|Country:||New Zealand (NZ)|
Origin of the Taiheke Hop
First released in 1972, Taiheke is bred from crossing an English Fuggle and a male variety thought to be a crossing of Fuggle with the Russian variety of Serebrianka.
Flavor & Aroma Profile of Taiheke
Remarkable levels of citrus notes that lean towards tropical fruit characteristics, such as grapefruit, lemon and lime. It is characterized by a floral, citrus profile, with a hint of spice.
#citrus #tropical #grapefruit #lemon #lime #floral #spice
Brewing Values for Taiheke
These are the common ranges that we've seen with Taiheke 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 Acids (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.
|Beta AcidsThe ratio of alpha to beta acids dictates the degree to which bitterness fades as beer ages. Higher levels of beta acids will result in a slower decline of bittering.||5-5.5%5.3% 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.||33-40%36.5% 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 »||1.1 mL1.1mL avg|
Common Beers and Styles using Taiheke
Some popular beer styles that make use of the Taiheke hop include Ales, Pale Ales, IPA & New England IPA.
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