2022 CZ Bohemie
Bohemie breeding is based on varieties of Saaz and Sladek.
Flavor & Aroma Profile
Bohemie is an aroma hop that is typically used in only late boil additions, including dry hopping.
Bohemie hops are suitable for second hop addition.
These are the common ranges that we've seen with Bohemie hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||6-9%
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 1:1
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||23-26%
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||1-1.5 mL
|TOTAL OIL BREAKDOWN:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||30-45%
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||17-23%
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||7-10%
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||1-3%
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||19-45%
Descriptions provided by the awesome beermaverick.com