Origin of the Hop
Centennial hops, also known as “super Cascade” hops, were first developed in the 1970s by the U.S. Department of Agriculture’s hop breeding program at Washington State University. They were released to the brewing industry in 1990 in celebration of the 100th anniversary of Washington’s statehood, hence the name “Centennial.”
Characteristics: Aroma and Flavor Profile
The Centennial hop is prized for its versatile and well-balanced characteristics, both in aroma and flavor. It is known for its floral and citrus notes, often described as a mix of grapefruit, lemon, and a hint of pine. The aroma is medium-intensity with floral and citrus tones. The flavor profile is pleasantly bitter with a mild, sweet background.
Alpha and Beta Acid Content and Oil Composition
The Centennial hop has the following typical ranges for its alpha acids, beta acids, and oil composition:
- Alpha Acids %: 9.5-11.5%
- Beta Acids %: 3.5-4.5%
- Total Oil mL/100g: 1.5-2.5 mL/100g
The oil composition breaks down as follows, with the low and high ranges listed:
- B-Pinene % of total oils: 0.4-0.8%
- Myrcene % of total oils: 45-55%
- Linalool % of total oils: 0.6-0.9%
- Caryophyllene % of total oils: 5-8%
- Farnesene % of total oils: 0-1%
- Humulene % of total oils: 10-18%
- Geraniol % of total oils: 0.1-0.3%
- Oil other – % of total oils: 25-30%
Beer Styles and Usage
Centennial hops are a popular choice for various beer styles, particularly American Pale Ales, IPAs, and Imperial IPAs. They are also commonly used in Blonde Ales, American Wheat Beers, and Stouts. Their well-rounded aroma and flavor profile makes them suitable for bittering, flavor, and aroma additions in the brewing process. As a dual-purpose hop, they can be used for both bittering and late additions to add a pleasant hop character to the beer.
Conclusion
Centennial hops, originating from Washington State University, are a versatile and well-balanced hop variety with a pleasant citrus and floral aroma and flavor profile. With an alpha acid content of 10.5% and a beta acid content of 4%, they are suitable for various beer styles, including American Pale Ales, IPAs, and Imperial IPAs. The oil composition, averaging 2 mL/100g, contributes to the unique flavor and aroma characteristics of Centennial hops, making them a popular choice for both bittering and late additions in the brewing process.
