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HPA-016 Hop Australia Hop

HPA-016 Hop

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Country:Australia (AUS)
Cultivar/Brand ID:HPA-016

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Purchase HPA-016 Hops

HPA-016 hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Every supplier may have different prices, harvest years and amounts available for purchase.

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Origin of HPA-016 Hops

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.
17.2% avg
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 - 3:1
2:1 avg
Co-Humulone as % of AlphaLow cohumulone hops impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer.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 mL
1.8mL 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.

If you see an error in our data, please let us know!

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