Description
Alora hop pellets 100 g – peach, apricot, melon and yuzu
Alora is a hop variety from the Hopsteiner breeding programme, grown in the USA. It is best known for a highly unusual oil composition that gives a distinct citrus character. The flavour and aroma profile is a tempting blend of peach, apricot, sweet melon and yuzu.
Aroma and flavour
Most hop varieties are dominated by the "big 8" oil groups (pinene, myrcene, limonene, linalool, caryophyllene, farnesene, humulene and geraniol). In Alora, more than half of the total oil is instead unidentified in standard hop analysis, and a large share of it is selinene, a sesquiterpene rarely found in hops. Selinene has low volatility and carries citrus character straight into the finished beer; it is also found in fruits such as calamondin orange and yuzu. Alora is also high in bound 3MH thiols, which give tropical fruit, passion fruit and citrus in the beer.
Uses and beer styles
- Aroma in late additions, hop stand and whirlpool
- Dry hopping
- A wide range of beer styles, from IPA to pale lagers
Technical data
- Origin: Hopsteiner breeding programme, grown in the USA
- Cohumulone: 28–32% of alpha acids
- Total oil: 0.8–1.3 ml/100 g
- Selinene: over 50% of total oil
- Bound 3MH thiols: about five times the amount in Cascade
- Linalool: 0.3–0.6% of total oil
- Pack size: 100 g pellets, vacuum-packed
Storage
The hops are vacuum-packed and stored in a freezer room at -18 °C. We prioritise hops from the last two harvests, but older hops can be just as good when stored correctly. Read more about shelf life and storage in the article by Yakima Valley Hops (PDF).
Frequently asked questions about Alora
What makes Alora special?
More than half of the oil in Alora is selinene and other compounds outside the usual hop oils. Selinene gives citrus that survives into the finished beer, and the bound 3MH thiols give tropical fruit and passion fruit.
Which alpha acid should I use in my calculations?
Use the alpha acid stated in the product title. It is measured on the lot you receive. The range under Technical data shows typical values for the variety and varies from year to year.
When should I dry hop?
Dry hopping is usually done around day 7–9, preferably once primary fermentation is over and the temperature has dropped. Early, heavy dry hopping can give vegetal flavours, but for NEIPA many brewers dry hop earlier for biotransformation. For a hop stand, hold the wort at 70–90 °C for 10–30 minutes.
How can I tell if the hops are still good?
Fresh pellets are green. Brown pellets or a cheesy smell indicate that the hops have oxidised. Yakima Valley Hops recommends using pellets within five years of pelletising, but hops kept cold and away from light and oxygen can last longer.
Related
Betaling
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.