Mt. Hood is a very gentle bittering agent, having relatively low alpha acid (4-7%), typically leaning to the lower side of the range. It is also light in phenolics so water-soluble bitterness is minimized. Best used in Lagers, Stouts, Wheats, and English styles with American flair.
Mt. Hood is often referred to as the “juicy-fruit” hop since high quality cones smell heavily of sweet fruit with a considerable herbal backbone. Although relatively low in myrcene Mt. Hood makes up with higher linalool, geraniol, citronellol, and nerol. These are very light, easily oxidized aromatics that are partially responsible for its poor storability.