Brew Dudes

Homebrewing blog and resource

Polaris Hops

In 2012, Polaris hops were released to the world to be used in excellent beers. This profile examines this new variety and some of its interesting characteristics.

This variety is known as a flavor hop.  Flavor hops are a fairly new concept or maybe more appropriately a new label to the brewing world.  When it comes to hops, I think bittering and aroma.  The idea of flavor is one I am trying to get my head around.

Does it refer to when it is added to the boil?

Does it refer to the bold flavors it imparts to a beer?

How much should be used in a 5 gallon batch?

Should it be used with other varieties?  If so, how should it be used?

No matter the answers to those questions, there is one fact that ties the descriptor of flavor to Polaris hops.  They bring a boldness of taste to your brew.

Read the details below:

Origin: Germany – The Hop Research Institute in Hüll

Aroma/Flavor:  The first description I see in sources is a strong fruit flavor.  The other one describes the intense minty note that Polaris brings to beer.  “Glacial mint” was the phrase I kept seeing over and over.

Alpha Acid: 19.0 – 23.0%  It is also interesting to see the total oil that they have which is in the 4 milliliter range per 100 grams of hops.

Typical Usage: Reading the forums and just from my own sense of how these hops would work, I think they would be good to use late in the boil.  Although they have high alpha acids, notes on them used as a bittering hop have been mixed.  I think the minty/fruity notes would be pronounced and pleasant if you dropped the Polaris hops at the end of the boil or dry hopped with them.

Beer Styles: Darker styles would be a good match for this variety.  I am dreaming of a milk chocolate stout with some minty tones in the aftertaste.

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2 Comments

  1. Darkmastiff

    Hi just like I’m thinking in a chocolate stout with minty tones. So are you made this batch? Which is the result? Any tip?

    Regards

  2. Use a good portion of the hops in the beginning of the boil. I found the minty notes in the bittering charge. Use some at the end of the boil to round out the aroma and flavor.

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