Home > Gallicus - Lupulin

Gallicus - Lupulin

Region: Outaouais

Size: 473 ml

Alcohol: 5.5%

grape:

Aromas:

Agreement:

Style: pale ale

Declination: NewEngland,

Hop: Eldorado

Flavor:

Fruit:

Untappd:

Alpha acid: 7-11%
Beta acid: 5.5-8%
% Co-Humulone w / r Alpha: 23%
Oil: 1.7 ml / 100g

- Myrcene: 45%
- Humulene: 22%
- Caryophyllene: 9%
- Farnesene: 7%
- Others: 17%

Alpha acid: 18%
Beta acid: 7%
% Co-Humulone w / r Alpha: 26%
Oil: 1.7 ml / 100g

- Myrcene: 40%
- Humulene: 28%
- Caryophyllene: 17%
- Farnesene: 0%
- Others: 15%

"Alpha acid: 15%
Beta acid: 5%
% Co-Humulone w / r Alpha: 42%
Oil: 2.1 ml / 100g

- Myrcene: 51%
- Humulene: 16%
- Caryophyllene: 10%
- Farnesene: 0%
- Others: 23% "

Alpha acid: 14%
Beta acid: 9%
% Co-Humulone w / r Alpha: 36%
Oil: 1.8 ml / 100g

- Myrcene: 53%
- Humulene: 8%
- Caryophyllene: 10%
- Farnesene: 0%
- Others: 29%

Alpha acid: 7%
Beta acid: 6%
% Co-Humulone w / r Alpha: 35%
Oil: 1.6 ml / 100g

- Myrcene: 53%
- Humulene: 17%
- Caryophyllene: 7%
- Farnesene: 8%
- Others: 15%

Alpha acid: 8%
Beta acid: 5%
% Co-Humulone w / r Alpha: 23%
Oil: 1.3 ml / 100g

- Myrcene: 41%
- Humulene: 28%
- Caryophyllene: 12%
- Farnesene: 0%
- Others: 19%

Alpha acid: 10%
Beta acid: 5%
% Co-Humulone w / r Alpha: 27%
Oil: 2 ml / 100g

- Myrcene: 60%
- Humulene: 15%
- Caryophyllene: 6%
- Farnesene: 0%
- Others: 19%

Alpha acid: 13%
Beta acid: 4%
% Co-Humulone w / r Alpha: 31%
Oil: 1.9 ml / 100g

- Myrcene: 25%
- Humulene: 21%
- Caryophyllene: 10%
- Farnesene: 0%
- Others: 44%

Alpha acid: 13%
Beta acid: 3.8%
% Co-Humulone w / r Alpha: 28%
Oil: 2.3 ml / 100g

- Myrcene: 60%
- Humulene: 10%
- Caryophyllene: 7%
- Farnesene: 0%
- Others: 23%

Alpha acid: 16%
Beta acid: 5%
% Co-Humulone w / r Alpha: 32%
Oil: 3.5 ml / 100g

- Myrcene: 50%
- Humulene: 12%
- Caryophyllene: 8%
- Farnesene: 0%
- Others: 30%

Alpha acid: 14%
Beta acid: 5%
% Co-Humulone w / r Alpha: 35%
Oil: 3.3 ml / 100g

- Myrcene: 38%
- Humulene: 16%
- Caryophyllene: 10%
- Farnesene: 0%
- Others: 36%

Alpha acid: 15%
Beta acid: 7%
% Co-Humulone w / r Alpha: 31%
Oil: 2.9 ml / 100g

- Myrcene: 58%
- Humulene: 13%
- Caryophyllene: 7%
- Farnesene: 0%
- Others: 22%

Alpha acid: 16%
Beta acid: 6%
% Co-Humulone w / r Alpha: 37%
Oil: 2.9 ml / 100g

- Myrcene: 42%
- Humulene: 19%
- Caryophyllene: 12%
- Farnesene: 0%
- Others: 27%

Alpha acid: 17%
Beta acid: 6%
% Co-Humulone w / r Alpha: 40%
Oil: 2.4 ml / 100g

- Myrcene: 27%
- Humulene: 16%
- Caryophyllene: 7%
- Farnesene: 11%
- Others: 39%

Alpha acid: 14%
Beta acid: 6%
% Co-Humulone w / r Alpha: 37%
Oil: 3.7 ml / 100g

- Myrcene: 51%
- Humulene: 2%
- Caryophyllene: 8%
- Farnesene: 4%
- Others: 35%

Alpha acid: 11%
Beta acid: 6%
% Co-Humulone w / r Alpha: 29%
Oil: 1.5 ml / 100g

- Myrcene: 63%
- Humulene: 2%
- Caryophyllene: 1%
- Farnesene: 0%
- Others: 24%

Alpha acid: 9%
Beta acid: 8%
% Co-Humulone w / r Alpha: 44%
Oil: 2 ml / 100g

Alpha acid: 12%
Beta acid: 4%
% Co-Humulone w / r Alpha: 35%
Oil: 1.5 ml / 100g

- Myrcene: 50%
- Humulene: 15%
- Caryophyllene: 8%
- Farnesene: 0%
- Others: 27%

Alpha acid: 14%
Beta acid: 4%
% Co-Humulone w / r Alpha: 22%
Oil: 2.5 ml / 100g

- Myrcene: 55%
- Humulene: 18%
- Caryophyllene: 6%
- Farnesene: 0%
- Others: 21%

Alpha acid: 13%
Beta acid: 6%
% Co-Humulone w / r Alpha: 26%
Oil: 2.3 ml / 100g

- Myrcene: 38%
- Humulene: 38%
- Caryophyllene: 10%
- Farnesene: 0%
- Others: 14%

Alpha acid: 13%
Beta acid: 3.6%
% Co-Humulone w / r Alpha: 25%
Oil: 1.3 ml / 100g

- Myrcene: 52%
- Humulene: 13%
- Caryophyllene: 6%
- Farnesene: 0%
- Others: 29%

Alpha acid: 7%
Beta acid: 5%
% Co-Humulone w / r Alpha: 30%
Oil: 0.9 ml / 100g

- Myrcene: 48%
- Humulene: 4%
- Caryophyllene: 2%
- Farnesene: 13%
- Others: 33%

Alpha acid: 12%
Beta acid: 7%
% Co-Humulone w / r Alpha: 23%
Oil: 1.1 ml / 100g

- Myrcene: 22%
- Humulene: 37%
- Caryophyllene: 11%
- Farnesene: 0%
- Others: 30%

Alpha acid: 13%
Beta acid: 4%
% Co-Humulone w / r Alpha: 26%
Oil: 2.1 ml / 100g

- Myrcene: 54%
- Humulene: 17%
- Caryophyllene: 9%
- Farnesene: 0%
- Others: 20%

Alpha acid: 15%
Beta acid: 6%
% Co-Humulone w / r Alpha: 22%
Oil: 2.7 ml / 100g

- Myrcene: 59%
- Humulene: 11%
- Caryophyllene: 9%
- Farnesene: 0%
- Others: 21%

Alpha acid: 18%
Beta acid: 7%
% Co-Humulone w / r Alpha: 26%
Oil: 1.7 ml / 100g

- Myrcene: 40%
- Humulene: 28%
- Caryophyllene: 17%
- Farnesene: 0%
- Others: 15%

Alpha acid: 12%
Beta acid: 6%
% Co-Humulone w / r Alpha: 21%
Oil: 2.9 ml / 100g

- Myrcene: 59%
- Humulene: 26%
- Caryophyllene: 9%
- Farnesene: 0%
- Others: 6%

Alpha acid: 9%
Beta acid: 9%
% Co-Humulone w / r Alpha: 37%
Oil: 2.4 ml / 100g

- Myrcene: 45%
- Humulene: 19%
- Caryophyllene: 11%
- Farnesene: 0%
- Others: 25%

Alpha acid: 18%
Beta acid: 7%
% Co-Humulone w / r Alpha: 54%
Oil: 2.4 ml / 100g

- Myrcene: 39%
- Humulene: 15%
- Caryophyllene: 12%
- Farnesene: 0%
- Others: 34%

Alpha acid: 11%
Beta acid: 6%
% Co-Humulone w / r Alpha: 24%
Oil: 2 ml / 100g

- Myrcene: 56%
- Humulene: 17%
- Caryophyllene: 6%
- Farnesene: 5%
- Others: 21%

Vidal is a white hybrid grape. It is a grape variety that has great resistance to cold and it is the grape variety most used for white wines in Quebec. It is a grape with a relatively high sugar level, which is why it is often used for the production of ice wine as well. While maintaining a very good level of acidity, it has a slightly thick texture just like Riesling.

Unlike some grape varieties in Quebec, Saint-pépin is more sensitive to frost. Its acidity is rather low and offers aromas of honey, white flower and mineral. It often offers wines of great finesse perfect for an aperitif or can perfectly accompany a light meal without too much spice.

Frontenac blanc offers wines that are often lemon yellow in color with aromas of tropical fruits such as pear and peach. It is used for several types of wines in Quebec.

Used around the world, Chardonnay is very versatile. Many people remain skeptical about its yield in Quebec, but a lot of producers use it. The Chardonnay that we grow in Quebec offers us rather dry wines, with citrus aromas. Often, the producers will allow the Chardonnay to age in barrels which will give it its buttery side as well as aromas of nuts and butter.

Variety resistant to cold, Sainte-Croix brings a lot of color and simple aromas of fruit and very sweet spices. With its very low acidity, the Sainte-Croix blends wonderfully with de Foch and Frontenac. It will be your best friend to accompany a slightly spicy white meat.

Marquette is considered to be the cousin of Frontenac noir and the child of Pinot noir. For several years, its performance has more than doubled in Quebec. As a style of wine, the Marquette offers us increasingly fine and complex wines marked by accents of black fruits, spices and floral notes. Unfortunately it offers little performance and it is an excellent blend with Frontenac Noir.

Maréchal Foch is a French hybrid that presents us with wines with aromas of black cherry with a sometimes animal character on the nose and sometimes herbaceous flavors, especially under maturation and with supple tannins. Wine growers love to use it in a blend, because it is a grape variety that supports aging in oak barrels very well.

La Petite Perle is a new variety created by the American Tom Plocher. Its dense clusters produce an aromatic, balanced, tannic wine with an intense color and aromas of black fruits.

It was in 2006 that Stéphane, owner of Château de Cartes acquired an orchard in the Dunham region. Over the years, it will turn into a vineyard as well as a cider house. Listening and always wanting to produce a unique product, Stéphane and Anik use the viticulture techniques of the Nordic countries. That is to say, grape varieties adapted to our terroir. These are mainly hybrid grape varieties such as Marquette, St-Pépin and Frontenac. Each bunch is then harvested manually and with care for the simple purpose of getting the most out of each grape.

Located in the Deux-Montagnes region of Mirabel, the Négondos vineyard is the first organic vineyard in Quebec. The Deux-Montagnes region is a location with a fairly hot climate. Thirty years ago, it was not easy to go against our European ancestors in the field of viticulture, but the Plante and Desrochers couple held on to their conviction. Step by step, the vineyard is building a good reputation and its organic orientation inspires more than one. Working with hybrid vines, in order to respect the requirements of organic farming, Négondos amazes us year after year by producing fine, straight and complex wines.

Located in the famous Hemmingford region, Les Bacchantes produce wines made from grape varieties: Seyval Blanc, Vidal, Pinot Gris, Marquette, Pinot Noir and Marechal Foch. Most of these are light wines, all with relatively low sugar content, between two and three grams of sugar per liter.

It is in Saint-Jean sur Richelieu, more precisely in Acadia that France Cliche and Claude Rivard settle down to put the fruit of their passion, wine. Taking advantage of a rich terroir, hybrid grape varieties and viniferas are used. The Nordic climate of the region offers unique wines in certified organic cultivation. There are currently five hectares of vines and the vineyard is constantly growing while keeping the same objective, to develop wines with care and passion from the richness of the terroir.

Located in Saint-Antoine-sur-Richelieu, the Mouton Noir vineyard makes its wines using a blend of rustic and semi-rustic grape varieties as well as vinifera. Producing a cuvée of rosé, white wine and red, the production of bottles is estimated at approximately 3000 bottles per year. Harvesting late, that is to say when the grape is overripe, this gives them very little acidity caused by the microcracks that occur on the grape. Taste the passion that is transmitted from the entry of the grape in the cellar until bottling.

The El Dorado hops from the Houblonnière Lupulin Hop Yard are still at the post and develop super beautiful citrus aromas that really have nothing to envy to the "juicy" hops of the American Northwest.

For this brew too, we have kept the "mash hopping" method which consists of adding hops with the malt during the mashing and helps to obtain the maximum aromaticity that the hops can offer.

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