Xichu is HBC394, a high formic acid humulone and superior hop developed by HBC Company, which was launched in 2007. It is a cross between The German haradomittlephunner as female parent and the American Tetnam as male parent.
Xichu is a versatile hop with excellent bitterness and a rich tropical fruit aroma of grapefruit, citrus, lychee and gooseberry due to its high geranyene content. It can not only make a single hop beer, but also cooperate with other hops.
This is by far the most popular citrus hop in America. Xichu is very suitable for brewing IPA, American Ale, stout beer, Belgian ale, etc. It can brew any beer, which can be called the peak of American citrus bouquet. Improper transportation and storage conditions will lead to the disappearance of the lychee flavor in Western Chu.
Conventional indicators | |||
Alpha acid | 11.3-14.0% | Beta acid | 3.6-3.9% |
The ketone of humulus scandens | 21.0-24.0% | The total oil | 1.5-3.0ml/100g |
The aroma components | |||
myrcene | 60.0-70.0% | Humulus scandens ene | 7.0-12.0% |
caryophyllene | 5.0-8.0% | Fanny ene | <1.0% |
Other indicators | |||
In the alcohol w/w | 0.3-0.5% | Geraniol w/w | 0.3-0.5% |
Beta pinene w/w | 0.7-1.0% |
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