Last week we discussed England's mild-mannered friend the East Kent Golding. This week, we're jumping to the other side of the pond to meet the American roughneck, Chinook. This hop is usually used for its bitterness but has lately gained popularity for the aromatics it imparts in many American craft beers across the style spectrum. Hailing from the hop-friendly Pacific Northwest, the Chinook hop has an interesting profile that the budding brewer will definitely want to know about.
Chinook hops are a cross between the Petham Golding and USDA-selected male (#63012, if you want to be specific), and were first released from the breeding program in 1985. Primarily grown in the Yakima region of Washington State, this hop is ideal for use in various American style ales from pales to porters.
Chinook is primarily used for its high alpha acid content as a bittering hop. These days, however, late additions and even dry-hopping with Chinooks is becoming more popular. This hop can contribute herbal, piney, and smoky aromatic qualities to a beer. But be sure to measure well, as there have been reports that when overused, Chinooks can impart a harsh bitterness and cat litter flavor.
Typical Use : Bittering (Some Aroma) Alpha Acid : 12-14% Country: USA Flavors: Pine, Resin, Grapefruit Styles: American Pale Ale, IPA, Barleywine Similar Hops: Galena, Nugget, Eroica
BEERS TO TRY
Arrogant Bastard - Stone IPA - Stone Celebration Ale - Sierra Nevada