'Chinook' has been developedby the USDA breeding program as a cross between 'Petham Golding' and a male. It has been released in 1985 in Washington State as a High-Alpha-Variety.
'Chinook' shows some resitance to common deseases but it is susceptible to Powdery Mildew.
Because the aroma is described as spice, pine and grapefruit, this variety is often used in the craft brewing community especially in the states.
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Info about 'Chinook'
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General Characterisation
"Chinook" was bred in the USA in the 1980s from the "Petham Golding" variety and a USDA strain and is mainly used for American beers and pale ales. However, it is also suitable for darker beers such as porter or stout.
"Chinook" unfolds a spicy, resinous and fruity aroma with notes of apricot and grapefruit. It has a high alpha acid content and good storage properties.
Cultivating characteristics
Expectations:
Soil: mid
Water: high
Fertilizer: high
Morphological and phenological characteristics
Budding and development: |
|
Growth characteristic and form: |
medium to strong |
Umbels and hanging: |
|
Harvest-time: |
|
Phytosanitery characteristics
Resistance against deseases and pests:
Wilt (Verticillium) |
tolerant |
Wrong mildew (Peronospora) |
subsceptible |
Real mildew (Sphaerotheca) |
|
Grey mold (Botrytis) |
|
Spider mite (Tetranychus) |
|
Aphid (Aphis) |
tolerant |
Ingredients
Bitter substances |
|
α-acids |
12, 0 - 14, 0%* |
β-acids |
3,0 - 4,0%* |
Cohumulon |
29 - 34%¹ |
Colupulon |
%¹ |
Polyphenole |
|
Gesamtgehalt |
%* |
Xanthohumol |
%* |
Flavourings |
|
Total oil |
1 - 2,5 ml/100g |
Mycren |
35 - 40%¹ |
Linalool |
0,2 - 0,4%¹ |
β-Caryophyllen |
9 - 11%¹ |
Aromadendren |
%¹ |
Humulen |
18 - 25%¹ |
Farnesen |
0 - 1%¹ |
β-Selinen |
%¹ |
α-Selinen |
%¹ |
*Wei.-% - ¹% relative - ²ml/100g hops
Scoring
Analysis results from brewing trials
Co-Isohumulon |
mg/l |
n-Isohumulon |
mg/l |
Ad-Isohumulon |
mg/l |
Σ Isohumulone |
mg/l |
Bittereinheiten |
EBC-BE |
Iso-Xanthohumol |
mg/l |
Xanthohumol |
./. |
Linalool |
μg/l |
Gesamtpolyphenole |
mg/l |
Sensory assessment of "hop aroma in smell"
Sensory assessment of "hop aroma in the stem"
Sensory assessment "bitter"
Bridal suitability
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