DE Mandarina Bavaria

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Aroma Profile: Berry, Mandarin, Spice, Lemon

Chemical Profile

Alpha Acids: 6-10.5% 

Beta Acids: 5 – 6.5% 

Total Oils: 1.0–2.0 mL/100g 


Mandarina Bavaria was developed as part of a breeding programme whose focus was not to create higher yields or disease-resistant crops. In the past, the Hop Research Center in Hüll had been discarding highly aromatic hops, but things changed with the advent of the craft beer revolution in the past few decades.

It was in 2006 that hop breeder Anton Lutz started to select and breed for varieties that were tropical and fruity, and US Cascade was crossed with their other breeding lines and hops like Mandarina and Huell Melon were born.

As a very fruity hop that was purposefully designed to impart strong aromas to beer, Mandarina Bavaria has been lending itself really well to IPAs and Pale Ales. Giving aromas of berry, mandarin, lemon with a spicy undertone, it is often used at flameout or for dry hopping.

With Mandarina Bavaria, brewers can experiment with the different timings to get different flavours and even perhaps try the hop in combination with other fruit punch hops like Citra and Mosaic.

Anecdotally, the best way to produce a beer with a sweet orange and tangerine profile, it to add healthy amounts of Mandarina Bavaria to the fermenter as a dry hop for longer periods of time.

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