Simcoe: The Resin and the Revolution

If the American IPA has a “spine,” it is made of Simcoe. Released in 2000 by Yakima Chief Ranches (under the experimental name YCR 14), Simcoe was the hop that bridged the gap between the “old school” floral/citrus hops (like Cascade) and the “new school” tropical fruit bombs (like Citra and Mosaic).

To the technical brewer, Simcoe is a masterpiece of Molecular Balance. It is one of the few hops that carries an explosive alpha-acid count (12-14%) alongside a massive oil profile that is dominated by “Resinous Pine” and “Grapefruit.” It is the “King of the West Coast,” and its chemistry is as complex as a mosaic—literally, as it is the father of the Mosaic hop variety.

1. The Chemistry of “Pine and Fruit”: The Terpene Profile

What makes Simcoe taste like “Pine needles dipped in grapefruit juice”? The answer lies in its specific Essential Oil Ratios.

1.1 Myrcene Dominance

Simcoe has a very high Myrcene content (often 60% or more of the total oil).

The Science: Myrcene is the terpene responsible for the “resinous,” “piney,” and “green” aromas. While other hops have myrcene, Simcoe’s myrcene is uniquely supported by high levels of Pinene. This creates the “Pacific Northwest Forest” aroma that defined IPAs in the early 2000s.

1.2 The Linalool Lift

While it is known for pine, Simcoe also contains significant Linalool.

The Action: Linalool provides a delicate “floral” and “citrus” (specifically bergamot) note. This prevents the heavy pine character from becoming “one-dimensional” or “turpentine-like.”

2. The 4MMP Paradox: The “Catty” Thiol

One of the most debated aspects of Simcoe is its concentration of 4-mercapto-4-methylpentan-2-one (4MMP).

2.1 The Flavor Shift

The Good: In low concentrations, 4MMP is perceived as explosive Passionfruit and Blackcurrant. This is what gives Simcoe its “tropical fruit” edge.
The Bad: In high concentrations, or when oxidized, 4MMP is famously perceived as “Cat Urine” or “Boxwood.”
The Technicality: The perception of this thiol is highly sensitive to the beer’s pH. A lower-pH West Coast IPA (near 4.2) will emphasize the pine, while a higher-pH Hazy IPA (near 4.5) will often trigger the passionfruit (or catty) notes.

3. Usage Strategy: The “Clean” Powerhouse

Simcoe is a “Dual-Purpose” hop, but using it correctly requires an understanding of its Poly-phenol content.

3.1 Bitterness (The Alpha Efficiency)

With a co-humulone level of only 15% to 20%, Simcoe provides an exceptionally “clean” bitterness.

The Science: Co-humulone is the specific alpha-acid historically blamed for “harsh” or “lingering” bitterness. Because Simcoe’s co-humulone is so low, you can add it at 60 minutes for high IBUs without the beer becoming scratchy.

3.2 Whirlpool (The Fusion)

Adding Simcoe at the whirlpool (80°C / 176°F) allows for the extraction of the passionfruit thiols while minimizing the more volatile piney myrcene. This creates a “tropical foundation” for the beer.

3.3 Dry Hopping (The Forest Floor)

In the dry hop, Simcoe shines as a “Complexity Layer.”

The Pairing: Simcoe is rarely used alone in a dry hop anymore. It is most famous in the “Sim-Cit-Mo” triad (Simcoe, Citra, Mosaic). The Simcoe provides the “earthy, resinous” bass notes that ground the higher fruit notes of the other two.

4. Technical Specifications: The Simcoe Data Sheet

Alpha Acids: 12.0% - 14.5%
Beta Acids: 4.0% - 5.0%
Total Oil: 2.0 - 2.5 ml / 100g (Extremely high)
Co-Humulone: 15% - 20%
Myrcene: 60% - 65% of total oil
Humulene: 10% - 15% of total oil
Pinene: 0.5% - 1.0%

5. Selection Guide: Finding “Prime” Simcoe

Because it is a proprietary variety, the quality of Simcoe is generally high, but there are seasonal variations.

Avoid the “Garlic”: If the pellets smell of onion or garlic, the hops were harvested too late. This “thiol-creep” happens when the plant stays in the field too long, allowing sulfur compounds to develop.
The “Pink Grapefruit” Marker: Fresh, high-quality Simcoe should smell of vibrant pink grapefruit zest. If it smells like “dull pine,” the oils have likely oxidized.
Oil Content: Look for lots of Lupulin. Simcoe is a “greasy” hop; when you rub it in your hands, it should leave a distinct resinous residue.

6. Troubleshooting: Navigating the Simcoe Trap

”My beer smells like a litter box.”

As discussed, this is the 4MMP thiol. To avoid this, reduce the dry hop time. 4MMP is extracted rapidly. A 24-48 hour dry hop will give you the fruit; a 7-day dry hop will give you the cat.

”The bitterness is ‘sharp’.”

Even though Simcoe is low in co-humulone, its high alpha count means tiny measurement errors lead to massive IBU jumps. Always use a high-precision scale and check your “Alpha Acid” percentage on the bag—it can vary by 2-3% year over year.

”No tropical notes, just resin.”

You likely added the Simcoe too early in the boil or kept your whirlpool too hot. Passionalfruit thiols are delicate. Use more Simcoe in the cold-side (dry hop) at low temperatures (below 15°C) to preserve the “Fruit” side of its personality.

7. Pairings and Beer Styles

West Coast IPA: The natural home of Simcoe. It provides the “Piney” bitterness that defines the style.
Black IPA (Cascadian Dark Ale): Simcoe is the undisputed king here. Its “piney/earthy” character is the only hop profile that truly complements the roasted malts of a dark ale.
Double IPA: Simcoe’s high alpha and high oil make it the most efficient hop for reaching 80+ IBU while maintaining 2.5ml/100g of aroma.

8. Conclusion: The Eternal Architect

Simcoe is a hop that demands respect. It is powerful, it is efficient, and it is unapologetically aggressive. While “trendier” hops come and go, Simcoe remains the foundation of American craft brewing because it provides a Structure that no other hop can replicate.

When you use Simcoe, you aren’t just adding flavor; you are adding a piece of history. You are using the hop that taught the world what an IPA could be: a complex, resinous, aromatic explosion that stays with you long after the glass is empty.

Love Simcoe? See its family tree in our Mosaic Hop Profile Guide.