OpalvsToyomidori
Opal (dual purpose) and Toyomidori (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Opal
Alpha acid
5–14%
Beta acid
3.5–5.5%
Total oil
0.8–1.3 mL
Germany
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Opal
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
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 Opal
Black currantCitrusSpicyFloralHerbalAnise
Only in Toyomidori
MildFruityTobaccoGreen
Property
| Property | Opal | Toyomidori |
|---|---|---|
| Alpha acid | 5–14% | 11–13% |
| Beta acid | 3.5–5.5% | 5–6% |
| Co-humulone | 13–34% | 40% |
| Total oil | 0.8–1.3 mL | 0.8–1.2 mL |
| Myrcene | 20–45% | 58–60% |
| Humulene | 30–50% | 9–12% |
| Caryophyllene | 8–15% | 4–5% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | Japan |
| Purpose | Dual purpose | Bittering |
Styrian Golding