|Comparison||Compare with other hops|
Purchase HPA-016 Hops
HPA-016 hops are available to be purchased at 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 HPA-016 Hop
After years of availability only in the Outback, it will be released to the rest of the world from 2021. HPA-016 was created by the HPA breeding program in 2004 and commercialized in 2020. Its ancestry is a cross pollination of high alpha Australian and North American hops.
Flavor & Aroma Profile of HPA-016 Hops
HPA-016 is an aroma hop that is typically used in only late boil additions, including dry hopping.
HPA's newest proprietary flavor hop - tentatively called HPA-016 - is a big-hitting, fruit-forward flavor hop bursting with sweet mandarin, citrus peel and fresh pine needles.
Tags: #mandarin #citrus #pine #fruity
Brewing Values for HPA-016 Hops
These are the common ranges that we've seen with HPA-016 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.||5.9-9.0%7.5% 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.||2:1 - 3:12:1 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 »||33-37%35% 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 »||1.7-1.9 mL1.8mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||35-49%42% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||0-2%1% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||6-12%9% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||36-59%|
Beer Styles using HPA-016 Hops
Some popular beer styles that make use of the HPA-016 hop include IPA & NEIPA.
HPA-016 Hop Substitutions
If the HPA-016 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 HPA-016 substitutions.
There are no manually picked substitutions for this hop variety. You can instead use our tool that uses data to find similar hops.
Is HPA-016 available in lupulin powder?
Unfortunately, there is no lupulin powder version of the HPA-016 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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