Hop Pellets Domestic

Amarillo Hop Pellets

Characteristics

Amarillo® is a relatively new American hop variety that has been described as "super cascade." The bitterness is between 5 and 11% AAU, making Amarillo® a good hop for flavor and aroma additions.
The flavor profile is very citrusy, especially leaning toward a distinct orange flavor and aroma. I also find Amarillo® to be somewhat sweet until it mellows out in a beer.
This hop was reportedly discovered and introduced by Virgil Gamache Farms Inc. and resulted as a mutation of another hop variety.

Specifications

Centennial Hop Pellets

Characteristics

Centennial (once called CFJ90) is fast becoming one of the defining hops of the American Ale (APA & IPA) style. One of the "C" hops, along with Cascade, Chinook, and Columbus. Centennial imparts a pungent, citrus-like flavor and aroma. This particular "C" hop, however, is good when you are not looking to impart quite the floral aromas that you might find in Cascade.

Bitterness is between 9 to 12% AAU, making this a good dual purpose hop variety for either bittering or flavor/aroma additions.

Chinook Hops

Characteristics

Chinook hops were developed in the early 1980s in Washington
state by the USDA as a variant of the Goldings Hop.
Typically used for bittering (12 to 14% AAU), Chinook imparts
a rich, pronounced aroma with a citrus component. If employed later in
the
boil, Chinook imparts a herbal, almost smoky aroma.

Specifications

Typical Use : Primarily Bittering but can be used as aroma

Alpha Acid : 12 to 14% AAU

Origination : USA

Columbus Hops

Characteristics

Columbus (also known as Tomahawk) is a relatively new hop variety patented in the USA by HopUnion Inc.
Being relatively high in alpha acid (14 to 16%), Columbus make a great bittering hop. In addition, unlike some of
the other high-alpha hops, Columbus provides a nice flavor profile as well, making it a wonderful all-around hop
and a good candidate for single-hopped pale ales and IPA.

Mt Hood Hop Pellets

Characteristics

Mt. Hood is a US-Bred hop variety resulting from a cross with Hallertau and is a relative of Ultra, Liberty, and Crystal. Like its relatives, Mt. Hood retains that spicy, earthy, somewhat fresh noble aroma. I think Mt. Hood is a bit more spicy and rich than its relative hop varieties.
Alpha acids are generally low-ish at 4% to 6% AA, making Mt. Hood a good hop variety for finishing any beer that you might use a Noble German variety - Helles, Light Lager, Bock, and Hefeweizen.

Specifications:

Typical Use : Aroma

Magnum Hops

Characteristics

Cascade Pellet Hops

Cascade Hops
An American Standard

Cascade hops are an all-American hop primarily whose primary use can be seen in the American Pale Ale and IPA styles. They are primarily used as an aroma hop in the last half of the boil.
Additionally, Cascades are a great choice for dry hopping.

Specifications

Typical Use :

Aroma
Alpha Acid : 5.5%  Beta Acid 6.2%

Origination : USA

Commercial Examples : Exemplified in Sierra Nevada Pale Ale

AROMA PROFILE: SPICY, HERBAL

A landrace variety originating from the Tettnang region on Lake Constance in Germany, Tettnang (or Tettnanger) is from the Saaz group. It displays fine, noble characteristics with a slight spiciness.

Aroma: Specific aroma descriptors include spicy, pepper and black tea.

Alpha Acid: 3 - 6%

Beta Acid: 3 - 5%

Total Oil: 0.5 - 0.9 mL/100g

Willamette Hops

Characteristics

Willamette hops (pronounced wil-AM-it) where first developed around 1976 as a hybrid of the UK Fuggle hop in Oregon and continues to be very widely-grown hop in the US.
Characteristics are much like the Fuggle variety, having vegetal, woody, or earthy aroma.
Willamette is typically used as an armoa addition (4. to 6% AAU) near the end of the boil.

Specifications

Typical Use : Aroma

Alpha Acid : 4 to 6% AAU

Origination : USA

Characteristics : Vegetal, Woody, Earthy

Crystal Hops

Characteristics

Crystal is a US hop variety with parentage going back to Hallertau. Like its parent, Crystal has a relatively low
alpha acid range (3.5 to 5.5%) and is best-used in the last part of the boil to impart flavor and aroma constituents.

Like Hallertau, Crystal is somewhat spicy, earthy and noble.
However, crystal is said to be much more pungent and, some say, harsh
than the related German relatives.

Specifications

Typical Use : Aroma

Alpha Acid : 3.5 to 5.5% AAU