Sorachi Ace is a unique hop, originally developed in Japan for the Sapporo Brewery. It has a very intense lemon flavor and aroma and is used as a bittering agent.
It is considered excellent in several beer styles, particularly those desiring a distinct lemon citrus flavor. It is also a popular choice for Belgian Wits, IPAs, Pale Ales and Belgian Saisons.
Origin and History
Sorachi Ace was developed in Japan by Sapporo Breweries in the 1970’s. It is a cross between Brewer’s Gold and Saaz hops. It was not a popular variety for a long time but became more available in 2006.
Sorachi is one of the most interesting hops to use because it has the alpha acids to make it great at bittering but also some unique flavours and aromas. It is a great choice for single hopped beers because of these flavours.
Its dill flavours are often seen as odd, but when used in small amounts they can be very refreshing. Its lemon grass and citrus elements can also be really nice in a Summer Ale. It can be used in a number of different beer styles, including Wheat Beers and Pale Ales.
Characteristics and Flavor Profile
Sorachi Ace Hops are a unique variety that combine flavors of lemon, coriander, dill and citrus. They have a high alpha acid content, making them appropriate for IPAs and Belgian Wits.
It was bred in Japan for Sapporo Breweries in 1984 and re-released in the US in 2006. The hybrid was created by crossing Saaz and Brewer’s Gold.
The results were a hop that has the flavor characteristics of Saaz, but with higher Alpha Acids and a similar cohumulone level. It was not a success, however it has been a favorite among craft brewers for its unique citrus fruit, herbal and dill aromas.
It is a non-patented variety and rhizomes are available for purchase during the spring season. This variety is considered a low-growing plant and will produce less than other high-alpha hops.
Brewing Uses
Sorachi Ace is a popular variety among US craft brewers for its unique citrus fruit, herbal and dill aromas. This hop is most commonly used in APA, IPA, Pale Ale, Lager and Saison style beers.
Originally developed in Japan for Sapporo, Sorachi Ace is a cross between Brewer’s Gold, Saaz and Beikei No. 2.
It is a high alpha aroma variety that was first introduced in 1984. This hop is a great choice for brewing IPAs because of its bright lemon character.
This hop is also great in summer brewed beers because of its intense lemon flavor and aroma as well as light dill and coriander notes. It is a great bittering hop as well, especially in saisons and IPAs.
Pairing of $ prompt with different beer styles
Sorachi Ace is one of the most fun to brew with. Its bright orange hue is a blast to behold, and the resulting beer is a pleasure to sip and swill. The best part is that it’s cheap to boot. This high-yielding hop is a keeper, and when used in tandem with a good malt bill, you’ll have a winner in the making. The big question is where do you start? Fortunately, a plethora of breweries are eager to share their knowledge with home brewers, allowing for a flurry of innovation to ensue. A quick perusal of their websites will reveal a wealth of information on everything from brewing tips to recipes and equipment recommendations. The next challenge is determining which are the most appropriate for you, your tastebuds and your wallet.
Availability and Cultivation
Sorachi Ace is a hybrid that was created in Japan and has a very unique flavor profile. This hop is known for its lemon and citrus characteristics, but has also been described as having aromas of coriander, dill and mint.
Originally developed in Japan for Sapporo Breweries, Sorachi Ace is a cross of Saaz and Brewers Gold. It was released in 1984 and has since grown in popularity worldwide.
This hop has a potent alpha acid level, making it a more than capable bittering hop with its unique aromatics. It’s especially welcome in styles that embrace bright citrus character, like saison, witbier and exotic riffs on IPA.
The unusual combination of flavors fuels its allure for many craft and home brewers. However, this hop does have a high risk of producing a buttery off-flavor if not oasted correctly or stored properly after harvest.