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

Transcription

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

2 America Content Ariana / Aurora Slovenia / Callista 0/ Cascade / Celeia Slovenia / Comet / Hallertau Blanc / Hallertauer Mittelfrüh 0/ Hallertauer Tradition / Herkules / Hersbrucker Spät / Hüll Melon / Kazbek Czech Rpublic 0/ Lublin Poland / Mandarina Bavaria / Monroe / Perle / Polaris 0/ Relax / America Saazer Czech Rpublic / Saphir / Sládek Czech Rpublic / Styrian Gold Slovenia 0/ Styrian Savinjski Golding Slovenia / Styrian Wolf Slovenia / Triskel France / Azacca USA / Cascade USA 0/ Citra USA / Ekuanot USA / Mosaic USA / Summit USA /

3 Category characterisation Foreword The table below gives a detailed description of the aromas that are assigned to the individual categories. CATEGORY FLORAL CITRUS SWEET FRUITS GREEN FRUITS RED BERRIES CREAM CARAMEL WOODY AROMATIC MENTHOL HERBAL SPICY GREEN GRASSY VEGETAL This includes the following aromas: Elderflower, camomile blossom, lily of the valley, jasmine, apple blossom, rose, geranium, carnation, lily, lilac, lavender Grapefruit, orange, lemon, lime, bergamot, lemon grass, ginger, tangerine Banana, watermelon, honeydew melon, peach, apricot, passion fruit, lychee, dried fruit, plum, pineapple, cherry, kiwi, mango, guava Pear, apple, quince, gooseberry, white wine grape Cassis, blueberry, raspberry, blackberry, strawberry, red currant, black currant, wild strawberry, cranberry Butter, chocolate, yoghurt, honey, cream,, toffee, coffee, tonka bean, vanilla Tobacco, cognac, barrique, leather, woodruff, incense, myrrh, resin, cedar, pine, earth Mint, balm, camphor, menthol, wine yeast Lovage, marjoram, tarragon, dill, parsley, basil, fennel, coriander, rosemary, thyme, green tea, black tea, mate tea, sage Pepper, chilli, curry, juniper, aniseed, liquorice, fennel seed, clove, cinnamon, gingerbread, coriander seed, nutmeg, tomato leaf, green pepper, fresh cut grass, hay, nettle, cucumber Celery root, celery stock, leek, onion, artichoke, garlic, wild garlic 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 0 Hop Harvest Guide a guideline for creating wonderful beers with hops from crop year 0 Crop year 0 produced what in many ways was a special harvest. In in particular, a long period of hot weather in June was followed by heavy rainfall in August. This had widely varying effects on the aroma development of the German hop varieties. The climatic conditions in the rest of and the USA, on the other hand, were very good throughout from growth to harvest. As a natural product, the hop is influenced by many external factors. Climate, location and soil composition, for example, affect not only the growth, but also the aroma and the flavour intensity of this wonderful plant which was recently voted herb of the year 0. Therefore, starting from 0, our experts began describing the of the individual hop varieties from the respective crop year and writing them up for you. For this, the fourth edition of our Hop Harvest Guide, a total of hop varieties were assessed of them from, six from the USA, five from Slovenia, three from the Czech Republic and one each from France and Poland. In the majority of hop varieties, the 0 harvest is characterised by strongly pronounced aromas that throw new light on certain varieties due to the intense and in some cases unexpected aroma notes. As every year, the varieties were tested according to the BARTH-HAAS tasting scheme. Developed in collaboration with perfumers, this scheme consists of twelve categories, by means of which the variety-specific aroma and flavour profiles can be described precisely. The new Hop Harvest Guide shows the great diversity of varieties and aromas from the 0 harvest and is intended to serve as an inspiration for creative brewers around the world. The BARTH-HAAS GROUP wishes you every success with the hops from crop year 0 and, above all, delighted customers! Stephan J. Barth

4 Ariana This cross, from the wellknown Herkules variety and a wild male variety, was named 00//0 during the testing period at the Hop Research Center in Hüll. Since her baptism she bears the name Ariana and provides a wonderful aroma of sweet to various beer styles. Grapefruit Peach Wild Grapes Black Currant Herkules x wild male hop Alpha acids*.0.0 % Beta acids..0 % Total Polyphenols. %.. ml/00g.0 % of total 0. % of total Oil ø 0 0. ml/00g Alpha ø 0. % Ariana (cold infusion) Ariana (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Ariana (cold infusion) Ariana (raw hops) A veritable multi-fruit cocktail of orange juice, watermelon, banana, mango, quince, strawberry and blackberry. The raw hop aroma is clearly dominated by sweet and. The cold infusion brings out the additional element of spring-like apple blossom. The flavour profile is rounded off with a note of green peppers. Crop 0 such as apricot, mango and pineapple can be found in both the raw hops and the cold infusion. In the raw hops, they are joined by a delicate flavour of peaches and cream, without the tangy citrus freshness being lost, however. The flavour is rounded off harmoniously with of the forest. In the cold infusion, a delicate grape aroma is spiced with the flavour of blackcurrant.

5 Aurora 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. Slovenia Alpha acids*.0.0 % Beta acids.0.0 % Total Polyphenols Oil ø 0 Dried Fruits Pepper Bergamot Blood Orange Daughter of Northern Brewer 0.. ml/00 g.0.0 % of total Alpha ø 0. %. ml/00 g Aurora (cold infusion) Aurora (cold infusion) Aurora (raw hops) Aurora (raw hops) Crop 0 Slovenia 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-herbal 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. The cold infusion has a particularly striking character. The beguilingly fragrant bergamot note blends in perfectly with spicy, woody elements such as fennel and pepper. The latter are toned down by sweet that return to the fore in the raw hops. There, they are joined by dried fruit and a delicate note of cream, without the tangy citrus freshness being lost, however. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

6 Callista Callista is a daughter of the well-known variety Hallertau Tradition and carries very beautiful big hop cones. She is named after one of Jupiter s moons and can be used in many beer styles with her impressive fruity and harmonious notes. Orange Pineapple Strawberry Black Currant Caramel Hallertau Tradition x male descendant from Huell Alpha acids*.0.0 % Beta acids % Total Polyphenols. %.. ml/00 g. % of total. % of total Oil ø 0 0. ml/00 g Alpha ø 0.0 % Callista (cold infusion) Callista (raw hops) Callista conjures up a very special fruit cocktail. The raw hop aroma is a mix of and including mango, pineapple, lemon, gooseberry, blackberry, strawberry and blackcurrant. In the cold infusion, orange, kumquat, apricot, passion fruit are added to the mix. This is rounded off with juniper, adding a delicately spicy element. Crop 0 Once again in 0, Callista conjures up a very special fruit cocktail. The raw hop aroma is a mix of and including mango, pineapple, orange, strawberry and blackcurrant, rounded off with delicate notes of yoghurt. In the cold infusion, orange, kumquat and sweet are added to the mix. Callista (cold infusion) Callista (raw hops) 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

7 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. Alpha acids*. % Beta acids. % Total Polyphenols Apple Lemon Passion Fruit Raspberry Currant Great Britain 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. % Cascade (cold infusion) Cascade (raw hops) Crop 0 Compared with the US Cascade, the strongly pronounced grapefruit note has changed here to lemon. Moreover, the aroma is more complex. Passion fruit meets raspberry; redcurrant is joined by slightly resinous notes. The cold infusion shows off the combination of fresh lemon and passion fruit. Delicate apple notes meet refreshing redcurrant. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Cascade (cold infusion) Cascade (raw hops) The highly distinctive grapefruit note has receded slightly in comparison to US Cascade. Instead, several layers of aroma have been added to the potpourri. Honeydew melon meets blueberry yoghurt; green tea meets fresh hay. The cold infusion shows off the combination of fresh lemon with dry fruit and nuts, along with the fashionable tonka bean and a hint of thyme.

8 Celeia Slovenia This cultivar is grown mainly in Slovenia, but also in Styria/ Austria. Celeia enjoys great popularity on account of its characteristic aroma and its moderate alpha values. Black Tea Leather Lemon Thyme Cucumber Celeia (cold infusion) Celeia (raw hops) In the raw hops there are predominantly savoury to cool aromas, such as peppermint, tarragon and thyme, with vegetal nuances. By contrast, the cold infusion displays flavour notes of lime, grapefruit and lemon tea, with floral overtones. They round off the flavour profile, creating a sophisticated overall impression. Slovenia Daughter of Styrian Savinjski Golding Alpha acids*.0. % Beta acids.0. % Total Polyphenols.. ml/00 g % of total 0.. % of total Oil ø 0 0. ml/00 g Alpha ø 0. % Crop 0 In Celeia, fresh notes alternate with delicate ones. From raspberry to pear, to thyme and pepper all are present in the raw hops. The cold infusion is lemony fresh, with elements such as bergamot and cucumber. All this is rounded off with delicate notes of leather, cream and black tea. Celeia (cold infusion) Celeia (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

9 Comet The hop cultivar Comet was bred as a high alpha variety for the states of Washington and Idaho. Today, this hop is grown only in a small area in. It has unusually large cones. Elderflower Gooseberry Passion Fruit Grapes Lime 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 Open pollination Alpha acids*.. % Beta acids.0. % Total Polyphenols.. ml/00g Alpha ø 0. % A floral and berry-like note of elderflower and cassis can be found in both the raw hops and the cold infusion. The raw hops are also characterised by fresh lime aromas paired with an abundance of such as passion fruit and gooseberry. The dominant note in the cold infusion is elderberry, with the addition of grapes and lemons. Comet (cold infusion) Comet (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

10 Hallertau Blanc Hallertau Blanc is a daughter of the cultivar Cascade with a fruity- floral 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 Muscatel Grassy Thyme Hallertau Blanc (cold infusion) Hallertau Blanc (raw hops) In the cold infusion spicyherbal 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 % Total Polyphenols.0.0 % Oil ø 0 Alpha ø 0.0 %.. ml/00g 0. % of total 0. % of total.0 ml/00 g The 0 harvest once again holds the promise of a wealth of grape and muscatel aromas, both in the raw hops and in the cold infusion. The grape aromas are rounded off with a resiny-fresh note of grapefruit. In the cold infusion, delicate apple blossom and a herbal note of thyme join the mix. Hallertau Blanc (cold infusion) Hallertau Blanc (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

11 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. Land Variety Alpha acids*.0. % Beta acids.0.0 % Total Polyphenols.0.0 % Oil ø 0 Bergamot Tarragon Currant Hay Lemongrass Alpha ø 0. % 0.. ml/00 g % of total 0.. % of total 0. ml/00 g Hallertauer Mittelfrueh (cold infusion) Hallertauer Mittelfrueh (cold infusion) Hallertauer Mittelfrueh (raw hops) Crop 0 The flavour profile of the Hallertauer Mittelfrüh in its raw state is characterised by spicy, woody aromas, such as liquorice and aniseed, with subtle notes of blackberry. The cold infusion also has a woody, tea-like foundation, with spicy bergamot and citrus adding subtlety. Hallertau Mittelfrüh 0 once again displays its appealing blend of herbal and woody notes. In 0, these notes come across more refreshingly than in previous years, with tarragon, hay and juniper. In the raw hops, this freshness is enhanced by aromas of lemon grass and redcurrant. These are joined by floral notes of geranium and bergamot in the cold infusion. 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Hallertauer Mittelfrueh (raw hops)

12 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 downy mildew. Vanilla Hay Apricot Kumquat Black Tea Hallertauer Gold x //0 Alpha acids*.0.0 % Beta acids.0.0 % Total Polyphenols.0.0 % 0..0 ml/00 g.0.0 % of total 0.. % of total Oil ø 0 0. ml/00g Alpha ø 0. % Hallertauer Tradition (cold infusion) Hallertauer Tradition (cold infusion) Hallertauer Tradition (raw hops) Crop 0 The predominant aromas in the raw hops are those of citrus and lime, accompanied by vegetal notes. In the cold infusion, sweet stone such as apricots, peaches and candied cherries contribute to its well-balanced flavour profile which is rounded off with a delicate cassis aroma. Once again, the 0 harvest of Hallertau Tradition is outstandingly well balanced. In the raw hops, citrus, sweet and red are all present in equal measure. In contrast to recent crop years, delicate vanilla notes and aromatic hay also feature here. In the cold infusion, these features are augmented with notes of black tea and milk.and green peppers. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Hallertauer Tradition (raw hops)

13 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 high yields and high amount of bitterness, has to meet a series of high demands from growers and brewers alike. Its acreage in is growing fast. Daughter of Taurus Alpha acids*.0.0 % Beta acids.0. % Total Polyphenols.0.0 % Oil ø 0 Curry Wild Garlic Passion Fruit Lemon Coffee Alpha ø 0. %.. ml/00 g % of total % of total. ml/00 g Herkules (cold infusion) 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 hop aroma is strongly influenced by vegetal, creamy and savoury elements such as onion and coffee. Combined with dried fruit, this produces a harmonious overall impression. The other notable aromas in the cold infusion are lemon, passion fruit, wild garlic and camphor, making for a remarkable, fresh flavour experience. Herkules (cold infusion) Herkules (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

14 Hersbrucker Spaet Lemon 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. Treacle Black Tea Marjoram Corn Flower Hersbrucker Spaet (cold infusion) Hersbrucker Spaet (raw hops) The dominant elements in the raw hops are savoury aromas such as lovage combined with a pinch of ginger and lemon grass. In the cold infusion, the flavour profile is defined by nuances of lime and black tea. Zitrus Crop 0 Land Variety Alpha acids*..0 % Beta acids..0 % Total Polyphenols.0.0 % 0..0 ml/00 g % of total 0..0 % of total Oil ø 0 0. ml/00 g The raw hops seem milder than in recent years and have an appealingly delicate blend of aromas of cornflower, black tea and molasses, enlivened by nuances of white pepper. In the cold infusion, there are additional refreshing aromas such as lemon zest and marjoram, rounded off with a delicate note of apple blossom. Alpha ø 0. % Hersbrucker Spaet (cold infusion) Hersbrucker Spaet (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

15 Huell Melon Huell Melon is a new variety from Huell whose character is typified by a strong 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. Daughter of Cascade Alpha acids*.0.0 % Beta acids.0.0 % Total Polyphenols.0.0 % Oil ø 0 Honeydew Melon Lemon Strawberry Yoghurt Caramel Alpha ø 0,. % 0.. ml/00g. % of total 0. % of total 0. ml/00 g 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 herbal-spicy lemon balm, aniseed, lavender and floral geranium give the raw hops its special flavour. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Crop 0 If anything tastes of red and sweet, then it is this.the raw hops are characterised by straw, yoghurt, pineapple and honeydew melon, delicately seasoned with very fresh tangerine notes. These fruity features are echoed even more strongly in the cold infusion with the addition of tangy lemon.

16 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. Ginger Pineapple Blackberry Multivitamin 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. 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 Alpha acids*.0.0 % Beta acids.0.0 % Total Polyphenols.. % Alpha ø 0. % Breeding material with origin in Russian wild hops 0.. ml/00g % of total % of total This year is characterised completely by fruity mixtures. This applies here, too, in the raw hops which combine orange, ginger, pineapple and blackberry with a strong presence of multivitamin. The cold infusion is also a veritable multivitamin cocktail, with pineapple and orange rounded off with fresh hay. Kazbek (cold infusion) Kazbek (raw hops) 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

17 Lublin Poland Originating from the Saaz hop, this variety is a Pulawy breeding with very fine aroma. Today Lublin is cultivated in the Polish growing regions Lublin, Poznan and Opole. It is average alpha and hectare yield, however, is better than that of Saaz. Lublin has a good tolerance to diseases and grows on light to medium heavy soils. Analysenwerte Curry Carnation Lemon Cucumber Hay Poland It was bred from the variety Saaz Alpha acids*,0, Gew.-% Beta acids,0,0 Gew.-% Total Polyphenols - Total Oil 0,, ml/00 g Myrcen % des Gesamtöls - Oil ø 0 0. ml/00 g Alpha ø 0. % Lublin (Kaltauszug) Lublin (Rohhopfen) In its raw state, this cultivar is defined by the extremely spicy aromas of pepper, juniper, dill and curry, combined with cool, floral notes. Strong citrus notes are the dominant feature in the cold infusion accompanied by spicy overtones, notes of lemon tea and slight traces of cream-. Crop 0 As in recent years, the dominant elements in the raw hops are again spicy aromas of curry and cloves, augmented by fresh hay and floral carnation nuances. The cold infusion displays appealing fresh lemon and cucumber notes, enhanced by delicately floral geranium notes. Lublin (Kaltauszug) Lublin (Rohhopfen) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

18 Mandarina Bavaria Mandarina Bavaria is a hop variety with a pleasant fruity aroma and a particu larly 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. Daughter of Cascade Alpha acids* % Beta acids.0.0 % Total Polyphenols.. % Oil ø 0 Pineapple Orange Grapes Bergamot Alpha ø 0. %.. ml/00g.0 % of total 0. % of total. ml/00 g Mandarina Bavaria (cold infusion) Mandarina Bavaria (cold infusion) Mandarina Bavaria (raw hops) 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. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Crop 0 In contrast to recent years, the citrus aroma here seems more orangey and is combined in the raw hops with other sweet fruit elements such as pineapple and kiwi, with additional notes of grape and. In the cold infusion, too, citrus aromas are dominant, but are joined here by bergamot with a touch of orange, augmented by sweet pineapple with cream and a hint of wild garlic.

19 Monroe The new hop variety Monroe is almost as extravagant in character as the actress 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 her true colours. Currant Barrique Cherry Strawberry Plum From wild US variety Alpha acids*.0. % Beta acids Total Polyphenols 0. ml/00 g Oil ø 0 0. ml/00 g Alpha ø 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, elements such as leek, fennel and hay. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Crop 0 This year we are presented with a glamorously fruity performance from the raw hops. The starring roles are played by the very many red such as cherry, strawberry, raspberry and redcurrant, combined with sweet such as plum and kiwi. The same red are the dominant elements in the cold infusion, crowned here with fresh pineapple juice.

20 Perle Perle is particularly popular thanks to a perfect combination of aromatic flavour and a good alpha content. Its remarkable yields and particularly high resistance to diseases make this variety especially attractive to growers. Tea Apricot Sage y Curry It was bred from the variety Northern Brewer Alpha acids*.0.0 % Beta acids.. % Total Polyphenols.0.0 % 0.. ml/00 g % of total % of total Oil ø 0. ml/00 g Alpha ø 0. % Perle (cold infusion) Perle (cold infusion) Perle (raw hops) 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 contrasted with a woody straw aroma. in the raw hops green, citrus and honey notes reinforce the overall picture. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. Crop 0 This crop is a real pearl in terms of intensity. In the raw hops, this impression is created by apricot, dried fruit and raisons, refined with blackberry, tobacco and cream. The cold infusion has a surprise in store, with spicy curry, sage and woody grape seed. Delicate pear and refreshing lemon notes are also notable.

21 Polaris Polaris is a new variety with an intense and pleasant fruit aroma. This very refreshing note ist similar to a peppermint where fruity and resin notes come to the forefront. 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. It came onto the market in 0. Huell breeding line Alpha acids*.0.0 % Beta acids..0 % Total Polyphenols Pear Thyme Onion -Like Candy Banana. ml/00g 0. % of total 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 aromatic elements of cumarin, Artemesia, woodruff, lemon balm and bergamot can be distinguished. Fruity quince and pineapple add to the interesting overall picture. Crop 0 In the 0 harvest, the dominant components in both the raw hops and the cold infusion are vegetal and menthol notes of onion and mint lozenges respectively, combined with fruity banana, refined with pear and thyme. Oil ø 0 0. % of total. ml/00 g Alpha ø 0. % Polaris (cold infusion) Polaris (raw hops) 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

22 Relax Relax is a hop variety originally bred not for beer, but for tea. 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. Tonka Woodruff Lilac Bergamot 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. % Total Polyphenols. ml/00 g Alpha ø 0. % Relax is a hop variety that produces new surprises every year. From fresh menthol to sweet tonka bean and woodruff rounded off with bergamot, it has something of everything. In the cold infusion, lilac notes are added to the mix. Relax (cold infusion) Relax (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

23 Saaz Czech Republic Saaz originates from the Czech growing region of the same name. The success of this old, traditional regional variety lies in its particularly mild hoppy note. The aromas in whole cone hops are predominantly spicy, woody ones, such as tarragon, lavender, cedarwood and smoked bacon. Lemon Corn Flower Camomille Curry Woody Saaz (cold infusion) Saaz (raw hops), woody and herbal this is undoubtedly a variety with a distinctive character. The raw hop aroma has notes of tobacco, cognac, barrique casks, hay and leather. The cold infusion is more mellow, with calming honey, camomile tea and floral components, and yet without any loss of strength. Crop 0 Czech Republic Land variety Alpha acids*.0.0 % Beta acids..0 % Total Polyphenols..0 % 0..0 ml/00 g % of total app. 0. % of total Oil ø 0 0. ml/00 g Alpha ø 0.0 % The raw hop aromas are considerably finer than those of the cold infusion. Delicate notes of cornflower, black tea and fresh hay are present here. The cold infusion reveals camomile accompanied by pear and a dash of lemon, augmented with woody nuances and curry. Saaz (cold infusion) Saaz (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

24 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. Hay Lemon Lemongrass Apple Blossom Cinnamon 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 % Total Polyphenols.0.0 % 0.. ml/00 g % of total The raw hops contain a combination of delicate apple blossom and lemon juice in a fine mixture with hay and cinnamon. In the raw hops, this combination is enhanced by aromas of lemon grass and jasmine blossom. 0.. % of total Oil ø 0 0. ml/00 g Alpha ø 0.0 % Saphir (cold infusion) Saphir (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual descriptors.

25 Sládek Czech Republic The cultivar s name Sládek is derived from the Czech word meaning beer brewer. Sládek s fruity flavour profile and its well-balanced bitter taste give the beer a special taste. Pepper Grapefruit Blackberry Apple Gooseberry Sládek (cold infusion) Sládek (raw hops) Due to the dominance of citrus, green and, the raw hops of this variety are second to none for enjoyment. Here, tangy grapefruit meets exciting cassis; melon and apple meet quince and gooseberry. This fruit cocktail is also found in the cold infusion, where it is joined by peach, strawberry and passion fruit. Crop 0 Czech Republic Breeding material with origin of Northern Brewer and Saaz Alpha acids*.0.0 % Beta acids.0.0 % Total Polyphenols.. % 0..0 ml/00g % of total % of total Alpha ø 0.0 % This year s raw hops produce a mixture of delicate orange notes with apple and blackberry, refined with tarragon and a dash of cognac. Grapefruit is a prominent component in the cold infusion, accompanied by pepper and woody, spicy notes. Sládek (cold infusion) Sládek (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

26 Styrian Gold Styrian Gold was bred to improve the agronomic of the traditional SSG variety and was released 00. This variety is cultivated mainly in Slovenia. Styrian Gold is known for its distinct aroma. Slovenia Alpha acids*.. % Beta acids.. % Total Polyphenols Daughter of Styrian Savinjski Golding Alpha ø 0. % Geranium Thyme Blackbery Lemon Balm Tea.. ml/00 g.0.0 % of total Styrian Gold (cold infusion) Styrian Gold (raw hops) Slovenia In Styrian Gold, the cold infusion offers subtle aromas of tea. In addition, aromatic herbal 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 woodyaromatic hay components and green- nettle elements combined with aromas of honey and cream. Crop 0.. % of total The 0 crop of the Styrian Gold variety is very understated. Its aroma is based on a delicate tea note, rounded off with lemon balm, thyme and a hint of blackberry. These are joined by delicate traces of geranium and cream in the cold infusion. Styrian Gold (cold infusion) Styrian Gold (raw hops) 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

27 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. Hay Thyme Tangerine Grean Tea Pimento 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 herbal 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 Slovenia Daughter of Fuggle Alpha acids*..0 % Beta acids.. % Total Polyphenols Alpha ø 0. % 0..0 ml/00 g.0.0 % of total ca. 0. % of total These fresh raw hops evoke thoughts of lying in the hay. Their aroma is spiced with a good pinch of allspice and thyme. The additional note of tangerine has a refreshing effect on the palate. The cold infusion is dominated by green tea, finely seasoned with tangerine. 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 categories.

28 Styrian Wolf Slovenia Mango Apricot Blueberry Yoghurt Grapefruit This variety is new and has not yet been evaluated. You can use the current 0 crop as a guide for the aroma. Bred from an and American breeding material at the Slovenian Institute of hop research in Zatc. The variety is known for ist good agronomic traits in hop production and processing. Styrian Wolf, as the name already suggests is characterized by its strong aroma. Crop 0 Analysenwerte Anbaugebiet Alpha acids*,0 -,0 % Beta acids,0,0 % Total Polyphenols, -, % Total ol Myrcen Alpha ø 0. % Slovenia A progeny from an and American breeding material.,, ml/00 g 0,0 0,0 % des Gesamtöls 0, -, % des Gesamtöls The very interesting new Slovenian breed Styrian Wolf displays a very fruity sweetness. The raw hop aroma is dominated by blueberry and yoghurt, accompanied by mango and apricot and rounded off with sage. The cold infusion sees the addition of grapefruit to the mango note. Toyomidori (cold infusion) Toyomidori (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

29 Triskel France Triskel is a newly bred 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. This represents the three elements: earth, air and water. France Alpha acids*.0.0 % Beta acids.0. % Total Polyphenols.. % Lemon Apricot Yoghurt Wild Garlic Alpha ø 0. % A cross between Strisselspalter and the male plant of the English hop variety Yeoman..0 ml/00g 0.0 % of total 0. % of total Triskel (cold infusion) Triskel (cold infusion) Triskel (raw hops) Triskel (raw hops) In the cold infusion, notes of cream such as toffee combine with strawberry aromas and green vegetal artichokes, peppers and nettles. Woodyaromatic 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 Triskel shows its apricot yoghurt character again in 0. These two notes predominate both in the raw hops and in the cold infusion. The raw hops are freshened with a dash of lemon and wild garlic. The profile of the cold infusion is softened somewhat by black tea aromas. On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

30 Azacca Lime Mango Mint Kiwi Quince This variety is new and has not yet been evaluated. You can use the current 0 crop as a guide for the aroma. USA Azacca is the lwa or the spirit of the agriculture and the farming practices. The hop formerly known as # was released from the American Dwarf Hop Association 0. America Crop 0 USA Alpha acids* Beta acids.0. % Total Polyphenols Mother Toyomidori, Father ADHA /.. ml/00 g.0.0 % of total Alpha ø 0.0 % The appeal of this variety in the raw hops lies in green such as quince and gooseberry. These are joined by sweet mango and kiwi, while mint adds a fresh element to the aroma. tea and rose leaves are added to this fruity composition in the cold infusion. Azacca (cold infusion) Azacca (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

31 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. USA Alpha acids*..0 % Beta acids..0 % Total Polyphenols Mango Grapefruit Passion Fruit Strawberry Rose 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 (cold infusion) Cascade (raw hops) 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 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 Once again this year, the highly distinctive berry character has receded slightly in the raw hops. Instead, there is a prominent fruity, lemony aroma mix of passion fruit, grapefruit and mango. The cold infusion brings out some strawberry notes again which are enhanced by sweet such as melon. There is also an element of grapefruit in the cold infusion, accompanied this year by the scent of roses. 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

32 America Citra Citra is an aroma hop variety with a promising future. Developed by Hop Breeding Company LLC, it has unique and captivating flavour. The 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. USA Alpha acids*.0.0 % Beta acids.. % Total Polyphenols.. % Peach Geranium Gooseberry Orange zest Pineapple Alpha ø 0. % 0 % Hallertau; % US Tettnang.. ml/00 g % of total.0.0 % of total Citra (cold infusion) Citra (cold infusion) Citra (raw hops) Citra (raw hops) Crop 0 On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. USA 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. The name still says it all with such a high orange content. But the raw hops have more to them than, adding notes of pineapple, apricot and raspberry. A hint of geranium and orange zest rounds off the overall impression. The cold infusion reveals such as peach and gooseberry with a refreshing note of lemon. Here, too, a floral geranium note stands out.

33 Ekuanot USA America Like the two very successful varieties Citra and Mosaic, Ekuanot (HBC ) was also bred by the Hop Breeding Company. The name Ekuanot is evocative of "equinox", the term used for the two days of the year on which day and night have the same number of hours. This hop variety has a certain similarity to the equinox in that it 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. USA Alpha acids*.. % Beta acids.. % Total Polyphenols Fennel Honey Grapefruit Guava Sage.. ml/00g Alpha ø 0.0 % Ekuanot (cold infusion) Ekuanot (raw hops) 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. Crop 0 The dominant note in both the raw hops and the cold infusion is the sweet guava fruit, augmented with refreshing grapefruit and gooseberry rounded off with a hint of chilli. The cold infusion has a similar character, with guava and grapefruit, but joined here by fennel and sage. Ekuanot (cold infusion) Ekuanot (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.

34 America Mosaic Mosaic is an aroma hop variety developed by Hop Breeding Company, LLC and released in 0. Mosaic is the daughter of the Simcoe (YCR brand) variety and a Nugget-derived male. USA Daughter of YCR Simcoe brand hop variety and a Nugget derived male Alpha acids*.. % Beta acids.. % Total Polyphenols Apple Gooseberry Pineapple Lime Watermelon.0. ml/00g.0.0 % of total Alpha ø 0.0 % Mosaic (cold infusion) Mosaic (cold infusion) Mosaic (raw hops) Mosaic (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories. USA 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 The raw hops of this variety present a fruity mosaic of pineapple, apple and blackcurrant, finely enhanced by barrique and citrus notes. In the cold infusion, pineapple is joined by watermelon accompanied by dry grapefruit notes. An abundance of different red berry notes rounds off the overall picture.

35 Summit USA America Summit is a dwarf high alpha 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 Onion Wild Garlic Black Currant Oregano Summit (cold infusion) Summit (raw hops) In cold infusion Summit is characterised by spicy/herbal 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 Alpha acids*.0.0 % Beta acids.0.0 % Total Polyphenols It was bred from the variety Nugget.. ml/00g % of total Alpha ø 0. % Summit is probably the hop variety with the most vegetal notes. From onion to wild garlic, to fennel they are all present here. The aroma of the cold infusion is rounded off by a pizza-like oregano note, coupled with black pepper. The raw hops, on the other hand, also feature red such as blackcurrant. Summit (cold infusion) Summit (raw hops) On page, you will find a detailed itemisation of the aromas that are assigned to the individual categories.