|Country:||United States of America (USA)|
Purchase Willamette Hops
This hop can be purchased at Yakima Valley Hops.
Origin and Geneology of the Willamette Hop
Willamette is a triploid seedling of the English Fuggle variety. It was released in 1971 immediately after USDA approval the same year.
US hops begin to be harvested in mid-to-late August for most aroma varieties.
Flavor & Aroma Profile of Willamette Hops
Willamette is a dual-purpose hop that can be used in all hop additions throughout the brewing process.
Willamette hops have aroma descriptors that include floral, incense, and elderberry.
Brewing Values for Willamette Hops
These are the common ranges that we've seen with Willamette 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 »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||3.0-4.5%3.8% 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 - 2:12:1 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.||38% (Fair) 0.35-0.40|
|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 »||28-35%31.5% 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 »||0.6-1.6 mL1.1mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||22-55%38.5% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||20-35%27.5% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||7-14%10.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||5-10%7.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||0-46%|
Beer Styles using Willamette Hops
Some popular beer styles that make use of the Willamette hop include English Ale, American Pale Ale, Brown Ale, American Lager, Porter & ESB.
Willamette Hop Substitutions
If the Willamette 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 Willamette substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Willamette:
Is Willamette available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Willamette 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.
Willamette Hop Statistics
We love statistics. We've analyzed hundreds of IPAs, dug into the Hop Growers of America's annual reports 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 Willamette hop:
- In 2019, Willamette was the 13th most produced hop in the US.
- Between 2014 and 2019, Willamette's production grew by 18%, which is the 23rd fastest hop in the US
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