|Country:||United States of America (USA)|
Purchase Newport Hops
Newport hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.
Origin and Geneology of the Newport Hop
Newport is the offspring of Magnum and a USDA male variety. It was released in 1992 and bred by Oregon State University.
Flavor & Aroma Profile of Newport Hops
Newport is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.
Newport hops have aroma descriptors that include earth, citrus, wine and balsamic. It contains high alpha acid, co-humulone and myrcene content, offering more distinct aroma characteristics than its parents.
Brewing Values for Newport Hops
These are the common ranges that we've seen with Newport hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||5.5-9.1%7.3% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 3:12:1 avg|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||36-38%37% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||1.3-3.6 mL2.5mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||45-55%50% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||15-20%17.5% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||7-11%9% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||13-33%|
Beer Styles using Newport Hops
Some popular beer styles that make use of the Newport hop include Barley Wine, Stout & Ales.
Newport Hop Substitutions
If the Newport hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Newport substitutions.
Experienced brewers have chosen the following hops as substitutions of Newport:
Is Newport available as Cryo/Lupulin powder?
Unfortunately, there is no lupulin powder version of the Newport hop. Neither Yakima Chief Hops (Cryo/LupuLN2) nor Haas (Lupomax) have created versions of this hop in lupulin powder form yet. This new type of hop product is pure concentrated lupulin powder, which leads to more flavor when used in the whirlpool or dry hop additions.
If you see an error in our data, please let us know!
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