Nectaron^® Hops

Nectaron^® is a triumphant achievement in New Zealand hop breeding, representing nearly two decades of meticulous development by Dr. Ron Beatson and the team at Plant & Food Research. The name itself is a tribute, combining "Nectar of the Gods" with "Ron," the principal scientist behind its success. A triploid sister to Waimea™, Nectaron^® was engineered to redefine the limits of hop intensity. Cultivated in the sun-drenched gardens of the Tasman region, this variety captures an unparalleled concentration of essential oils, offering brewers a saturated, fruit-forward impact that remains vibrant from the first pour to the bottom of the glass.

The sensory profile of Nectaron^® is a vivid and explosive celebration of sun-ripened tropical fruit and juicy stone fruits. It leads with a primary, "saturated" bouquet of intense pineapple, passionfruit, and fleshy peach, followed by a sophisticated secondary layer of pink grapefruit zest and a subtle, dank resinous depth. Interestingly, its bio-chemical makeup is known to interact differently with American versus English yeast strains, shifting the fruit profile accordingly. As the profile develops, brewers will find a pleasant "fruit salad" sweetness that remains remarkably substantial on the palate. Thanks to its balanced cohumulone levels, it delivers a smooth, integrated bitterness and a long, fruit-saturated finish—perfect for late additions and heavy dry hopping.