Overview

Pride of Ringwood - AU

Alpha Acids:
8.5
10.5
Bred in 1953 and commercially grown since the 1960s. One of Australia’s most known and utilized hop varieties. Predominantly used for early kettle additions.
Aroma Profile:
Citrus, Herbal, Woody
Pride of Ringwood - AU
Alpha Acids:
8.5
10.5
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 (26-34% COHUMULONE)
0 28
8.5-10.5%
Beta Acids
0 17
5.0-8.0%
Total Oil
0 8
0.6-2.0%
Total Oil Breakdown (% of total oil)
B-PINENE 0.1-0.4%
MYRCENE 24-41%
LINALOOL 0.2-0.7%
CARYOPHYLLENE 9-14%
FARNESENE 0.1-1%
HUMULENE 2-4%
GERANIOL 0.4-0.7%
OTHER 38.2-64.2%

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 (26-34% COHUMULONE)
0 28
8.5-10.5%
Beta Acids
0 17
5.0-8.0%
Total Oil
0 8
0.6-2.0%
Total Oil Breakdown (% of total oil)
B-PINENE 0.1-0.4%
MYRCENE 24-41%
LINALOOL 0.2-0.7%
CARYOPHYLLENE 9-14%
FARNESENE 0.1-1%
HUMULENE 2-4%
GERANIOL 0.4-0.7%
OTHER 38.2-64.2%

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
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