Opal
Spicy
Genetic Origin: New variety bred in Huell
Aroma Evaluation
Aroma Description
Spicy, pepper, grass, aniseed
Agronomic Aspects
| Growing | |
|---|---|
| Yield (kg/ ha) | 1500 - 2200 |
| Maturity | early to mid early |
| Acreage (ha) | 141 |
| Main growing country | Germany |
| Resistance against Diseases | |
|---|---|
| Wilt disease | resistant |
| Downey mildew | resistant |
| Powdery mildew | resistant |
| Aphid | tolerant |
Ingredients
| Bitter Components | |
|---|---|
| Alpha acids % | 5.0 - 8.0 |
| Beta acids % | 3.5 - 5.5 |
| Co-humulone % rel. | 15 - 17 |
| Polyphenols | |
|---|---|
| Total polyphenols % | 3.5 |
| Xanthohumol % | 0.3 - 0.5 |
| Aroma Components | |
|---|---|
| Total oil (ml/100g) | 0.8 - 1.3 |
| Farnesene % rel. of total oil | 0.00 - 1.00 |
| Linalool % rel. of total oil | 1.0 - 1.5 |
Substitutes
Brewhouse
SmaragdLast updated: 22/07/2024