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(15-35% COHUMULONE)
028
1.0-3.0%
Beta Acids
017
1.0-3.0%
Total Oil
08
0.1-0.5%
Total Oil Breakdown (% of total oil)
B-PINENE
0.1-0.5%
MYRCENE
1-20%
LINALOOL
0.1-1%
CARYOPHYLLENE
5-15%
FARNESENE
0.1-5%
HUMULENE
20-30%
GERANIOL
0.1-1%
OTHER
27.5-73.6%
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.