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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.
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
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