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Centennial Hops

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Centennial hops, developed by Chuck Zimmerman and S.T. Kenny at Washington State University, were released in 1990 and are a dual-purpose hop with similar citrus characteristics to Cascade but higher alpha acids for bittering. Named after Washington state’s centennial anniversary, Centennial is highly versatile and has become a classic American C hop alongside Cascade, Chinook, and Columbus. Its complex sensory profile includes notes of lemon, vanilla, orange blossom, and dankness, and it’s a popular substitute for other C hops.

Centennial is among the most popular hops in American craft beer history. One of the most popular beers to ever exist, Two Hearted Ale from Bell’s Brewery, is a prime example of its use in both kettle and dry-hopping additions.

Country of Origin:United States
Hop Growers Code:CAS

Where To Buy Centennial Hops

Centennial Hops

Centennial has an intense citrus aroma with pronounced lemon notes as well as some floral qualities.

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Centennial Flavor And Aroma

Centennial is a dual-purpose hop that is often described to have the following aroma characteristics:





pine trees


Centennial Hop Oil Breakdown

Hop oils can vary from year to year and farm to farm but based on our research, here are the typical values we have seen reported. This information comes from various hop farms, The Hop Aroma Compendium, and For The Love Of Hops.

Alpha Acid % (AA)
Alpha acids are what is isomerized when boiling to create bitterness in beer.
8.5% – 12%
Beta Acid %
Beta acids are what give hops their more aroma and flavor compounds.
3.5% – 5.5%
Alpha-Beta Ratio
This ratio of alpha acids to beta acids determines how quickly bitterness fades during aging. Lower ratios are common for aromatic varieties.
1:1 – 3:1
Co-Humulone as a % of Alpha
Higher numbers are said to impart a harsher bitterness.
23% – 27%
Total Oils (mL/100g)
With more total oils, typically comes a more complex hop profile but these are highly volatile compounds.
1mL – 3mL
green, resinous
60% -70%
woody, piney
8% – 12%
3% – 7%
0.1% – 1%
Other Oils: Includes beta-ionine, beta-pinene, limonene, linalool, geranoil & selinene6.5% – 26.9%
Hop Storage Index (HSI)
The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C).
Retains 71% of its alpha acid after 6 months of storage at 20ºC (68ºF).
Hop Storage Index (HSI) RatingGood

Centennial Hop Substitutions

Replacing one hop for another is seldom straightforward but sometimes you don’t have the right hop or the right quantity of hops for the beer you want to make. For those situations, we have made a comprehensive list of hops to substitute on brew day.

These substitutions aren’t perfect as hop chemistry is pretty complex.

We wanted to make this list of substitutions with varietals that are easy to find when possible. For Centennial, we recommend substituting with the following hops:

Beer Styles

For the most part, any hop could have a place in just about any beer style. Based on popular beers, historical usage, and our own preferences, we would recommend using Centennial for IPA, New England IPA, Pale Ale, Wheat Beer, Golden Ale. That being said, experiment and see what works best for you.


Hieronymus, Stan. For The Love of Hops. Brewers Publications, 2012
The Hop Aroma Compendium. 2012