Considered a pillar of the US hops industry, Willamette is one of the most prolifically grown varieties in the US. First selected in Oregon in 1967, it received USDA accession in 1971 and was released the same year.
Willamette is a triploid aroma hop with its heritage being primarily derived from English variety Fuggle and Fuggle Tetraploid. It shares this same pedigree with its sister selection, Columbia. When brewed, Willamette features complex spiciness characterized by both herbal, floral and fruity notes.
Originally bred to replace Fuggle, it has excelled in popularity in recent times, particularly among craft brewers and accounts for approximately 20% of all commercially grown hops in the US today.
|Characteristics||Heraceous spiciness, floral, fruity|
|Alpha Acid Composition||4%-6%|
|Beta Acid Composition||3%-4%|
|Cone Size||Small to medium|
|Cone Density||Loose to Moderate|
|Seasonal Maturity||Early to mid|
|Yield Amount||1340-1700 kg/hectare (1200-1520 lbs/acre)|
|Resistant to||Resistant to prunus necrotic ring-spot virus and downy mildew|
|Storability||Retains 60%-65% alpha acid after 6 months storage at 20ºC (68ºF)|
|East of Harvest||Difficult|
|Total Oil Composition||1-1.5 mL/100g|
|Myrcene Oil Composition||30%-55%|
|Humulene Oil Composition||20%-30%|
|Substitutes||Fuggle, Styrian Golding, Tettnanger (US), Glacier, Styrian Golding|
|Style Guide||Ale, American Ales, Pale Ale, Brown Ale, English Ales, Porter|