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'Fuggle'

'Fuggle'

Product No.:: FUG
Shippingtime:: 1 Week (abroad may vary)
Stock:: 45 youngpl.

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5,95 EUR

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Description

'Fuggle' is a very old english aromatic variety. This variety has been found and propagated in Kent since the late 19th century.
In Germany this variety has never gained any importance. But in Austria the variety 'Styrian Golding' seems to be nearly identical.

'Fuggle' is mostely used to brew brittish beer-types. The aromatic character is described as "grasy", "minty" or "peaty".

It's the perfect variety for fans.

Further information in regards to, for example cultivation expectations or ingredients, can be found under the tab 'Details'!

Details

General characteristics

'Fuggle' is the most famous English hop and was first propagated in 1860 from a wild hop plant in the county of Kent, England. The combination of high caryophyllene and farnesene content contributes to a grassy, minty and earthy taste.

Cultivating characteristics

Expectations

Soil: mid
Water: high
Fertilizer: high

Morphological and phenological characteristics

Budding and developement:
Growth characteristic and form:
Umbels and hanging:	medium-sized, compact umbels
Harvest-time:	early to mid-early

Phytosanitery characteristics

Resistance against deseases and pests:

Wilt (Verticillium)	tolerable
Wrong mildew (Peronospora)	subsceptible
Real mildew (Sphaerotheca)
Grey mold (Botrytis)
Spider mite (Tetranychus)
Aphid (Aphis)	tolerable

Ingredients

Bitter substances
α-acids	3,0 - 6,0%*
β-acids	2,0 - 3,0%*
Cohumulon	30 - 33%¹
Colupulon	%¹
Polyphenols
Gesamtgehalt	2,6%*
Xanthohumol	0,1 - 0,2%*
Flavourings
Total oil	0,7 - 1,2 ml/100g
Mycren	24 - 28%¹
Linalool	%¹
β-Caryophyllen	11 - 14%¹
Aromadendren	%¹
Humulen	35 - 40%¹
Farnesen	5 - 7%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 the scent"

Sensory assesment "Hop aroma in the stem"

Sensory assessment "bitter"

Brewing suitability

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