Callista was developed by the Hop Research Center in Hüll, Germany. Its low alpha acid content and strong aromatics make it an ideal choice for late kettle additions and dry hopping. Callista's aroma and flavor profile is characterized as citrus, stone fruit, passion fruit, red berries, and gooseberry.
Gentle fruit-forward aroma alternatives; the melon/citrus balance will change. Use the alpha-acid percentage printed on the actual package for bittering calculations. Late additions and dry hopping should be matched by flavor, not alpha acids alone.
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