Craft Beer Hop Profile – Willamette Hops
Willamette Hops are a longstanding favourite for North American Brewers. Derived from the English Fuggle Hop in 1976 the Willamette now accounts for approximately 20% of all hops grown in the United States.
Named after Oregon’s Willamette Valley the hop is used as an aroma hop and in some circumstances, bittering. Because of the Willamette’s low alpha acid levels it is not widely used for bittering. Brewing with this hop gives a peppery note to the beer along with floral and fruit tones that are popular Northwest style beers such as Pale, Brown and English style ales.
The Willamette hop is one of the most popular hops on the market because of its unique and balanced characteristics. Hops that can be used as substitutes showing similar characteristics include Fuggle, Sturian Golding and Tettnanger.
Alpha Acid: 4.0 – 6.0%
Beta Acid: 3.5 – 6.0%