Perennial plant, with branched rhizome from which slender climbing stems extend that can reach 9 meters in height, it can live from 10 to 20 years.
The leaves are heart-shaped, petiolate, opposite, with 3-5 serrated lobes. The upper part is rough to the touch due to the presence of numerous hairs, the lower part is instead resinous.
The used part of the lullopo plant are the cones that are mainly used for:
Provide, in almost all cases, a bittering base to balance the sweetness brought by the fermentable material.
Increase microbiological stability.
To compete in the stabilization of the foam.
Influence, depending on the styles, to a lesser or greater extent, the taste and aroma.
Alpha Acid: 5.5 – 9%
Beta Acid: 6 – 7.5%
Co-humulone: 30 – 35%
Total Oil: 0.8 – 2.5 mL / 100g
B-Pinene: 0.5 – 0.8% of the total oil
Myrcene: 45 – 60% of the total oil
Linalool: 0.3 – 0.6% of the total oil
Caryophyllene: 5 – 9% of the total oil
Farnesene: 6 – 9% of the total oil
Humulene: 14 – 20% of the total oil
Geraniol: 0.2 – 0.2% of the total oil
Medium intensity floral, citrus and grapefruit tones
Double Purpose, Aroma and Bitter
Hops prefer cool environments and fertile and well-worked soils. It grows spontaneously on the banks of waterways, along the hedges, at the edge of the woods, from the plain up to an altitude of 1,200 meters if the climate is not too windy and humid. Its presence in nature is very common in northern Italy; wild hops are also present in all regions, including islands, although it becomes progressively rarer towards the south.
It is cultivated for commercial purposes in both hemispheres, approximately between 30 ° and 52 ° of latitude, and being very resistant to cold climates it can resist up to -30 ° centigrade.
Released in 1972 at Oregon State University, it has become one of the most famous American hops of all time. It now accounts for about 10% of all hops grown in the US.
It has excellent vigor and good yield and when fermented it gives off a distinct spicy citrus aroma with hints of grapefruit. Suitable for almost all Ale and Lagers, its use is particularly popular in American Pale.
Cascade was originally developed through open-air pollination of the Fuggle variety and the Russian variety Serebrianka and is named after the Cascade Range, mountains that range from Northern California to British Columbia, Canada.
Centennial, Amarillo, Columbus, Ahtanum.
Barley Wine, American Pale Ale, Lager, Ale.
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