ZAPPA® HOPS

USA Hops

Named after Frank Zappa, in conjunction with the Zappa family, and released by CLS Farms, Zappa® evolved independently, developing its own unique and rebellious aroma and flavor characteristics.

Lot Number	ZAP25-CLS
Characteristics	mango, passion fruit, fruity pebbles, grape, mint, orange
Usage	Dual Purpose
Alpha Acid	4.4%
Beta Acid	--%
Co-Humulone	--
Total Oil	--% mL//100g
Myrcene	--
Humulene	--
Caryophyllene	--
Farnesene	--
Substitutes
Style Guide	IPA, NEIPA, pale ale, ale, hop forward styles
Storage Index	-- HSI

Kettle
Zappa®'s bitterness contributions are low because of its 6-8% alpha acid range, but usage in the boil can result in more herbal and spice qualities. A late kettle addition is recommended when brewing Belgian-style ales like saisons or traditional lagers and American pale ales.

Whirlpool
As a thiol-rich variety, using Zappa® in the whirlpool releases precursors to enhance tropical fruit flavors. Whirlpool usage is recommended when brewing hoppy-forward beers to maximize the full aroma spectrum. This is the part of the brewing process where Zappa® shines best.

Dry-Hop
Bold and impulsive – Zappa® in the dry-hop should be complemented with other fruit-forward hop varieties. We suggest Zappa® makes up equal or less than 10% of the total dry-hop bill to enhance without overpowering the final beer.