Centennial

CENTENNIAL





 We're going to do something a little bit different this week. Instead of going deep into a style of beer, we will discuss a specific variety of hop. 

Centennial hops are among the most popular hops used today. It was introduced to the public in 1990, but vines had been developed and cultivated since 1974 when a Washington State University researcher bred together Brewer's Gold, East Kent Goldings, Fuggles, and a small amount of "Bavarian" hops (probably Hallertau Mittlefruh) to create a fragrant and flavorful hop. The creation was called Centennial, and its versatility has become one of its most beneficial characteristics. 

Centennial is part of the "Three C's" of American hops, with Cascade and Columbus. Centennial is indeed similar to both, and lands between them in several categories. It isn't as strong as Columbus, but is bigger than Cascade. It has similar bittering notes as Cascade, but neither have the bitter punch that Columbus does. Centennial is sometimes referred to as Super Cascade, due to the similarities and strength of the newer variety. 


All three varieties are uniquely American hops.They can be used at any point in the brewing process and have citrus forward aromatics. However, Centennial is the only one that is well suited for multiple hop additions. A moderately high Alpha Acid level, generally between 8-11%, leads brewers to use Centennial as a bittering hop at the beginning of the boil, while it's fruity and floral aroma can make it a pleasing whirlpool or dry hop addition. 

The versatility of Centennial allows it to be used in several styles of beer. From Juicy Pale Ales and IPAs to Barleywines and Imperial Stouts, Centennial can stand alone as the single hops for almost any brew. It's wide usage has led growers across the country to add it to their farms. And like any other vine fruit, it's characteristics are influenced by the region in which it is grown. The classic, and widely available Centennial, is grown in the Yakima Valley of Washington State. However, very potent and flavorful vines are grown in New England, proving that the robust nature of the vine can adapt to any climate.

Similar hop varieties, and acceptable substitutes for home brewing are Amarillo, Galena, Nugget, and Chinook, as well as the other C's. When substituting for Centennial, brewers should be careful to get the varieties that best suit the style of beer and period of addition. For instance, Chinook might be great as a bittering hop, adding similar characteristics as Centennial, but lacks the juicy flavors and citrus aromas that Centennial has, making Chinook a poor choice for dry hopping. 

For a good example of what Centennial can do in a brew, Bell's Two Hearted Ale, Founder's Centennial IPA, and Mikkeller's Centennial Single Hop IPA are all commercially available beers that feature these hops exclusively. 


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