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AN APPRAISAL OF THE NEW (WYE) VARIETIES OF HOPS AND THEIR PLACE AND FUTURE IN BREWING
Author(s) -
Thompson F. C.
Publication year - 1955
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1955.tb02788.x
Subject(s) - verticillium wilt , brewing , hop (telecommunications) , microbiology and biotechnology , engineering , biology , horticulture , food science , fermentation , telecommunications
An historical account is given of the hop breeding work initiated and developed by Professor Salmon at Wye, primarily with the aim of producing varieties of high preservative value to replace imported American hops. It is shown how this aim has been achieved and an assessment is given of the present demand for the New Varieties in relation to the supplies coming on to the market. At the present time the most important factor influencing hop‐breeding policy is the rapid spread of the disease, progressive Verticillium wilt, and developments in the production of wilt‐tolerant varieties are reviewed.