also known as Wye Northdown, was bred at Wye College in Kent, UK, as a first-generation selection of Northern Brewer and a downy mildew-resistant German male parent. See wye college. It was released for commercial cultivation in 1971. Wye Northdown is a dual- purpose hop with excellent aroma and good bittering qualities, imparting a mild, clean, neutral English flavor to beer. At the time of its release, its alpha acid level at up to 10% was considered astounding for a British hop, but it has since been surpassed by the 12.5% of Wye Target. Wye Northdown is most commonly used in English ales, including porters, and can be substituted with Wye Challenger and Northern Brewer. Wye Northdown matures in early-mid season and produces moderate yields of roughly 1,500 to 1,900 kg/ha (1,338 to 1,695 lb/acre). It is fairly stable in storage. Like its male parent, it is very resistant to downy mildew, but it is susceptible to powdery mildew and verticillium wilt. Its alpha acid level is in the range of 7.5% to 10%, of which 30% to 32% are cohumulone. It beta acid level is in the range of 4.4% to 6.2%. It is rich in essential oils, of which myrcene contributes 23% to 29%, humulene 40% to 45%, caryophyllene 13% to 17%, and floral farnesene less than 1%. Northdown is not much used outside the UK, where it remains well respected.
