Overview

El Dorado® Brand

Alpha Acids:
13
16
El Dorado was released by CLS Farms in the fall of 2010. El Dorado's high alpha acid levels combined with its unique aromas, give craft brewers maximum supply chain flexibility.
Aroma Profile:
Citrus, Stone Fruit, Tropical, Woody
El Dorado® Brand
Alpha Acids:
13
16
Technical Specifications
Select product type

Typical Brewing Values

Value ranges are determined by multiple years of harvest data generated by YCH’s quality laboratory. All analysis conforms to the ASBC hop methods.
Alpha Acids (30-35% COHUMULONE)
0 28
13.0-16.0%
Beta Acids
0 17
5.5-7.5%
Total Oil
0 8
1.8-3.0%
Total Oil Breakdown (% of total oil)
B-PINENE 0.6-0.9%
MYRCENE 50-60%
LINALOOL 0.3-0.6%
CARYOPHYLLENE 6-10%
FARNESENE 0.1-1%
HUMULENE 8-12%
GERANIOL 0.1-0.3%
OTHER 15.2-34.9%

Sensory Analysis

Sensory characteristics are determined by averaging the percentage of assessors who reported the presence of each aroma category on a Check All That Apply (CATA) ballot. It should be noted that sensory analysis performed on hop products does not necessarily indicate flavor in beer.
80%60%40%20% SweetAromaticBerryStonefruitPommeMelonTropicalCitrusFloralHerbalVegetalGrassyEarthyWoodySpicy

Typical Brewing Values

Value ranges are determined by multiple years of harvest data generated by YCH’s quality laboratory. All analysis conforms to the ASBC hop methods.
Alpha Acids (30-35% COHUMULONE)
0 28
13.0-16.0%
Beta Acids
0 17
5.5-7.5%
Total Oil
0 8
1.8-3.0%
Total Oil Breakdown (% of total oil)
B-PINENE 0.6-0.9%
MYRCENE 50-60%
LINALOOL 0.3-0.6%
CARYOPHYLLENE 6-10%
FARNESENE 0.1-1%
HUMULENE 8-12%
GERANIOL 0.1-0.3%
OTHER 15.2-34.9%

Sensory Analysis

Sensory characteristics are determined by averaging the percentage of assessors who reported the presence of each aroma category on a Check All That Apply (CATA) ballot. It should be noted that sensory analysis performed on hop products does not necessarily indicate flavor in beer.
80%60%40%20% SweetAromaticBerryStonefruitPommeMelonTropicalCitrusFloralHerbalVegetalGrassyEarthyWoodySpicy

Typical Brewing Values

Value ranges are determined by multiple years of harvest data generated by YCH’s quality laboratory. All analysis conforms to the ASBC hop methods.
Alpha Acids (30-35% COHUMULONE)
0 28
20.0-25.0%
Beta Acids
0 17
8.0-12.0%
Total Oil
0 8
2.0-4.0%
Total Oil Breakdown (% of total oil)
B-PINENE 0.6-1%
MYRCENE 55-65%
LINALOOL 0.3-0.8%
CARYOPHYLLENE 4-8%
FARNESENE 0.1-1%
HUMULENE 7-12%
GERANIOL 0.1-0.5%
OTHER 11.7-32.9%

Sensory Analysis

Sensory characteristics are determined by averaging the percentage of assessors who reported the presence of each aroma category on a Check All That Apply (CATA) ballot. It should be noted that sensory analysis performed on hop products does not necessarily indicate flavor in beer.
80%60%40%20% SweetAromaticBerryStonefruitPommeMelonTropicalCitrusFloralHerbalVegetalGrassyEarthyWoodySpicy
Banner

BEER IS COMMUNITY

#greatbeergrowshere #biggerthanbeer #yakimachief #hopandbrew