|Cultivar/Brand ID:||P 08-6|
|Ownership:||™ Hops France|
Purchase Bouclier Hops
Bouclier 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 Bouclier Hop
Developed in 2005 as a cross between Strisselspalt and a UK male, Bouclier is the most recent release from the French varietal research program. Its UK lineage includes Wye Challenger, Early Bird Golding and Northern Brewer.
Flavor & Aroma Profile of Bouclier Hops
Bouclier is an aroma hop that is typically used in only late boil additions, including dry hopping.
Bouclier’ s combination of French and English aromas allows it to bring a French touch to English-style beers. It has aroma descriptors that include herbal, grass and spicy. Sometime referred to as "Shield".
Brewing Values for Bouclier Hops
These are the common ranges that we've seen with Bouclier 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.||2.4-3.3%2.9% 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.||1:1 - 4:12:1 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 »||42-47%44.5% 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 »||1.1-1.6 mL1.4mL avg|