Wye Viking Rhizome

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Hop Qualities

Acid Range (Alpha %)
8–10% 8–10%
Beta Range
21–24% of alpha acids
Total Oils
1.16 Mls. per 100 grams dried hops
47.3% of total oils
5.3% of total oils
10.5% of total oils
9.1% of total oils
70% alpha acids remaining after 6 months storage at 20° C

USDA Wye Viking Rhizome Information

USDA ACCESSION No.: 21283SELECTION: seedling selection Nr. 19/68/19 from a cross made at Wye College, England in 1968GENUS: humulusSPECIES: lupulusCULTIVAR: Wye Viking, also called "Viking"PEDIGREE: Svalof x English male 14/66/136PRIMARY SITE: USDA-OSU Hop Research farm, East Farm, Corvallis, ORORIGIN: Wye College, EnglandMETHOD RECEIVED: rhizomesAVAILIBILITY: no restrictions, commercial varietyREFERENCES: Wye College Annual Reports starting about 1968MATURITY: Lemmens, Gerard. 1998. The parentage and breeding of hop varieties. Brewer's Digest, May 1998. 10 pages.LEAF COLOR: greenSEX: femaleDISEASES: downy midew: resistantVerticillium wilt: susceptibleViruses: free of all 5 major hop viruses when received at Corvallis.VIGOR: fair to poor in Oregon, good in EnglandYIELD: poorSIDE ARM LENGTH: 12 to 20 inchesALPHA ACIDS: 8 - 10%BETA ACIDS: 4 - 5%COHUMULONE: 21 - 24 %STORAGE STABILITY: good, retained about 70% of original alpha acids after 6 months room temperature storageOIL: 1.16 ml/100 g. Humulene 10.5%; caryophyllene 5.3% myrcene 47.3%; Farnesene 9.1%. H/C ratio = 2.31MAJOR TRAITS: pleasant aroma, resistant to downy mildewOTHER INFORMATION: sister selection of Wye Saxon, USDA 21282.

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