Description
Centennial hop pellets 100 g – citrus and floral, bittering and aroma
Centennial is a classic American hop variety with balanced bitterness and a clear aroma of citrus, flowers and herbs. It is often called a "super-Cascade" and is used for both bittering and aroma. It gives a distinct yet elegant hop profile with a notable lemon character.
Aroma and flavour
BarthHaas describes a citrus character with fresh lemon and bergamot, woody and spicy notes of spruce, tonka bean, tarragon and aniseed, fruity raspberry notes and hints of lychee and pineapple.
Uses and beer styles
- Dual-purpose: bittering early in the boil and aroma late in the boil or in the hop stand
- Dry hopping
- Pale ale, IPA, amber ale, American stout, American wheat and barley wine
- Often combined with Cascade, Chinook and Simcoe
Alternative hops: Cascade, Amarillo and Chinook.
Technical data
- Origin: USA
- Typical alpha acid for the variety: 7.8–11.5%
- Beta acid: 3.3–4.5%
- Total oil: 1.6–2.5 ml/100 g
- Myrcene: 30.7–65.7% of oil
- Humulene: 7.5–16.4% of oil
- Pack size: 100 g pellets, vacuum-packed
Storage
The hops are vacuum-packed and stored in a freezer room at -18 °C. We prioritise hops from the last two harvests, but older hops can be just as good when stored correctly. Read more about shelf life and storage in the article by Yakima Valley Hops (PDF).
Frequently asked questions about Centennial
What is the difference between Centennial and Cascade?
Both are American citrus hops. Centennial usually has higher alpha acid and more oil, which is why it is often called a "super-Cascade". It tends to show more lemon and woody spice, while Cascade shows more grapefruit.
Which alpha acid should I use in my calculations?
The alpha acid for the lot you receive is stated in the product title. Use that figure when calculating bitterness. The range under Technical data shows typical values for the variety and varies from year to year.
When should I dry hop?
Dry hopping is usually done around day 7–9, preferably once primary fermentation is over and the temperature has dropped. Early, heavy dry hopping can give vegetal flavours, but for NEIPA many brewers dry hop earlier for biotransformation. For a hop stand, hold the wort at 70–90 °C for 10–30 minutes.
How can I tell if the hops are still good?
Fresh pellets are green. Brown pellets or a cheesy smell indicate that the hops have oxidised. Yakima Valley Hops recommends using pellets within five years of pelletising, but hops kept cold and away from light and oxygen can last longer.
Related
Betaling
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