Released by Washington State University in 2013, Tahoma is one of three new public varieties to come to market. It retains the very low cohumulone characteristic of Glacier but displays slightly high alpha acid content. Tahoma is considered to be "Cascade-like" with a pleasant and predominantly citrus aroma profile.
Aroma: Specific aroma descriptors include lemon, grapefruit, cedar, pine, spice and pepper.
Alpha Acid6 - 7.5%
Beta Acid7 - 8%
Co-humulone15 - 17%
Total Oil1.5 - 2 mL/100g
B-Pinene0.8 - 1.2% of total oil
Myrcene55 - 65% of total oil
Linalool0.4 - 0.8% of total oil
Caryophyllene3 - 5% of total oil
Farnesene< 1.0% of total oil
Humulene8 - 12% of total oil
Geraniol0.1 - 0.1% of total oil
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