Centennial is the daughter of the robust Brewer’s Gold crossed with the more demure Fuggle and East Kent Golding as well as lesser-known varieties. Born in 1974 from the USDA Centennial has taken the craft brewing world by storm in light of the IPA craze of the new millennium.


Some consider Centennial the first “super-alpha” hop and it certainly was compared to other varieties at the time. It provides a refined yet assertive bitterness no doubt due to her Brewer’s Gold genetics. Fuggle and Golding smoothness are noticeable when a light hand is used but is typically masked in IPAs by the big hop bombs like CTZ, Summit, etc.


Centennial bears some resemblance to Cascade in general aroma profile but with less aggressive citrus/terpene base mostly due to lower levels of Myrcene. Sweet citrus without solvent essence should be observable. English genetics bring a refined herbal and floral aspect that can be difficult to identify when combined with more bold varieties especially when added to the hot side.

Alpha Acid


Beta Acid


Oil Content

1.6 ml/100gm

Hot Side Aroma Profile

Expect little aroma character to carry over from additions early in the boil. Mycrene is the primary fragrance along with other more volatile compounds that flash very quickly at temperatures over 100F. Some humulene is present and does require hot side oxidation to bring out the tempered herbaceous and slightly musky aspects for this variety but don’t expect this character to stand up well against aggressive dry-hopping. Adding Centennial at knock-out or whirlpool is a happy medium to preserve the general aroma character.

Cool Side Aroma Profile

Centennial really shines when added at whirlpool to dry-hopping. It has considerable sweet citrus and sweet flower presence slightly contrasted with a spicy and musky edge. This is mostly due to the high levels of myrcene, linalool, geraniol, and nerol playing well with the more herbal humulene. To play up the lemony character combine with yeasts which preferentially consume nerol.