HBC 586 originates from the Hop Breeding Company, a collaboration between John I. Haas and Yakima Chief Ranches. This experimental hop variety is a hybrid of the YCR 21 female and male #01239-2, offering a unique and enticing flavor and aroma profile.
The flavor and aroma of HBC 586 present a medley of fruit flavors, such as mango, guava, lychee, and citrus, with subtle hints of sulfur and herbal notes. Its high oil content contributes to its intense and complex sensory profile, making it a popular choice among brewers.
HBC 586 is a great hop to try in a Wheat Ale, Golden Ale, American-style lager, Pale Ale, and a range of IPA styles such as Session IPA, New England IPA, and Imperial IPA.
Usage: | Dual-Purpose |
Country of Origin: | United States |
Hop Growers Code: | HBC 586 |
Where To Buy HBC 586 Hops
The aroma of HBC 586 has been described as “a large medley of fruit flavors including mango, guava, and citrus.
HBC 586 Flavor And Aroma
HBC 586 is a dual-purpose hop that is often described to have the following aroma characteristics:
citrus
stone fruit
tropical
HBC 586 Hop Oil Breakdown
Hop oils can vary from year to year and farm to farm but based on our research, here are the typical values we have seen reported. This information comes from various hop farms, The Hop Aroma Compendium, and For The Love Of Hops.
Alpha Acid % (AA) Alpha acids are what is isomerized when boiling to create bitterness in beer. | 12-13% |
Beta Acid % Beta acids are what give hops their more aroma and flavor compounds. | 7.5% – 8.5% |
Alpha-Beta Ratio This ratio of alpha acids to beta acids determines how quickly bitterness fades during aging. Lower ratios are common for aromatic varieties. | 1:1 – 2:1 |
Co-Humulone as a % of Alpha Higher numbers are said to impart a harsher bitterness. | 38% – 40% |
Total Oils (mL/100g) With more total oils, typically comes a more complex hop profile but these are highly volatile compounds. | 1.2mL – 2.5mL |
Myrcene green, resinous | 40% – 50% |
Humulene woody, piney | 14% – 22% |
Caryophyllene woody | 7% – 15% |
Farnesene floral | 0% – 1% |
Other Oils: Includes beta-ionine, beta-pinene, limonene, linalool, geranoil & selinene | 12% – 39% |
Hop Storage Index (HSI) The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C). | Data Not Available |
Hop Storage Index (HSI) Rating | Data Not Available |
HBC 586 Hop Substitutions
Replacing one hop for another is seldom straightforward but sometimes you don’t have the right hop or the right quantity of hops for the beer you want to make. For those situations, we have made a comprehensive list of hops to substitute on brew day.
These substitutions aren’t perfect as hop chemistry is pretty complex.
We wanted to make this list of substitutions with varietals that are easy to find when possible. For HBC 586, we recommend substituting with the following hops:
Beer Styles
For the most part, any hop could have a place in just about any beer style. Based on popular beers, historical usage, and our own preferences, we would recommend using HBC 586 for IPA, New England IPA, Pale Ale, Wheat Beer, Golden Ale. That being said, experiment and see what works best for you.
References
https://www.hopslist.com/
https://www.ars.usda.gov/
https://www.brewersassociation.org/
https://www.barthhaasx.com/
https://www.yakimachief.com/
Hieronymus, Stan. For The Love of Hops. Brewers Publications, 2012
The Hop Aroma Compendium. 2012