Willamette Pellet Hops
Willamette Hops 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 a brew, Willamette dominates its usage for its flavour 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.
Brewing Usage: Aroma
Typical Beer Style(s): English Ale, ESB, Mild, Brown Ale, Red Ale, Amber Ale, etc.
Typical Alpha Acid Level: 4-6%
Possible Substitution(s): Glacier, Fuggle, German Tettnang