Table 2 Typical versus observed alpha and beta-bitter acids of examined hop cultivars.

From: Disentangling photoperiod from hop vernalization and dormancy for global production and speed breeding

Cultivar

α acid typical

α acids observed

β acid typical

β acids observed

‘Cascade’

4.4–6.5

7.1 ± 0.6

4.5–6.5

6.5 ± 1.1

‘Cashmere’

7.7–9.1

7.9 ± 0.4

6.4–7.1

6.4 ± 0.9

‘Centennial’

9.5–11.5

9.6 ± 0.8

3.5–4.5

3.2 ± 0.4

‘Chinook’

12.0–14.0

14.3 ± 0.5

3.0–4.0

4.1 ± 0.3

‘Columbus’

14.5–16.5

18.9 ± 1.2

4.0–5.0

3.7 ± 0.2

‘Galena’

11.5–13.5

10.5 ± 1.7

7.2–8.4

7.6 ± 0.6

‘Willamette’

4.0–6.0

4.7 ± 0.5

3.5–4.5

3.8 ± 0.3

  1. Field-grown (ranges)13,16,17,18,19,20,21 versus non-vernalized observed means of n = four 100 g cone subsamples from each cultivar ± standard deviation. Acid values are cone dry weight percentages.
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