US Mt. Hood Hop Profile
Origin:
- United States
- Developed by Oregon State University, released in 1989
- Named after Mount Hood in Oregon
- Derived from Hallertau Mittelfrüh, with genetic input from other US and European varieties
Type:
- Aroma hop (also adds pleasant, balanced flavor)
Typical Alpha Acids:
Beta Acids:
Aroma & Flavor Notes:
-
Floral: Delicate wildflowers, fresh spring florals
-
Herbal: Mild, rounded herbal and grassy notes, light mint
-
Spicy: Soft noble spice, gentle pepper and nutmeg
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Earthy/Woody: Clean, faintly woody, mild earth
-
Other: Subtle citrus zest (lemon, orange—very understated), slight sweetness
Brewing Characteristics:
- Modeled after German Hallertau Mittelfrüh: provides a classic, refined noble aroma and flavor
- Offers a very smooth, subtle bitterness without harshness
- Performs beautifully in lagers, Kölsch, wheat, blonde, and classic US craft ales
- Excellent for late/whirlpool additions and dry hopping
Best Beer Styles:
- Lager (Pilsner, Helles, Export)
- Kölsch, Blonde Ale, Cream Ale
- Wheat Beer, Saison
- Pale Ale (as a soft/floral/earthy backbone)
- Belgian Blonde, Tripel, Table Beer
Substitutes:
- Liberty (closest US cousin, also Hallertau lineage)
- Crystal (slightly more floral/spicy)
- Hersbrucker or Hallertau Mittelfrüh (original German noble analogs)
Fun Fact:
Mt. Hood was bred during the “noble hop” revival of the 1980s in the US—crafted to be as close as possible to traditional German Hallertau, but adapted for American brewing.
