Originating from the USDA-ARA breeding program, Cascade is an aroma-type cultivar bred in 1956 and released in 1972. It was developed by open pollination of a Fuggle seedling. Cascade is the most popular variety in craft brewing and is known for having a unique floral, spicy and citrus character with balanced bittering potential.
Value ranges are determined by multiple years of harvest data generated by YCH’s quality laboratory. All analysis conforms to the ASBC hop methods.
Alpha Acids(30-35% COHUMULONE)
028
4.5-9.0%
Beta Acids
017
6.0-9.0%
Total Oil
08
0.8-2.0%
Total Oil Breakdown (% of total oil)
B-PINENE
0.5-1%
MYRCENE
45-60%
LINALOOL
0.3-0.6%
CARYOPHYLLENE
5-9%
FARNESENE
5-8%
HUMULENE
10-20%
GERANIOL
0.2-0.4%
OTHER
1-34.1%
Sensory Analysis
Sensory characteristics are determined by averaging the percentage of assessors who reported the presence of each aroma category on a Check All That Apply (CATA) ballot. It should be noted that sensory analysis performed on hop products does not necessarily indicate flavor in beer.
Value ranges are determined by multiple years of harvest data generated by YCH’s quality laboratory. All analysis conforms to the ASBC hop methods.
Alpha Acids(30-35% COHUMULONE)
028
4.5-9.0%
Beta Acids
017
6.0-9.0%
Total Oil
08
0.8-2.0%
Total Oil Breakdown (% of total oil)
B-PINENE
0.5-1%
MYRCENE
45-60%
LINALOOL
0.2-0.6%
CARYOPHYLLENE
5-9%
FARNESENE
5-8%
HUMULENE
10-20%
GERANIOL
0.2-0.4%
OTHER
1-34.1%
Sensory Analysis
Sensory characteristics are determined by averaging the percentage of assessors who reported the presence of each aroma category on a Check All That Apply (CATA) ballot. It should be noted that sensory analysis performed on hop products does not necessarily indicate flavor in beer.
Value ranges are determined by multiple years of harvest data generated by YCH’s quality laboratory. All analysis conforms to the ASBC hop methods.
Alpha Acids(30-35% COHUMULONE)
028
11.0-16.0%
Beta Acids
017
11.0-16.0%
Total Oil
08
2.0-4.0%
Total Oil Breakdown (% of total oil)
B-PINENE
0.5-1%
MYRCENE
45-60%
LINALOOL
0.2-0.6%
CARYOPHYLLENE
3-9%
FARNESENE
3-8%
HUMULENE
8-16%
GERANIOL
0.2-0.8%
OTHER
4.6-40.1%
Sensory Analysis
Sensory characteristics are determined by averaging the percentage of assessors who reported the presence of each aroma category on a Check All That Apply (CATA) ballot. It should be noted that sensory analysis performed on hop products does not necessarily indicate flavor in beer.
Value ranges are determined by multiple years of harvest data generated by YCH’s quality laboratory. All analysis conforms to the ASBC hop methods.
Alpha Acids(30-35% COHUMULONE)
028
0.5-2.0%
Beta Acids
017
0.5-2.0%
Total Oil
08
0.1-0.5%
Total Oil Breakdown (% of total oil)
B-PINENE
0.1-0.8%
MYRCENE
15-45%
LINALOOL
0.1-0.6%
CARYOPHYLLENE
5-12%
FARNESENE
5-8%
HUMULENE
10-30%
GERANIOL
0.2-1%
OTHER
2.6-64.6%
Sensory Analysis
Sensory characteristics are determined by averaging the percentage of assessors who reported the presence of each aroma category on a Check All That Apply (CATA) ballot. It should be noted that sensory analysis performed on hop products does not necessarily indicate flavor in beer.