|Country:||United Kingdom (UK)|
Purchase Omega Hops
This hop was discontinued and it is not available for purchase.
Origin and Geneology of the Omega Hop
Omega was developed at Wye College with Challenger female and an unknown English variety as parents. It has disappointing farm yields, thus it is not grown much anymore.
English hops begin to be harvested annually in the fall starting at the beginning of September, and often continuing into early October.
Flavor & Aroma Profile of Omega Hops
Omega is an aroma hop that is typically used in only late boil additions, including dry hopping.
The Omega hop has been described as “pleasantly European in style”.
Brewing Values for Omega Hops
These are the common ranges that we've seen with Omega 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.||3-4%3.5% 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 - 3:13:1 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.||22% (Great) 0.22|
|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 »||29%29% 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 »||1.72 mL1.7mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||52-54%53% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||16-18%17% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||4-6%5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||21-28%|
Beer Styles using Omega Hops
Some popular beer styles that make use of the Omega hop include Lager, Ale & Stout.
Omega Hop Substitutions
If the Omega 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 Omega substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Omega:
Is Omega available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Omega 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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