Centennial

Centennial was crossed in 1974 in Prosser, in the American state of Washington, at the research centre of Washington State University. From that cross, W415, seedling W415-90 was chosen: the later Centennial. According to the Hop Growers of America, three quarters of the family tree is Brewer's Gold, with smaller parts Fuggle, East Kent Golding and other hops. According to the USDA, the male plant is the same as that of Nugget.

The variety was released in 1990 and officially registered in 1991. Unlike Citra or Simcoe, Centennial comes from a public breeding programme. It is an aroma hop, but with 9.5–11.5% alpha acids according to the Hop Growers of America it can also be used for bittering. Brewing-book author John Palmer calls Centennial 'a clean bittering hop'.

Independent research. A study at Oregon State University (2014) found relatively high levels of linalool and geraniol in Centennial, as in Citra. In that study, linalool was described as floral and sweet, and geraniol as citrusy. In beer dry-hopped with Centennial, these compounds demonstrably increased. According to the USDA, Centennial has a citrusy-floral aroma, an average of 2.83 ml of hop oil per 100 grams (measured over three years) and no farnesene.

What growers, the trade and the literature say. The Hop Growers of America describe the aroma as medium in intensity, floral and citrusy. Palmer calls the aroma floral and citrusy, 'often called super-Cascade because of the similarity'. Yakima Chief Hops mentions lemon, flowers, orange, tropical fruit and wood. According to BarthHaas, citrus is 'a constant background', with raspberry, lychee and pineapple, among others, alongside it.

Storage. In a study of hops aged one to six years, the chemistry of Centennial changed less than that of Cascade, but tasters still noticed differences.

According to BarthHaas, Centennial is used both for bittering and for aroma: often in pale ales and IPAs, but also in American stout, American wheat beer and barleywine. Palmer calls it a general-purpose hop: bittering, aroma and sometimes dry hopping. You can find Centennial as whole cones, pellets and cryo hop. According to the USDA, more than half of the alpha acids were lost after six months at room temperature.

Similar hops: Centennial is often called 'super Cascade' (see the myth below). Palmer mentions Cascade and Columbus as substitutes. Yakima Chief Hops mentions Citra, Mosaic and Simcoe, and the British Admiral.

Centennial is a product of public American hop breeding work. The cross was made in 1974; the selection entered the USDA collection in 1981 and was given a number in 1987. The variety was released in 1990, and registration in the journal Crop Science followed in 1991. That year there were still fewer than 100 acres (40 hectares). The USDA added that the aroma and brewing properties appealed to small brewers, homebrewers and microbreweries.

According to the Hop Growers of America, Centennial was among the most popular hops of American craft brewers in 2016. In 2025 there were 2,539 acres in Washington and Oregon together, well over 1,000 hectares. In Washington the acreage has remained almost the same since 2023.

A good starting point: an American pale ale or IPA with Centennial. Smell for lemon, orange and flowers. Pay attention to the bitterness too: Palmer calls Centennial 'a clean bittering hop', a hop that bitters cleanly. Try putting it next to a beer with Cascade and compare for yourself: do they resemble each other, and where is the difference? Hoppy beers are best drunk fresh.