Here is the first paragraph from the Hop Breeding Company press release:
“Hop Breeding Company (HBC) is proud to announce the official commercial release of Dolcita brand HBC 1019, a new and innovative hop variety designed to meet the high expectations of brewers and beer lovers around the world.
Created in 2016 using traditional breeding methods and HBC’s proprietary breeding stock, Dolcita is one of the fastest hops ever brought to market by HBC.”
Until today it was called HBC 1019. Nine years from cross to name is really fast. Jeff Alworth has written about the semi-early years.
If I find a link to the full press release I will link to it. (Here is the post at the Haas website.) I’ve written about Dolcita for Brewing Industry Guide in a story that will post soon. (Behind a paywall, but no apologies. A subscription is worth the price.)
Meanwhile, more from the press release: “Dolcita is the boldest representation of the Hop Breeding Company’s mission: to provide brewers with the best, most unique, and most sustainable hops on the planet,” said Jeff Dailey, sensory manager at John I. Haas. “With aromas of caramelized pineapple, peach rings, and orange juice, consumers will think they’re drinking a tropical daiquiri rather than an IPA. Beers made with Dolcita definitely stand out due to their strong, distinct flavor profile.”
(The Hop Breeding Company is a partnership between Haas and Yakima Chief Ranches.)
And here’s an outtake (meaning it was in my story and then it wasn’t) from Tiffany Pitra, Yakima Chief Hops senior manager, hop research. “My team consistently gets peach candy aromas in hop assessments and beer tasting. We trialed three yeast strains with 1019 and consistently described the beers as having pineapple, peach, and sweet aromatic notes,” she said. Participants in a YCH/YCR program in which brewers trial products also provided feedback. “I’ve chatted casually with some brewers and ‘tiki drinks’ (think painkiller) seems to a common descriptor.”