VIEW ARTICLE    DOI: 10.1094/ASBCJ-48-0115

Mt. Hood, a New American Noble Aroma Hop. Alfred Haunold, USDA-ARS, Department of Crop Science, and Gail B. Nickerson, Department of Agricultural Chemistry, Oregon State University, Corvallis, OR 97331. J. Am. Soc. Brew. Chem. 48:0115, 1990.

Mt. Hood, a triploid, naturally seedless aroma hop, was selected from a cross between the tetraploid Hallertauer mittelfrüh and an aroma-type male made at Corvallis, OR, in 1983. Mt. Hood was initially tested in Oregon nursery plots and subsequently in 3-acre commercial plots in the major U.S. hop growing areas of the Pacific Northwest. It closely resembles imported European aroma hops, and particularly Hersbrucker, in major quality traits but produces higher cone yields. Experienced brewery taste panels familiar with imported aroma hops have judged Mt. Hood to be similar to such imports. This similarity was also confirmed by pilot plant and commercial brewing trials. About 50 acres of Mt. Hood were planted in 1989 following its release for commercial production. As this acreage expands, increased quantities of baled cones will become available to interested customers at home and abroad.

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