Willamette Hops Profile
Willamette hops were historically one of the most prevalent hops grown in the United States that accounted for nearly 20% of the hop crop at its peak. Willamette is the daughter of Fuggle and carries with it the same pepper and spice. It is primarily used as an aroma hop due to its low Alpha Acid content, which usually sits around 4-6%. Works really well when brewing darker styles for the colder months.
Recommended Styles: Brown Ale, Stouts, Porters
Pedigree Triploid seedling of English Fuggle
Aroma Mild and pleasant; slightly spicy
Alpha Acids* 4.0 – 6.0 %
Beta Acids 3.5 – 4.5 %
Cohumulone 30 – 35 % of alpha acids
Total Oil 1.0 – 1.5 ml/100g
Myrcene 30 – 40 % of total oil
Humulene 20 – 27 % of total oil
Caryophyllene 7 – 8 % of total oil
Farnesene 5 – 6 % of total oil
A triploid seedling of the English Fuggle variety, Willamette is the most widely grown hop in the U.S., originally released from the USDA Breeding Program in 1976. Somewhere between English and American, the aroma of Willamette hops is its main application in brewing. Slightly spicy with floral and fruity notes, Willamette can be utilized in just about any beer style, but is commonly used in English Ales, Golden Ales, and Brown Ales.
Tom’s Brew Shop Hop Handling Assurance
Tom’s Brew Shop purchases and repackages all hops in vacuum sealed, UV light and moisture barrier bags. We brew with the same hops we sell, so we care about the safe handling and implemented packaging procedures that are best for the shelf stability of the product.