Spicy lemon with a Czech accent. Kazbek was the first Czech-bred “flavour hop” — a natural for the dry hop, yet perfectly at home in a classic Pilsner.
Alpha 5–8 % · Beta 4–6 % · Late hop & dry hop · 2.5 g/L dry hop · T90 pellets · Crop 2025 · 100 g
What it does in your beer
Kazbek is spicy with a citrus edge. The breeder's research traces its mainly citrus-like aroma to a family of geranyl esters in the oil, and Czech growers describe it simply as spicy-lemon.
In the breeder's pilot brews of Pilsner lager, kettle-hopped beers came out comparable to Saaz overall, with differences in hop flavour and bitterness. Dry hopped, it earns the flavour-hop label. Czech growers also point it at English and American styles such as ales and IPAs.
At a glance
| Variety | Kazbek |
| Bred by | Hop Research Institute, Žatec (Czech Republic) |
| Registered | 2008 |
| Origin | Czech Republic |
| Crop year | 2025 |
| Form | T90 pellets |
| Pack size | 100 g |
| Alpha acids | 5.0–8.0 % |
| Beta acids | 4.0–6.0 % |
| Co-humulone | 35–40 % (variety typical) |
| Total essential oil | 1–1.5 g/100 g (breeder data) |
| Purpose | Aroma (flavour hop) — late hop and dry hop |
| Aroma | Spicy, lemon, citrus |
What 10 g does in 20 L
| Added at | IBU from 10 g in 20 L (approx.) |
| 60 min | ≈ 7 |
| 30 min | ≈ 6 |
| 15 min | ≈ 4 |
| 5 min | ≈ 1 |
Approx., Tinseth formula, OG 1.050, mid alpha 6.5 %. Recalculate with the alpha on your pack.
How much for a 20 L batch
Dry hop: in the breeder's pilot brews of dry-hopped Pilsner lager, the best results came from 2.5 g/L with 3 days' contact. For 20 L that's 50 g — half the pack (2.5 g/L × 20 L).
How to use
- Kettle: add it late — the recommended slot is the final (third) addition. Czech grower data also lists it for the second (mid-boil) addition.
- Dry hop: 2.5 g/L for 3 days, as in the breeder's trials.
- Contact time matters: the best-scoring trial beers had 3 days on the hops, so taste before you leave it longer.
- Bittering is modest at 5–8 % alpha: 10 g boiled for 60 minutes gives about 7 IBU in 20 L.
Pairs well with
Brewing a dry-hopped Czech-style Pilsner? Try it with Czech Pilsner Malt, SafLager W-34/70 and a little Saaz (Žatecký poloraný červeňák) in the kettle.
Storage & shelf life
- Store sealed, cold, dry and dark to hold on to that lemony aroma.
- A typical T90 pellet data sheet specifies −3 to 5 °C, dry and away from strong odours.
- Half a pack left after the dry hop? Squeeze out the air, reseal and use it on the next brew.
Food information
- Name: Hop pellets, Kazbek
- Ingredients: hop pellets (Humulus lupulus)
- Allergens: none of the 14 allergens in EU Regulation 1169/2011, Annex II
- Net quantity: 100 g
- Country of origin: Czech Republic
- Storage: sealed, cold, dry and dark
Good to know
- Crop 2025: alpha 5.0–8.0 % and beta 4.0–6.0 % for this crop.
- T90 pellets, 100 g — enough for two 20 L dry hops at the breeder's 2.5 g/L.
- Our hops travel from a partner warehouse in the Czech Republic, so they arrive separately from any equipment in your order.
FAQ
How much Kazbek for a 20 L dry hop?
The breeder's trials found 2.5 g/L with 3 days' contact worked best in dry-hopped Pilsner lager — 50 g for 20 L.
What does Kazbek taste like?
Spicy and lemony, with a mainly citrus-like aroma.
Can I use it in a Pilsner?
Yes. In the breeder's pilot brews, kettle-hopped Pilsner lagers were comparable to Saaz overall, and dry-hopped versions scored best at 2.5 g/L.
Is Kazbek a bittering hop?
It's an aroma variety. At 5–8 % alpha, 10 g for 60 minutes adds about 7 IBU to 20 L (approx.).