PahtovsMount Hood
Pahto (bittering) and Mount Hood (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 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 Pahto
- 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 Mount Hood
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Herbal
Only in Pahto
NeutralEarthyCleanSmooth
Only in Mount Hood
NoblePungentSpicy
Property
| Property | Pahto | Mount Hood |
|---|---|---|
| Alpha acid | 17–20% | 3.9–8% |
| Beta acid | 4.5–6% | 5–8% |
| Co-humulone | 26–32% | 21–23% |
| Total oil | 1–2.5 mL | 1.2–1.7 mL |
| Myrcene | 58–72% | 30–40% |
| Humulene | 8–11% | 12–38% |
| Caryophyllene | 3–6% | 7–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
Hersbrucker