| Format | Whole |
| Origin | Czech |
| Flavor and Aroma | Floral, Citrus, Spicy, Herbal, Noble |
| Alpha Acids | Low |
| Use | Aroma/Flavor |
Traditional Czech Saaz hops are most commonly chosen for aromatic additions to Pilsners and Lagers, but also work well in Light Ales and Belgians. Though alpha acids are low, Czech Saaz is used for both bitterng and an aroma of pleasant earthy, herbal and floral notes. You can finish just about any Lager recipe with this versatile hop. Even though it has a low alpha-acid content you will find many traditional recipes using this hop for both bittering and for flavor/aroma additions.
Whole cone hops are typically the preffered format for dry hopping as they maintain contact with the beer by floating, they are easier to remove than pellets and they add a unique character to the beer. Adding whole cone hops directly to the mash tun is also a great way to add some extra hop flavor and to clarify your wort as it filters through the flowers.
Hop Statistics
Alpha Acids: 2.0 – 5.0%
Beta Acids: 7.0 – 8.0%
Alpha-Beta Ratio: 0.25 - .71
Cohumulone: (% of alpha acids): 24 – 28%
Total Oils in mls per 100 grams dried: 0.4 – 0.7
Storage(% alpha acids remaining after 6 months storage at 68° F): 45 – 55%
Similar Hop Varieties: U.S. Saaz, Sterling
| Format | Whole |
| Origin | Czech |
| Flavor and Aroma | Floral, Citrus, Spicy, Herbal, Noble |
| Alpha Acids | Low |
| Use | Aroma/Flavor |
