Willamette Hops

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, PortersPedigree 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