|Cultivar/Brand ID:||P 09-18|
|Ownership:||™ Hops France|
|Comparison||Compare with other hops|
Purchase Triskel Hops
This hop variety can be purchased at Yakima Valley Hops.
Origin and Geneology of the Triskel Hop
Triskel is a cross developed in 2006 between the French Strisselspalt variety and the male plant of the English Yeoman variety.
Flavor & Aroma Profile of Triskel Hops
Triskel is an aroma hop that is typically used in only late boil additions, including dry hopping.
Triskel has inherited the aromatic notes of Strisselspalt in a particularly pronounced manner. Its notes are fruity, citrusy and flowery. Its oil content makes for interesting potential in late hopping, and especially in dry hopping. At the same time, its alpha acid content also creates an interesting alternative for first wort hopping.
Brewing Values for Triskel Hops
These are the common ranges that we've seen with Triskel 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.||4-5.5%4.8% 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 - 2:11:1 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 »||20-23%21.5% 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 »||1.2-2 mL1.6mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||55-61%58% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||10-16%13% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||2-3%2.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||19-33%|
Beer Styles using Triskel Hops
Some popular beer styles that make use of the Triskel hop include Belgian Ale, Saison, Kolsch, Pilsner, Pale Ale, IPA, Lager & Wheat.
Triskel Hop Substitutions
If the Triskel 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 Triskel substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Triskel:
Is Triskel available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Triskel 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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