Because we’re HOPPY!

For centuries, hops have been a beloved component of beer. They are a natural preservative, help to clear beer by acting as a natural filter, lend a hand in head retention, bring balance to sweet malts, and act as the primary contributor to flavor and aroma (phew!). Described as floral, herbal, spicy or citrus, hops are capable of imparting nearly any flavor — the “spice of beer.”

More than 30 varietals of hops exist on an ever-growing list. This is a short list of some of the most common varieties used in Northwest brewing:

Cascade is a very popular U.S. variety with a moderate bitterness level and fragrant, flowery aroma. Cascade is often used in highly hopped West Coast ales that have a citrus-floral hop character.

Centennial is described by some as a “Super Cascade,” but it’s not nearly as citrusy. This type can be used for aroma as well as bittering. Bitterness is quite clean and can have floral notes, depending on the boil time.

Chinook is described as a pine forest washed with exotic spice and infused with grapefruit. Chinook hops offer an alluring aroma and a high bittering value.

Citra has made a quick impact on the worldwide beer scene. It’s a very fruity hop, specifically: citrus, peach, apricot, passionfruit, grapefruit, lime, melon, gooseberry, lychee fruit, pineapple, mango, papaya and other tropical fruit flavors and aromas.

Mount Hood is an aromatic variety derived from Hallertau with a refined, spicy aroma and clean bittering. “Clean” commonly describes it. A good choice for lagers.

Willamette is the king of aroma hops in the U.S. with its modest bittering value and the joyous harmony of flowers, fruit, earth and spice. Willamette offers a quality aroma hop with a smooth, soft flavor.