|Country:||United States of America (USA)|
Origin of the Zappa Hop
Recovered in the wild in the mountains of New Mexico. It is a 100% Humulus lupulus var. neomexicanus aroma hop found by CLS Farms.
Flavor & Aroma Profile of Zappa
Spicy with strong notes of tropical fruit (mango, passion fruit), citrus, and pine. Additional descriptors include savory, mint, and Fruity Pebbles
Brewing Values for Zappa
These are the common ranges that we've seen with Zappa 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.||8-9%8.5% 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.||40-45%42.5% 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 »||1.8-2.5 mL2.2mL avg|
Common Beers and Styles using Zappa
Some popular beer styles that make use of the Zappa hop include IPA, Pale Ale & Fruited Sour.
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