Hop (Humulus lupulus L.) is dioecious perennial from Cannabaceae family. Plant is commercially grown worldwide because of the cones found on female plants. Cones are female inflorescences that contain many lupulin glands that contain lupulin. It contains essential oils, bitter resins and chives (alpha and beta acids) that give a bitter taste to the beer where most of the hop is used. Hop is grown globally on approximately 50,000 hectares on which we produce 100,000 tons of bitter and aromatic hops. Hectare yield can be reduced by abiotic and biotic factors, including viroids. So far, four viroids have been detected in hop. These are hop latent viroid (HLVd), hop stunt viroid (HSVd), apple fruit crinkle viroid (AFCVd) and citrus bark cracking viroid (CBCVd). All of the listed viroids reduce the vigor of the plant and content of alpha acids, thus affect the decrease in yield. Hop latent viroid (HLVd) is found in most hop gardens in the world. Slovenia and Germany are the only two countries where CBCVd in hop was found. Apple fruit crinkle viroid (AFCVd) was found on hop only in Japan. The only measures we can take, to reduce the presence of viroids are planting healthy plants and removing infected plants.