Description, Cultivation & Yield
Genetic Origin:
|
In 1911 a selected seed from an unknown variety with the name Bate’s Brewer |
Weight (kg/ha):
|
1.350 – 1.450 |
Classification:
|
Aroma |
Maturity:
|
early to middle |
Country of Plantation:
|
England |
Plantation area (ha):
|
0 |
Welt:
|
Tolerant |
Primary downy Dew:
|
Vunerable |
Powdery Mildew:
|
Vunerable |
Aphid:
|
–
|
Brewhouse:
|
Golding, Progress, Bramling Cross |
:
|
Golding, Progress, Bramling Cross |
Facts & Figures
Alpha-Acid %:
|
5,0 – 8,0 |
Beta-Acids %:
|
2 – 2,5 |
Co-Humulone % rel.:
|
33 – 35 |
Total Oil (ml/100g):
|
0,8 – 1,2 |
Resins : Alpha-Acid:
|
–
|
Xantholhumol (EBC 7.7):
|
0 |
Beta-Caryophyllen: Humulen:
|
0,3 |
Farnesen % the total oil amount:
|
<1 |
Linalool % the total oil amount:
|
|
Linalool: Alpha-Acid:
|
0 – 0 |
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