Michigan Copper hops are an American hop variety that has been developed and grown in the state of Michigan, USA.

Here's an overview of Michigan Copper hops:

1. Origin: Michigan Copper hops were bred and developed by Michigan State University (MSU) in collaboration with local hop growers and researchers. They were specifically bred to thrive in Michigan's climate and soil conditions, reflecting the state's growing interest and investment in hop cultivation.

2. Aroma and Flavor: Michigan Copper hops are known for their unique aroma and flavor profile. They often impart fruity notes, with characteristics of peach, apricot, and other stone fruits. Additionally, they can offer some floral and herbal undertones, contributing to a complex and appealing hop profile.

3. Alpha Acid Content: Michigan Copper hops typically have a moderate alpha acid content, usually ranging from about 8% to 10%. This means they can provide moderate bitterness when added during the brewing process, while also contributing to the beer's aroma and flavor.

4. Usage: Michigan Copper hops can be used at different stages of brewing:

   • Bittering: When added early in the boil, Michigan Copper hops can contribute moderate bitterness to the beer.
   • Flavor and Aroma: Added later in the boil, during whirlpooling, or in dry hopping, they can enhance the beer's flavor profile and impart their unique fruity and floral aromas.

5. Cultivation: Michigan Copper hops are primarily grown in Michigan, taking advantage of the state's unique climate, soil conditions, and agricultural expertise. The region's dedication to hop cultivation and research has led to the development and success of varieties like Michigan Copper.

6. Popularity: Michigan Copper hops have gained recognition among brewers who appreciate their unique aroma and flavor characteristics. They offer brewers in Michigan and beyond a locally developed hop variety that reflects the state's terroir and showcases the potential of regional hop cultivation.