Mandarina Bavaria – 5kg T90 (DE) (our qty per kg)

Mandarina Bavaria

Released in 2012 from the Hop Research Institute in Hüll, Mandarina Bavaria was bred specifically to satisfy the craft industry’s demand for bold, “New World” fruit flavours from a German pedigree. As a daughter of Cascade, it retains a citrus backbone but elevates it with intense notes of mandarin, pineapple, and strawberry. It is characterised by a high myrcene oil content (often up to 70% of total oils), which translates to a vibrant, juicy aroma in the finished beverage. While it can provide a smooth, clean bitterness in the kettle, it is most effectively used in late additions, whirlpooling, or dry hopping to preserve its delicate ester profile and sweet citrus punch.

Key Benefits

1. Signature Citrus: Delivers an unmistakable “tangerine machine” aroma.
2. Modern German Terroir: Combines traditional European refinement with bold, fruity intensity.
3. High Oil Content: Exceptionally high myrcene levels for high-impact aroma.
4. Versatile Pairing: Blends excellently with other “Hüll” varieties like Hallertau Blanc and Huell Melon.

Applications

1. Brewing: Ideal for NEIPAs, Saisons, Wheat beers, fruity Lagers, and Pale Ales.
2. Distilling: A fantastic botanical for citrus-forward gins or hop-infused spirits requiring a sweet orange top note.
3. Cider Making: Enhances apple blends with a bright, “sunshine-fruit” complexity.
4. Winemaking: Occasionally used in botanical or “hop-conditioned” white wines.

Typical Usage

1. Aroma/Flavour: Added during the final 10–0 minutes of the boil or in the whirlpool.
2. Dry Hopping: 2–8g per litre depending on the desired intensity of the fruit notes.
3. Bittering: Can be used at the start of the boil for a soft, fruity bitterness (though less efficient than high-alpha varieties).

Technical Data

1. Alpha Acids: 7.0% – 12.0%
2. Beta Acids: 4.0% – 9.5%
3. Total Oil: 1.5 – 2.8 ml/100g
4. Myrcene: 50% – 70% of total oil
5. Co-Humulone: 31% – 35% of alpha acids

Storage and Handling

Mandarina Bavaria has moderate storage stability. To maintain the volatile citrus oils, store at -1°C to 5°C in original vacuum-sealed, oxygen-barrier packaging. Once opened, use within a short timeframe to avoid the degradation of its signature tangerine aroma.

Summary

The definitive “fruit hop” of Germany; Mandarina Bavaria is essential for creators looking to inject juicy, tangerine-led vibrance into their brews without the resinous weight of traditional varieties.