ToyomidorivsMount Hood
Toyomidori (bittering) and Mount Hood (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
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 Toyomidori
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Mount Hood
- More essential oils - more intense aroma
- 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 Toyomidori
MildFruityTobaccoGreen
Only in Mount Hood
NobleHerbalPungentSpicy
Property
| Property | Toyomidori | Mount Hood |
|---|---|---|
| Alpha acid | 11–13% | 3.9–8% |
| Beta acid | 5–6% | 5–8% |
| Co-humulone | 40% | 21–23% |
| Total oil | 0.8–1.2 mL | 1.2–1.7 mL |
| Myrcene | 58–60% | 30–40% |
| Humulene | 9–12% | 12–38% |
| Caryophyllene | 4–5% | 7–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | Japan | United States |
| Purpose | Bittering | Aroma |
Hersbrucker