Hop Name: Cerera

Common Usage: Both

Hop Characteristics
Alpha Range:5.0 - 6.0%
Beta Range:5.0 - 6.0%
Cohumulone Range:25.0 - 25.0%
Humulene Range:13.0 - 13.0%
Myrcene Range:58.0 - 58.0%
Farnesene Range:3.1 - 3.1%
Caryophyllene Range:6.0 - 6%
Total Oil Range:1.54 - 1.54 mL/100g
Cerera, sister to Celeia, has that pleasing, continental aroma that likens it to a Saazer hop. It has great vigor and good yield potential, but its poor storage stability makes it a poor candidate for widespread commercial production. This hop is high in tannins, but the tannins in hops are milder than the tannins in tea. High tannins only become problematic when too many hops are used or they are left too long in the fermenter. Because Cerera has a lower alpha acid profile, it is best to combine it with a bit of higher alpha acid hops for the bittering. If you try to just add more Cerera for bittering, the tannins will end up coming through astringently which does not make for a pleasant brew.

Commonly used in:
Origin: Styrian
Storage: Retains 49% alpha acid after 6 months storage at 20 degrees C

Possible Substitutions:
None known