was developed from a landrace in the Bačka region (pronounced Batchka) of Serbia. It was added to the U.S. Department of Agriculture hop cultivar collection at Oregon State University in 1956. Little is known about the genetic makeup of this hop. In its native environment, it is moderately high-yielding (about 2,017 kg/ha; 1,800 lb/acre), but performed poorly in field tests in Oregon, where it matured medium late and was susceptible to downy mildew. Its alpha acids generally range from 3% to 5%, but of late they have been disappointingly low, sometimes not even reaching 3%. The essential oil content is about 50% myrcene, 24% humulene, 12% caryophyllene, and traces of farnesene. Bačka is being marketed worldwide as a European-type aroma hop with “noble” characteristics.