Myrcene (38.16%)

The level is solid but not extreme (some American varieties reach over 50%). This means you'll get a noticeable citrus freshness that won't overpower the other aromas.

Alpha -Terpineol (12.23%)

In most hops, terpineol is a secondary oil (< 2%). At over 12%, it becomes a major player.

It imparts a powerful and captivating floral note. Unlike linalool, which is highly volatile, terpineol is more stable and will persist better after fermentation.

The balance of Humulene (14.15%) & Caryophyllene (7.9%)

The humulene/caryophyllene ratio is close to 1.8. This is a marker of a refined and elegant bitterness . The peppery aspect of the caryophyllene adds depth to the earthy character of the humulene. This prevents the floral profile from becoming too "soapy".

Usage tips for brewing

The moment of addition

• Avoid: Prolonged boiling (60 min). This will destroy the terpineol and linalool.

• Recommended: Whirlpool (80°C): This is where this hop will shine. The lower temperature will allow for the extraction of terpineol without evaporating the delicate notes.

• Dry Hopping (DH): Excellent candidate. Its low cohumulone content and richness in floral oils make it a perfect finishing hop.

Recommended beer styles

• Saison: The floral (Terpineol) and spicy (Caryophyllene) aspects will wonderfully complement the phenols produced by a Saison-type yeast.

• Hazy Pale Ale / NEIPA: In combination with a very fruity hop (such as Motueka or Nectaron ). Abis will bring the floral depth that is sometimes lacking in tropical fruit bombs.

• Pilsner with character: For a bottom-fermented beer with an original floral "kick", far from the beaten track.

Suggested dosages

• In a whirlpool: 3 to 5 g/L for a marked floral presence.

• In Dry-Hop: 4 to 7 g/L to transform the beer into a bouquet of fresh flowers and citrus.

Synergies

• For a "Spring" profile: Pair it with Sorachi or Cashmere . You will accentuate the noble floral aspect.

• For a "Tropical" profile: Pair it with Nectaron or Superdelic . The "floral" aspect of your Abis will serve as an elegant base for the pineapple and orange notes.

• For a "West Coast" profile: Pair it with Akoya . The resinous aspect of the Akoya will be supported by the Myrcene of the Abis, while the Terpineol will round off the edges of the raw resin.

Monitor your fermentation temperature: Excessive heat could transform these powerful floral notes into slightly medicinal ones due to the p-cymene and terpinene. A stable fermentation around 18-19°C (for an ale) is ideal.