Hop varieties

1/ Saaz

Traditional fine aroma hops, ensure excellent taste and aroma of beer. Worldwide standard of hop quality.
Early variety. Low yield. Average alpha acids content 3,5 %.

Application
In form of pressed cone hops or hop pellets is used for final hopping of beer at the end of brewing process ( 20 - 5 minutes before the end of brewing). Saaz hops brings to beer the final well-balanced taste and aroma. It is unusually rich in polyphenols. The balanced rate of alpha and beta acids causes together with the unique content of hop oils the inimitable character of beer taste. Saaz hops is used as a factor forming the final equilibrus of the mass produced beers. Its task is not reaching a certain beer bitterness but reaching the final desired beer taste.

2/ Sladek

Hybrid aroma variety of Saaz type with excellent impact on hoppy taste and aroma of beer.
Late variety. High yield. Average alpha acids content 5,0 %.

Application
In form of hop pellets type 90 or 45 is used for second, sometimes also for third hopping of beer. Its application for the middle hopping during the brewing process is given by higher alpha acid content of this aroma hops. With alpha acid content of 5 - 6 % it is appropriate to use the bittering potential and for this reason it is recommendable to use this hops at least 20 minutes before the end of the brewing process. The final taste and aroma is typically hoppy. The variety Sladek contains genetically 30% of Saaz hops. The brewing tests have shown that Sladek is not fully able to replace Saaz hops. However both of these varieties complement each other in the production of high quality lager beers.

3/ Premiant

Variety with pleasant aroma and higher and balanced bitterness.
Late variety. High yield. Average alpha acids content 7,5 %.

Application
Premiant is a hop variety that was created by crossing of bitter varieties and Czech aroma varieties. For this reason it is known to broad brewery public as a dual purpose variety. Its aroma profile is not as strong as with other Czech varieties. This variety became popular and acquired its place in the beer production without a decisive hoppy aroma. The unusually low content of cohumulone in combination with other typical characteristics of this variety contributes to the neutral character of bitterness. There is no recognizable negative bitterness after drinking. It is well known that this negative effect of strong unpleasant bitterness discourages consumers from drinking of further beer.

4 /Overview of the main hop varieties in the world