Mt. Hood hops are profiled in this post. I know Mt. Hood from my visit to Portland, OR. The snow capped summit seemed to follow me everywhere while I was there. I hope this variety is as majestic as its namesake.
Origin: USA. From my investigation into several hop varieties, it appears that many were developed to grow well in the Pacific Northwest. Mt. Hood is no exception. It was derived in 1983 from Hallertau Mittelfrüh to produce high yields. It was released for our use in March of 1989.
Aroma: Spicy. Mild. Some sources said “Pungent”.
Alpha Acid: Between 3.5 to 4.5% although some sources had a higher range of 5 – 8%
Typical Usage: Aroma
Beer Styles: This hop variety would work well in lagers with its clean bittering. Maybe a nice American Wheat.
Could this hop taste as good as this picture looks?