Its genetic composition is 1/2 Elsasser, 5/32 Brewer’s Gold, 1/8 Northern Brewer, 1/16 Bullion, 1/32 Early Green, 1/32 German Aroma hop, 1/64 East Kent Golding, 1/128 Bavarian, and 9/128 unknown.

In test plots it has had 3.3 to 9.7% alpha, with an average over 6 years of 5,63% Beta acids average 7.6% and cohumulone averages 12% of alpha acids. It is considered an excellent new variety with balanced bittering properties combine with an aroma profile described as excellent, with a pleasant hopiness. Limited amounts were grown in 2002, enough for some commercial testing. Production is being ramped up and substantial quantities will be grown in 2005.

Great interest was centered around the development, both in the United States and in Germany of new varieties to take the place of the traditional and highly desirable old German hop, the Hallertau Mittelfrüher. Intensive breeding research at the agricultural experiment stations at Corvallis, Oregon, Prosser, Washington and Moscow, Idaho resulted in the release of 4 Hallertau triploid varieties. The earliest released of those, Mt. Hood, has achieved substantial commercial success, and can now be counted as one of the United States' main aroma hops. Its sister Liberty has also gained good acceptance with micro-brewers.
Mt. Hood, resulted from a 1983 cross between the tetraploid female Hallertauer Mittelfrüher and the male genotype USDA 19058M.

Mt. Hood is an aroma hop of medium maturity adapted to the hop growing areas of the Pacific Northwest. It is a triploid, nearly sterile hop cultivar with quality and aroma characteristics similar to its female parent Hallertauer Mittelfrüher.

Starting in 1985, Mt. Hood was tested in nursery plots near Corvalis, Oregon, and subsequently in small commercial plots in the major hop growing areas of Oregon, Washington and Idaho. Mt. Hood was released for public use in March 1989, and has gained rapid popularity with brewers.

Mt. Hood is well adapted to the major U.S. hop growing areas, its main advantages are its higher yield potential and its similarity to imported European aroma hops. Mt. Hood produces from 1500 to 1800 pounds per acre, substantially higher than Hallertauer Mittelfrüher under comparable conditions.

Its soft resin content (alpha plus beta acids) is about 2% higher than that of Hallertauer Mittelfrüher. Sometimes it has a higher beta acid than alpha acid content.

Mt. Hood has an average alpha range from 3.5 to 4.5%.

Experienced brewery taste panels have judged Mt. Hood to be comparable to imported noble aroma hops such as Hallertauer Mittelfrüher and Hersbrucker.

Yield is relatively good on this midseason maturing hop, at 1500 to 1800 pounds per acre. Unfortunately, as do all Hallertau types, it has poor storage characteristics, cold storage is an absolute must, freezer storage is highly recommended.