|Country:||United Kingdom (UK)|
Purchase Beata Hops
Beata hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.
Origin and Geneology of the Beata Hop
Bred for its beta content at Horticulture Research International (HRI) at Wye College in the UK in 1995, it went to farm trials in 2006.
English hops begin to be harvested annually in the fall starting at the beginning of September, and often continuing into early October.
Flavor & Aroma Profile of Beata Hops
Beata is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.
The high beta acid of the Beata hop means that its bitterness utilization is very good. It also has notes of almonds, honey and apricots.
Brewing Values for Beata Hops
These are the common ranges that we've seen with Beata 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.||9-11%10% avg|
|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.||0:1 - 1:11:1 avg|
|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 »||23-28%25.5% avg|
|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 mL1.3mL avg|