Abstract
Hop (Humulus lupulus L.) is a perennial plant used mainly in the brewing industry because of its bitter and aromatic substances. Consequently, hop varieties are divided into two groups: those with aroma and those with high α‐acid content. Since the Slovenian varieties are all of the aroma type, the development of a variety with a high α‐acid content was our objective. ‘Dana’ (Reg. No. CV‐29, PI 665033), which was developed at the Slovenian Institute of Hop Research and Brewing through screening and breeding techniques, expresses an aromatic hop character as well as a high α‐acid content. It has brewing characteristics that are comparable with other hop varieties that are well known worldwide, giving Dana the opportunity to be a very good substitute for them in the brewing industry. Dana is moderately resistant to primary downy mildew (caused by Pseudoperonospora humuli Miyabe and Takah. G.W. Wilson) infection, has resistance to secondary downy mildew infections of cones, and has established virus‐ and viroid‐free nuclear stock material. The release of Dana should increase the production of the α‐acid group in Slovenia, since it is the first high‐α‐acid‐content variety produced in Slovenia that is well adapted to Slovenian pedoclimatic conditions.
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