Key Traits of Newport

Newport is a high-alpha cultivar developed for robust bittering performance with strong disease resistance, giving growers and brewers a practical option for consistent bitterness and production stability. This profile summarizes key sensory, brewing, and agronomic traits used by growers and brewers when evaluating Newport.

Aroma and Flavor

Newport contributes a distinctive aroma profile that can shape beer character and flavor expression.

• Primary Aromas: Citrus, Herbal, Earthy

Brewing Uses

Newport is used in a range of brewing styles based on its chemistry and sensory profile.

• Styles: IPA, Pale Ale, Bitter

Yield and Growth

• Yield: 2576-3304 lbs/acre
• Maturity: Mid-season

Disease Resistance

• Downy Mildew: High
• Powdery Mildew: High

Alpha and Beta Acids

• Alpha Acids: 13.0-17.0 %
• Beta Acids: 7.0-9.0 %

Research and Publications

• Development of Newport Hops by Henning, J. (Hop Cultivar Research) , 2002