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General Hop Characteristics
Country of Origin: England (Wye)
Noble: No
Uses: bittering or aroma
Beer styles: Strong or dark ales, including Dry Stout
Substitutions: Perle, Galena, Northern Brewer, Challenger
Chemical Composition
Alpha Acids: 6-10 %
Beta Acids: 3.6-6.2 %
Cohumulone: 23-30 %
Myrcene: 23-36 %
Humulene: 40-45 %
Caryophyllene: 13-17 %
Farnesene: less than 1 to 1.1 %
Total Oil: 1.2-2.5 %

(%AA/6 Mo/20°C):

60-80 %
Growing Characteristics
Yield: medium
Harvest: early to midseason

This article discusses a specific variety of hops. For general information about selecting, using or propogating hops, see the main hop page

A Northern Brewer cross developed at Wye, Northdown shares many of the Northern Brewer flavor and aroma characteristics, with a a clean and mild bitterness and a distinctive strong, woody, minty flavor. Like many other varieties developed at Wye, this hop is sometimes known as Wye Northdown, especially in older references. This simply indicates that it was developed at Wye, not necessarily anything about where it was grown.

Northdown replaced Northern Brewer in many dark or strong British beers when it was released in 1970, including some Dry Stouts. Its distinctive flavor helped it survive in many beers even after the introduction of cleaner, higher-alpha varieties such as Target. Today it is sometimes sold under the name of "Northern Brewer (Northdown)", although the two cultivars are distinct.