Yakima Cluster Hops: Profile & Substitutions
Description
While modern IPAs are defined by tropical fruit, Yakima Cluster is the hop that built the American brewing industry. A specific clonal selection (USDA 65102) of the oldest hop lineage in the United States, this variety was refined in the 1950s by the Prosser Research Center. It was engineered specifically to thrive in the sun-drenched, irrigated soils of Washington’s Yakima Valley—a terroir so specific that this hop struggles to grow in the more humid climates of Idaho or the Willamette Valley.
For the brewer, Yakima Cluster is a "living artifact." It represents the missing link between the wild hops of the early American frontier and the precision of modern agriculture. It remains the "gold standard" for anyone looking to brew a truly authentic, historical American ale or lager.
Similar to Early Cluster and non-distinguishable from other hops in the Cluster family, it is usually just called "Cluster".
At A Glance
|
Profile
|
Spicy, Floral, Earthy, Blackcurrant |
|
Purpose
|
Bittering |
|
Alpha Acid
|
4.4 - 9.8% |
|
Substitutes
|
Chinook, Early Cluster, Eroica, Galena |
|
Beer Styles
|
American Barley Wine, Cream Ale, Stout, American Porter |
General Information
|
Country
|
United States |
|
Aliases
|
USDA 65102, L-1 |
|
Storage Stability
|
Retains 85% alpha acids. |
Brewing Chemistry (Acids & Oils)
|
Alpha Acid
|
4.4 - 9.8% |
|
Beta Acid
|
3.0 - 6.1% |
|
Cohumulone
|
39.0 - 42.0% |
|
Total Oil
|
0.2 - 0.9 ml/100g |
|
Myrcene
|
45.0 - 55.0% |
|
Humulene
|
17.0 - 19.0% |
|
Caryophyllene
|
6.0 - 7.0% |
|
Farnesene
|
< 1.0% |
Growth & Cultivation
|
Yield
|
1,800 - 2,000 lbs/acre |
|
Maturity
|
Early |
|
Resistant
|
Verticillium Wilt (high) |
|
Susceptible
|
Downy Mildew (highly) |
|
Growth Rate
|
High |
|
Ease of Harvest
|
Excellent; cones are dense and well-clustered for mechanical picking. |
|
Sex
|
Female |
|
Leaf Color
|
Medium green |
|
Side Arm Length
|
18" - 36" |
Last Updated
Source(s)
Hops Catalog