A Bittering hop

Newport

United States
Newport

aroma profile: Earthy, Citrus

Bred in 1992 by Oregon State University and released in 1992 through the USDA, Newport is a descendant of the classic bittering variety, Magnum. It offers high alpha acid, co-humulone and myrcene content, offering more distinct aroma characteristics than its parent. Newport is resistant to downy mildew and powdery mildew and has good pickability of medium to large size, loose cones.

Aroma: Specific aroma descriptors include earth, citrus, wine and balsamic.

Brewing Values

Acid/Oil
Range
Low
High

Alpha Acid

0
20
10-12.5%

Beta Acid

0
15
5.5-6.5%

Total Oil

0
4
1.6-2.5 mL/100g
  • Alpha Acid
    10 - 12.5%
  • Beta Acid
    5.5 - 6.5%
  • Co-humulone
    36 - 38%
  • Total Oil
    1.6 - 2.5 mL/100g
  • B-Pinene
    0.6 - 0.9% of total oil
  • Myrcene
    45 - 55% of total oil
  • Linalool
    0.3 - 0.7% of total oil
  • Caryophyllene
    7 - 11% of total oil
  • Farnesene
    < 1.0% of total oil
  • Humulene
    15 - 20% of total oil
  • Geraniol
    0.2 - 0.2% of total oil

1 Brewer Reviews

Finished my Scottish export ale with newport and I'm very happy with the results. Earthy flavour approaching nutty was the perfect compliment to dark roasted amber malts, my addition was I believe 20 minutes until the end of the boil, it gave the beer almost an added crunch that was absolutely key for the style. Will most certainly be with newport again.

Justin | May 1st, 2016

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