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Hop breeding has historically been focused on improving alpha-acids content and resistance to the main diseases, starting from the clonal selections obtained from wild hops, and then crossed with European noble landraces ( Patzak et al., 2010). Due to the reaction between bitter acids and wort proteins, hop allows for the clarification of the beer, stabilizes the foam, and is also a natural preservative ( Gresser, 2010). In fact, besides giving beer the typical bitter and aromatic notes, hop is an important co-factor in several processes of stabilization of the finished product. In the modern brewing industry, hop is a crucial element for the characterization of brewing products. More recently, the dynamics of global trade have greatly encouraged the expansion of hop growing area, now spanning between the 35° and the 55° parallel of both hemispheres ( Biancardi and Wagner, 1989). As a specialized culture, hop first established in central Europe, and then spread to almost all historically brewing countries. Although the species has a long history as an edible and medicinal plant in many areas of the world ( di Tizio et al., 2012 Shishehgar et al., 2012), hop primary destination presently is brewing industry ( Gresser, 2010). Cannabaceae) is a dioecious twining herb of ancient domestication and use, spread in the wild throughout almost all temperate climate ranges ( Biancardi and Wagner, 1989). Hop demonstrates to be a promising crop for semi-arid Mediterranean environments, although many aspects of cropping technique are still to be pointed out. The sensory analyses assessed the excellent organoleptic characteristics of the obtained hop, as well as of the beer produced. However, a definite advantage showed up for the earliest maturing variety (Chinook), that allowed cones yield of 41 g per plant (d.m.) and biomass yield of 143 g per plant (d.m.). The results have shown a high variability of yields and biometrical characteristics of the tested hop varieties according to the cropping management. The obtained hop cones were used to prepare small batches of beer (fresh hop American Pale Ale), further submitted to sensory analysis through a panel test. Phenological stages were also evaluated, and GDDs accumulated in vegetative and reproductive stages were calculated according to 9 different methods, dealing with three T base temperatures (0 ☌, 5 ☌ and 10 ☌) and with different adjustments of daily thermal sums for T max values >30 ☌. With this purpose, two experiments were carried out in 20, testing the suitability to cultivation of three commonly used hop varieties (Cascade, Chinook and Nuggett) in two typical semi-arid environments in Sicily. Few works have been addressed to evaluate suitability and productivity of hop in semi-arid Italian environments. The recent developments in the market and craft beer industry in Italy have led to an increasing demand for local raw materials, such as barley malt and hops.