| Bitter Substances | |
|---|---|
| α-acids (EBC 7.4) | 7,9 |
| β:α (EBC 7.7) | 0,8 |
| cohumulone (EBC 7.7) | 15 |
| Polyphenols | |
| polyphenols (EBC 7.14) | 3,7 |
| polyphenols:α | 0,5 |
| xanthohumol (EBC 7.7) | 0,41 |
| xanthohumol : α | 0,051 |
| Aroma Substances | |
| Total oil (EBC 7.10) | 0,95 |
| β-caryophyllene:humulene | 0,34 |
| farnesene (EBC 7.12) | < 3 |
| linalool (EBC 7.12; mg/100g) | 11 |
| linalool: α | 1,4 |
Aromatic impressions of the raw hops
Assessment from brew trials
The bitterness of beers brewed with the variety Opal is not too strong, with pronounced harmoniousness. A virtually consistent development of all aroma impressions arises in terms of smell, whereas the citrusy note is expressed somewhat weaker in the taste.