Bitter hops

Bitter hops are characterized by their intensive flavour in beer and they are mainly used for making lagers.


 

Agnus

  • Alpha acid: 9,0 – 14.0%
  • Beta acid: 5,0 – 9.0%
  • Cohumulon: 28 – 38%

Description: Czech bitter variety of hops that was bred from hybrid offspring of the Saaz hops, Sládek, Northern Brewer, Bor and Fuggle varieties.

Tip: This variety is suitable for beer hopping and for making lager.


 

Premiant

  • Alpha acid: 7,0 – 10.0%
  • Beta acid: 3,5 – 5.5%
  • Cohumulon: 18 – 23%

Description: This variety was bred from hybrid offspring in the Czech Republic and it was given its name after “Premium” – 12-degree beer that is characterized by its full flavour and distinguished hoppy bitterness.

Tip: With its composition, this variety is suitable for second hopping.


 

Marynka

  • Alpha acid: 8,0 – 12.0%
  • Beta acid: 10,2 – 13.0%
  • Cohumulon: 26 – 33%

Description: Typical Polish variety that has dual use and contains a large percentage of bitter substances.

Tip: Suitable for making lagers and for first hopping.

 


 

Northern Brewer

  • Alpha acid: 7,0 – 10.0%
  • Beta acid: 3,5 – 5.5%

Description: Originally, this variety was grown in England, from where it spread further into the world. This variety is characterized by a high content of alpha-acid.

Tip: Suitable for making lagers and for first and second hopping.

 


 

Brewers Gold

  • Alpha acid: 8,0 – 10.0%
  • Beta acid: 3,5 – 4.5%
  • Cohumulon: 40 – 48%

Description: A German hops variety that can be used as universal bitter hops as its bitterness is balanced and it is ideal in combination with late aroma of hops.

Tip: Suitable for fruit beer as well as for making lagers.