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.

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Also Known As Wye Viking
Characteristics Pleasantly hoppy
Purpose Aroma
Alpha Acid Composition 8%-10%
Beta Acid Composition 4%-5%
Co-Humulone Composition 21%-24%
Country UK
Cone Size
Cone Density
Seasonal Maturity Mid
Yield Amount 1120-1345 kg/hectare (1000-1200 lbs/acre)
Growth Rate Low
Resistant to Resistant to downy mildew
Susceptible to Susceptible to verticillium wilt
Storability Retains 70% alpha acid after 6 months storage at 20ºC (68ºF)
Ease of Harvest
Total Oil Composition 1.16 mL/100g
Myrcene Oil Composition 47.3%
Humulene Oil Composition 10.5%
Caryophyllene Oil 5.3%
Farnesene Oil 9.1%
Substitutes Saxon
Style Guide American Brown Ale

Where to Buy Viking Hops

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