PahtovsWillamette
Pahto (bittering) and Willamette (dual purpose) 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
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 Pahto
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Willamette
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Pahto
NeutralHerbalEarthyCleanSmooth
Only in Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Pahto | Willamette |
|---|---|---|
| Alpha acid | 17–20% | 4–7.2% |
| Beta acid | 4.5–6% | 3–4.5% |
| Co-humulone | 26–32% | 28–35% |
| Total oil | 1–2.5 mL | 0.6–1.6 mL |
| Myrcene | 58–72% | 30–40% |
| Humulene | 8–11% | 20–27% |
| Caryophyllene | 3–6% | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | United States | United States |
| Purpose | Bittering | Dual purpose |
Fuggle
Styrian Golding