Willamette
Technical Data
HPLC & Oil Composition (Measured within 6 months of harvest, stored at 0C)
| Alpha Acids | 6-7.6% |
| Beta Acids | 3.8-3.9% |
| Cohumulone | 30-35% of Alpha Acids |
| Total Oil | 1.5 ml oil per 100gm cone weight |
| Concentration | 0 uL Oil/gram Alpha |
| Myrcene | 30% |
| Humulene | 20% |
| Caryophyllene | 0% |
| Farnesene | 5% |
| Citrus-Piney Fraction | 0% |
| Floral Estery Fraction | 0% |
| H/C Ratio | 0 |
| Other | 0% |
New Zealand grown US aroma cultivar with mild and pleasant, slightly spicy floral tones (4-6 %AA)
Willamette Hops are the most widely grown aroma hop in the US; released from the USDA breeding program in 1976. They are named after the mighty river that pours through the Willamette Valley in North Western Oregon. Willamette Hops are a triploid seedling of Fuggle, which is a quintessential English variety that has shaped decades of beer brewing.
Willamette is an aroma hop variety with a low alpha acid content at 4.0%-6.0%. Although Willamette can contribute slightly to the bittering of a homebrew or craft beer, Willamette dominates its usage for its flavor and aroma and is noted for its mild and pleasant, with slightly spicy and floral tones.
Typical Beer Styles: Used in both American and English-style ales.
Grower Comments