Coigneau

Originating from the 18th century, Belgian Coigneau hops have largely disappeared. Light on bitterness, Coigneau hops were often employed in Lambic beers and to a lesser extend, Pilsners.

In 1930, the commercial crop of Coigneau was all but replaced by Green Belle with the last plots disappearing in the 1950’s. Recently however, the variety has been rediscovered from within the archives at Wye College in Kent, England. Plans exist to resurrect the variety.

Also Known As Cagneau, Cagnau, Carnau
Characteristics
Purpose
Alpha Acid Composition
Beta Acid Composition
Co-Humulone Composition
Country Belgium
Cone Size
Cone Density
Seasonal Maturity
Yield Amount
Growth Rate
Resistant to
Susceptible to
Storability
East of Harvest
Total Oil Composition
Myrcene Oil Composition
Humulene Oil Composition
Caryophyllene Oil
Farnesene Oil
Substitutes
Style Guide Lambic, Pilsner

References
https://translate.google.com/translate?hl=en&sl=nl&u=https://nl.wikipedia.org/wiki/Coigneau_(hop)&prev=search

Great Fermentations


Comments 2

  1. Andre Souza

    Hi, I guess there is a mistake in the style. It’s “LABIC” but the correct should be “LAMBIC”.
    Thank you! Great work!

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