Saxon

Saxon was developed in England at the esteemed Wye College. It was bred from Svaloef, an old Swedish variety that is no longer grown and an unnamed male varietal. Sister to Viking, Saxon does have a pleasant aroma when used in brewing but is not grown commercially. It is instead used predominantly for breeding. Its yield is poor in the US, but higher in England.

Also Known As Wye Saxon
Characteristics  Pleasant aroma
Purpose Aroma
Alpha Acid Composition 8%-10%
Beta Acid Composition 4%-5%
Co-Humulone Composition 20%
Country UK
Cone Size
Cone Density
Seasonal Maturity Early
Yield Amount 500 kg/hectare (450 lbs/acre)
Growth Rate Low to moderate
Resistant to Resistant to verticillium wilt
Susceptible to
Storability Retains 75% alpha acid after 6 months storage at 20ºC (68ºF)
East of Harvest
Total Oil Composition 0.95 mL/100g
Myrcene Oil Composition 54%
Humulene Oil Composition 11.8%
Caryophyllene Oil 5.6%
Farnesene Oil 6.7%
Substitutes
Style Guide

References
http://www.ars.usda.gov/SP2UserFiles/person/2450/hopcultivars/21282.html
http://www.brewerslair.com/index.php?p=brewhouse&d=hops&id=&v=&term=58

Great Fermentations


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