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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Genetic Improvement for Fruits & Vegetables Laboratory » Research » Publications at this Location » Publication #401985
Research Project: Strawberry Crop Improvement through Genomics, Genetics, and Breeding

Location: Genetic Improvement for Fruits & Vegetables Laboratory

Title: How we came to have the ‘Monocacy’ hop

Author
item BUTLER, BRYAN - University Of Maryland
item BARSE, TOM - Milkhouse Brewery
item Bassil, Nahla
item Lewers, Kimberly

Submitted to: Hop News, Hop Growers of America
Publication Type: Other
Publication Acceptance Date: 2/21/2023
Publication Date: 2/28/2023
Citation: Butler, B., Barse, T., Bassil, N.V., Lewers, K.S. 2023. How we came to have the ‘Monocacy’ hop. Hop News, Hop Growers of America. 813:1-17. https://doi.org/10.32747/2023.8127202.ars.
DOI: https://doi.org/10.32747/2023.8127202.ars

Interpretive Summary:

Technical Abstract: The popularity of local craft beers in the US is growing, as is the desire for beers made with all-local ingredients. Maryland breweries have been able to use locally grown ingredients, including hops, but have not been able to claim use of a hop native to Maryland. 'Monocacy' hop was discovered in Maryland on a farm that was part of the original Carrollton Manor, once owned by Charles Carroll, a signer of the Declaration of Independence, in what was likely a cottage garden between the house and barn. Molecular fingerprinting established it as unique and clustering with hop accessions native to North America. Compared with cultivars currently grown in Maryland, 'Monocacy' is very large and vigorous, late maturing, and tolerant of of two-spotted spider mites, potato leafhoppers, and hop downy mildew. 'Monocacy' produces high yields of large open cones with a herbaal-floral aroma and abundant lupulin. Most hops have more alpha acids than beta acids, and contribute a bitter flavor to beers. The 'Monocacy' alpha acid content was lower than the beta acid content, with alpha to beta acid ratios ranging from 0.54 to 0.59 and could contribute to a beer that is not overly bitter. High myrcene (12.85%) and caryophyllene (38.13%) suggest a spicy-floral character. ‘Monocacy’ added an earthy and spicy note to lighter beers, and in some beers when used as a dry hop it added a light fruity note on the pallet in the finish. The most recent beer using 'Monocacy' had a medium-light body with a bisquity malt aroma and delicate “spicy/hoppy” nose. Maryland breweries are anxious to use this hop in their beers.