|Country:||United States of America (USA)|
Purchase Columbia Hops
Columbia hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.
Origin of Columbia Hops
The Columbia hop was developed in the 1960s in Corvallis, Oregon. Its lineage includes a tetraploid Fuggle (USDA 21003) and a Fuggle seedling 2-4. Columbia is also a sister of Willamette. Budweiser originally helped develop this hop, but instead decided to go with Willamette, leaving this available to other brewers. Columbia was returned to production in 2011 after being stopped in the 1980s.
Flavor & Aroma Profile of Columbia Hops
Columbia is a dual-purpose hop that can be used in all hop additions throughout the brewing process.
The aroma of the Columbia hop is similar to that of Chinook, but not as strong. It includes crisp pineapple, bright and pungent lemon-citrus notes.
Brewing Values for Columbia Hops
These are the common ranges that we've seen with Columbia hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness.
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||3-4%3.5% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 3:12:1 avg|
|Co-Humulone as % of AlphaLow cohumulone hops impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer.||40%40% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||1.0-2.0 mL1.5mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||45-55%50% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||15-19%17% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||9-12%10.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||3-5%4% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||9-28%|
Beer Styles using Columbia Hops
Some popular beer styles that make use of the Columbia hop include Ales.
Columbia Hop Substitutions
If the Columbia hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with one of these other hops for a similar outcome:
New! Use our data-driven hop substitute tool to find your Columbia substitution!
Is Columbia available as Cryo/Lupulin powder?
Unfortunately, there is no lupulin powder version of the Columbia hop. Neither Yakima Chief Hops (Cryo/LupuLN2) nor Haas (Lupomax) have created versions of this hop in lupulin powder form yet. This new type of hop product is pure concentrated lupulin powder, which leads to more flavor when used in the whirlpool or dry hop additions.
If you see an error in our data, please let us know!
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