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Lubelski hops is the oldest and widely grown Polish variety. Lubelski is named after Lublin, the main city of its native region. Known for their noble character, they contribute gentle bitterness and a delicate aroma. As a result, they are often used in lagers, pilsners, and traditional European styles.
Brewers choose Lubelski hops for their herbal, spicy and wood characteristics in the brew, while they present herbal, spicy and floral aromas on the rub. These characteristics make them perfect for more subtle beer styles where balance is essential. While not overpowering, they add complexity and depth.
Lubelski is usually added late in the boil or used for dry hopping. This method helps preserve its nuanced aromatic elements. In addition, Lubelski has relatively low alpha acids, typically around 3–5%, which leads to a smooth and refined bitterness.
Originally derived from traditional Saaz genetics, Lubelski hops have been cultivated in Poland for over a century. They thrive in the Lublin region’s specific climate and soil conditions. This long heritage contributes to their high regard among traditional brewers.
Lubelski hops are not only prized for their brewing contributions but also for their resilience. They are well adapted to Polish growing conditions and are moderately resistant to disease. This reliability supports consistent quality year after year.
Additionally, Lubelski’s popularity continues to grow outside Eastern Europe. Many craft brewers now incorporate it into lagers and other lighter beer styles.
If you’re seeking a noble hop with soft bitterness and refined aromatic character, Lubelski hops are an ideal choice. Their history, consistency, and traditional profile continue to appeal to brewers worldwide.
Cerne Abbas – The Big Lubelski
A blend of Bamberg’s finest Vienna malt and local Maris otter with Polish Lubelski hop. Pale ale
