Variety traits

Hop oil content

Humulus lupulus L.

Hop oil content determines the concentration of essential oil in hop cones, which directly influences the aromatic profile of beer. This metric is a genetically determined varietal trait and is measured using steam distillation.

In the reference 3 varieties crop Common hop, where this is mentioned in the description.

The essential oil content in hops is measured in milliliters per 100 grams of dry matter and typically ranges from 0.5 to 3.0%. Low levels are around 0.4–0.5 ml/100 g, while high values reach 2.0 ml/100 g or more, which is characteristic of specialized aromatic varieties.

This trait is a key criterion in the breeding and quality assessment of hops. Due to the high volatility of oil components, the technological process requires a specific approach, including adding hops at the end of the boil or using dry hopping to preserve the aromatic properties of the raw material.

General information about the subject — on the page Oil content.

Sources8

Varieties of Common hop mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.