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HBC 586 Hop United States of America Hop

HBC 586 Hop

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Country:United States of America (USA)
International Code:HBC 586

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Purchase HBC 586 Hops

This hop can be purchased at Yakima Valley Hops.

Origin and Geneology of the HBC 586 Hop

HBC 586 is an experimental hop variety from the Hop Breeding Company, which is a joint venture between John I. Haas and Yakima Chief Ranches. HBC 586 is the result of a hybrid pollination of the mother YCR 21 and male #01239-2.

US hops begin to be harvested in mid-to-late August for most aroma varieties.

Flavor & Aroma Profile of HBC 586 Hops

HBC 586 is a dual-purpose hop that can be used in all hop additions throughout the brewing process.

When used as a whirlpool or dry hop addition, HBC 586 brings a complex medley of tropical fruit flavors. The aroma of HBC 586 has been described as "a large medley of fruit flavors... Mango, guava, lychee, citrus, with slight sulfur and herbal notes."

Tags: #mango  #lychee  #citrus  #herbal  #guava  #spicy 

Brewing Values for HBC 586 Hops

These are the common ranges that we've seen with HBC 586 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 »
12.5% avg
Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.7.5-8.5%
8% 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 - 2:1
2:1 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 »38-40%
39% 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 »1.2-2.5 mL
1.9mL avg
Total Oil Breakdown:
›  MyrceneFlavors: resinous, citrus, fruity (β-myrcene) 40-50%
45% avg
›  HumuleneFlavors: woody, noble, spicy (α-caryophyllene) 14-22%
18% avg
›  CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene) 7-15%
11% avg.
›  FarneseneFlavors: fresh, green, floral (β-farnesene) 0-1%
0.5% avg
›  All OthersIncluding β-pinene, linalool, geranoil & selinene 12-39%

Beer Styles using HBC 586 Hops

Some popular beer styles that make use of the HBC 586 hop include Wheat Ale, IPA, NEIPA & Pale Ale.

HBC 586 Hop Substitutions

If the HBC 586 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 HBC 586 substitutions.

There are no manually picked substitutions for this hop. You can instead use our tool that uses data to find similar hops.

Is HBC 586 available in lupulin powder?

Unfortunately, there is no lupulin powder version of the HBC 586 hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop 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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