Bred in 1992 by Oregon State University and released in 1992 through the USDA, Newport is a descendant of the classic bittering variety, Magnum. It offers high alpha acid, co-humulone and myrcene content, offering more distinct aroma characteristics than its parent. Newport is resistant to downy mildew and powdery mildew and has good pickability of medium to large size, loose cones.
Aroma: Specific aroma descriptors include earth, citrus, wine and balsamic.
Alpha Acid 10 - 12.5%
Beta Acid 5.5 - 6.5%
Co-humulone 36 - 38%
Total Oil 1.6 - 2.5 mL/100g