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Humle fra USA, Alfasyre 4,8%
Mild and pleasant, with slightly spicy and floral tones
Willamette Hops was named after the mighty river that pours through the Willamette Valley in North Western Oregon. Willamette Hops 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. Pow! Willamette Hops was a triploid seedling of Fuggle, which is a quintessential English variety that has shaped decades of beer brewing.
Willamette Hops is an aroma variety with a low alpha acid content at 4.0%-6.0%. Although Willamette can contribute slightly to the bittering of a homebrew or craft beer, 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 as farnesene (5.0%-6.0%) are all elevated above the norm. This results in a delicate peppery herbaceous spice that has both fruit and floral essence. yum.
Since its introduction, Willamette Hops has been growing in demand as well as supply. It is one of the most common aroma hops used in the United States. And brewers that use it seem to use it a lot. Willamette Hops is on the low side of the yield range producing 1340-1700 lbs/acre. And the small to medium size cones are somewhat loose, which impacts harvesting. Early to mid season marks the time when Willamette Hops cones are ready for bailing and drying, and this comes after a vigorous growing cycle. Despite its susceptibility to mildew and wilt Willamette proves to be a foundation of modern craft brewing in the U.S. and abroad.
Willamette Hops Usage
Willamette hops is commonly used as as aroma agent in beer.
Willamette Hops Characteristics
Below is a list of characteristics for willamette hops that impact farming, chemistry, transport & trade, beer production, as well as the final character of the finished product.
Willamette Hops Acid Composition
| Alpha Acid Composition | 4%-6% |  |
| Beta Acid Composition | 3%-4% |  |
| Co-Humulone Composition | 30%-35% |  |
Willamette Hops Cone Physical Characteristics
| Willamette Lupulin Color | Yellow to Dark Yello |  |
| Willamette Cone Size | Small to Medium |  |
| Willamette Cone Density | Loose to Moderate |  |
Willamette Hops Growth, Harvest, and Storage Details
| Maturity | Early to Mid Season |  |
| Yield | Yield for Willamette Hops is Low at 1340 - 1700 kg/hectare |  |
| Growth Rate | Vigorous |  |
| Susceptibility to Diseaseand Pests | Susceptible To: Verticillium Wilt,Powdery Mildew, Resistent To: Prunus Necrotic Ring-Spot Virus,Downy Mildew, |
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| Storability | Willamette Hops maintains 60%-65% alpha acid comtents after 6 months storage at 20 degrees C |  |
| Ease of Harvest | Good |  |
Willamette Hops Oil Composition
| Total Oil Composition | 1-1.5 mls/100 grams |  |
| Myrcene Oil Composition | 30%-55% |  |
| Humulene Oil Composition | 20%-30% |  |
| Caryophyllene Oil Composition | 6.5%-8.2% |  |
| Farnesene Oil Composition | 5%-6% |  |
