is a hop that was bred by the Hüll Institute in Germany and registered in 2001. It has a complex background with some aroma hop. With 5% to 8% alpha acids, 3.5% to 5.5% beta acids, and 13% to 17% cohumulone, it is largely a dual-purpose hop rather than a true aroma or bittering hop. Nonetheless, this hop has one odd aspect to its aroma profile. When freshly dried, Opal often has a garlic-like note, which fades away after a few months in storage in bales. Then its pleasant hop aroma comes to the fore, becoming more appealing than that of most dual-purpose hops, blending slightly peppery notes with light citrus. Opal has a good tolerance to verticillium wilt, as well as downy and powdery mildew, and it yields a respectable 1,850 kg/ha (1650 lb per acre). The oil profile is Hallertau-like. Storage stability is average. Beer made with Opal tends to have a smooth, pleasant bitterness.