Items found matching the tag "motueka"
Elani was bred by Yakima Quality Hops, initially known as YQH-1320. Elani was available commercially for the first time in 2022.
Green Bullet™ was bred by the New Zealand Hop Research Committee to be resistant to Black Root Rot disease, a disease that decimated hops in the 1940s in New Zealand. Released for commercial use in 1972, Green Bullet™ was originally known as Brand 65-3-82. Acreage is on a decline over the past 10 years. Bred from an open pollination Smoothcone to have high alpha acid. This has enabled the hop to be used for bittering in lagers. It also has a "traditional" spicy character.
Rakau™ was re-released in 2007 by the New Zealand Hop Breeding Program. Considered to have "the whole orchard" by the breeder. Orginally bred in the 70s it was not released until 1983. The myrcene oil content concentration leads to the aforementioned huge orchard profile while low cohumulone make it less bitter. Lineage of Smooth Cone.
Riwaka™ was bred from Saaz, released by New Zealand's Plant & Food Research in 1997. This is a very high oil content hop.
Taiheke® was bred from Fuggle and an unknown male, which possibly was a cross between Fuggle and Serebrianka. Taiheke is the first hop commercially bred from USDA-ARS program in 1972. Oil composition and fruitiness make Taiheke star in late kettle additions and dry hopping.
Tangerine Dream® is a standout proprietary variety developed by the innovators at Monhopoly Hop Breeding in New Zealand. Formally identified in the breeding program as WTD 005, this hop was born from an inspired cross between a Cascade female and a select German male. The result is a prolific, high-vigor plant that thrives in the fertile soils of the Southern Hemisphere, absorbing the unique NZ terroir to transform its ancestral citrus into something far more exotic. This is a "new-wave" cultivar, precision-bred to meet the craft industry's obsession with high-oil, fruit-heavy aromatics. Tangerine Dream® is a specialist in biotransformation; its oils are uniquely suited to interact with active yeast to produce a "sticky-sweet" citrus character. For the brewer, it provides a professional-grade tool for achieving that elusive "juice-box" aroma that defines the modern craft movement.
The Bruce is a powerhouse aromatic blend born from the sun-drenched gardens of Freestyle Hops in New Zealand. This proprietary "mixtape" was crafted as a tribute to Bruce Eggers, a legendary Sunrise Valley hop farmer known for his immense knowledge and generous spirit. Rather than relying on a single plant, The Bruce is a meticulous combination of Nelson Sauvin™, early-season Motueka™, late-season Pacifica™, and mid-season Pacific Jade™. By utilizing hops harvested at different points throughout the season, Freestyle Hops has created a blend that offers a more complete chemical profile than any single variety. It is specifically engineered to maximize free thiols and "survivable" oils—the compounds that survive the boil and thrive during fermentation. For brewers, it provides a consistent, high-impact "Best of NZ" experience that removes the year-to-year variability of single-farm cultivars.
Tropadelic® is a proprietary New Zealand standout developed by the innovative breeders at Wild About Hops. Positioned as a versatile "New Breed" cultivar, it was specifically selected for its ability to thrive in the unique maritime climate of New Zealand while producing a heavy, oil-rich crop of aromatic cones. Unlike many of the high-alpha heavyweights from the region, Tropadelic was bred with a focus on aromatic finesse over sheer bittering power. This makes it a refreshing alternative for brewers who want the "New World" tropical punch without the aggressive resinous bite. Because of its manageable alpha acid content and high aromatic potential, it has rapidly become a favorite for modern "session" IPAs and summer-style ales where drinkability is just as important as impact.
Wai-iti™ is a vibrant New Zealand aroma hop released in 2011 alongside its cousin, Kohatu®. Developed by the New Zealand Plant & Food Research program, this triploid variety was bred from a lineage that includes the refined Hallertau Mittelfrüh and Liberty. While its ancestors are known for "Noble" spice, Wai-iti was specifically engineered to move in a completely different direction: maximum fruit impact with exceptionally low bitterness. Because of its gentle alpha acid content, Wai-iti has become a "secret weapon" for brewers of Hazy IPAs and sessionable summer ales. It was designed for those who want to drenched a beer in tropical aromatics while avoiding the resinous "hop burn" often associated with high-alpha varieties. It is a specialized tool for the modern brewhouse, almost exclusively reserved for late-kettle additions, the whirlpool, or the dry hop.
Wakatu™ is a fascinating New Zealand triploid variety that serves as a bridge between European tradition and Southern Hemisphere flair. Developed by the HortResearch, New Zaelands's Hop Research Program and released in 1988, it was originally known as "Hallertau Aroma." This name was no accident: it was bred directly from the legendary German Hallertau Mittelfrüh. In 2011, it was rebranded as Wakatu (the Māori name for the Nelson region) to better reflect its unique terroir. What makes Wakatu special is its genetic makeup. While it retains the refined, floral DNA of its German ancestry, the New Zealand landscape has infused it with a vibrant, citrus-forward personality. It is celebrated by growers and brewers alike as a reliable "all-rounder" because of its exceptional flavor stability, ensuring that the bright lime character you smell on brew day actually survives into the finished pint.