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.
Alpha Acid4 - 6.5%
Beta Acid4.4 - 7.2%
Co-humulone21 - 25%
Total Oil0.8 - 2 mL/100g
B-Pinene0.4 - 0.8% of total oil
Myrcene25 - 35% of total oil
Linalool0.5 - 0.9% of total oil
Caryophyllene10 - 16% of total oil
Farnesene< 1.0% of total oil
Humulene30 - 40% of total oil
Geraniol0.1 - 0.5% of total oil
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