COUNTRY OF ORIGIN: USA

LIBERTY HOP PLANTS

Liberty Hops are an extension of the Hallertau family of hops and was bred in 1983 from Hallertauer Mittlefrüh. Use for Lagers, Pilsners, Kolsch, Golden Ale, Pale Ale, Belgian styles.
FLORAL / CITRUS / SPICE / ROSE
• PRICE: $35.00 PER PLANT (+ GST + TRACKED POSTAGE) •
• FOR SALE IN NZ ONLY •

LIBERTY

COUNTRY OF ORIGIN: USA
ALPHA 4.0 – 6.0%
FLORAL / CITRUS / SPICE / ROSE

FLAVOUR

Liberty is primarily a lager hop however it adds a fantastic zing to pale ales, IPA's & Hazy's when added at flameout and steeped for 20 minutes along with your other steeping hops. Liberty is said to come the closest to having the same delicate noble aroma found in Hallertauer Mittlefruh. Liberty has a mild and clean spiciness with subtle floral notes. Liberty can also add backbone adding a citrus acid type effect that lifts and freshens a hop blend.
FLORAL / CITRUS / SPICE / ROSE

HISTORY: 

Liberty Hop plants have been made available by Plant & Food Research for NZ home brewers to enjoy. Born in 1983 from a USDA breeding program, Liberty is half-sister to Crystal, Ultra and Mt. Hood. They all originated from a cross between Hallertau Mittelfrüher and a disease resistant German aroma male. Of the four sisters Liberty is considered the be the closest to Mittelfrüher.

BEER STYLES: 

• BOCKS • PILSNER
• MUNICH HELLES
• BELGIAN ALES  
• PALE ALES & IPA'S
• VIENNA LAGER • BLONDES
• GOLDEN ALES • KOLSCH

GROWTH/YIELD: 

Liberty is a good grower and it's yield is medium in NZ but it still enjoys popularity and is prized for the citrus and floral notes it gives to a Summer style beer.

USAGE:
Because of its delicate aromatics, Liberty hops are most often used in aroma additions. Its pedigree makes it particularly suited to the brewer looking for a hop that will work well in MexicanGerman & Belgian beer styles.

The Australian Brewery in NSW makes a refreshing ABV 4.5% IBU 16 lager "Seis Hermanos" (Six Brothers) inspired by the hot dry plains of Mexico. Brewed with barley, maize, rice syrup and Liberty hops to give a deliciously light, clean palate with more than a hint of lemon and citrus. It won • Gold CBIA 2016 • Silver AIBA 2014 • Gold Royal Sydney Show 2017 • Gold Royal Sydney Show 2018

Fullers of London use Liberty to full effect in 2 of their US style IPA's "Session IPA", "Wild River" and their "Frontier Lager" as do Garage Project with "Pils & Thrills" & Stone Brewing with "Buenaveza Salt & Lime Lager". We were very impressed by the spice & floral characters of Liberty when we brewed the "Liberty Golden Ale" recipe.

• PRICE: $35.00 PER PLANT •
(+ GST + TRACKED POSTAGE)
• FOR SALE IN NZ ONLY •

RECIPES

UK GOLDEN ALE - ALL GRAIN

EYREWELL LIBERTY GOLDEN ALE

20 LITERS | ABV 4.8% | IBU 28 | SRM 5.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 67⁰C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES: ONE OF OUR ALL TIME FAVORITE RECIPES. MAKES A REFRESHING SUMMER ALE WHILE OFFERING THE OPPORTUNITY TO EXPERIENCE THE SPICY FLORAL CHARACTER OF LIBERTY HOPS.

01.

MALT

• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g GLADFIELD MUNICH MALT 7.9 SRM 
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM 

02.

HOPS

• 10g MAGNUM 14% AA @ 60 MINUTES
• 21g LIBERTY NZ 5.9% AA @ 15 MINUTES
• 21g LIBERTY NZ 5.9% AA @ 0 MINUTES / STEEP FOR 15-20 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)

NEW WORLD PILSNER - ALL GRAIN

EYREWELL TANGERINE DREAM® / LIBERTY PILSNER

20 LITERS | ABV 4.6 | IBU 34 | SRM 3.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH 90 MIN @ 66/68⁰ C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 1600g GLADFIELD PILSNER MALT (1.9 SRM)
• 1600g GLADFIELD LAGER LIGHT MALT (1.4 SRM)
• 336g GLADFIELD GLADIATOR MALT (5.1 SRM)
• 224g GLADFIELD LIGHT CRYSTAL MALT (32 SRM) 

02.

HOPS

BOIL:
• 8g MAGNUM 12%AA @ 60 MINUTES
• 14g LIBERTY 5.9%AA @ 15 MINUTES
• 28g TANGERINE DREAM® 11.35%AA @ 15 MINUTES
• 14g LIBERTY 5.9%AA @ 0 MINUTES
• 42g TANGERINE DREAM® 11.35%AA @ 0 MINUTES

STEEP ALL HOPS FOR 20 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 090 SAN DIAGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIAN ALE YEAST

LAGER - ALL GRAIN

FULLER'S FRONTIER NEW WORLD LAGER

20 LITERS | ABV 4.5 | IBU 25 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.010
MASH 90 MIN @ 66
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
LAGER FOR 5 WEEKS AFTER PACKAGING.

 

01.

MALT

• 3675g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 200g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 13g WILLIAMETTE NZ  5.0% AA @ 60 MINUTES
• 12g LIBERTY NZ 5.9% AA @ 60 MINUTES
• 12g CASCADE NZ 7.0 AA @ 60 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 008 EAST COAST ALE
• 2ND CHOICE: WLP 001 CALIFORNIA ALE

UK SESSION IPA - ALL GRAIN

FULLERS WILD RIVER IPA

20 LITERS | ABV 4.5 | IBU ~55 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
STEP MASH 90 MIN @ 67°C | BOIL 60 MIN 

RECIPE FORMULATED IN THE UK BY JOHN KEELING @ FULLERS USING USA HOPS.

01.

MALT

• 3250g GLADFIELD ALE MALT 3.0 SRM (87.9%)
• 336g GLADFIELD GLADIATOR MALT 5.1 SRM (9.1%)
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM (3.0%) 

02.

HOPS

• 28g CHINOOK 13% AA @ 60 MINUTES
• 14g LIBERTY 9% AA @ 10 MINUTES 
• 14g CASCADE 5.9% AA @ 30 MINUTES  
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• 14g WILLAMETTE 5% AA @ 30 MINUTES 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED:
• 14g CHINOOK 
• 14g LIBERTY
• 14g CASCADE
• 14g WILLAMETTE

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST

USA LAGER - ALL GRAIN

EYREWELL LIBERTY HARVEST LAGER

20 LITERS | ABV 5.0 | IBU 30.6 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN

NOTES:
THIS RECIPE USES DRIED HOPS.
FOR A FRESH HOP LAGER AT HARVEST TIME SUBSTITUTE 112g (14g x 8) FRESH LIBERTY HOPS FOR EACH 14g ADDITION AT 30, 10 & 0 MINUTES. 

01.

MALT

• 3800g GLADFIELD LAGER LIGHT MALT 1.4 SRM  
• 224g GLADFIELD VIENNA MALT 3.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 8g MAGNUM 12.0% AA @ 60 MINUTES
• 14g LIBERTY 4.5% AA @ 30 MINUTES
• 14g LIBERTY 4.5% AA @ 10 MINUTES
• 14g LIBERTY 4.5% AA @ 0 MINUTES / STEEP FOR 15-20 MINUTES

• (OPTIONAL) DRY HOP WITH 28g LIBERTY FOR 3 DAYS AFTER FERMENTATION HAS FINISHED

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: WLP 820 OCTOBERFEST/MARZEN LAGER YEAST

US KOLSCH - ALL GRAIN

GOOSE ISLAND SUMMERTIME KÖLSCH

20 LITERS | ABV 4.7 | IBU 18 | SRM 3.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 3200g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 770g GLADFIELD WHEAT MALT 2.1 SRM
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM

02.

HOPS

• 6g MAGNUM 12.5% AA @ 60 MINUTES
• 14g LIBERTY 6% AA @ 0 MINUTES / STEEP 20 MINUTES
•14g MOUNT HOOD 6% AA @ 0 MINUTES / STEEP 20 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP O29 GERMAN ALE/KOLSCH YEAST
• 2ND CHOICE: SAFALE GERMAN ALE YEAST

US LAGER - ALL GRAIN

SEIS HERMANOS LAGER

20 LITERS | ABV 4.5 | IBU 17.4 | SRM 3.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES:
SEIS HERMANOS = 6 BROTHERS

01.

MALT

• 2900g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 490g CORN FLAKED 1.3 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 500g RICE EXTRACT SYRUP 7.0 SRM
• 8g MAGNUM 12.5% AA @ 90 MINUTES
• 14g LIBERTY 5.9% AA @ 10 MINUTES
• 14g LIBERTY 5.9% AA @ FLAME OUT/ STEEP 30 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 940 MEXICAN LAGER YEAST
• 2ND CHOICE: WLP 800 PILSNER LAGER YEAST

US/MEXICAN LAGER - ALL GRAIN

STONE BUENAVEZA SALT & LIME LAGER

20 LITERS | ABV 4.7 | IBU 31.5 | SRM 4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
AFTER WORT IS IN THE FERMENTER, CREATE ZEST OF 2 LIMES, ADD A PINCH OR 2 OF SALT & SOAK IN A LITTLE VODKA IN A SANITISED JAR WITH A LID UNTIL WORT FERMENTATION IS FINISHED. TASTE OCCASIONALLY TO SEE IF YOU THINK IT WILL BE SUFFICIENT TO FLAVOUR YOUR WORT. IF NOT ADD MORE LIME ZEST, SALT & VODKA - ADJUST TO TASTE. ADD RESULT TO WORT 1 DAY BEFORE PACKAGING.

01.

MALT

• 3450g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 448g FLAKED CORN/MAIZE 1.3 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM• 56g GLADFIELD SOUR GRAPES MALT 2 SRM

02.

HOPS

BOIL:
• 16g MAGNUM 12.5% AA @ 60 MINUTES
• 16g LIBERTY 3.75% AA @ 15 MINUTES
STEEP WHIRLPOOL 20 MINUTES:
• 16g LIBERTY 3.75% AA @ 0 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
SEE NOTES:
• ZEST OF 2 LIMES & SALT TO TASTE

04.

YEAST 

• 1ST CHOICE: WLP 940 MEXICAN LAGER YEAST
• 2ND CHOICE: SAFLAGER 34/70

GERMAN LAGER - ALL GRAIN

EYREWELL MUNICH OCTOBERFEST LAGER

20 LITERS | ABV 5.4 | IBU 26 | SRM 8.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 2000g GLADFIELD PILSNER MALT 1.9 SRM
• 2000g GLADFIELD MUNICH MALT 7.9 SRM
• 448g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 224g GLADFIELD BISCUIT MALT 30.5 SRM

02.

HOPS

BOIL:
• 16g MAGNUM 12% AA @ 60 MINUTES 
• 14g LIBERTY 5.9% AA @ 10 MINUTES 
STEEP/ WHIRLPOOL:
• 14g LIBERTY 5.9% AA @ 0 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST
• 2ND CHOICE: WLP 833 GERMAN BOCK YEAST

NZ LAGER - ALL GRAIN

EYREWELL PROTOTYPE VOLLBIER HELL

20 LITERS | ABV 4.7 | IBU ~20 | SRM 2.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047| FG 1.011
MASH - see notes | SPARGE 3 LITERS | BOIL 120 MIN

NOTES:
Vollbier means “whole beer” or “entire beer.” Until 1993, that was just a tax category—it meant the beer was middle-strength. Hell means light colour.

Mill the grains and mash in with 16 liters of 66°C water to reach about 144°F 60°C. Rest 20 minutes. First decoction: Pull one-fourth to one-third of the thickest part of the mash and bring that to a boil; boil for 10 minutes, then return it to the main mash to bring the total temperature to about 158°F (70°C). Rest 20 minutes. Second decoction: Pull another one-fourth to one-third of the mash for the second decoction and boil it for 10 minutes; return it to the main mash to bring the total temperature to about 170°F (77°C). Rest 10 minutes, then mash out.

Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 26 liters of wort—or more, depending on your evaporation rate. Boil for 120 minutes, following the hops schedule. After the boil, chill the wort to 7°C and pitch the yeast. Allow the temperature to rise to 9°C and ferment. When fermentation is complete, lager at 1°C for at least 4 weeks, preferably longer.

During the mash, don’t stress if you miss your temperatures by a couple of degrees. The decoctions and steps will still do what they’re supposed to—specifically: maltose rest, dextrinization rest, and mash out, with some great malty flavor development via Maillard reactions along the way.

01.

MALT

MASH:
• 4000g GLADFIELD PILSNER MALT 1.9 SRM

02.

HOPS

BOIL:
• 10g WAKATU 7.5% AA @ 120 MINUTES
• 10g LIBERTY 5.9% AA @ 60 MINUTES
• 10g RIWAKA 5.25% AA @ 30 MINUTES 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WHITE LABS WLP 830 GERMAN LAGER YEAST

US IPA - ALL GRAIN

SIERRA NEVADA TORPEDO EXTRA IPA

20 LITERS | ABV 6.0 | IBU ~65 | SRM 7.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.014
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES:
THE ORIGINAL RECIPE USES CRYSTAL HOPS. WE SUBSTITUTED A BLEND OF MOUNT HOOD & LIBERTY BOTH OF WHICH ARE SISTERS OF CRYSTAL. LIBERTY & MOUNT HOOD CAN ALSO BE GROWN IN NZ.

01.

MALT

• 4800g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM 

02.

HOPS

BOIL:
• 35g MAGNUM 14.0% AA @ 60 MINS
• 28g MAGNUM 14.0% AA @ 5 MINS
• 28g LIBERTY 14.0% AA @ 5 MINS
• 28g MOUNT HOOD 14.0% AA @ 5 MINS
WHIRLPOOL/STEEP THE 5 MIN HOP ADDITION FOR 20 MINUTES

DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 20g CITRA
• 20g MAGNUM
• 10g LIBERTY
• 10g MOUNT HOOD

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST

UK PALE ALE - ALL GRAIN

ADNAMS EXPLORER

20 LITERS | ABV 4.4 | IBU ~32 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.010
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: 

01.

MALT

MASH:
• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD SOUR GRAPES 2.0 SRM

02.

HOPS

BOIL:
• 224g GOLDEN SYRUP @ 60 MINUTES 
• 42g LIBERTY NZ 5.9% AA @ 60 MINUTES
• 14g LIBERTY NZ 5.9% AA @ 10 MINUTES 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 WHITE LABS YEAST

UK PALE ALE - ALL GRAIN

J W LEES MANCHESTER PALE ALE

20 LITERS | ABV 4.1 | IBU ~35 | SRM 5.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.010
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
A refreshing Manchester all malt pale ale that’s made with Liberty and Mount Hood hops. Cask is 3.7% ABV & bottle is 4.1% ABV

01.

MALT

MASH:
• 3100g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 224g GLADFIELD AURORA MALT 29.4 SRM

02.

HOPS

BOIL:
• 28g MOUNT HOOD 6% AA @ 60 MINUTES
• 28g LIBERTY NZ 5.9% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINUTES @ 98°C
• 14g MOUNT HOOD 6% AA 
• 14g LIBERTY NZ 5.9% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE:  WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE
• 3RD CHOICE: WLP 038 MANCHESTER ALE YEAST

US PALE ALE - ALL GRAIN

EYREWELL GLUTEN FREE PALE ALE

20 LITERS | ABV 4.9 | IBU ~32 | SRM 11.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: This recipe was originally cleverly crafted by the fantastic brew team at Deschutes brewery in Oregon.
To make variations of this gluten free pale ale keep the fermentables the same and vary with your favourite hops.

METHOD:
• BRING 23 LITRES OF WATER TO BOIL
• JUST BEFORE BOIL ADD RICE EXTRACT & BELGIAN CANDI SUGAR STIRRING UNTIL DISSOLVED
• ADD HOPS & HONEY AS PER SCHEDULE
 

01.

MALT

FERMENTABLES:
• 2600g RICE EXTRACT SYRUP 7.0 SRM
• 500g AMBER BELGIAN CANDI SUGAR 75 SRM

02.

HOPS

BOIL:
• 12g MAGNUM 12% AA @ 60 MINUTES
• 7g LIBERTY 6% AA @ 30 MINUTES
• 7g MOUNT HOOD 5.9% AA @ 30 MINUTES
STEEP/WHIRLPOOL FOR 30 MINUTES
• 14g LIBERTY 6% AA @ 0 MINUTES
• 14g MOUNT HOOD 5.9% AA @ 0 MINUTES
• 170g CLOVER HONEY @ 0 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST

LIBERTY STATISTICS

Alpha Acid Composition 4.0 – 6.0%
Beta Acid Composition 3.5%
Co-Humulone Composition 24 – 28%

Lupulin Color Pale Yellow
Cone Size Medium 
Cone Density Compact 

Maturity: Medium Early.
Yield: Medium
Growth Rate: Vigorous
Susceptibility to Disease and Pests: New Zealand is hop disease free.
Storability: Good 
Ease of Harvest: Good

Total Oil Composition 1.3 mL/100g
Myrcene Oil Composition 30 – 45% (of total)
Humulene Oil Composition 30 – 40% (of total)
Caryophyllene Oil Composition 9 – 12% (of total)
Farnesene Oil Composition <1.0% (of total)
B-Pinene Oil: 0.1 – 0.3% (of total)
Linalool Oil: 0.6 – 1.0% (of total)
Geraniol Oil: 0.1 – 0.3% (of total)

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