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Styrian wolf

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: tropical fruits – passion fruit, mango, banana, melon, pineapple, apricot, current,caramel
Spicy: chili, pepper, parsley, hay
Citrus: lemon, lime, lemon grass, ginger
Floral: lily of the valley, geranium, menthol, melissa
Herbal: anise, thymian
BREWING CHARACTER Tropical fruits, Blueberries, Melon, Raspberries, Elderflower, Violet
COMPONENTS
Bitter substances* Aroma substances*
Alpha acids 13.5 - 18.5%
Beta acids 5 - 6 %
Cohumulone1 22-23%
Essential Oils 2.2 - 3.6 ml/100g
Total Oil2 3-4.5%
Mycrene3 60-70%
Alpha-Humulene3 5-9%
Beta-Caryophyllene3 2-3%
Farnesene3 4.5-6.5%
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.
  Wolf Aroma ProfileWolf Taste Profile
  Essential Oil Pentagram for Wolf