Firstly, US Craft brewers discovered new hop flavours for themselves. These ideas were finally picked up by creative brewers all over the world.
Therefore, different varieties have been crossed since 2006. Therefore developing hop varieties with flowering, citrusy and resinous taste impressions.
Four new varieties from Hüll with this untypical aroma nuances are now available under certain licence- and cultivation conditions.
With these varieties it might be possible to create a new main pillar for the hop cultivation in Germany.
'Mandarina Bavaria':
Variety with a pleasant fruity aroma with a particularly pronounced note of tangerine - in addition it has hints of citrus.
* because of plant variety rights only available for German customers.
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General characterisation
US craft brewers were the first to discover novel hop aromas and flavors, and these ideas were eventually picked up by other creative brewers around the world.
For this reason, special crossings have been carried out since 2006 in order to develop hop varieties that give the beers a variety of floral, fruity, citrusy and resinous aroma and taste impressions.
4 new Hüll varieties, with these fruity-citrusy aroma nuances, which are rather untypical for hops, are now available under certain license and cultivation conditions. With these varieties, a new mainstay for hop cultivation in Germany can perhaps be created.'Mandarina Bavaria':
Variety with a pleasantly fruity aroma and a particularly strong tangerine note - mixed with citrus nuances.Cultivatin characteristics
Expectations:
Soil: high
Water: high
Fertilizer: highMorphological and phenological characteristics
Budding and development: the youth development is medium, the course of growth is even Growth characteristic and form: the structure is cylindrical (similar to 'Tradition' and 'Perle', the side arms short-medium Umbels and hanging: medium-sized, very attractive, dark green, compact umbels with low to medium hangings Harvest-time: late (beg.-mid. Sept.) Phytosanitery characteristics
Resistance against deseases and pests:Wilt (Verticillium) good Wrong mildew (Peronospora) very good Real mildew (Sphaerotheca) very good Grey mold (Botrytis) good Spider mite (Tetranychus) ? Aphid (Aphis) ?
IngredientsBitter substances α-acids 7-10 %* β-acids 4-7 %* Cohumulon 28-35 %¹ Polyphenole Xanthohumol 0,5-0,7 %* Flavourings Total oil 1,5-2,2 %² Mycren 71 %¹ Linalool 0,3 %¹ β-Caryophyllen 1,7 %¹ Humulen 5,1 %¹ Farnesen 1,0 %¹ α-Selinen 1,4 %¹
*Wei-% - ¹% relativ - ²ml/100g hops
Analysis results from brewing trialsCo-Isohumulon mg/l n-Isohumulon mg/l Ad-Isohumulon mg/l Σ Isohumulone mg/l Bittereinheiten EBC-BE Iso-Xanthohumol mg/l Xanthohumol ./. Linalool 0,3 μg/l Gesamtpolyphenole mg/l
Sensory assesment:Comparison of 'Mandarina' to special flavor hop 'Cascade' and aroma variety 'Hallertauer'
Brewing suitabilityBrewing trials with the new Mandarina Bavaria variety (Brau Beviale 2011 in Nuremberg):
- “Bavarian”-American Pale Ale (APA) presented by the German Hop Growers’ Association, brewed by E. Toft, Schönram Brewery:
single variety with 250 g/hl Mandarina Bavaria in 5 doses with later hop addition
Beer with a citrusy, fruity character, aroma and taste characterized by a strong tangerine-orange note
- German lager beer presented by the Barth-Haas Group, brewed by A. Gahr, experimental brewery St. Johann:
Mandarina Bavaria as the sole addition of hops with a particularly late addition
The beer, with its citrus and tangerine notes, was named “Mandarine Dream”. Top marks were awarded at the beer tasting, compared to beers brewed with US and Australian flavors.
- “Bavarian”-American Pale Ale (APA) presented by the German Hop Growers’ Association, brewed by E. Toft, Schönram Brewery:
