Canadian Redvine Hop
|Comparison||Compare with other hops|
Purchase Canadian Redvine Hops
This hop was discontinued, and it is not available for purchase.
Origin and Geneology of the Canadian Redvine Hop
Not used much anymore. Submitted to the USDA in 1993.
Flavor & Aroma Profile of Canadian Redvine Hops
Canadian Redvine is an aroma hop that is typically used in only late boil additions, including dry hopping.
Canadian Redvine has such a high cohumulone content and low alphas, it is not commonly used. It is said to impart mild flavors of cherry, berries, pine and even citrus like grapefruit. Some brewers have reported a catty character.
Tags: #cherry #berry #pine #grapefruit
Brewing Values for Canadian Redvine Hops
These are the common ranges that we've seen with Canadian Redvine 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.||5-6%5.5% 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 - 1:11:1 avg|
|Hop Storage Index (HSI)The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C). The freshest hops will always be the best.||20% (Great) 0.20|
|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 »||47%47% 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 »||Unknown|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||69-71%70% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||1-3%2% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||1-3%2% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||4-7%5.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||16-25%|
Beer Styles using Canadian Redvine Hops
Some popular beer styles that make use of the Canadian Redvine hop include Red Ale & Porter.
Canadian Redvine Hop Substitutions
If the Canadian Redvine hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Canadian Redvine substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Canadian Redvine:
Is Canadian Redvine available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Canadian Redvine hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop variety in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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