Newport is the offspring of Magnum and a USDA male variety. Oregon State University and the USDA successfully bred it in 2002 in an effort to address concerns over mildew resistance. It was said to have helped save Northwest US hops production around this time when mildew issues threatened multiple hops varieties.
Newport features flavors ranging from wine-like to balsamic but with its exceptionally high alpha content, it is mostly used early in the boil for clean bitterness.
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|Also Known As||New Port|
|Characteristics||Clean bitterness, flavors of wine and balsamic|
|Alpha Acid Composition||13.5%-17%|
|Beta Acid Composition||7.2%-9.1%|
|Cone Size||Medium to large|
|Cone Density||Loose to moderate|
|Seasonal Maturity||Mid to late|
|Yield Amount||1990-2250 kg/hectare (1775-2000 lbs/acre)|
|Resistant to||Resistant to powdery mildew and downy mildew|
|Storability||Retains 60% alpha acid after 6 months storage at 20ºC (68ºF)|
|Ease of Harvest||Difficult|
|Total Oil Composition||1.6-3.6 mL/100g|
|Myrcene Oil Composition||47%-54%|
|Humulene Oil Composition||9%-1%|
|Style Guide||Pale Ale, Amecan Lager|
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