rendezvous in the raw hops. This is complemented by the aroma of fresh lemon zest, bergamot, grapefruit, lime and orange. In the cold infusion, this intense fruit mixture is completed with cucumber and green pepper. 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

12 Herkules The Herkules cultivar bred at the Huell hop research institute is aptly named after the mighty Greek hero Hercules. In the Greek saga, Hercules completes tasks that were considered quite impossible. Similarly, this high-alpha variety, with its extremely high performance and strong bitterness, has to meet a series of high demands from growers and brewers alike. Its acreage in is growing fast. Orange Melissa Honeydew melon Lemon Pepper Daughter of Taurus Alpha acids*.0.0 % Beta acids.0. %.0.0 %.. ml/00 g % of total % of total Alpha ø 0. % Herkules (cold infusion) Herkules (cold infusion) Herkules (raw hops) Herkules (raw hops) aromas, such as tomato leaves and peppers, predominate in the raw hops. In the cold infusion, the Herkules hop s flavour profile is characterised by cool notes of melissa and citrus, delicately balanced with floral nuances and the sweet flavour of honeydew melon. Crop 0 The raw hops are and remain decidedly strong in character with stimulating citrus notes and a tendency towards the vegetal. This is provided by aromas such as lime, lemongrass, lemon balm and orange paired with thuja and bell pepper. The cold infusion strengthens the vegetal diversity with onion, garlic, leek and wild garlic, complemented by refreshing aspects of lime, cucumber and lemon. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

13 Hersbrucker Spaet The Hersbrucker hop, a traditional variety from the growing region of the same name, has strong growth and a particularly robust nature. It is largely resistant to pathogens. Melissa Black tea Majoram Ginger Hersbrucker Spät (cold infusion) Hersbrucker Spät (raw hops) In the raw hops, woody, spicy aromas, such as fir needles and lavender, combine with floral notes of geranium and cool melissa. In the cold infusion, the flavour profile is defined by nuances of lime and black tea, complemented by subtle vegetal aromas. Crop 0 Land Variety Alpha acids*..0 % Beta acids..0 %.0.0 % 0..0 ml/00 g % of total 0..0 % of total Alpha ø 0. % Hersbrucker Spät (cold infusion) Hersbrucker Spät (raw hops) A spicy variety with a varied character. The raw hops taste like green enhanced with spices such as pepper, marjoram, juniper, rosemary, nutmeg and thyme. Bergamot, lime and ginger round off the intense taste experience. The cold infusion has a high menthol content and grassy green aromas such as cucumber, green pepper, and raspberry and blackberry leaves. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

14 Huell Melon Huell Melon is a new variety from Huell whose character is typified by a marked honeydew melon and strawberry note. This cultivar is a daughter of Cascade and was released in 0. The aroma variety was bred at the request of the beer industry in light of its demand for bold tastes and new aromas. Peach iced tea Aniseed Wild strawberry Geranium Fruit tea Daughter of Cascade Alpha acids*.0.0 % Beta acids.0.0 %.0.0 % 0.. ml/00g. % of total 0. % of total Alpha ø 0. % Huell Melon (cold infusion) Huell Melon (cold infusion) Huell Melon (raw hops) Huell Melon (raw hops) Both in its raw state and in cold infusion, this cultivar displays sweet fruity aromas of wild strawberry and melon, rounded off by creamy notes of yoghurt. Fruit tea, especially ice tea with peach flavour and -spicy lemon balm, aniseed, lavender and floral geranium give the raw hops its special flavour. Crop 0 In the raw hops, the creamy aroma comes even more strongly to the fore. It tastes of toffee, strawberry icecream and cream caramel. This is complemented by a fruit cocktail of strawberry, raspberry, melon, mango, banana, cherry and pineapple. The cold infusion emphasises the fruity aroma to the point of over-ripeness and tastes as intense as a bag of gummy bears. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

15 Kazbek Czech Republic Named after a high peak in the Caucasus Mountains, Kazbek is equally outstanding thanks to the lemon-fruity character of its hop aroma. This cultivar was released in 00. Chocolate Passion fruit Raspberry Peach Orange Kazbek (cold infusion) Kazbek (raw hops) The predominant aromas in the cold infusion are grapefruit, lemon and lime, accompanied by sweet, such as pineapple, passion fruit, peach and watermelon, with light top notes of honey and cream caramel. These aromas also occur in the raw hops where they are joined by nuances of rasp, orange, ginger, elder and chocolate. Light notes of lemon balm add particular emphasis to the overall aroma. Crop 0 Czech Republic Breeding material with origin in Russian wild hops Alpha acids*.0.0 % Beta acids.0.0 %.. % 0.. ml/00g % of total % of total Alpha ø 0. % Kazbek (cold infusion) Kazbek (raw hops) Vitamin-rich citrus such as orange and grapefruit can be found at the heart of these raw hops. The high multivitamin content is intensified with other such as passion fruit, mango, pineapple, kiwi, raspberry and apricot. This becomes even more pronounced in the cold infusion, in which aromas such as candied orange peel, bergamot and thuja are accentuated wonderfully. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

16 Mandarina Bavaria Pineapple Mandarina Bavaria is a hop variety with a pleasant fruity aroma and a particularly distinctive tangerine note. The aroma variety was bred in Huell at the request of the beer industry in light of its demand for bold tastes and new aromas and came onto the market in 0. Lemon Gooseberry Cassis Strawberry Mandarina Bavaria (cold infusion) Mandarina Bavaria (raw hops) In both the cold infusion and the raw hops Mandarina Bavaria is dominated by citrus notes of grapefruit and lemon, with a flavoursome addition of cassis and redcurrant. In addition, in the raw hops spicy elements such as pepper and exotic pineapple contribute to the flavour profile. Crop 0 Daughter of Cascade Alpha acids* % Beta acids.0.0 %.. %.. ml/00g.0 % of total 0. % of total Alpha ø 0. % The name still says it all. The aroma of sweet mandarins combines with other fruit components such as plum, apricot, pineapple and strawberry. Toffee and marzipan give the raw hops a delicate, soft note. Tangy and such as cassis and blood orange dominate in the cold infusion. Mandarina Bavaria (cold infusion) Mandarina Bavaria (raw hops) 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

17 Monroe The new hop variety Monroe established itself similarly extravagant as who it was named after. With an alpha content of only. % and an oil content of 0. ml/00 g, Monroe showcases itself at the beginning as mild and smooth. When you add the hop to a beer, then she shows Orange syrup Fennel Cherry Strawberry Lemon balm her true colors. Crop 0 From wild US variety Alpha acids*. % Beta acids 0. ml/00 g N Alpha ø 0.0 % Monroe (cold infusion) Monroe (cold infusion) Monroe (raw hops) Monroe (raw hops) Just like Marilyn Monroe, this hop variety is a knockout in red (aromas). The raw hops contain lovely notes of raspberry and cassis complimented by orange syrup and lime. Other such as gooseberry and quince are also present. The cold infusion includes green, grassy elements such as leek, fennel and hay. A glamorous, fruity raw hop profile with vegetal influences. The leading role here is played by the Amarena cherry, accompanied by apricot and mango, which combine with citrus nuances of ginger and orange. In the cold infusion, this fruity mixture is enriched with red and topped off with herbs such as tarragon and lovage. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

18 Polaris Polaris is a new variety with an intense pleasant fruity aroma and a very refreshing note similar to a peppermint where fruity and resin notes come to the fore. Pineapple Mint Woodruff Bergamot Banana Polaris (cold infusion) Polaris (raw hops) As can be gathered from the name of the cultivar, cool menthol notes of mint play a key part in the cold infusion complemented by sweet toffee and banana nuances. In the raw hops, spicy elements of cumarin, Artemesia, woodruff, lemon balm and bergamot can be distinguished. Fruity quince and pineapple add to the interesting overall picture. Crop 0 Huell breeding line Alpha acids*.0.0 % Beta acids..0 %. ml/00g 0. % of total 0. % of total Alpha ø 0. % Polaris (cold infusion) Polaris (raw hops) The raw hops still have a minty, fruity flavour paired with heady aromas such as leather, barrique and woodruff. Delicately balanced by spicy components such as cloves, liquorice and tarragon and fruity notes such as banana, pineapple and melon. A refreshingly minty flavour dominates the cold infusion. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

19 Relax Relax is a hop variety that originally wasn t bred for beer but instead for tee. Despite having a very low α-acid content, Relax has a remarkably high β-acid and oil content, which still makes it a very attractive variety for the brewer. tea Celery Honeydew Melon Cornflower Lemongrass Relax (cold infusion) Relax (raw hops) With such a high oil content, a wide diversity of aromas is to be expected of this hop variety, just as the description of its aroma confirms. From cornflower and the aroma of alpine meadows to lemongrass and hibiscus, this variety shows a refreshing profile. When a cold extraction with this variety is completed, notes of honeydew melon are present. Crop 0 Huell breeding line Alpha acids* 0. % Beta acids. %. ml/00 g Alpha ø 0 0. % Relax (cold infusion) Relax (raw hops) This crop is more pronounced in woody-, spicy and notes, giving it an altogether heady aroma. The raw hops are a satisfying mixture of woodruff, cognac, leather, myrrh and tobacco, nutmeg, curry, juniper and marjoram. Fruity-sweet components give the cold infusion unique accents. Watermelon and glucose, for example. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

20 Saphir Saphir differs considerably from other German aroma varieties with its fruity aroma. Saphir was bred at the Hopfenforschungszentrum Huell and was released in 000, together with the varieties Smaragd and Opal as new aroma varieties. Black tea Lemon grass Strawberry Juniper Saphir (cold infusion) Saphir (raw hops) The unique wealth of contrast in its flavour profile is demonstrated in the raw hops by the spicy woodiness of juniper, combined with red, such as strawberry. In the cold infusion, on the other hand, aromas of citrus, bergamot, lemon grass, black tea and green set the tone. Crop 0 Huell breeding material Alpha acids*.0. % Beta acids.0.0 %.0.0 % 0.. ml/00 g % of total 0.. % of total Alpha ø 0. % Saphir (cold infusion) Saphir (raw hops) Fennel, dill, and lovage the spicy- aromas are even more prominent in these raw hops. These are accompanied by ingredients such as hay, lemon and lemongrass. Ethereal dominate in the cold infusion thanks to notes of camomile tea and orange oil combined with vegetal elements such as parsley, bell pepper and cucumber. The fruity element is less distinctive in this crop. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

21 Smaragd The name of this fine aromatype variety is the German word meaning emerald. The hop variety Smaragd has a high bittering value and good resistance. This German cultivar is particularly high-yielding. Cognac Butter Camomile tea Liquorice Tarragon Smaragd (cold infusion) Smaragd (raw hops) In its raw state, Smaragd produces an impressive combination of spicy,, such as liquorice, thyme and tarragon, with aromas of sweet and vegetal notes of garlic. The spicy elements are also present in the cold infusion, in which a cognac-like woody character is responsible for its special flavour. Daughter of Hallertauer Gold Alpha acids*.0.0 % Beta acids.. %.0.0 % ml/00 g % of total 0.. % of total Alpha ø 0. % Crop 0 The green emerald continues to gleam with spicy- aromas such as juniper, oregano, marjoram and tarragon in the raw hops. However, its previously buttery, creamy flavour is still present in the background. Instead, cognac, barrique and hay come to the fore, as does the slightly bitter aroma of green and black tea. Smaragd (cold infusion) Smaragd (raw hops) 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

22 Styrian Gold Slovenia Styrian Gold was bred to improve the agronomic values of the traditional Styrian Savinjski Golding and was released 00. This variety is cultivated mainly in Slovenia. Styrian Gold is known for its distinct aroma. Alpha acids*.. % Beta acids.. % Slovenia Daughter of Styrian Savinjski Golding Alpha ø 0. % Honey Oregano Basil Nettle Hay.. ml/00 g.0.0 % of total.. % of total Styrian Gold (cold infusion) Styrian Gold (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors. Styrian Gold (cold infusion) Styrian Gold (raw hops) In Styrian Gold, the cold infusion offers subtle aromas of tea. In addition, notes of marjoram and Italian herbs, such as basil and oregano, combine pleasantly with traces of lemon. Camomile blossom and hay round off the aroma profile. Similar elements recur in the raw hops, although the dominant features here are woody hay components and green-grassy nettle elements combined with aromas of honey and cream. Crop 0 Dried and spicy elements dominate this crop s raw hops. Dried apricot, plums and raisins rendezvous with tarragon, rosemary, oregano and lovage. In the cold infusion, this mixture is complemented by fruity aromas such as lemon balm, ginger, orange and honeydew melon.

23 Styrian Savinjski Golding Slovenia Styrian Savinjski Golding is a traditional Slovenian variety originating from the English variety Fuggle, which was brought to Slovenia in the early th century. This variety is known for its noble hop aroma and pleasant bitterness. Lemon tea Plane Peppermint Iced tea Lemon grass Slovenia Daughter of Fuggles Alpha acids*..0 % Beta acids.. % 0..0 ml/00 g.0.0 % of total ca. 0. % of total Alpha ø 0. % Styrian Savinjski Golding (cold infusion) Styrian Savinjski Golding (raw hops) In the cold infusion Savinski Golding s appeal lies in aromas of green tea, lemon and iced tea. In addition, spicy notes of flavourful compounds combine with elements of sweet. In the raw hops, citrus and tea-like components such as lemon grass and green tea also predominate, along with peppermint and green apple. Crop 0 These raw hops are entirely green and thus look extremely refreshing. Here, parsley, nettle, hay and dried herbs combine with green tea. There are also less prominent hints of lemon and peppermint. All of these components can be found in the cold infusion, complimented by smoky tobacco and spicy curry. Styrian Savinjski Golding (cold infusion) Styrian Savinjski Golding (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

24 Triskel France Triskel is a new breed hop with an aroma similar to Strisselspalter. The name Triskel was inspired by triskelion, the symbol of the Gauls, the ancestors of the modern French people, which represents the three elements: Earth, Air, and Water. Artichoke Tobacco Honeydew melon Peppers Nettle Triskel (cold infusion) Triskel (raw hops) In the cold infusion, notes of cream caramel such as toffee combine with strawberry aromas and green vegetal artichokes, peppers and nettles. tobacco contributes an interesting note to the overall flavour profile. in the raw hops, besides these green vegetal components, there are extracts of creamy yoghurt with sweet honey, fruity peach, succulent watermelon and floral geranium. Crop 0 France A cross between Strisselspalter and the male plant of the English hop variety Yeoman Alpha acids*.0.0 % Beta acids.0. %.. %..0 ml/00g 0.0 % of total 0. % of total Alpha ø 0, % These new raw hops have a particularly green character. This is provided by fresh aromas such as hay, fir bark, nettle, parsley and fresh grass. and fruity elements are less prominent and instead woody, notes such as wax, resin and barrique take centre stage. The cold infusion itself is characterised by cream, yoghurt and vanilla. Triskel (cold infusion) Triskel (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

25 Wye Target Great Britain Target was bred at Wye College and released in. It is the most widely grown British hop, which offers very high bitter value and very good stability. A flexible hop that may be used to effectively bitter a wide variety of both ales and lagers. Unusually effective for dry hop aroma. Crop 0 Alpha acids*.. % Beta acids.. % Cognac Caramel Elderberry Tobacco Vanilla Great Britain It was bred from the variety Challenger.. ml/00 g.0.0 % of total Alpha ø 0. % Target (cold infusion) Target (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors. Target (cold infusion) Target (raw hops) Its aroma in its raw state is defined by the woody flavours of tobacco leaves, cognac, barrique and tonka beans, combined with light vanilla notes. In the cold infusion, the aromas of elderflower and citrus contribute to this cultivar s overall flavour impression. The raw hops taste like home-made lemon cake with a shot of cognac, caramel and gingerbread spices. Both the raw hops and the cold infusion are floral in character. Delicate rose, camomile and geranium reveal their striking aromas. The essence of chocolate and vanilla softens and rounds off this composition. A hint of barrique, myrrh and straw adds a certain punch.

26 Cascade USA America The Cascade cultivar takes its name from the Cascades, a mountain range of volcanic origin in the USA. The Cascade variety was bred in Oregon as part of the USDA breeding programme and released in. The typical features of Cascade are its long, dark-green cones and its relatively low alpha acid content. Cascade has a very pleasant fruity, citrus-like aroma and is the most popular variety among US craft brewers. Alpha acids*..0 % Beta acids..0 % Strawberry Blackberry Toffee Lychee USA It was obtained by crossing an English Fuggle with a male plant, which originated from the Russian variety Serebrianka 0.. ml/00 g % of total Alpha ø 0. % Cascade (Cold infusion) Cascade (raw hops) 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors. Cascade (Cold infusion) Cascade (raw hops) The distinguishing features of this variety are its long, dark-green cones and its low alpha content. In the cold infusion, citrus aromas come strongly to the fore, whereas cream caramel and fruity notes of black and mango predominate in the raw hops. Due to its optimal cultivation and good resistance to downy mildew, Cascade produces high yields. The Cascade variety is very popular for use in US-American craft beers, particularly for India Pale Ales. Crop 0 Grapefruit, lemongrass, mandarin, orange, bergamot and ginger these raw hops present a lemony, tangy taste experience paired with green. Elderflower and geranium also make the taste buds bloom. In addition, red currants, strawberry and cassis give the cold infusion a strong berry character.

27 Citra USA America Citra is an aroma hop variety with a promising future. Developed by the hopbreeding company LLC, it has unique and captivating flavour. Citra brand HBC cv. hop variety originated from a cross between Hallertauer Mittelfrueh and a father derived from U.S. Tettnang. It was released in 00. Spicy Jasmine Gooseberry Lychee Geranium USA 0% Hallertau; % US Tettnang Alpha acids*.0.0 % Beta acids.. %.. %.. ml/00 g % of total.0.0 % of total Alpha ø 0. % Citra (Cold infusion) Citra (Cold infusion) Citra (raw hops) Citra (raw hops) As its name suggests, Citra s flavour profile contains citrus, such as lime and grapefruit, which are particularly pronounced in the cold infusion. However, tropical fruit notes of passion fruit, peach, lychee and many others also contribute to its uniquely fruity aroma. In the cold infusion, floral to spicy predominate, rounding off the flavour profile impressively. Crop 0 These raw hops live up to their name. Lime, grapefruit, pomelo and lemon account for the typically tangy Citra flavour. This is complemented by a potpourri of exotic and green that, thanks to a hint of menthol and mint, tastes like fruity chewing gum. This mix is retained in the cold infusion, complemented by the fruity aroma of geraniums. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

28 Equinox USA America Like the two very successful varieties Citra and Mosaic, Equinox (HBC ) was also bred by the Hop Breeding Company. Equinox is the term used for the two days of the year in which day and night have the same number of hours. As with the equinox, this hop variety appears lighter as a young plant in a very light green. The older it gets, the darker its green day and night, light (green) and dark (green) are evenly matched. Melon Guava Lime Papaya pepper USA Alpha acids*.. % Beta acids.. %.. ml/00g Alpha ø 0. % This variety is new and has not yet been evaluated. You can use the current 0 crop as a guide for the aroma. Equinox (Cold infusion) Equinox (raw hops) Crop 0 Both the raw hops and the cold infusion are fruity to the core and reminiscent of an exotic cocktail. Grapefruit, lemongrass and mandarin lend tangy accents to ripe guava, lychee, mango, pineapple and passion fruit., such as goose, apple and grapes, round off the flavour profile. In the cold infusion, these are joined by fine notes of blackberry and cassis. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

29 Mosaic USA America Mosaic is an aroma hop variety developed by Hop Breeding Company, LLC released in 0. Mosaic is the daughter of YCR Simcoe brand hop variety and a Nugget derived male. Pear Gooseberry Mandarin Lime Peach Mosaic (cold infusion) Mosaic (raw hops) The cold infusion is dominated by the flavour of pear, gooseberry, mandarin and tinned peaches combined with jasmine, apple and cherry blossom. In the raw hops the overall flavour profile is defined by citrus notes of lime and mandarin, green such as gooseberry, vegetal and green aromas such as onion, tomato leaves and red pepper, and cassis and peach. These are complemented by spicy notes of curry, chilli and myrrh. Crop 0 USA Daughter of YCR Simcoe brand hop variety and a Nugget derived male Alpha acids*.. % Beta acids.. %.0. ml/00g.0.0 % of total These raw hops taste like a basketful of ripe fruit, with gooseberry, quince, apple, grapefruit, lime, redcurrant, blueberry and plum. This is even more intense in the cold infusion, transformed into an exotic fruit salad with mango, kiwi and passion fruit, lychee and pineapple. A true mosaic of fine. Alpha ø 0. % Mosaic (cold infusion) Mosaic (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

30 Summit USA America Summit is a dwarf highalpha variety bred by the American Dwarf Hop Association and released in 00. This hop variety has an unusually high alpha acid content, excellent storage stability and powdery mildew resistance. Pepper Gooseberry Wild garlic Incense Aniseed Summit (cold infusion) Summit (raw hops) In cold infusion Summit is characterised by spicy/ properties such as eucalyptus and pepper combined with an exceptional vegetal overtone of celeriac, lovage and wild garlic. The raw hops also display green, vegtal and spicy components such as tomato leaves, onion, aniseed and marjoram, coupled with woody notes of incense and sulphur. elements such as grapefruit, fruity cassis and floral lily-of-the-valley subtly round off the overall picture. Crop 0 USA It was bred from the variety Nugget Alpha acids*.0.0 % Beta acids.0.0 %.. ml/00g % of total Alpha ø 0. % Summit (cold infusion) Summit (raw hops) Pure vegetal influences are a feature of these raw hops. Onion, wild garlic and garlic provide a prominent spicy emphasis in combination with the flavour of a an fruit salad. The cold infusion is even spicier, transformed into a fruity gazpacho with a pinch of thyme, tarragon, marjoram and rosemary paired with fine notes of tomato and zucchini. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

31 Ella Australia Australia Ella is a new aroma variety with strong growth. It produces medium-large cones that are medium to late in maturing and provide high crop yield. Although Ella is reminiscent of noble an varieties, it differs significantly from them in its and offers an interesting contrast to the many modern hop varieties that are characterised by citrus and tropical fruit aromas. Lavender Bergamot oil Melissa Sage Australia Australian breeding material Alpha acids*.. % Beta acids.0. %.. ml/00g.0 % of total Alpha ø 0. % Ella (cold infusion) Ella (cold infusion) Ella (raw hops) Ella (raw hops) The distinctly floral aromas of this variety are unrivalled. In the raw hops there is a predominance of aromas ranging from spicy and woody to vegetal, such as fennel, tarragon and lavender. This stands in marked contrast to the floral notes and nuances of mint and melissa in the cold infusion. Distinct overtones of grapefruit, citrus and bergamot complete the overall impression. Crop 0 In the raw hops, cinnamon, liquorice, juniper and cloves combine with delicate berry and dried fruit aromas. Lemon balm, bergamot and ginger set the tone in the cold infusion. These are paired with delicate floral components such as lily of the valley, jasmine and geranium. The previously vegetal character of this hop now slips more into the background. 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

32 Enigma Australia Enigma, a hop variety from our hop breeding programme, is the latest variety from Hop Products Australia. Enigma is descended from Tettnang Tettnanger and was released in 0. Pinot Gris Raspberry Rock melon currant Light tropical fruit This variety is new and has not yet been evaluated. You can use the current 0 crop as a guide for the aroma. Crop 0 Australia Australia It was bred from Tettnang Tettnanger Alpha acids*.. % Beta acids.. %..0 ml/00g Alpha ø 0. % Engima (cold infusion) Engima (raw hops) These raw hops taste just as intense as a good glass of red wine: full-bodied, elegant and fruity. Temptingly cloaked in tangy such as cassis, blackberry and gooseberry, with an exotic scent of quince, passion fruit and pineapple. The cold infusion is further enriched with tangy citrus notes and so exudes a summery charm. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

33 Galaxy Australia Due to its impressing flavours the variety Galaxy can not only be referred to as bitter hops but also has to be classified as aroma hops. Galaxy is grown in Victoria and Tasmania. Cassis Aniseed Blueberry Peach Blackberry Galaxy (cold infusion) Galaxy (raw hops) It contributes prominent citrus, passion fruit and peach aromas when it is added to the boil late. In the raw hops, the aroma is defined by spicy components, such as aniseed and fennel, in a fruity combination with cassis, blueberry, blackberry and raspberry. In addition, notes of gooseberry also come to the fore, particularly in the cold infusion. Crop 0 Australia Australia % Perle + AUS breeding material Alpha acids*.0.0 % Beta acids.0. %.. ml/00 g.0.0 % of total Alpha ø 0. % Galaxy (cold infusion) Galaxy (raw hops) This unusual mixture of and fine spices is a pure delight to the palate. Chinese spices and dried Mediterranean herbs take centre stage. These are made even tangier, with notes of blackberry, blueberry and cassis. The cold infusion exudes the same charm, additionally enriched with citrus, tempered by cream and caramel. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

34 Topaz Australia Topaz was originally selected as a seedless high alpha-acid hop for the production of extract, but recent work has shown it to have excellent flavour potential. Spicy Blueberry Blackberry Grapefruit Passion fruit Topaz (cold infusion) Topaz (raw hops) This cultivar has the characteristic earthy notes of old English hop varieties. The flavour profile in both the raw hops and the cold infusion is characterised by fruity aromas of black, goose, blue and currants, complemented by sweet passion fruit notes and woody tobacco nuances. Crop 0 Australia Australia Australian breeding material Alpha acids*..0 % Beta acids.0.0 %.. ml/00g.0.0 % of total Alpha ø 0. % Delicate berry notes combine with woody- components comprising resin, woodruff and tobacco in the raw hops. Fruity elements such as grapefruit, lemon, peach, mango and passion fruit round off the flavour profile. The cold infusion also has a high berry content with a hint of citrus fruit. Topaz (cold infusion) Topaz (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

35 Vic Secret Australia Australia The story of Vic Secret goes back to the year 000: it was planted as a seedling and advanced through the breeding programme with great strides until the moment everyone had been waiting for finally arrived with its release in 00. This cultivar has only been in commercial production since 0 and is still an insider s tip, as its name suggests. Candied Pineapple Apple blossom Grapefruit Strawberry Australia (Victoria) Australian high alpha acid female and a male developed at Wye College Alpha acids*.0.0 % Beta acids.0 %.,0 %.. ml/00g.0.0 % of total % of total Alpha ø 0, % Vic Secret (cold infusion) Vic Secret (cold infusion) Vic Secret (raw hops) Vic Secret (raw hops) Both the raw hops and the cold infusion of this cultivar are strongly characterised by green, such as goose and quince, sweet candied, citrus notes of grapefruit and red, such as straw. Pineapple and passion fruit are also particularly prominent. The overall aroma profile is rounded off with intense floral notes of rose and apple blossom. Crop 0 The secret lies in the excellent composition of fruity aromas. Exotic such as passion fruit, plum, lychee and pineapple combine with green such as gooseberry, apple and quince. The addition of fine red makes this hop variety taste of a wild fruit compote. The cold infusion also contains a floral bouquet of pelargonium, lilac and jasmine. On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.