Mt. Hood was bred in 1983 and released from the USDA breeding program in Oregon in 1989, Mt. Hood is a triploid aroma type cultivar with similarities to German Hallertau and German Hersbrucker. It is tolerant to downy mildew with good pickability of medium size, compact cones. Mt. Hood is named after the famous Oregon volcano.
Aroma: Specific aroma descriptors include herbal, pungent and spicy.
Possible substitutions include Crystal, Strisselspalter, Hersbrucker
|Alpha Acid||4 - 6.5%|
|Beta Acid||4.4 - 7.2%|
|Co-humulone||21 - 25%|
|Total Oil||0.8 - 2 mL/100g|
|B-Pinene||0.4 - 0.8% of total oil|
|Myrcene||25 - 35% of total oil|
|Linalool||0.5 - 0.9% of total oil|
|Caryophyllene||10 - 16% of total oil|
|Farnesene||< 1.0% of total oil|
|Humulene||30 - 40% of total oil|
|Geraniol||0.1 - 0.5% of total oil|