Summit Hops

Super High
🇺🇸 United States
  1. Cascade
  2. Centennial
  3. Amarillo
  4. Citra
  5. Simcoe
  6. Columbus
  7. Chinook
See Dosage


Summit hops, a high alpha acid variety, were developed by the American Dwarf Hop Association (ADHA) and released in 2003. They are a product of a breeding program initiated in 1992, which aimed to create a distinct, high-yielding hop variety with excellent disease resistance. Summit hops are the result of a cross between Lexus and an unspecified male derived from numerous hops varieties, including Zeus, Nugget, and male USDA varieties. The hop's unique genetic background and dwarf growth habit make it an ideal candidate for the modern brewing industry. Summit hops are predominantly grown in the United States, with the Yakima Valley in Washington State being the primary growing region.

The flavor profile of Summit hops is characterized by its bold, intense, and distinctive aromas. With an alpha acid content typically ranging from 16-18%, Summit hops are well-suited for bittering purposes, providing a clean and crisp bitterness to beer. Aroma-wise, Summit hops are known for their pungent and complex notes of tangerine, orange, and grapefruit, as well as earthy undertones and hints of spice. These characteristics make Summit hops particularly popular in the brewing of American-style IPAs, Double IPAs, and Imperial Stouts, where their assertive flavors can shine.

As a homebrewer, Summit hops can be a valuable addition to your brewing toolkit, especially if you're looking to create hop-forward beers with assertive citrus and earthy flavors. Due to their high alpha acid content, Summit hops are best used as a bittering hop addition early in the boil, while its aromatic qualities can be accentuated with a late addition or dry hopping. Experimenting with Summit hops in combination with other hop varieties can also yield exciting results, as their strong flavor profile can complement and contrast with other hop profiles, creating a unique and complex beer.


Alpha Acid

13.7 < 17.7 < 18.5 %

Beta Acid

5.0 < 5.0 < 9.0 %


3.5 < 25.0 < 100.0 %


Purpose: Bittering

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