Bred in 1983 and released from the USDA breeding program in Oregon in 1989, Mt. Hood is a triploid aroma-type cultivar with similarities to German Hallertau and German Hersbrucker. It is named after the famous Oregon volcano.
Brewing Values:
- Alpha Acid Range: 4-6.5%
- Beta Acid Range: 5-8%
- Total Oil Range: 0.8-2mL/100g
Total Oil Breakdown (% of total oil):
- B-Pinene: 0.4-0.8%
- Myrcene: 25-35%
- Linalool: 0.5-0.9%
- Caryophyllene: 10-16%
- Farnesene: less than 1%
- Humulene: 25%
- Geraniol: 0.1-0.5%
- Other: 21-38%
Styles Used: Lager, Altbier, Bock, Helles, Wheat
