Opal Hops

Opal is a dual-use hop that was introduced in 2004. This variety has a wide alpha acid range, making it a good choice for IPAs and other beer styles.

It is a low cohumulone hop that exhibits a pleasant aroma with a balanced citrus, spicy and sweet character. It is a great addition to any brew.

Origin and History

Opal was bred and registered by the Hull Hops Research Institute in 2001, released commercially in 2004. It’s a dual-purpose German hop that boasts 5% to 8% alpha acids, 3.5% to 5.5% beta acids and 13% to 17% cohumulone.

The alpha et al ratio is an important factor in determining aroma and flavor characteristics. It’s also a good indicator of bittering capability.

This elusive German hop is not as easy to find as it deserves, so make sure you don’t miss the chance to test out its capabilities in a high-octane craft beer. It can be used to a variety of styles, from pilsners to stouts, and is known for its clean citrus and herbaceous hop-like characteristics. You may even see it in a dry hopped beer or two.

Characteristics and Flavor Profile

Released in 2004 and registered by the Hull Hops Research Institute, Opal is a young German hop that is used sporadically by commercial breweries and home brewers. The variety imparts a subtle peppery flavor that complements its clean citrus aroma.

This dual-use hop is an excellent choice for producing smooth, well-balanced beers with a good balance of bittering and aroma characteristics. It has low co-humulone content and a high myrcene oil composition.

A triploid aroma type developed by the HortResearch, New Zealand Hop Breeding program, Pacifica is suited to a wide range of beer styles from Pale Ales through to Lagers and even Stouts. Its unique combination of classic and modern taste descriptors has brought it into the forefront of the craft beer industry.

Brewing Uses

Opal is a new dwarf variety that has a clean bittering profile and mild English aroma. Its citrus (lemon and grapefruit) tones and hints of herbal, cedar flavors compliment many beer styles including English ales, American ESBs and German style lagers.

The best way to enjoy this small but mighty hop is in a traditional British ale or Australian-style lager. Its high alpha acid content makes it an excellent late addition hop as well as a fine choice for whirlpool and dry hopping.

Its impressive citrusy, floral and piney characteristics make it a great compliment to the malt, but it can be difficult to find if you don’t know where to look. This data-driven tool will help you select the best Opal for your brewing needs.


A dual-purpose hop developed by Gooding Farms in Parma, Opal Hops are a fruit-forward hop. They offer a wide range of alpha acids and bittering properties that compliment IPAs, pale ales and lagers.

Pairing beer with food is a complex process that requires getting to know the flavors of both. Whether you’re preparing dinner or enjoying a glass of beer at the bar, it’s important to consider how your food will complement or contrast with the tastes and aromas in the beverage.

There are four basic guiding principles for pairing beer with food. These are: complementary, similar, contrasting and intensity.

Availability and Cultivation

Bred by the Hull Hops Research Institute and released commercially in 2004, Opal is a relatively young hop variety that is used sporadically by both commercial breweries and home brewers. It is a dual purpose hop that imparts a clean citrus aroma and flavor as well as subtle pepper flavors to your beer.

It is a moderate alpha acid hop that accounts for about 50% of the total hops in a recipe, with a low co-humulone contribution. It is a Hallertau-like aroma variety with average storage stability and a smooth, pleasant bitterness in beer. It retains about 60%-70% of its alpha acid content after 6 months at 68 deg F. It is a good choice for brewing German-style beers that impart peppery, herbal and hoppy flavors as well as citrusy, floral aromas.

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