Along with the newer varieties of Aurora and Bobek, the Slovenian fields have produced another pleasant hop. Celeia hops are another one to try if you are looking to brew something new.

Bred from Styrian Golding, Aurora, and a wild Slovenian hop, it is currently grown in a number of countries including Austria, Serbia, along with Slovenia.

With its lineage, there are some bolder flavors that Celeia brings to the party. It should be noted that Aurora is known as Super Styrian so some of those powers must have been transferred to the child.

Origin: Slovenia

Aroma/Flavor: Lots of sources described this hop as being pleasant, earthy, and spicy.  For The Love of Hops goes into greater detail about the stronger flavor profile.  It has, in comparison to its Slovenian cousins, more citrus-y aromas particularly grapefruit.

Alpha Acid: 4 – 6.5%

Typical Usage: Based on its low alpha acids, this one is better used later in the boil.  Brew with higher alpha hops at the start of the boil and showcase those unique flavors.

Beer Styles: Lagers, English Bitters and Ales

As always, a SMaSH beer is the best way to get an idea of what this hop tastes like in a finished beer.  Brew with a few ounces of Celeia hops and spread the additions across the full duration of the boil.

If you were looking to brew a Slovenian ale, you could brew one with a bittering charge of Aurora, followed up with a mid-boil addition of Styrian Goldings and Bobek, and finish it off with Celeia at flameout.

I am not sure how much different it would taste from an ale brewed with different German hops throughout.  Would German hops seem more floral as compared to the Slovenian ones?  Surely if the malt, water, and yeast choices were the same, you could make that comparison.