Glacier (Hop) is a modern American variety that was commercially released in 2000 by Dr Stephen Kenny of Washington State University. Its outstanding characteristics are a fairly low cohumulone content of 11% to 13% and a good yield, averaging 2,135 lb/acre. As far as its breeding goes, Glacier is a genuine mutt, a genetic derivative of nine different varieties of hops, including such international stalwarts as Brewer’s Gold, Northern Brewer, Bullion, and East Kent Golding. See brewer’s gold (hop), northern brewer (hop), bullion (hop), and east kent golding (hop). Not surprisingly, the characteristics of this hop seem to come from everywhere and reveal both German and English leanings. The aroma is a mixture of citrus, fruit, and floral notes, with some earthy English underpinnings, whereas the bitterness is very refined. Beers bittered with Glacier, therefore, tend to have a gently perceived bitterness that can belie high international bitterness units. See bitterness. It also makes a fine dry hop, especially as an accent for pale ales. Glacier has a plump, medium-compact cone and matures in mid-season. It is susceptible to both powdery and downy mildew, but responds well to protective spraying. It stores well, with 71.5% of alpha acids remaining after 6 months of storage at room temperature.