Northern Brewer (US)vsWillamette
Northern Brewer (US) (bittering) and Willamette (dual purpose) 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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 mL
United States
Key differences
When to pick Northern Brewer (US)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Willamette
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Northern Brewer (US)
PineWoodyMintBlack currant
Only in Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Northern Brewer (US) | Willamette |
|---|---|---|
| Alpha acid | 7–10% | 4–7.2% |
| Beta acid | 3–5.5% | 3–4.5% |
| Co-humulone | 27–34% | 28–35% |
| Total oil | 1–2 mL | 0.6–1.6 mL |
| Myrcene | 35–45% | 30–40% |
| Humulene | 27–31% | 20–27% |
| Caryophyllene | 11–15% | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | United States | United States |
| Purpose | Bittering | Dual purpose |
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