STYRIAN GOLDING
(CELEIA)
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PEDIGREE: |
A triploid hybrid between autotetraploid Savinjski golding and
105/58 hybrid between Aurora and a Slovenian wild hop
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PICKABILITY: |
Good |
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YIELD:
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1300 to 3500 KG/ha |
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STORAGE STABILITY: |
Good |
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RIPENING TIME: |
Late |
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OTHER INFORMATION: |
Released in 1990, a late aroma hop variety, as it is a triploid variety it contains
less seed |
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RESISTANCE TO DISEASE: |
- To downy mildew - Medium
- To powdery mildew - Medium
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BREWING QUALITY: |
Aroma hop variety of high quality with excellent bitterness and aroma |
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BREEDING PROPERTIES: |
Celeia is a triploid hybrid between autotetraploid Savinjski golding and 105/58
hybrid between Aurora and Slovenian wild hop. It is a late variety, its optimal
picking time in Slovenia being between September 6 and 12. The plants have a
form of a wide cylinder, the lateral shoots are 100 cm long. The vines are
green, thick, with long internodes. The leaves are large and of deep green
color. The rootstock is slightly susceptible. There are no long term data
available about the disease reaction of this variety. The expected yield is
about 3200 kg/ha. It is grown on moderately deep or deep clay soil. It is grown is
Slovenia, Austria and Vojvodina. Large planting distance is required. The
recommended pruning time in sLOVEnia is between April 1 and 10. An average cone
is 23 mm long, the average weight of 100 dry cones is 14 g. They are relatively
dense, of green color and do not get shattered when picked by a picking
machine. The drying temperature does not exceed 65 C. |
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CHARACTERISTICAL INGREDIENTS AND BREWING QUALITY: |
Celeia has a pleasant hoppy aroma. It contains 2 - 5 % of
Alpha-acids (26 - 29 % of Cohumulone). The ratio between Alpha and Beta acids is about 1.7. The essential oil content varies from 0.6 to 3.6 % of dry hops. The ratio between
Alpha-Humulene and Beta-Caryophyllene in the essential oil is about 2.7. Celeia has a good storage stability. Beer prepared with this variety has good organoleptical scores for pleasant bitterness, which is harmonically linked to the aroma. |
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COMPONENTS |
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Bitter substances* |
Aroma substances* |
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Alpha acids |
2-5 %
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Beta acids |
2.0-3.3 % |
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Cohumulone1 |
26-29 % |
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Colupulone1 |
47-62 % |
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Total Oil2 |
0.6-3.6 % |
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Mycrene3 |
26-40 % |
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Alpha-Humulene3 |
18-23 % |
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Beta-Caryophyllene3 |
8-9 % |
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Farnesene3 |
3-7 % |
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1 Cohumulone and Colupulone in % of Alpha
and Beta Acids
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2 Total oil in % of dry matter
3 Single components of total oil in relative % of total oil |
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* Actual number varies by crop year due to weather patterns and a little by the farm also (based on micro-climate). Contact for specific numbers for a given year/order.
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Older USDA Report on Celeia CAUTION: Accuracy of variety tested or data not verified!