Mandarina Bavaria

Mandarina Bavaria is a German grown aroma hop although it is frequently used successfully as a dual purpose hop. It has an alpha acid range from 7 to 11% and a beta acid range of 4 to 8%. It was developed in and is owned by the Hop Research Center in Hull (EU-PVR) under the Cultivar/Brand ID 2007/18/13.

It was released in 2012 and is commonly used to balance out other earhty and herbal hops. It is very versatile and plays well in any beer style that would benefit from its distinctive fruity character.

Useful in not just flavor additions but also to increase aroma, it will impart subtly sweet notes of tangerine and citrus, particularly when its used as a dry hop. It is tropical, pleasantly fruity and sweet with notes of distictive tangerine and citrus. There are some notes of black and red currants as well as touches of rosemary and gooseberry.

It is a great choice for use in these beer styles: Belgian Ales, American Pale Ales, Sours, NEIPAs, Saisons, IPAs, Black Ales, Brett Beers and French Ales.

If you are looking for a substitution we recommend using Columbus (US)/Columbus (BC), Nugget (US)/Nugget (BC), Cascade (US)/Cascade (BC), Huell Melon, Lemondrop™, Perle (US)/Perle (GR).

Mandarina Bavaria is available in a Lupulin Powder/Pellet under brands such as Cryo-Hops and LUPOMax.

Co-Humulone as % of Alpha Acids: 31-35%
Total Oils (mL/100g): 0.8-2.0
Myrcene: 31.89-45%
Humulene: 10-15%
Caryophyllene: 3.16-10%
Farnesene: 1-2%
All Others (including β-pinene, linalool, geraniol & selinene): 26.4-48%
Linalool: 0.18-0.4%
β-pinene: 0.4-0.6%
Geraniol: 0.24-0.6%
Total Polyphenols: 3.07-4%
Sum of Terpene Alcohols and Esters (% of Total Oil): 1.39%
Ketone (% of Total Oil): 0.69%
Isobutyrate (% of Total Oil): 1.32-1.65%
Thiols (uG/KG): 4.76-8.09

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