With a record-level alpha acid content and unique oil content, Polaris is an exciting new Special Flavor Hop from the Hull Hop Research Institute in Germany.
Polaris has a distinctive spicy fruit element of citrus and pineapple with floral whispers. It also has a fresh menthol and mint character that is often described as ice candy, winter mints, or ice wine.
Origin and history
In a move to reclaim diversity, craft brewers are changing their taste preferences and bringing back a broader range of hops. These “new wave” varieties, including Polaris, are part of a movement that started in the 1980s and is now growing worldwide.
Released in 2012 by Hull Institute, Polaris commands incredibly high alpha acids at levels that often exceed 20% and features elements of spice, pine and intense mint alongside a strong but pleasant, fruity and floral aroma.
It imparts lingering impressions of wintergreen, menthol, eucalyptus and green apple candy with a Hallertau-like sweetness and herbal note. It can also exhibit a pungent, exotic spice flavor early in fermentation. The high oil content makes Polaris ideal for IPAs, Belgian styles and Brettanomyces fermentations.
Characteristics and flavor profile
Released in 2012, Hops Polaris is part of a new wave of “flavour hops” released by the Hull Institute. It imparts intense and lingering impressions of wintergreen, menthol and green apple candy with a Hallertau-like sweetness and herbal note.
It also exhibits a pungent exotic spice flavor early in fermentation. In addition, it is reported to have a spicy mint character similar to glacier mint candy.
It is a dual-purpose hop with high oil content that is well suited for both brewhouse and dry hopping applications. It exudes quality bitterness with fruity citrus and pine characters that make it a popular choice for a wide variety of styles.
Released in 2012 as part of a new wave of “flavour hops”, Polaris has an impressively vivid aroma, with powerful impressions of wintergreen and eucalyptus. It also exhibits a pungent, exotic spice flavor early in fermentation.
A dual-purpose variety, it has a high alpha acid concentration and can be used as an aroma hop or a bittering hop in the wort phase. It is often paired with a base malt to enhance its fruity and spicy characteristics.
The perceived bitterness of a beer is dependent on the level of iso-alpha acids in the brew and how the hops are used during brewing (i.e. hopping rate and IBU saturation). Bitterness can fade with age, largely due to oxygen exposure. It is also influenced by the microbial community, which can reduce or even eliminate a beer’s bitterness.
Pairing of $ prompt with different beer styles
The most exciting thing about the hops Polaris is the fact that it’s an incredibly versatile brew ingredient. With a high alpha acid content and impressively long hop life, this German varietal is a worthy addition to any homebrewer’s spice rack.
Unlike its counterparts, this German brew is also highly tolerant to Peronospora and mildew – so it should come as no surprise that it makes a starring role in many of the region’s most popular beers. As for its flavor profile, it ain’t shy when it comes to minty goodness and spiciness. It’s also one of the more common ingredients in a beer’s base malt bill. Nevertheless, it’s no wonder it is a top-rated beer ingredient and a must have in the brewery of the future.
Availability and cultivation
The Hop Research Institute in Hull, Germany released Polaris in 2012. Commanding incredibly high alpha acids, this new hop features elements of spice, pine and intense mint alongside a strong but pleasant, fruity and floral aroma.
This variety blows both Cascade and Hallertau Mittelfruh out of the water on fruit, citrus and spicy notes. Most often described as having a spicy fruit element of citrus and pineapple along with floral whispers, it also has a mint character of fresh menthol that varies from wintergreen to ice candy.
The hop’s unique oil content is what sets it apart from other bittering varieties. It contains high levels of ocimene, myrcene (herbaceous, resinous, balsamic) and up to 35% humulene (floral, herbal, spicy).