Styrian wolf
Data provided below is from Slovenian Institute for Hop Research and Brewing. More details will be added as they become available.
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BREEDING PROPERTIES |
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MATURITY |
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YIELD |
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CONE STRUCTURE |
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AROMA |
Fruity: tropical fruits – passion fruit,
mango, banana, melon, pineapple, apricot, current,caramel
Spicy: chili, pepper, parsley, hay
Citrus: lemon, lime, lemon grass, ginger
Floral: lily of the valley, geranium, menthol, melissa
Herbal: anise, thymian
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BREWING CHARACTER |
Tropical fruits, Blueberries, Melon, Raspberries, Elderflower, Violet |
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COMPONENTS |
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Bitter substances* |
Aroma substances* |
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Alpha acids |
13.5 - 18.5% |
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Beta acids |
5 - 6 % |
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Cohumulone1 |
22-23% |
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Essential Oils |
2.2 - 3.6 ml/100g |
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Total Oil2 |
3-4.5% |
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Mycrene3 |
60-70% |
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Alpha-Humulene3 |
5-9% |
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Beta-Caryophyllene3 |
2-3% |
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Farnesene3 |
4.5-6.5% |
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1 Cohumulone in % of Alpha acid
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2 Total oil in % of dry matter
3 Single components of total oil in relative % of total oil |
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* 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.
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