Hops

What is Strisselspalt? This is the name of a hop variety from Alsace, an old landrace that has adapted over many years to the area around Strasbourg. It's considered the region's most important aroma hop.

In the past, the region was full of it. Before the First World War, Alsace had around 4,600 hectares of hop fields. Today, according to the hop industry, that figure stands at about 470 hectares, with roughly 200 devoted to Strisselspalt and 70 to Aramis; newer varieties share the rest.

Strisselspalt ripens late in the year and yields about 1,500 to 2,000 kilograms per hectare. Its alpha acids, which provide bitterness during the boil, sit at just 3 to 5 percent. That's low. This makes Strisselspalt not a bittering hop but an aroma hop: floral, spicy, with a hint of citrus.

Kronenbourg 1664 reportedly relies on this variety, and its citrus and floral aroma has become a hallmark of the beer. The plant grows on fields in the plain north of Strasbourg, climbing wires several meters high over the summer. It's harvested in late summer, and the cones must be dried quickly afterward so their aroma doesn't fade.

What's the difference between bittering and aroma hops? Bittering hops go into the boiling wort early—that's the sweetened liquid before fermentation—and provide the sharpness measured in IBU. Aroma hops go in late and provide fragrance. Strisselspalt doesn't appear on the EU's list of protected hop names.