+44 (0)1905 830734
The Hopstore, Monksfield Lane, Newland, Worcester, WR13 5BB
+44 (0)1905 830734
| Country | |
|---|---|
| Characteristics | |
| Alpha Acid | |
| Beta Acid | |
| Cohumulone | |
| Oil Composition | Myrcene: 31-59%, Humulene: 13-28%, Farnesene: 5-8% |
| Total Oil | |
| Flavour Intensity |
Dual purpose hop.
Excellent essential oil profiles, low Cohumulone and consistent Alpha acid levels with aroma characteristics to include lemon peel and pine needles underpinned by clean spicy notes. “A hop with many talents” – this variety (generally selected for its consistency in mainstream Lagers), will impart a soft bitterness with a subtle resinous quality, delivering a delicate balance of citrus and spice when added toward the end of the boil.
None
Bred from a cross between the New Zealand Smoothcone variety and a 1950’s research variety comprised of an early North American ‘Cali’ – English Fuggle cross; Southern Cross was released from New Zealand’s HortResearch hop breeding programme at Riwaka in 1994.
A mid-season maturing hop with a good yield – this variety will take an early, vigorous growth and produce a cylindrical, long cone structure reaching 5cm in length.
Good
Fournisseur de houblon depuis plus de 150 ans, Charles Faram stocke un éventail impressionnant de variétés de houblon, disponibles en cônes sous vide ou en pellets de type 90. Les différentes variétés proviennent du Royaume-Uni, de Belgique, de la République tchèque, de France, d’Allemagne, de Pologne, de Slovénie, de Nouvelle-Zélande et des États-Unis. Faram propose une vaste palette de saveurs pour créer tous les types et styles de bière, des variétés traditionnelles aux fascinantes nouveautés expérimentales issues du propre programme de culture et de développement de l’entreprise.
Our CANADIAN team hosted a roundtable discussion with Canadian brewers of the results of their experimentation with Harlequin™ hops. Featuring: James Turco (Head brewer,
YouTube video 26.03.2021 This is the video adaptation of our newsletter feature which delves into the life of a different brewer each month. In this
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