The range of available hop varieties undergoes constant changeas breeding programs bring forth new varieties and older ones aredisplaced. The purpose of this guide is to categorize new varietiesand to enable systematic comparisons and descriptions amongvarieties. It depicts a total of 22 hop varieties cultivated inGermany.

The 15 aroma varieties are composed of five classic land varietiesincluding Saazer, nine Huell cultivars (Hop Research Center Huell/Bavaria) and Cascade from the US. Of the six bitter varieties, oneoriginates from England, one from the US, and the remainingfour are Huell cultivars. Polaris from Huell represents a dual pur-pose hop.

A variety description usually encompasses three fundamental aspects:• Agronomic properties, in the guide restricted to the two most important characteristics: yield and disease tolerance• Chemical components including bittering compounds, aromatic compounds and polyphenols• Sensory evaluation

As sensory description based on standardized terminologyis currently not possible, a subjective description of aroma im-pressions is not included. The perception, specific desires, andpersonal philosophy of the individual brewer are decisive.All numbers are averages over many years excluding the normaldeviations resulting from influences of crop year, weather, geo-graphic location, etc. The data for 19 varieties are derived ex-clusively from the Hallertau, whereas data for the local landvarieties Spalter and Tettnanger originate from their particularproduction areas of Spalt and Tettnang. Saazer is mainly grownin the region of Elbe-Saale.

Agronomic characteristics:• Yield in kg/ha. The data reflect official harvest numbers and are based on a 10-year average where applicable.

• Tolerance to wilt, powdery mildew, downy mildew, hop aphids and spider mites is described as low, medium and good, the assessment performed by the Bavarian State Research Centerfor Agriculture (LfL).

Chemical components:All results have been compiled by the AHA (ArbeitsgruppeHopfenanalyse = Hop Analysis Working Group). The AHA isan association of laboratories of the hop industry and state in-stitutions and is the most authoritative body for hops analysisworldwide. The AHA performs the most important preparatorywork for the European Brewery Convention (EBC). The resultsare based on varying amounts of data. While harvests are ana-lyzed in their entirety for α-acids, for example, only smalleramounts of data are available for other components.

In addition to absolute values given as % weight/weight as is(% w/w), for example, significant components are also indicatedas a proportion to the α-acids.

While previous varietal summaries have contained ratios such asthat of α- to β-acids, it is more sensible to indicate the reverseratio of β- to α-acids. This gives a clearer impression of the ratiobetween important valuable components and the α-acids. As faras possible, official analysis methods were used and are specified.

The following data in particular are included:• α-acids – Method according to EBC 7.4 (lead conductancevalue); annual publication of the AHA; average over many years; for new varieties with fewer harvests, the average is calculated based on the number of harvests. Values in %w/w.• β :α – Ratio of β- to α-acids determined according to EBC 7.7 (HPLC); β-acids are an important positive indicator of associated bittering components.• cohumulone – Relative % of α-acids; method EBC 7.7.• polyphenols – Non specific method EBC 7.14; values in %w/w. The AHA is currently developing an HPLC method, for which some findings have already been published.• polyphenols : α�– Ratio polyphenols to α-acids (EBC 7.4): valuesin %:%, thus dimensionless.• xanthohumol – Most important hop polyphenol; analysisaccording to EBC 7.7 (HPLC of bitter acids); values in %w/w; the 2 digits after the decimal point result from the calculated mean.• xanthohumol:α� – Ratio xanthohumol to α-acids (EBC 7.4: values in %:%, thus dimensionless).• total oil – Distillation method (EBC 7.10): values in ml/100g, in steps of 0.05ml/100g for values < 1.0ml/100g and in steps of 0.1ml/100g for values > 1.0ml/100g.The data refer to freshly harvested samples, as hop oil is subjectto extensive postharvest losses due to its volatility.• particulars in oil – The following compounds are measured according to method EBC 7.12 (gas chromatography):– β-caryophyllene : humulene, dimensionless ratio– farnesene in 4 groups: > 10% fraction of total oil

< 10% fraction of total oil< 3% fraction of total oil< 0.5% fraction of total oil

• myrcene: deliberately omitted due to high volatility and unreliable data.• linalool: analysis according to method EBC 7.12 (gas chromato- graphy); important indicator of hop aroma in beer; values in mg/100g as is.• linalool:α – Ratio linalool to α-acids (EBC 7.4): values in mg linalool per g α-acids (mg/g).

Typese

tting and picture: www.poko

rny-kreativ-w

elten.de

Publisher: German Hop Growers Associationwww.deutscher-hopfen.de in collaboration with member companies of the German Hop Industry Association www.hopfen.de.

Our special thanks for compiling and providing the concept and the underlying data go to:Martin Biendl (Hopsteiner),Adrian Forster (Consultant HVG, German Hop Growers Cooperative),Andreas Gahr (Research Brewery St. Johann),Anton Lutz (LfL/Hüll),Roland Schmidt (NATECO2),Christina Schönberger (Barth Haas Group), and Florian Schüll (HVG).

Pocket Guide 2016Pocket Guide Information

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Preface to the Second Edition

Variety

Abbreviationassignment

Bitter Substancesα-acids (EBC 7.4)β:α (EBC 7.7)cohumulone (EBC 7.7)

Polyphenolspolyphenols (EBC 7.14)polyphenols:αxanthohumol (EBC 7.7)xanthohumol:α

Aroma Substances total oil (EBC 7.10)β-caryophyllene:humulenefarnesene (EBC 7.12)linalool (EBC 7.12; mg/100g)linalool :αYield (kg/ha)

Tolerance to Diseases and Pests wilt (mild strains)downy mildewpowdery mildewhop aphidsspider mites

Cascade

CAAroma 2)

6.01.031

4.30.70.390.065

1.000.50< 1040.72100

lowmediummediummediummedium

MandarinaBavaria

MBAroma 2)

7.90.830

4.00.50.590.075

1.200.30< 350.62100

mediummediumgood

mediummedium

HallertauBlanc

HCAroma 2)

8.50.624

5.40.60.380.045

1.101.00< 0.550.62300

mediummediumgood

mediummedium

Huell Melon

HNAroma 2)

5.81.429

3.90.70.560.097

1.101.20> 1030.51900

mediummediumgood

mediummedium

Northern Brewer

NBBitter

9.20.627

3.90.40.610.066

1.500.34< 0.540.41600

goodlowlowlowlow

Nugget

NUBitter

11.30.429

3.40.30.680.060

1.700.47< 0.5100.92200

lowlowlowlowlow

HallertauerMagnum

HMBitter

13.90.527

2.60.20.470.034

2.400.28< 0.580.62000

goodgoodlowlowlow

HallertauerTaurus

TUBitter

15.90.323

3.10.20.890.056

2.000.29< 0.5191.22000

mediumlowlowlowlow

HallertauerMerkur

MRBitter

13.30.520

4.20.30.370.028

2.200.29< 0.5131.02000

mediummediumgoodlowlow

Herkules

HSBitter

16.70.336

3.80.20.800.048

1.700.28< 0.580.52700

goodlowlowlowlow

Polaris

PADual

18.60.326

4.00.20.790.042

3.200.40< 0.580.42200

goodlowlowlowlow

Variety

Abbreviationassignment

Bitter Substancesα-acids (EBC 7.4)β:α (EBC 7.7)cohumulone (EBC 7.7)

Polyphenolspolyphenols (EBC 7.14)polyphenols:αxanthohumol (EBC 7.7)xanthohumol:α

Aroma Substances total oil (EBC 7.10)β-caryophyllene:humulenefarnesene (EBC 7.12)linalool (EBC 7.12; mg/100g)linalool:αYield (kg/ha)

Tolerance to Diseases and Pests wilt (mild strains)downy mildewpowdery mildewhop aphidsspider mites

Spalter

SPAroma1)

4.11.324

5.31.30.340.083

0.600.28> 1041.01200

goodlow

mediumlowlow

Tettnanger

TEAroma1)

4.01.425

5.21.30.290.073

0.600.29> 1041.01300

goodlow

mediumlowlow

HallertauerMfr.

HAAroma1)

4.11.321

4.61.10.270.066

0.850.29< 361.5

1250

lowlow

mediumlowlow

HersbruckerSpät

HEAroma1)

3.12.420

4.41.40.210.069

0.750.48< 0.551.61750

mediumlowlow

mediummedium

Saazer

SAAroma1)

3.21.125

5.31.70.300.094

0.550.28> 1030.9

1200

goodlow

mediumlowlow

Perle

PEAroma

7.40.730

4.10.60.550.074

1.300.31< 0.540.5

1850

goodgoodlowlow

medium

HallertauerTradition

HTAroma

6.20.826

4.30.70.410.066

0.700.28< 0.571.1

1950

mediumgood

mediummediummedium

Spalter Select

SEAroma

5.11.023

4.91.00.420.082

0.700.4> 1081.6

2000

goodgoodlowgoodgood

Saphir

SRAroma

4.11.915

4.51.10.370.090

1.100.43< 0.5102.4

2000

mediumlow

mediummediummedium

Opal

OLAroma

7.90.815

3.70.50.410.051

0.950.34< 3111.4

1900

mediumgood

mediummediummedium

Smaragd

SDAroma

5.90.915

4.50.80.320.054

0.900.30< 3101.7

1900

mediummedium

lowmediummedium

1)often ch

aracterized

as “n

oble aroma ho

ps”

2)often ch

aracterized

as “s

pecial flavo

r ho

ps”

In 2010, the Pocket Guide was published for the first time for 16hop varieties grown in Germany. In the meantime, there are fournewcomers to the range of breeds from Hüll that are grown on alarge scale: Hallertauer Blanc, Mandarina Bavaria, Huell Melon andPolaris. In addition, the Saaz variety from the Czech Republic andthe Cascade variety from the USA are now grown on significantareas in German growing regions. Therefore this 2nd edition of thePocket Guide now covers 22 hop varieties. In parallel, the growingof varieties like Merkur, for example, has lost in significance. Nevertheless, they have been purposely left on the list, becausethere is still a limited demand for them. The varieties Callista andAriana, which were only authorized in May 2016, are not includedin the list because of the lack of data required to be gathered overseveral years.

The changes below have been made compared with the 2010 edition.

1. Assignment of Hop Varieties to Groups In addition to the aroma hop and bitter hop groups, according tothe IHGC (International Hop Growers Convention) there are also”dual purpose hops“. A variety from this group can count as a bitterhop but also have special aroma characteristics, like Polaris, forexample. In the large group of aroma hops there are additionalspecifications as to whether a variety can be assigned to the”noble aroma hops“ (classic aroma landraces) or the ”specialflavor hops“ (often used for dry hopping).

2. Storage StabilityAll attempts by the AHA (Arbeitsgruppe Hopfenanalyse = HopAnalysis Working Group) to reliably differentiate the storage stabi-lity of hop varieties have so far been unsuccessful. In particular,there is no reliable information about storage over several years.Therefore no specifications are given.

3. Tolerance to Diseases and PestsSince it is generally considered today that there can be no per-manent resistance to diseases and/or pests, we prefer to usethe term tolerance instead of resistance. The assessment is re-stricted to 3 levels, “low, medium and good“, because greaterdifferentiation cannot be put to the test. In addition to the fungaldiseases wilt, downy mildew and powdery mildew we have nowincluded the two pests: hop aphids and spider mites.

4. DataSince the data of the established varieties have hardly changed inthe past 6 years no changes have been made compared with thedata status of 2010. The only exception is the data of the Herkulesvariety which now have a broader basis and the figures have beenchanged accordingly.

The table is explained in detail on the back of the Pocket Guide.

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