Cascade (A Classis American Hop Variety) are one of the most popular and widely used hops in craft brewing.
Here's a breakdown of Cascade hops:
Origin: Cascade hops were developed by the U.S. Department of Agriculture in the 1950s. They are a cross between an English Fuggle hop and a Russian Serebrianker hop.
Aroma and Flavor: Cascade hops are known for their unique floral, spicy, and citrusy aroma. They often impart flavors and aromas reminiscent of grapefruit, lemon, and sometimes pine. This makes them a favorite for American-style pale ales and IPAs, where they contribute to both aroma and flavor.
Alpha Acid Content: Cascade hops typically have a moderate alpha acid content, ranging from about 4.5% to 7%. This means they provide some bitterness when added early in the brewing process but are not as potent as some other hop varieties in terms of bitterness.
Usage: Cascade hops are versatile and can be used at various stages of the brewing process:
- Bittering: When added early in the boil, Cascade hops can contribute to the beer's bitterness.
- Flavor: Added during the middle of the boil, they can enhance the beer's flavor profile.
- Aroma: Often added towards the end of the boil or even post-boil in dry hopping to maximize their aromatic qualities.
Cultivation: Cascade hops are known for their vigor and adaptability, making them suitable for a variety of growing conditions. They're primarily grown in the Pacific Northwest region of the United States, especially in states like Washington and Oregon.
Popularity: Due to their pleasant aroma and flavor profile, Cascade hops have become a staple in many craft beers. They've played a significant role in the rise of the American craft beer movement, especially in the production of hop-forward styles like American Pale Ales and IPAs.