Developed by Washington State University and released in 2000, Glacier is a high yielding, dual-purpose hop characterized by low cohumulone levels, giving it a moderate and pleasant bitterness. Glacier’s aroma and flavor notes are herby, woody and citrusy.
Glacier’s popularity in the brewing sector is growing. It is highly suited for IPAs, ESBs and APAs, but has been used in many other styles as well. It is the progeny of Elsasser, Northern Brewer and Brewer’s Gold.
|Also Known As|
|Characteristics||Herbs, wood and citrus|
|Purpose||Bittering & Aroma|
|Alpha Acid Composition||3.3%-9.7%|
|Beta Acid Composition||5.4%-10%|
|Yield Amount||2400-2600 kg/hectare (2140-2320 lbs/acre)|
|Susceptible to||Susceptible to powdery mildew and downy mildew|
|Storability||Retains 70%-75% alpha acid after 6 months storage at 20ºC (68ºF)|
|Ease of Harvest||Easy|
|Total Oil Composition||0.7-1.6 mL/100g|
|Myrcene Oil Composition||33%-62%|
|Humulene Oil Composition||24%-36%|
|Substitutes||Willamette, Fuggle (US), Tettnanger, Golding (US)|
|Style Guide||Extra Special Bitter, India Pale Ale, Wheat Beer, American Pale Ale|
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