Mount HoodvsNorthern Brewer (US)
Mount Hood (aroma) and Northern Brewer (US) (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 mL
United States
Northern Brewer (US)
Alpha acid
7–10%
Beta acid
3–5.5%
Total oil
1–2 mL
United States
Key differences
When to pick Mount Hood
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Northern Brewer (US)
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Mount Hood
NobleHerbalPungentSpicy
Only in Northern Brewer (US)
PineWoodyMintBlack currant
Property
| Property | Mount Hood | Northern Brewer (US) |
|---|---|---|
| Alpha acid | 3.9–8% | 7–10% |
| Beta acid | 5–8% | 3–5.5% |
| Co-humulone | 21–23% | 27–34% |
| Total oil | 1.2–1.7 mL | 1–2 mL |
| Myrcene | 30–40% | 35–45% |
| Humulene | 12–38% | 27–31% |
| Caryophyllene | 7–16% | 11–15% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |
Hersbrucker