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United States Department of Agriculture

Agricultural Research Service


item Henning, John
item Townsend, Michael
item Mahaffee, Walter - Walt
item Kenny, Stephen
item Haunold, Al

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/30/2003
Publication Date: 7/31/2004
Citation: Henning, J.A., Townsend, M.S., Mahaffee, W.F., Kenny, S., Haunold, A. 2004. Registration of newport hop. Crop Science.44:1018-1019.

Interpretive Summary: Oregon hop (Humulus lupulus L.) growers need a public Super-Alpha variety that will grow well in Oregon and Washington, posses superior levels of alpha acid and strong resistance to both powdery and downy mildews. The USDA-ARS developed variety, 'Newport' was developed to answer this need. This release describes a hop variety possessing Super High levels of Alpha acid averaging over 15.5%, superior levels of beta acids averaging over 8% and low levels of Myrcene (less than 50%). The only downfall of this variety is its relatively high level of cohumulone (average value = 38). Nevertheless, this level is lower than that of the variety it was developed to replace ('Galena'). With the advent of numerous super-Alpha proprietary hop varieties, all of which are patented, there is an increasing need for a public Super Alpha variety. Newport fills this requirement while superior lines continue to be sought out.

Technical Abstract: A hop variety possessing super high levels of alfalfa acid averaging over 15 percent coupled with high yields and resistance to two severe pathogens was needed for Pacific Northwest hop growers. Crosses were made that resulted in a powdery mildew and downy mildew resistant, high yielding, high alpha acid variety, called 'Newport'. Newport is highly resistant to powdery mildew and is resistant to downy mildew. The one major downfall of this variety is its' relatively high level of cohumulone. This variety should fill the empty niche for a public variety that is disease resistant, high yielding and possesses high levels of alpha acid.

Last Modified: 06/24/2017
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