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An Aroma hop

Mt. Hood

United States
Mt. Hood

aroma profile: Spicy, Herbal

Bred in 1983 and released from the USDA breeding program in Oregon in 1989, Mt. Hood is a triploid aroma type cultivar with similarities to German Hallertau and German Hersbrucker. It is tolerant to downy mildew with good pickability of medium size, compact cones. Mt. Hood is named after the famous Oregon volcano.

Aroma: Specific aroma descriptors include herbal, pungent and spicy.

Brewing Values

Acid/Oil
Range
Low
High

Alpha Acid

0
20
4-6.5%

Beta Acid

0
15
4.4-7.2%

Total Oil

0
4
0.8-2 mL/100g
  • Alpha Acid
    4 - 6.5%
  • Beta Acid
    4.4 - 7.2%
  • Co-humulone
    21 - 25%
  • Total Oil
    0.8 - 2 mL/100g
  • B-Pinene
    0.4 - 0.8% of total oil
  • Myrcene
    25 - 35% of total oil
  • Linalool
    0.5 - 0.9% of total oil
  • Caryophyllene
    10 - 16% of total oil
  • Farnesene
    < 1.0% of total oil
  • Humulene
    30 - 40% of total oil
  • Geraniol
    0.1 - 0.5% of total oil

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