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Sybilla Hops – The Polish Variety
Sybilla, the Polish aroma variety developed from the classic Lubelski hop. Released to offer more intensity and agronomic strength, Sybilla hops are well-suited to a variety of traditional and modern beer styles. They combine heritage with performance, making them a reliable choice for brewers seeking a refined yet expressive hop.
Aromatic Profile of Sybilla Hops
Sybilla hops are known for their complex aromatic characteristics. Expect aromas of lemon, pine and floral on the rub, with herbal, citrus and woody characteristics within the brew, adding depth without overpowering the beer. These qualities make Sybilla hops an excellent match for lagers, pale ales, and Belgian-inspired styles.
When used in late additions or dry hopping, Sybilla hops enhance the aroma without introducing harsh bitterness. Their presence supports a balanced and smooth drinking experience.
Brewing with Sybilla Hops
Although Sybilla hops are primarily used for aroma, their moderate alpha acid content allows for mild bittering. This dual capability increases brewing flexibility. Brewers who prefer traditional hop character with added intensity often turn to Sybilla hops for dependable results.
In addition, Sybilla hops blend well with both noble and modern varieties. This makes them suitable for use in complex hop schedules where balance and harmony are essential.
Agronomy of Sybilla
Sybilla offers a consistent yield, good disease resistance, and adaptability in various growing conditions. These traits benefit hop growers looking for both quality and efficiency. Their robust nature reduces production risks while maintaining high standards.
Why Choose Sybilla Hops?
Sybilla hops are perfect for brewers who want heritage character with added complexity. Their rich aroma, smooth contribution, and strong agronomic traits make them an excellent hop for many classic and creative beer styles.
Beers and Breweries using Sybilla Hops
A beer with a very beautiful amber colour and pleasant hop aromas and high maltiness derived from Munich and melanoidine malt.
