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Styrian Eagle
Data provided below is from Slovenian Institute for Hop Research and Brewing. More details will be added as they become available.
BREEDING PROPERTIES
MATURITY
YIELD
CONE STRUCTURE
AROMA
Fruity: tropical fruits, red berries, banana, caramel
Spicy: hay, resinous
Citrus: lemon
Floral: menthol
BREWING CHARACTER
Red berries, Caramel
COMPONENTS
Bitter substances
*
Aroma substances
*
Alpha acids
12.5 -17.5 %
Beta acids
3.5 - 5.5 %
Cohumulone
1
20-23%
Essential Oils
2.4 - 4.3 ml/100g
Total Oil
2
2.5-3.9%
Mycrene
3
52-60%
Alpha-Humulene
3
0.9-2.1%
Beta-Caryophyllene
3
4.2-7%
Farnesene
3
6.5-9.5%
1
Cohumulone in % of Alpha acid
2
Total oil in % of dry matter
3
Single components of total oil in relative % of total oil
*
Actual number varies by crop year due to weather patterns and a little by the farm also (based on micro-climate). Contact for specific numbers for a given year/order.