Exploring Columbus Hops: The Sensory Impact of Early vs. Late Harvests

In the world of hop selection, Columbus hops are often recognized for their versatility and robust characteristics. However, there’s more nuance to Columbus than just its high alpha acid content. At Hops Company, we prioritize aroma and flavor over pure bitterness, which means we select Columbus with an early harvest approach in mind. This choice affects both the sensory profile and alpha acid content, ultimately shaping how Columbus hops can be used in brewing.

Columbus and Alpha Acids: The Impact of Harvest Timing

Columbus hops are typically associated with high alpha acids (14–18%), making them a go-to for adding substantial bitterness to IPAs, Imperial Stouts, and Pale Ales. But that high alpha content isn’t static—it fluctuates depending on the harvest timing. Early-harvest Columbus tends to have lower alpha acids (around 11–12%), which might seem like a drawback for brewers seeking consistent bitterness. However, what’s lost in alpha is gained in aroma and flavor.

Many farmers push Columbus beyond its optimal picking window to boost alpha levels, driven by the demands of high-bittering contracts. While this approach increases bitterness potential, it also produces sulfurous compounds that bring out intense onion and garlic aromas, often overwhelming the hop’s true potential. This overripe Columbus has given the variety a bad reputation among some brewers, who associate it with these off-putting notes.

Early-Harvest Columbus: A Fresh and Fruit-Forward Approach

In contrast, early-harvest Columbus captures a completely different sensory profile. When picked within its optimal window, it delivers bright citrus and fruit-forward aromas, with minimized resin and dank notes. The result? A hop that’s far more refined and aromatic. Although its alpha acid content is lower, it’s still high enough (11–12%) to contribute balanced bitterness while allowing its vibrant flavors to take center stage.

We select early-harvest Columbus specifically for its aromatic potential. With notes of citrus, subtle pine, and floral hints, it’s ideal for late hopping and dry hopping, bringing complexity and freshness to hop-forward styles like IPAs and Pale Ales.

Discover Our Brewer’s Cut Columbus Lots

Ready to experience Columbus in a new light? This year, we selected an early harvest lot of Columbus from CLS Farms, specifically cultivated for late hopping and dry hopping. With its fresh, citrus-forward profile and minimized dankness, this lot highlights the full sensory potential of Columbus. Notes of woodsy resin combine with a subtle floral backdrop, creating a truly unique experience for brewers.

Known as one of the iconic “4Cs” of American brewing, Columbus was a cornerstone of the West Coast IPA revolution and continues to evolve as brewers discover its aroma potential. This particular CLS Farms lot boasts the highest linalool extraction rate, transferring 49% of its linalool content into the wort—2.5 times the average. Our Brewer’s Cut Columbus lot is your opportunity to explore this hop’s full aromatic complexity, perfect for brewing vibrant, hop-forward beers.