KohatuvsMount Hood
Kohatu (dual purpose) and Mount Hood (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 mL
United States
Key differences
When to pick Kohatu
- Versatile - works for both bittering and aroma
When to pick Mount Hood
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Kohatu
Tropical
Only in Mount Hood
NobleHerbalPungentSpicy
Property
| Property | Kohatu | Mount Hood |
|---|---|---|
| Alpha acid | 6–7% | 3.9–8% |
| Beta acid | 4–6% | 5–8% |
| Co-humulone | 20–25% | 21–23% |
| Total oil | 1–2 mL | 1.2–1.7 mL |
| Myrcene | 25–30% | 30–40% |
| Humulene | 30–40% | 12–38% |
| Caryophyllene | 11–16% | 7–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |
Hersbrucker