Hop Varieties: Willamette

Considered a pillar of the US hops industry, Willamette is one of the most prolifically grown varieties in the US. First selected in Oregon in 1967, it received USDA accession in 1971 and was released the same year.

Willamette is a triploid aroma hop with its heritage being primarily derived from English variety Fuggle and Fuggle Tetraploid. It shares this same pedigree with its sister selection, Columbia. When brewed, Willamette features complex spiciness characterized by both herbal, floral and fruity notes.

Originally bred to replace Fuggle, it has excelled in popularity in recent times, particularly among craft brewers and accounts for approximately 20% of all commercially grown hops in the US today.

Also Known As
Characteristics Heraceous spiciness, floral, fruity
Purpose Aroma
Alpha Acid Composition 4%-6%
Beta Acid Composition 3%-4%
Co-Humulone Composition 30%-35%
Country US
Cone Size Small to medium
Cone Density Loose to Moderate
Seasonal Maturity Early to mid
Yield Amount 1340-1700 kg/hectare (1200-1520 lbs/acre)
Growth Rate High
Resistant to Resistant to prunus necrotic ring-spot virus and downy mildew
Susceptible to
Storability Retains 60%-65% alpha acid after 6 months storage at 20ºC (68ºF)
East of Harvest Difficult
Total Oil Composition 1-1.5 mL/100g
Myrcene Oil Composition 30%-55%
Humulene Oil Composition 20%-30%
Caryophyllene Oil 7%-8%
Farnesene Oil 5%-6%
Substitutes Fuggle, Styrian Golding, Tettnanger (US), Glacier, Styrian Golding
Style Guide Ale, American Ales, Pale Ale, Brown Ale, English Ales, Porter

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