Hop comparison
Keyworth Mid Season vs Tsingdao Flower
Keyworth Mid Season is a hop variety from United Kingdom; Tsingdao Flower is a dual-purpose hop from China. Alpha acids: 4.3–8.7% for Keyworth Mid Season versus 6–8% for Tsingdao Flower, a similar bittering potential. Total oil: 0.5–0.9 versus 0.4–0.8 mL/100 g. Tsingdao Flower has a clearly higher share of myrcene, the oil behind resinous, citrus and fruity notes. Keyworth Mid Season adds blackcurrant, citrus, fruity; Tsingdao Flower, bright and crisp lemon peel quality, herbal, woody notes with citrus hints. By aroma families, descriptors, use and alpha acids, they are among each other's closest profiles in the catalogue.
| Keyworth Mid Season | Tsingdao Flower | |
|---|---|---|
| Use | Hop variety | Dual-purpose hop |
| Origin | United Kingdom | China |
| Year | 1924 | – |
| Breeder | Prof. Ernest Salmon en Wye College, Kent | – |
| Alpha acids (% w/w) | 4.3–8.7 | 6–8 |
| Beta acids (% w/w) | 2.4–3.1 | 3–4.4 |
| Co-humulone (% of alpha) | 42–48 | 35 |
| Total oil (mL/100 g) | 0.5–0.9 | 0.4–0.8 |
| Myrcene (% of oil) | 40 | 45–55 |
| Humulene (% of oil) | 20 | – |
| Linalool (% of oil) | – | 0.2 |
| Aroma families | citrus, berries and red fruit, other fruit | citrus, berries and red fruit, other fruit, herbal, spicy, earthy and woody, sweet |
| Descriptors | blackcurrant, citrus, fruity | bright and crisp lemon peel quality, herbal, woody notes with citrus hints, honeydew melon, tobacco, blueberry, myrrh, black currant |
| Sources | 2 | 4 |
See them in charts in the comparison tool →