HBC 586 is an experimental hops cultivar developed by the Hop Breeding Company. It resulted from a hybrid pollination of an unpatented female selection YCR 21 and male parent 01239-2.
When used as a whirlpool addition or dry hop addition, HBC 586 delivers a large medley of fruit flavors associated with tropical fruits. The fruity flavors of HBC 586 have been described as mango, guava, lychee, citrus, with slight sulfur and herbal notes. Many find HBC 586 to have fruit flavors that are special and new to the world of hops.
Aroma: Specific aroma descriptors include mango, guava, lychee, citrus, with slight sulfur and herbal notes
| Alpha Acid | 12 - 13% |
| Beta Acid | 7.5 - 8.5% |
| Co-humulone | 38 - 40% |
| Total Oil | 1.2 - 2.5 mL/100g |
| Myrcene | 40 - 50% of total oil |
| Caryophyllene | 7 - 15% of total oil |
| Farnesene | <1% of total oil |
| Humulene | 14 - 22% of total oil |
| Geraniol | 1 - 3% of total oil |
| Linalool | <1% of total oil |