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Glacier Hop United States of America Hop

Glacier Hop

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Country:United States of America (USA)
International Code:GLC

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Purchase Glacier Hops

This hop can be purchased at Yakima Valley Hops.

Origin and Geneology of the Glacier Hop

Glacier is a cross between Elsasser F and 8685-014 M. Genetic composition is 1/2 Elsasser 5/32 Brewer's Gold, 1/8 Northern Brewer, 1/16 Bullion, 1/32 Early Green, 1/32 German Aroma hop, 1/64 East Kent Golding, 1/128 Bavarian and 9/128 unknown. It was released in 2000.

US hops begin to be harvested in mid-to-late August for most aroma varieties.

Flavor & Aroma Profile of Glacier Hops

Glacier is a dual-purpose hop that can be used in all hop additions throughout the brewing process.

Glacier hops have aroma descriptors that include plum, blackberry and wood.

Tags: #plum  #blackberry  #woody  #cedar 

Brewing Values for Glacier Hops

These are the common ranges that we've seen with Glacier 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. Learn more »
6.5% avg
Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.5.4-10%
7.7% 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.0:1 - 2:1
1:1 avg
Hop Storage Index (HSI)The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C). The freshest hops will always be the best.24% (Good)
Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »11-16%
13.5% 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 »0.5-1.5 mL
1mL avg
Total Oil Breakdown:
›  MyrceneFlavors: resinous, citrus, fruity (β-myrcene) 35-45%
40% avg
›  HumuleneFlavors: woody, noble, spicy (α-caryophyllene) 25-35%
30% avg
›  CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene) 8-13%
10.5% avg.
›  FarneseneFlavors: fresh, green, floral (β-farnesene) 0-1%
0.5% avg
›  All OthersIncluding β-pinene, linalool, geranoil & selinene 6-32%

Hop Pairings with Glacier Hops

Some hops just taste better together. We recently analyzed [1] hundreds of the most popular beers to find which hops are commonly paired together. We found that Simcoe & Amarillo hops are commonly used alongside the Glacier hop. This is not a complete list, but should give you a good idea of what hops are commonly used together.

Here is the relative frequency of the top 2 hops that are used with Glacier:

Beer Styles using Glacier Hops

Some popular beer styles that make use of the Glacier hop include Pale Ale, ESB, English Pale Ale, Porter & Stout.

Glacier Hop Substitutions

If the Glacier hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Glacier substitutions.

Experienced brewers have chosen the following hop varieties as substitutions of Glacier:

Is Glacier available in lupulin powder?

Unfortunately, there is no lupulin powder version of the Glacier hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.

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