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10 - 12 November 2020 // Nuremberg

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Exhibitors & Products BrauBeviale 2019
Zoom Image LOGO_Styrian Savinjski Golding

Styrian Savinjski Golding

LOGO_Styrian Savinjski Golding

Styrian Savinjski Golding

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PEDIGREE: Fuggles ecotype


YIELD: 1200 to 2500 KG/ha


RIPENING TIME: Medium early


  • Classical aroma hop variety in Slovenia since 1925.
  • Susceptible to the weather conditions in spring.


  • To downy mildew - Medium
  • Rootstock to downy mildew - Weak
  •  To powdery mildew - Good

BREWING QUALITY: Traditional aroma hop variety with noble bitterness and aroma

BREEDING PROPERTIES: Savinjski golding, which belongs to the Fuggles ecotype, is a traditional hop variety in Slovenia. It is a medium early variety, its optimal picking time in Slovenia being between August 18 and 25. The plants have a cylindrical form of medium width, the lateral shoots being 60 cm long, the vines of medium thickness and slightly purple, leaves green and of medium size. The root system is relatively strong. The rootstock is susceptible to downy mildew, the leaves are resistant, the cones moderately susceptible. The expected yield is about 2500 kg/ha. It is grown on moderately deep or deep loamy soil. It is grown in Slovenia and Austria. Medium planting distance is required. The recommended pruning time in Slovenia it between April 5 and 15. An average cone is 26.5 mm long, the average weight of 100 dry cones is 14g. They are relatively dense, green and tend to get shattered when picked by a picking machine. The drying temperature does not exceed 60 C.

CHARACTERISTICAL INGREDIENTS AND BREWING QUALITY: Savinjski golding is an aroma hop variety, its aroma is very mild, it excels by noble hoppy flavor. It contains 3-6 % of (Alpha) acids (27 - 33% of cohumulone). The ratio between (Alpha) and (Beta) acids is about 1.5. The essential oil content varies from 0.3 to 1.7% of dry hops. The ratio between Alpha-humulene and Beta-caryophyllene in the essential oil is about 3.5. Savinjski golding has very good storage stability. Beer prepared with this variety has very good organoleptical scores for bitterness, taste and aroma. The yield of Alpha acids is good when brewing with this variety.

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