General Characterisation
'Centennial' was named after the Washington State Festival and was bred in the USA in 1974 from the varieties 'Brewer's Gold' and 'Fuggle'. It is particularly well suited for Indian pale ales and is one of the most popular varieties for craft brewing. This variety is often referred to as "Super Cascade" because it has significantly more alpha acid on the one hand and a more moderate citrus aroma on the other. For this reason, it is used in many commercially brewed beers where the floral flavor is essential. Its versatility in taste in different styles of beer and good resistance to disease and fungal attack have made "Centennial" popular and loved by both brewers and growers alike.
Cultivating characteristics
Expectations:
Soil: mid
Water: high
Ferilizer: high
Morphological and phenoloical characteristics
| Budding and development: |
average |
| Growth character and form: |
compact growth |
| Umbels and hangings: |
compact, closed, medium-sized |
| Harvest time: |
medium early |
Phytosanitery characerisics
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 |
9,5 - 10,5%* |
| β-acids |
3,5 - 4,5%* |
| Cohumulon |
29 - 30%¹ |
| Colupulon |
%¹ |
| Polyphenole |
|
| Gesamtgehalt |
%* |
| Xanthohumol |
0,3 - 0,4%* |
| Flavourings |
|
| Total oil |
0,8 - 2,3 ml/100g |
| Mycren |
55 - 65%¹ |
| Linalool |
1,0 - 1,3%¹ |
| β-Caryophyllen |
5 - 8%¹ |
| Aromadendren |
%¹ |
| Humulen |
10 - 18%¹ |
| Farnesen |
0 - 1%¹ |
| β-Selinen |
%¹ |
| α-Selinen |
%¹ |
*Gew.-% - ¹% relative - ²ml/100g Hopfen
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"
Lemon, resinous, vanilla
fruity and spicy components predominate.
Brewing suitability
Pale Ale, Bock, Witbier, IPA
Legal notice:
This information has been compiled to the best of our knowledge and belief from various public sources. No claim to completeness and correctness!
