Pearl is a medium bitter fragrant flower developed in Germany in the 1960s and 1970s from The British Brewer, which was put on the market in 1978. Europeans thought it smelled like Mittelfuna, a mixture of spiced pine and mint. Pearls have a medium bitter taste and are of excellent quality, but are more often used as scented flowers.
Pearl's perfect balance of bitterness and aroma has been recognized by the beer industry since its birth. It is the fragrant flower with larger planting area in Germany at present.
Pearl is ideal for brewing ale, Porter, Seitao, lager, Pilsen, wheat, Ale, Kosch and German light beers, and is the best choice for brewing traditional German beers.
Conventional indicators | |||
Alpha acid | 5.9-8.0% | Beta acid | 3.1-3.6% |
The ketone of humulus scandens | 28.0-31.0% | The total oil | 0.7-0.9ml/100g |
The aroma components | |||
myrcene | 25.0-35.0% | Humulus scandens ene | 28.0-34.0% |
caryophyllene | 12.0-16.0% | Fanny ene | <1.0% |
Other indicators | |||
In alcohol | 4.0mg/100g | geraniol | 0.2-0.4% |
Fulvic phenol w/w | 0.55% | Polyphenols w/w | 4.1% |
