2021 US McKenzie
McKenzie is an aroma hop that is typically used in only late boil additions, including dry hopping.
McKenzie hops are the first variety to be released by the West Coast Hop Breeding Company out of Oregon. McKenzie™ was specifically bred to be grown in Oregon and highlight the area's terroir. McKenzie is "bright and fruity" with grapefruit, lemon, nectarine, and melon aromas that is backed by pine, resin, and wood. Fits really well in the classic West Coast IPA or American Pale Ale, but also plays well in fruit-forward and Hazy IPAs.
Some popular beer styles that make use of the McKenzie hop include NEIPA.
|Alpha Acid % (AA)
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||8-9%
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 1:1
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||Unknown|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||2.0-3.0 mL