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Sladek
SLD

Czech Republic

Sladek is named after the Czech word for brewer. It is characterised by high yields and widely appreciated for its balanced aroma profile and bitterness.

  • Aroma Profile
  • Analyses

Typical Aroma Profile

 

Sladek’s fruity flavour profile is characterised by citrus, grapefruit and green fruits. In addition, red berries, such as cassis, currant and strawberry, have a strong influence on the aroma formation. These are complemented by slight vegetal notes of dill. In the cold infusion, sweet fruit aromas, such as passion fruit and peach, add to the overall impression, while overtones of coffee complete the remarkable flavour spectrum.

View Data Sheets

CULTIVATION AREA
Czech Republic
ALPHA-ACIDS*
4.5 - 9 %
BETA-ACIDS
3.5 - 6 %
TOTAL OIL
0.9 - 2 ml/100g
MYRCENE
15 - 35 %
CARYOPHYLLENE (% OF TOTAL OIL)
9 - 20 %
FARNESEN (% OF TOTAL OIL)
up to 1 %
LINALOOL
0.2 - 0.6 %
GERANIOL (% OF TOTAL OIL)
0.1 - 0.6 %
HUMULENE
20 - 40 %

*Alpha acids are determined by conductometric titration (EBC 7.4) in Europe, by spectrophotometry (ASBC Hops-6) in the USA. Oil composition is determined by gas chromatography (ASBC Hops-17, EBC 7.12).

All values represent the medium range of the last 4 years. Be aware that specifically the alpha and oil values can vary in a broad range depending on the relevant crop year.

Ancestry

Breeding material with origin in Northern Brewer and Saaz

Quality

We work with our hop growers worldwide to ensure the best of the world's hops, which we combine with leading storage and hop processing to deliver you the absolute best hops possible.

Accountability

Our quality management and traceability systems are highly effective and robust. We actively prevent issues before they happen and can quickly identify and track them back in the unlikely event of a problem.

Protection

The BarthHaas Guarantee screens all our hops for known active ingredients, such as controlled pesticides, to protect your business and help you meet the legislative requirements in your country of business.