Developed in 1968, Viking hops were first bred at Wye College in England as a cross between Svalof and an unnamed English male. They were released to the public in 1973. Sister to Saxon and grandchild of Bramling Cross and Northdown, this hybrid red-bine variety is considered part of a modern wave of British aroma hops with heightened alpha acids.
They were originally bred in an effort to stem the spread of Verticillium Wilt that plagued Kent in the 1950’s and 1960’s and in brewing trials, were compared heavily to great grandparent Northern Brewer – a highly wilt-tolerant variety. Unfortunately, Viking did not attain the desired wilt tolerance and they were deemed a failure in this regard. Despite this, they are described as being pleasantly hoppy and rated on par with Northern Brewer from a brewer’s perspective in some commercial trials.
|Also Known As||Wye Viking|
|Alpha Acid Composition||8%-10%|
|Beta Acid Composition||4%-5%|
|Yield Amount||1120-1345 kg/hectare (1000-1200 lbs/acre)|
|Resistant to||Resistant to downy mildew|
|Susceptible to||Susceptible to verticillium wilt|
|Storability||Retains 70% alpha acid after 6 months storage at 20ºC (68ºF)|
|East of Harvest|
|Total Oil Composition||1.16 mL/100g|
|Myrcene Oil Composition||47.3%|
|Humulene Oil Composition||10.5%|
|Style Guide||American Brown Ale|