Calicross

New Zealand’s Calicross emerged in the 1960’s and by-and-large disappeared by the 1980’s. Born out of a dire need for disease resistant varieties, Calicross was created as a cross between Fuggle and Late Cluster – the later being the crop decimated in the late 1940’s by Black Root Rot.

Developed by New Zealand’s then Department of Scientific and Industrial Research, Calicross changed the face of the New Zealand hops industry at the time and its commercial utilization remained strong for nearly 20 years. By 1980 however, its low growth rate made it a target for replacement by more vigorous varieties.

Useful for both aroma and bittering, it exhibits both earthy, fruity flavors and floral aromas closely matching those of Cluster.

Also Known As
Characteristics Floral, fruity and earthy flavor and aroma
Purpose Bittering & Aroma
Alpha Acid Composition 5.8%-7.9%
Beta Acid Composition 4%-7.8%
Co-Humulone Composition 36%-44%
Country New Zealand
Cone Size
Cone Density
Seasonal Maturity Late
Yield Amount 1200-2300 kg/hectare (1070-2050 lbs/acre)
Growth Rate Moderate to high
Resistant to
Susceptible to Susceptible to downy mildew
Storability Retains 78%-78% alpha acid after 6 months storage at 20ºC (68ºF)
East of Harvest Difficult
Total Oil Composition 0.42-1.39 mL/100g
Myrcene Oil Composition 54%-68%
Humulene Oil Composition 12%-19%
Caryophyllene Oil 2%-6%
Farnesene Oil 0%-1%
Substitutes
Style Guide English Ale, Porter, Mild Ale, Bitter, Extra Special Bitter, Lambic, Amber Ale, Cask Ale, Stout, Oatmeal Stout, Strong Ale, Nut Brown Ale, Golden Ale, Christmas Ale

References
http://beerlegends.com/calicross-hops
https://ychhops.com/varieties/cluster
http://freshops.com/usda-named-hop-variety-descriptions/#usda_id_66054
http://brooklynbrewshop.com/themash/hop-of-the-month-green-bullet/

Great Fermentations


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