Mount HoodvsTillicum
Mount Hood (aroma) and Tillicum (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
Tillicum
Alpha acid
13.5–15.5%
Beta acid
9.5–11.5%
Total oil
-
United States
Key differences
When to pick Mount Hood
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Tillicum
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- 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 Tillicum
Stone fruitCitrus
Property
| Property | Mount Hood | Tillicum |
|---|---|---|
| Alpha acid | 3.9–8% | 13.5–15.5% |
| Beta acid | 5–8% | 9.5–11.5% |
| Co-humulone | 21–23% | 35% |
| Total oil | 1.2–1.7 mL | - |
| Myrcene | 30–40% | 39–41% |
| Humulene | 12–38% | 13–15% |
| Caryophyllene | 7–16% | 7–8% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |
Hersbrucker