Origin and Description
Willamette Hops was named after the mighty river that pours through the Willamette Valley in Southern Washington and Northern Oregon. Willamette Hops was developed and released by the U.S.D.A in 1976 and has taken root on the craft brewing industry and accounts for about 20% of total U.S. hops acreage. Pow! Willamette Hops was a triploid seedling of Fuggle, which is a quintessential English variety that has shaped decades of beer brewing.
Willamette Hops is an aroma 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. Of the oils in Willamette, myrcene (30.0%-55.0%), humulene (20.0%-30.0%), as well as farnesene (5.0%-6.0%) are all elevated above the norm. This results in a delicate peppery herbaceous spice that has both fruit and floral essence. yum.
Since its introduction, Willamette Hops has been growing in demand as well as supply. It is one of the most common aroma hops used in the United States. And brewers that use it seem to use it a lot. Willamette Hops is on the low side of the yield range producing 1340-1700 lbs/acre. And the small to medium size cones are somewhat loose, which impacts harvesting. Early to mid season marks the time when Willamette Hops cones are ready for bailing and drying, and this comes after a vigorous growing cycle. Despite its susceptibility to mildew and wilt Willamette proves to be a foundation of modern craft brewing in the U.S. and abroad.
Willamette Hop Pellets
- Average Alpha of current stock: 4.9%
- Aroma Hop - Mild and pleasant, slightly spicy
- Packaged in nitrogen flushed, oxygen barrier bag. Stored in freezers.
- Typical usage: All English-style Ales, US Pale and Brown Ales
Willamette Leaf Hops
- Willamette Leaf Hops 1 oz.
Willamette Hops Usage
Willamette hops is commonly used as as aroma agent in beer.
Willamette Hops Characteristics
Below is a list of characteristics for willamette hops that impact farming, chemistry, transport & trade, beer production, as well as the final character of the finished product.
Willamette Hops Acid Composition
|Alpha Acid Composition||4%-6%|
|Beta Acid Composition||3%-4%|
Willamette Hops Cone Physical Characteristics
|Willamette Lupulin Color||Yellow to Dark Yello|
|Willamette Cone Size||Small to Medium|
|Willamette Cone Density||Loose to Moderate|
Willamette Hops Growth, Harvest, and Storage Details
|Maturity||Early to Mid Season|
|Yield||Yield for Willamette Hops is Low at 1340 - 1700 kg/hectare|
|Susceptibility to Disease and Pests||Susceptible To:|
Verticillium Wilt,Powdery Mildew,
Prunus Necrotic Ring-Spot Virus,Downy Mildew,
|Storability||Willamette Hops maintains 60%-65% alpha acid comtents after 6 months storage at 20 degrees C|
|Ease of Harvest||Good|
Willamette Hops Oil Composition
|Total Oil Composition||1-1.5 mls/100 grams|
|Myrcene Oil Composition||30%-55%|
|Humulene Oil Composition||20%-30%|
|Caryophyllene Oil Composition||6.5%-8.2%|
|Farnesene Oil Composition||5%-6%|
Willamette Hops Substitutes
|Fuggle (U.S.)||Fuggle Hops found in the U.S. can trace their roots (rhizomes) back to the Fuggle variety discovered in E...|
|Tettnanger (US)||American Tettnanger Hops gets its heritage from a clone of Swiss Tettnanger, which originated from the variety found naturally from the Tettnanger region in Ger...|
|Styrian Golding||Styrian Golding Hops, also called Savinja Golding, is a traditional hops grown primarily in Slovenia, and also Austria. Savinja/Styrian Golding is not a part o...|
Common Beer Styles for Willamette Hops
|Irish Red Ale|
|Nut Brown Ale|
|India Pale Ale|
|Extra Special Ale|
|Chocolate Coffee Stout|
|Extra Special Bitter (ESB)|
|Pale Rye Ale|