US Idaho 7 Hop Profile
Origin:
- United States (Idaho)
- Developed by Jackson Farms, first released in 2015
- Grown primarily in Idaho, now widely used in US craft brewing
Type:
- Aroma hop (also potent for flavor and late whirlpool/dry hopping)
Typical Alpha Acids:
Beta Acids:
Aroma & Flavor Notes:
-
Tropical Fruit: Big notes of apricot, papaya, mango, and pineapple
-
Citrus: Orange, tangerine, ruby red grapefruit, candied lemon/lime
-
Stone Fruit: Peach, apricot, and nectarine
-
Pine: Resinous pine, black tea, and a touch of dank
-
Herbal: Black tea, earthy undertones, sometimes subtle floral notes
-
Other: Sweet fruit punch, hints of melon or apple, and a touch of berry
Brewing Characteristics:
- Renowned for its juicy, free-spirited blend of tropical and stone fruit with resinous pine and citrus punch
- Excellent for whirlpool and especially dry hopping—delivers modern, bold flavor/aroma in NEIPA, pale ale, session brews, and lagers
- Balanced bittering and smooth mouthfeel, makes it a darling for all-purpose, hop-forward brewing
Best Beer Styles:
- IPA, Hazy IPA, Session IPA
- Pale Ale, Blonde Ale
- Wheat Beer, Hoppy Lager
- Summer Ale, Fruity Ale
Substitutes:
- Mosaic (bigger berry, less pine)
- Citra (more citrus, less pine/tea)
- Ekuanot (similar flavor punch, different nuances)
Fun Fact:
Idaho 7 gets its name from the state and the original experimental plot number. It’s beloved for its “dank juiciness” and is often used as a single-hop for expressive, fruit-forward modern styles.
