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Pahto Hop United States of America Hop

Pahto Hop

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Country:United States of America (USA)
International Code:PAH
Cultivar/Brand ID:HBC 682
Ownership:™ Hop Breeding Company

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Purchase Pahto Hops

This hop can be purchased at Yakima Valley Hops.

Origin and Geneology of the Pahto Hop

The mother of Pahto is a breeding line of the HBC with similar characteristics. The father is from the breeding program at Wye College in Kent, England.

Flavor & Aroma Profile of Pahto Hops

Pahto is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.

When used as a bittering addition hop, Pahto provides a very neutral flavor to beer, and a pleasant, smooth bitterness. The aroma profile of the hop cone is described as herbal, earthy, woody, and resinous with some fruit.

Tags: #neutral  #herbal  #earthy  #clean  #smooth 

Read More: Analyzing the USA Hop Production Statistics of 2019

Brewing Values for Pahto Hops

These are the common ranges that we've seen with Pahto 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 »
18.5% avg
Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.4.5-6%
5.3% 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.3:1 - 4:1
4:1 avg
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 »26-32%
29% 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 »1.0-2.5 mL
1.8mL avg
Total Oil Breakdown:
›  MyrceneFlavors: resinous, citrus, fruity (β-myrcene) 58-72%
65% avg
›  HumuleneFlavors: woody, noble, spicy (α-caryophyllene) 8-11%
9.5% avg
›  CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene) 3-6%
4.5% avg.
›  FarneseneFlavors: fresh, green, floral (β-farnesene) 0-1%
0.5% avg
›  All OthersIncluding β-pinene, linalool, geranoil & selinene 10-31%

Beer Styles using Pahto Hops

Some popular beer styles that make use of the Pahto hop include Stout, IPA & Pale Ale.

Pahto Hop Substitutions

If the Pahto 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 Pahto substitutions.

There are no manually picked substitutions for this hop. You can instead use our tool that uses data to find similar hops.

Is Pahto available in lupulin powder?

Unfortunately, there is no lupulin powder version of the Pahto 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.

Pahto Hop Statistics

We love statistics. We've analyzed hundreds of IPAs, dug into the Hop Growers of America's annual reports[2] and researched the history behind some of the most popular beer ingredients. Here are a few of the things we've found interesting about the Pahto hop:

  • Pahto is 2nd in the amount of new acreage dedicated to it between 2014 and 2019
  • In 2019, Pahto was the 7th most grown hop in the United States

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