LubelskivsToyomidori
Lubelski (aroma) and Toyomidori (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Lubelski
- Aroma-focused - ideal for dry hopping
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Lubelski
SpicyFloralMagnoliaLavender
Only in Toyomidori
MildFruityTobaccoGreen
Property
| Property | Lubelski | Toyomidori |
|---|---|---|
| Alpha acid | 3–5% | 11–13% |
| Beta acid | 2.5–4% | 5–6% |
| Co-humulone | 22–28% | 40% |
| Total oil | 0.5–1.2 mL | 0.8–1.2 mL |
| Myrcene | 22–35% | 58–60% |
| Humulene | 30–40% | 9–12% |
| Caryophyllene | 6–11% | 4–5% |
| Farnesene | 10–14% | 0–1% |
| Origin | Poland | Japan |
| Purpose | Aroma | Bittering |
Stirling