Origin of Bravo Hop
Bravo hop is a relatively new variety, developed in the United States by the Hopsteiner breeding program. It was released in 2006 and quickly gained popularity among craft brewers and homebrewers for its high alpha acid content and versatile aroma profile.
Characteristics of Bravo Hop
The Bravo hop is known for its distinct and versatile characteristics. Its aroma profile is mainly fruity, with notes of orange, stone fruit, and subtle hints of floral and spice. In terms of flavor, it tends to contribute a smooth bitterness to the beer, making it an excellent choice for a variety of beer styles.
Alpha and Beta Acid Content and Oil Composition
Alpha Acids %: 14-17% Beta Acids %: 3-5% Total Oil mL/100g: 1.6-2.4
Oil Composition:
- B-Pinene % of total oils: 0.5-0.8%
- Myrcene % of total oils: 40-50%
- Linalool % of total oils: 0.6-1.2%
- Caryophyllene % of total oils: 8-12%
- Farnesene % of total oils: <1%
- Humulene % of total oils: 18-22%
- Geraniol % of total oils: 0.2-0.5%
- Oil other – % of total oils: 15-18%
Beer Styles and Usage
Bravo hop is a versatile choice for many beer styles, thanks to its high alpha acid content and adaptable aroma profile. It’s commonly used in American Pale Ales, IPAs, Imperial IPAs, and even Stouts or Porters. The hop is often used for bittering, but can also be employed for late additions or dry hopping to contribute its fruity, floral, and spicy notes.
Conclusion
In summary, Bravo hop is a popular choice among homebrewers for its high alpha acid content and versatile aroma profile. Originating from the United States, it offers fruity notes of orange and stone fruit, as well as floral and spicy undertones. With a balanced alpha and beta acid content, it’s an excellent choice for both bittering and aroma additions in a variety of beer styles. It’s adaptability and unique characteristics make it a go-to hop for many craft brewers and homebrewers alike.
