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Description
Willamette Hops
Willamette is a classic American aroma hop, developed in Oregon in the early 1970s as a triploid seedling of the English Fuggle variety. Renowned for its earthy, spicy, and floral characteristics, Willamette imparts a mild and balanced bitterness, making it an excellent choice for a variety of traditional ale styles.
Willamette Hops Overview
- Flavors: Earthy, spicy, floral, herbal, subtle citrus
- Primary Usage: Aroma, late kettle additions, dry hopping
- Best Beer Styles: English Bitter, ESB, Pale Ale, Porter, Stout, Brown Ale
- Similar Varieties: U.S. Fuggle, U.S. Tettnanger, Styrian Golding
Background
Willamette was released in 1976 by the USDA as a replacement for the Fuggle variety, offering improved yield and disease resistance while maintaining the desirable aroma profile. It quickly became one of the most widely grown aroma hops in the United States, valued for its versatility and balanced character.
Willamette Hop Analysis
| Alpha Acids | 4.5 – 6.5% |
| Beta Acids | 3.5 – 4.5% |
| Cohumulone | 30 – 35% of alpha acids |
| Total Oil Content | 1.0 – 1.5 mL/100g |
| Myrcene | 30 – 40% |
| Humulene | 20 – 27% |
| Caryophyllene | 6.5 – 8.2% |
| Farnesene | 5.0 – 6.0% |
| Linalool | 0.4 – 0.7% |
| Geraniol | 0.1 – 0.3% |
| β-Pinene | 0.3 – 0.5% |
