The Celeia Hop:

Celeia hop, an aromatic variety, was born in Slovenia. It is the result of a triploid cross between Styrian Golding, Aurora, and a wild Slovenian hop. It shares many aromatic properties with Styrian Goldings but is known to be slightly more expressive. This expressiveness is partly due to the hybridization of the hops.

Celeia hop offers delicate bitterness and herbal, spicy, earthy, and slightly lemony aromas. Used at the end of the boil, in whirlpool, or in dry hop, it will also bring notes of white pepper.

It is commonly used for European-style beers, such as lagers, English ales, saisons, or barley wines. It can also be adapted to American-style beers, such as pale ales. In summary, it is a versatile aromatic hop that will suit styles where a fine and subtle hoppy character is sought.

Organoleptic Characteristics:

• Country of origin: Slovenia
• Alpha Acids: 3% - 6%
• Beta Acids: 2% - 3%
• Total Oils: 0.6 - 1.2 ml / 100g

Favorite Beer Styles:

• Lager
• English Ale
• Barley Wine
• Pale Ale
• Saison

Possible Substitutions:

Fuggle, Willamette, Bobek