Apollo hops are a newer super high-alpha variety with a low cohumulone level that makes it an excellent bittering hop. Used toward the end of the boil, it can contribute flavors and aromas of citrus, grapefruit, orange, pine, resin, and cannabis.
It is a dual use hop that is appropriate for all stages of the brewing process, making it perfect for IPAs and other beer styles. It is also a highly disease tolerant variety that is easy to store.
Origin and History
The history of hop breeding is a long one and has always aimed to improve the agronomic features of favoured traditional varieties whilst retaining their aroma. This is often achieved by clonal selection, which has produced many varieties known to the brewing industry.
Apollo is a super high alpha acid bittering hop that can contribute flavors and aromas reminiscent to grapefruit, citrus and resin when added late in the boil and used as a dry hop. It also offers low cohumulone levels which makes it an excellent choice for IPAs and Pale Ales.
“APOLLO” is a result of a controlled cross-pollination performed in 2000 between a proprietary non-patented female hop plant referred to as “Zeus” with a proprietary non-patented male hop plant (98001 X USDA 19058m)m. The resulting hop variety is genetically, chemically and morphologically distinct from all other hops grown in the fields and nursery.
Characteristics and Flavor Profile
Apollo is a super high alpha acid bittering hop with a low cohumulone level that contributes citrus, grapefruit, orange and resin flavor and aroma when added late in the boil. It also lends fruity, floral and subtle spice notes when used as a dry hop.
A triploid alpha variety bred from open cross pollination of New Zealand Smoothcone, it is a workhorse for the brew house and found in breweries across the world. It has excellent storage stability and can be used in a wide range of brewing applications from late addition, whirlpool and dry hopping.
Floral, herbal and woody aromas are common but should not be overpowering in order to maintain the balance typical of their style. Fermentation characteristics should include a combination of yeast-derived phenolic spicy flavors and aromas balanced with fruity esters and malt derived sweetness.
The main ingredients of beer are water