Abstract: The quality and brewing characteristics of two designated highα-acid hop varieties Marco Polo and Columbus were evaluated, aiming to substitute the Qingdao flower.The results showed that Marco Polo and Columbus had higherα-acid content so that lowered the dosage.At the same time, they had the lower cohumulone content, therefore offered fine and smooth bitter taste.The high content of aromatic components linalool and geraniol would contribute a better aroma to beer than Qingdao flower.Marco Polo and Columbus provided less polyphenols to the wort, when adding unitageα-acid, despite the polyphenol contents of them were higher.With regard to the characteristics of worts added with highα-acid hops, the Bitter Units were high enough as expected and the isomerization rates of the hops were slightly higher.The haze stability and oxidation resistance of the two highα-acid hops were comparable to Qingdao flower, when added extra hop polyphenol pellet into the boiling kettle.