Cascade

Cascade comes from the hop breeding programme of the US Department of Agriculture (USDA) in Corvallis, Oregon. The parentage is unusual. In 1955, seed was collected from a mother plant that was itself a cross of the English Fuggle with a seedling of the Russian Serebrianka and Fuggle. Which male plant pollinated that seed is unknown: open pollination. In 1956, the breeder S.N. Brooks chose from those seedlings the plant that later became Cascade. In 1972 the variety was registered and released.

Cascade is an aroma hop with relatively low alpha acids: 4.5–7% according to the Hop Growers of America. According to the USDA, the ratio between alpha and beta acids resembles that of European aroma hops. In the American harvest statistics, Cascade, unlike Citra or Simcoe, is listed without the ® mark, and under availability the USDA states 'no restrictions'.

Independent research. Japanese researchers compared beer made with a lot of Saaz, Hersbrucker and Cascade hops. In those beers, linalool and geraniol, among others, were important aroma compounds; when tasting, a muscat-like aroma dominated in the Cascade beer. Thiols play a part too. Japanese research found 4MMP (blackcurrant, passion fruit) in Cascade pellets, and Belgian researchers smelled the thiol 3MH (rhubarb, grapefruit) in beer made with Cascade. In Cascade they also found, for the first time, a bound form of 3MH in hops, from which yeast can release the aroma compound. Myrcene, with a spicy, resinous and green aroma, makes up a large part of the hop oil; in one measurement almost half.

Ripeness counts. In a study at Oregon State University, Cascade was picked every week for three years and used to dry hop beer. The later the harvest, the stronger the hop aroma and the citrus in the beer; late-harvested hops also had more free thiols and terpene alcohols.

What growers, the trade and the literature say. The Hop Growers of America mention citrus, grapefruit, floral and spicy. Brewing-book author John Palmer calls Cascade 'the defining aroma' of American pale ale. Yakima Chief Hops mentions grapefruit, flowers, pine, herbs and grass.

Cascade is an aroma hop, but the Hop Growers of America also mention its balanced bittering potential. According to Palmer, brewers use it for bittering, for finishing at the end of the boil and, above all, for dry hopping. You can find Cascade as whole cones, pellets and cryo hop.

Cascade keeps poorly. According to the USDA, only 40% of the alpha acids were left after six months at room temperature; the Hop Growers of America give 48–52%. A 2026 study of hops aged one to six years saw signs of ageing in Cascade throughout, both chemically and in the aroma. The research on harvest timing also suggests that early-harvested Cascade is better for bittering and late-harvested for dry hopping.

Similar hops: Palmer mentions Centennial as a substitute. Yakima Chief Hops mentions Simcoe.

After its selection in 1956, Cascade sat on the shelf for years, according to the Hop Growers of America (HGA). When a new breeder took over the programme in 1967, Cascade was put on a trial field, as an American alternative to European aroma hops. According to the HGA, brewers were still not very enthusiastic for years because of the strong aroma. In 1972 the variety was released.

According to the Hop Growers of America, Cascade is seen as a driver of American craft beer. According to the BJCP, Anchor Liberty Ale from 1975, brewed with whole Cascade cones, is generally regarded as the first modern American craft version of the IPA. In 2016, according to the Hop Growers of America, Cascade was the most popular hop among American craft brewers and the most widely grown hop variety in the US. Since then the acreage has shrunk considerably: in Washington from 3,156 acres in 2023 to 1,719 acres in 2025. The variety with the largest acreage is now Citra.

A good starting point: an American pale ale in which Cascade is the only hop. Smell for grapefruit, flowers and something spicy; perhaps you will also recognise the muscat-like note from the Japanese research. Try tasting Cascade alongside Centennial: the latter is often called 'super Cascade'. Compare for yourself. Hoppy beers are best drunk fresh.