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Registration of ‘Teamaker’ Hop

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  • ’Teamaker’ hop (Humulus lupulus L.) (Reg. No. CV-28, PI 558864) was developed by the USDA-ARS as a unique, nonbittering, high beta-acids hop and was released on 26 June 2006. The defining characteristics of Teamaker are its near-zero percent alpha acids levels—a distinctive condition in the Humulus species (Haunold et al., 1977)—good cone production, and relatively high levels of beta acids. Due to its low level of alpha acids, the primary bittering flavor agent of hop, and high levels of beta acids, which are the primary antimicrobial active compounds in hop, the potential uses of this variety lie principally as a natural-product antimicrobial additive, replacing antibiotics in poultry feed (Cornelison et al., 2006); a bacteriostatic agent in sugar processing, replacing formaldehyde (Pollach et al., 1996); as an herbal tea; and as a “late-hopping” aroma hop addition to the brew kettle where bittering potential is of no consequence.
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  • Henning, J. A., Haunold, A., Townsend, M. S., Gent, D. H., & Parker, T. B. (2008). Registration of 'Teamaker' hop. Journal of Plant Registrations, 2(1), 13-14. doi:10.3198/jpr2007.02.0105crc
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  • 2
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