<th id="sap4h"></th>
Chinook was developed by American agriculture in Washington state in May 1985 from a cross between Petham Golding as a female and USDA63012 as a male. Chinook was originally developed as a bitter flower, but it spread as more and more winemakers discovered that the hop's rich grapefruit, spice and pine aromas had effects that other fragrant flowers could not when brewed or dried.
Chinook hops are becoming more and more popular as the years go by, despite the rise of hops. It is widely used in the brewing of Porter, Shitao, American Ale, pale Ale, barley wine and IPA. In dark beers, Chinook can significantly increase the depth of the beer; In IPA dry pour, can give beer elegant pine flavor; This pine aroma is complemented by triple crystal hops to achieve a high quality pine aroma with herbal and floral notes.
Conventional indicators | |||
Alpha acid | 12.2-15.3% | Beta acid | 3.4-3.7% |
The ketone of humulus scandens | 3.4-3.7% | The total oil | 1.0-2.5ml/100g |
The aroma components | |||
myrcene | 1.0-2.5ml/100g | Humulus scandens ene | 18.0-24.0% |
caryophyllene | 9.0-11.0% | Fanny ene | 9.0-11.0% |
Other indicators | |||
The alcohol in the w/w | 0.3-0.5% | Beta pinene w/w | 0.3-0.5% |
Geraniol w/w | 0.7-1.0% |
| |
