Aromatic hops

Aromatic hops are the most commonly used hops for making beer both in the Czech Republic and abroad. They are distinguished by delicate aroma in beer.


 

Saaz (Žatecký poloraný červeňák)

  • Alpha acid: 2,5 – 4.5%
  • Beta acid: 4.0 – 6.0%
  • Cohumulon: 23 – 26%

Description: World-renowned standard in the quality of hops that guarantees excellent flavour and distinctive smell of beer. This variety has a balanced ratio of alpha and beta bitter substances.

Tip: This variety is suitable for the second and third hopping, or for cold hopping, when making beer.


 

Sládek

  • Alpha acid: 4,5 – 8.0 %
  • Beta acid: 4.0 – 7.0 %
  • Cohumulon: 23 – 30 %

Description: This variety was bred from the Northern Brewer and Saaz semi-early red-bine hops varieties. It was given this name thanks to its significant influence on the balanced bitterness and pleasant hoppy aroma in beer.

Tip: When combined with the Saaz semi-early red-bine hops variety, it is suitable for brewing high-quality lagers.

 


 

Kazbek

  • Alpha acid: 5,0 – 7.0%
  • Beta acid: 4.0 – 6.0%
  • Cohumulon: 35 – 40%

Description: Aromatic variety from the Czech Republic that was bred from hybrid offspring with wild Russian hops.

Tip: This variety is suitable for lagers, third and dry hopping.

 


 

Hersbrucker

  • Alpha acid: 2,5 – 4.0 %
  • Beta acid: 3.0 – 6.0 %
  • Cohumulon: 19 – 25%

Description: Traditional aromatic variety that was bred in Germany. This variety is characterized by its pleasant hoppy aroma.

Tip: This variety is suitable for third hopping.

 


 

Lublin

  • Alpha acid: 3,0 – 4.5%
  • Beta acid: 3,0 – 4.0%
  • Cohumulon: 25 – 28%

Description: Traditional Polish variety that was bred from the Saaz semi-early red-bine hops variety. It is characterized by fine hoppy aroma.

Tip: This variety is suitable for the second and third hopping, or for cold hopping, when making beer.