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