A Dual Purpose hop

Southern Cross

New Zealand
Southern Cross

aroma profile: Citrus, Spicy, Tropical Fruit, Pine

Developed by the New Zealand Institute for Plant and Food Research hop breeding program and released in 1994, Southern Cross is a triploid cross between New Zealand Smoothcone and a 1950’s research variety bred from a crossing of Californian and English Fuggle. It has excellent essential oils and low co-humulone delivering a delicate balance of citrus and spice when added at the end of boil.

Aroma: Specific aroma descriptors include citrus and tropical fruit with hints of lemon zest, lime, pine and spice.

Brewing Values

Acid/Oil
Range
Low
High

Alpha Acid

0
20
11-14%

Beta Acid

0
15
5-6%

Total Oil

0
4
1.2-1.2 mL/100g
  • Alpha Acid
    11 - 14%
  • Beta Acid
    5 - 6%
  • Co-humulone
    25 - 28%
  • Total Oil
    1.2 - 1.2 mL/100g
  • Myrcene
    31 - 32% of total oil
  • Caryophyllene
    6.7 - 6.7% of total oil
  • Farnesene
    7.3 - 7.3% of total oil
  • Humulene
    20.8 - 20.8% of total oil
  • Geraniol
    0 - 0% of total oil

2 Brewer Reviews

I did a one-hop, hoppy saison with these, including dry hop. When it was young, it had a bit of savory character... like oregano. After a few weeks in the bottle it is a great balance of citrus (marmalade-ish), pine, spice, and herbal. I do not taste the tropical as in the description. Everyone that tried the beer liked it. I think this hop and saison yeast compliment each other extremely well.

Marcus | Jul 6th, 2017

Added this at approx 2 to one with simcoe Amarillo and mosaic as the base, primarily as dry hop will all hops. Not sure it fits my flavor profile, more fruit than citrus. Probably going to experiment with zythos again, as it worked well in the SAM recipe.

Rusty | Aug 15th, 2017

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