Cascade Hops:

The cascade hops in pellet form were developed by Oregon State University (USA) in 1956 from the English and Russian varieties Fuggle and Serebrianker. This variety can be used for bittering but will perform better as an aromatic hop. This is how Cascade will reveal its typically American side with citrus (grapefruit and lemon), floral, spicy, and resinous notes.

Used for aroma, cascade hops will be ideal on the hot side during the last minutes of boiling, in the whirlpool. It can also integrate very well in dry hopping.

Organoleptic Properties:

• Country of origin: USA
• Alpha Acids: 4.5 to 8.9%
• Beta Acids: 3.6 to 7.5%
• Total oils: 0.8 to 1.5ml/100g
• Myrcene: 45 to 60%

Preferred Beer Styles for Cascade Hops:

• American Pale Ale
• Cascadian Dark Ale
• IPA

Possible Alternatives:

• NZ Cascade
• Amarillo
• Centennial
• Columbus