Premium
Development of Aroma Hop Cultivars in New Zealand *
Author(s) -
Beatson Ron A.,
Inglis Tom E.
Publication year - 1999
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.2050-0416.1999.tb00029.x
Subject(s) - aroma , brewing , cultivar , hop (telecommunications) , population , biology , microbiology and biotechnology , geography , horticulture , food science , engineering , sociology , telecommunications , demography , fermentation
Aroma hops of central Europe have traditionally been regarded as the benchmark for brewing. As population density and plant disease problems have arisen in Europe, other areas of the world have begun the development and production of aroma hops to suit the brewer's traditional specifications. Unfortunately these “noble aroma” cultivars did not readily translocate to other growing areas, including the Southern Hemisphere. New Zealand's 50‐year‐old hop research programme is producing “fingerprint” replicas of the noble aroma hop cultivars, now being used commercially by international brewing companies. The New Zealand aroma hop research programme concentrates on cultivars using the traditional Hallertauer mittelfrueh, Saazer, Tettnanger, Fuggle, Golding and Spalter varieties as parents in its breeding.