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Description
Glacier Hops
Glacier is a dual-purpose hop developed by Washington State University and released in 2000. Known for its low cohumulone content, Glacier provides a smooth bitterness complemented by a pleasant aroma profile featuring citrus, floral, and earthy notes. Its versatility makes it suitable for a variety of beer styles, including American and English ales.
Glacier Hops Overview
- Flavors: Citrus, floral, earthy, woody, herbal
- Primary Usage: Bittering and aroma (late kettle additions, dry hopping)
- Best Beer Styles: Pale Ale, ESB, English Pale Ale, Porter, Stout
- Similar Varieties: Fuggle, Willamette, Styrian Golding, Tettnanger
Background
Glacier was bred from a complex lineage including French Elsasser, Brewer's Gold, and Northern Brewer. Its low cohumulone levels contribute to a smooth bitterness, while its balanced oil profile imparts a mild and pleasant aroma. Glacier's adaptability allows it to be used throughout the brewing process, from bittering to dry hopping.
Glacier Hop Analysis
| Alpha Acids | 3.3 – 9.7% |
| Beta Acids | 5.4 – 10.0% |
| Cohumulone | 11 – 16% of alpha acids |
| Total Oil Content | 0.5 – 1.6 mL/100g |
| Myrcene | 33 – 62% |
| Humulene | 24 – 36% |
| Caryophyllene | 6 – 13% |
| Farnesene | <1% |
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