The Ultra-Dominance of Farnesene (37.10%)

Beta-farnesene is present at a record level.

• Sensory result: A pronounced taste of green apple , pear, and freshly crushed leaves. It's a very specific aroma that provides a fruity "crunch" sensation, but it can lack depth if used alone.

A "Spicy-Peppery" profile (Caryophyllene: 16.84%)

The level of ?-caryophyllene is very high compared to Humulene ( 0.05% ).

• Sensory result: The hops will have a very spicy and peppery character, almost dry and woody. The near-total absence of humulene means it won't have the "noble and mellow earthiness" of classic hops. It's a "lively" profile.

A rather "Fresh" profile (Myrcene: 9.18%)

The myrcene level is low.

• Sensory result: Don't expect an explosion of pine resin or citrus. This batch is much more focused on vegetal and spicy notes than on fresh fruit or forest aromas.

Advice for the Brewer

• Usage: I would recommend using it in a blend with another hop rich in Myrcene to bring out the extra punch.

• Interest: It is perfect for bringing a unique "apple/spice" signature to a wheat beer (Witbier) or a slightly rustic seasonal beer.

• Caution: When used alone in high doses, its peppery and vegetal character could become a little too dominant.