Description

Willamette Hops

Willamette Hop Profile

Born as a triploid daughter of Fuggle in 1976, Willamette carries similar low alpha acid (4-6%) and mild aromas of cedar, pepper and incense. Until the expansion of aroma varieties in the U.S., Willamette was historically one of the most prevalent hops grown, nearly accounting for 20% of the crop at its peak. It’s named for the Willamette River, a river that flows through Oregon’s hop growing region. Well-suited for adding aromatic depth to darker, cold-weather styles.
Recommended Styles: Brown Ale, Stouts, Porters
Pedigree Triploid seedling of English Fuggle
Aroma Mild and pleasant; slightly spicy
Alpha Acids* 4.0 – 6.0 %
Beta Acids 3.5 – 4.5 %
Cohumulone 30 – 35 % of alpha acids
Total Oil 1.0 – 1.5 ml/100g
Myrcene 30 – 40 % of total oil
Humulene 20 – 27 % of total oil
Caryophyllene 7 – 8 % of total oil
Farnesene 5 – 6 % of total oil

Updated Jan. 2026

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