Beata Hops

[boozy_shoes]

Has anybody got any experience of using Beata Hops? I've purchased some offline as I was intrigued by the description:

"Aroma hop for beermaking.
Apricot and delicate apple with a hint of almond. Beata needs to be treated as if the alpha acid is nearer 6-7%, because of the high levels of beta acids it contains, which give it more bitterness than you'd expect from this aroma hop. Wentworth made a prize winning beer from Beata last year."

I'm looking for some recommendations on how to use them and in what amount, what styles do they work well in? The internet seems to be a bit sparce on information for them.

 

[RobWalker]

sounds nice. with the fruit flavours i would probably just dry hop and aroma the **** out of an IPA with it to get an idea of the taste :

 

[gwoodin]

I brewed a beer, with malt and hop quantities in line with usual.

3310g pale malt
210g crystal malt

40g sussex 60min boil
14g beata 10min boil
86g beata 0min

I bottled the beer direct from the fermenter.

The beer tasted very oily and bitter initially, perhaps due to high beta acids. After 20 days, this reduced, although I would still describe beata as oily, (treacly/resiney), bubblegum flavoured.

I advise using beata hops late in the boil with caution (small amounts).