Opal hops are a new-ish variety that was bred by our friends at the Hull Institute. They were registered in 2001 and I have started to see them available online.
One bit of information that I found out about this variety is their initial aroma when they are first dried. They produce a noticeable aroma of garlic. This garlicky scent dissipates after a few months of storage but it is interesting that it has such a peculiar component.
Here is the rest of the vitals on Opal hops:
Origin: Germany
Aroma: Peppery, light citrus, smooth pleasant bittering
Alpha Acid: ~10%
Typical Usage: Dual purpose
Beer Styles: German lagers, German wheat beers, saisons, and Belgian ales
Nathan
There is almost no information on these hops, despite being a 12 year old variety. Have you tried them or used them since posting this entry? I found several ounces for a dollar an ounce which seemed like a great deal. I agree with your recommendation on the target styles, but my concern would be that the peppery notes would clash or get a little heavy when used with a phenolic yeast.
The AA on the ones I have is, I think, around 6.5%.
My concern with them is the reported citrus aroma. That puts them a little out of style with the other German hops, which seldom have “citrus” as a flavor descriptor. Most times, the continental hops tend to be called “spicy” or “floral.”
If it tends towards citrus or floral, that might put them a bit out of style for a by the book saison (despite saison being a wildly broad style when you look at something like Boulevard’s Tank 7 vs Saison Du Pont vs. Ommegang’s Hennepin.)
Wheat beers, whatever the lineage, pairs beautifully with spicy, floral, or light citrus hops. But I have not had good luck with piney citrus + wheat.