Willamette Hops

🇺🇸 United States


Willamette hops, originally developed in the early 1970s in the Willamette Valley of Oregon, USA, were created as a US alternative to the classic English Fuggle hop. The researchers at Oregon State University crossed the Fuggle hop with an American cultivar to produce this distinctive variety. Named after the river flowing through the region, Willamette hops have since gained widespread popularity among craft brewers and homebrewers alike due to their unique characteristics and versatility in brewing.

The flavor profile of Willamette hops is known for its mild, earthy, and floral characteristics with a subtle hint of spice. This hop variety boasts a relatively low alpha acid content, ranging from 4.0% to 6.0%, making it an excellent choice for providing a balanced, delicate bitterness in various beer styles. The aroma is reminiscent of Fuggle hops but with a more pronounced American twist, featuring notes of fruit and a touch of herbal complexity.

Willamette hops are well-suited for a wide range of beer styles, including but not limited to English and American ales, porters, stouts, and even lagers. Due to its balanced bittering properties and pleasant aroma, it is commonly used as a late addition in the brewing process or for dry hopping, adding depth and nuance to the finished beer. As a homebrewer, experimenting with Willamette hops in your recipes can lead to the creation of truly unique and enjoyable brews that showcase the best of both English and American hop traditions.


Alpha Acid

4.0 < 5.0 < 6.6 %

Beta Acid

3.5 < 3.5 < 3.7 %


9.5 < 50.0 < 100.0 %


Purpose: Aroma

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