ToyomidorivsWillamette
Toyomidori (bittering) and Willamette (dual purpose) 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
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 Toyomidori
- Higher alpha acid - stronger bittering
- 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
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Toyomidori
MildFruityTobaccoGreen
Only in Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Toyomidori | Willamette |
|---|---|---|
| Alpha acid | 11–13% | 4–7.2% |
| Beta acid | 5–6% | 3–4.5% |
| Co-humulone | 40% | 28–35% |
| Total oil | 0.8–1.2 mL | 0.6–1.6 mL |
| Myrcene | 58–60% | 30–40% |
| Humulene | 9–12% | 20–27% |
| Caryophyllene | 4–5% | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | Japan | United States |
| Purpose | Bittering | Dual purpose |
Fuggle
Styrian Golding