Centennial hops are a classic American hop variety that has played a significant role in the craft beer revolution.
Here's an overview of Centennial hops:
Origin: Centennial hops were developed in the late 20th century in the United States. They are often referred to as a "Super Cascade" due to their lineage, which includes both Brewers Gold and Fuggle hops.
Aroma and Flavor: Centennial hops are renowned for their strong, citrusy aroma and flavor. They often impart intense notes of grapefruit, lemon, and floral characteristics, along with some resinous and piney undertones. This distinctive profile makes them a favorite for hop-forward beers, especially American-style IPAs and pale ales.
Alpha Acid Content: Centennial hops typically have a moderate to high alpha acid content, ranging from about 9% to 11%. This means they can contribute substantial bitterness when added early in the brewing process.
Usage: Centennial hops can be used at various stages of brewing:
- Bittering: When added early in the boil, Centennial hops can provide significant bitterness to balance the malt sweetness in beer.
- Flavor and Aroma: Added later in the boil, during whirlpooling, or in dry hopping, they can enhance the beer's flavor profile and contribute their characteristic citrusy and floral aromas.
Cultivation: Centennial hops are primarily grown in the Pacific Northwest region of the United States, particularly in states like Washington and Oregon. They thrive in this region's climate and soil conditions, producing hops with the desired flavor and aroma characteristics.
Popularity: Centennial hops have been a staple in the craft brewing industry, especially during the rise of American-style IPAs. Their distinct citrusy profile and versatility in brewing have made them a go-to choice for brewers aiming to create hop-forward beers with a pronounced aroma and flavor.