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Styrian Cardinal

Data provided below is from Slovenian Institute for Hop Research and Brewing. More details will be added as they become available.
BREEDING PROPERTIES  
MATURITY  
YIELD  
CONE STRUCTURE  
AROMA Fruity: pineapple, plums, banana, caramel, black current, raspberry
Citrus: orange, lime, ginger, lemon grass, green fruits - quince
Spicy: marjoram, curry, hay
Floral: flieder, geranium, green tea, chamomile, black tea, menthol
BREWING CHARACTER Apple, Pineapple, Tropical fruits (passion fruit), Strawberries, Anise
COMPONENTS
Bitter substances* Aroma substances*
Alpha acids 10 -15 %
Beta acids 3.2 - 4.6 %
Cohumulone1 31-37 %
Essential Oils 1.8-2.7ml/100g
Total Oil2 3-4%
Mycrene3 40-50%
Alpha-Humulene3 15-22%
Beta-Caryophyllene3 8-11%
Farnesene3 5-7%
1 Cohumulone in % of Alpha acid  2 Total oil in % of dry matter
3 Single components of total oil in relative % of total oil 
* 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.
  Cardinal Aroma ProfileCardinal Taste Profile
  Essential Oil Pentagram for Cardinal