Hops Information

This year we will be planting Cascade, Centennial, Alpharoma and Newport. We will also be planting a trial area which will include 100 plants consisting of Willamette, Ultra, Perle, Fuggle, and Liberty. We are looking forward to the unique characteristics that our soil here at Dutchess Hops will provide for our crops.

All of our plants are cuttings from Washington States’ Disease free plant program. For those that are new to hops these are some of the characteristics of the cultivars we are growing here at Dutchess Hops.

Cascade– It is one of “3 Cs” along with Centennial and Columbus. Named for the Cascade Range. Cascade is a very popular U.S. variety, with a moderate bitterness level and fragrant, flowery aroma. It is an aroma-type cultivar which originated as the first commercial hop from the USDA-ARS breeding program at the Oregon State University’s. It was bred in 1956 but not released for cultivation until 1972. It reached its peak in 1975 when it produced 13.3% of the total American crop. It was obtained by crossing an English Fuggle with a male plant, which originated from the Russian variety Serebrianka with a Fuggle male plant. Alpha acid content ranges between 4.5-6.0% / beta acid: 5.0-7.0% ).
Centennial– Another of the “3 C’s with Cascade and Colombus, Centennial is sometimes referred as the ‘Super Cascade’ because it has a strong citrus aroma. It is an American aroma-type variety bred in 1974 and released in September 1990 by S.T. Kenny and C.E. Zimmermann, the breeders of this variety. Similar to Cascade and Chinook. The genetic composition is 3/4 Brewers Gold, 3/32 Fuggle, 1/6 East Kent Golding, 1/32 Bavarian and 1/16 Unknown. A medium aroma with mid to high bittering value makes it a dual purpose choice. It is a relatively new hop originally called CF J90. Bitterness is quite clean and can have floral notes depending on the boil time. (alpha acid: 9.5-11.5% / beta acid: 4.0-5.0%)

AlphAroma– It was bred at the Riwaka Research Station in New Zealand. It is a tirploid variety as a cross between Smooth Cone X Open Pollination. It was released in 1983, although it was originally bred in the late 1970’s. AlphAroma Hops is a dual use hops with an alpha acid content of 5.8%-10.9%. This variety has a unique oil balance with highly abundant myrcene oil (44.3%-66.2%), lower than normcaryophyllene oil (3.4%-7.7%), and moderately high farnesene oil (3.2%-6.7%). This combination help to give AlphAroma its bold name. It is good for use as aroma and bitterness.
Newport- Newport Hops was released in 2002, and is an alpha hops used primarily for bittering. It was developed by the USDA as a descendant from Hallertauer Magnum Hopscrossed with a male USDA variety. It was designed to battle mildew, and was done with success. Newport is 18.8% Brewers Gold, 12.5% Hallertauer ‘Mittelfrüh, 6.3% Late Grape, 4.6% Belgium 31, 3.1% Fuggle, and 54.7% unknown. Newport has an alpha acid rating at 14.5%-17.0% and has a high beta acid count at 7.2%-9.1%. Of the oils myrcene is very high, and itself carries an earthy citrus blend with tones of wine sometimes balsamic. Newport is best used at the beginning or mid boil for bittering purposes. Newport helped pull the northwest out of disease crisis in the late 90’s. Its resistance to downy mildew and powdery mildew has helped in its success. It is ideal for American Ales, and India Pale Ales. Its also ideal for Holiday Ales, and Barley Wines.

Willamette– Willamette was named after the mighty river that pours through the Willamette Valley in Southern Washington and Northern Oregon. It was developed and released by the U.S.D.A in 1976 and has taken root on the craft brewing industry and accounts for about 20% of total U.S. hops acreage. Willamette was a triploid seedling of Fuggle, which is a quintessential English variety that has shaped decades of brewing. Willamette Hops is an aroma variety with a low alpha acid content at 4.0%-6.0%. Although it can contribute slightly to the bittering of abrew, Willamette dominates its usage for its flavor and aroma. Of the oils in Willamette, myrcene (30.0%-55.0%), humulene (20.0%-30.0%), as well asfarnesene (5.0%-6.0%) are all elevated above the norm. This results in a delicate peppery herbacious spice that has both fruit and floral essence . It is one of the most common aroma hops used in the United States. Despite its susceptibility to mildew and wilt Willamette proves to be a foundation of modern craft brewing in the U.S. and abroad.
Ultra Hops– pulls from its heritage and is an aroma variety. Clocking in at 4.0%-5.0% alpha acid content with a nearly 1:1 alpha beta ratio Ultra’s real real contributions will be in aroma augmentations throughout the boil or brewing process. Ultra is half sister to Crystal, Liberty, andMt hood hops, which all provide rounded aroma character with some variance. Ultra has high levels of humulene oil, ranging from 30.0%-40.0%, which is on par with Liberty.