Willamette

Technical Data

HPLC & Oil Composition (Measured within 6 months of harvest, stored at 0C)

Alpha Acids6-7.6%
Beta Acids3.8-3.9%
Cohumulone30-35% of Alpha Acids
Total Oil1.5 ml oil per 100gm cone weight
Concentration0 uL Oil/gram Alpha
Myrcene30%
Humulene20%
Caryophyllene0%
Farnesene5%
Citrus-Piney Fraction0%
Floral Estery Fraction0%
H/C Ratio0
Other0%

Grower Comments

Maturity Early-Mid Season
Yield Low
Growth Habit Vigorous, columnar frame
Cone Structure Small-Medium, loose-medium cones
Disease Resistance New Zealand is hop disease free
Storage Stability Good (New Zealand Grown)
 
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New Zealand grown US aroma cultivar with mild and pleasant, slightly spicy floral tones (4-6 %AA)

Breeding: 

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.

Selection: 

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.

Brewing: 

Typical Beer Styles: Used in both American and English-style ales.