Items found matching the tag "new zealand"
American Pie® has a mother of Riwaka™ and a father of Tangerine Dream®, bred by Wild About Hops in New Zealand.
Bombastic® was bred by Wild About Hops in New Zealand. From Riwaka™ (f) and Nelson Sauvin™ (m), this hops drops the bomb of aroma and flavor with passionfruit, blackberry, ginger, lime, melon, and white wine grapes. Large, 6cm cones make this easy to harvest.
Dr. Rudi was bred by HortResearch as a an open pollination of Smoothcone. Released in 1976. A true definition of a dual use as it has smoother bitterness and good aroma qualities. Originally named Super Alpha but renamed in 2012 in honor of the "father of New Zealand hops", Dr. Rudi Roborgh. There isn't a direct substitute.
Exotique® was bred by Wild About Hops in New Zealand. Bred from a Riwaka™ female and proprietary male, is full of peach, blueberry, pear, kiwi, and lime.
Fat Head® was bred at Monhopoly Hop Breeding in New Zealand bred from Fuggle and Cluster. The unique aroma/flavor profile lend this hop to pale and dark ales.
First Choice was selected in the 1960s by Dr. R.H.J. Roborgh at the Riwaka Research Station near Nelson, New Zealand. A cross between Cluster and open pollination, First Choice was grown for 20 years, starting in the 60s, but is no longer grown commercially.
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.
Hokitika® is of European origin but was first grown in New Zealand in 1882. The hop originated from a hop garden that was started in the 1880's by the brewery principal, WCJ Kortegast, at Kortegast's Brewery at Gibson Quay, on the Hokitika River. Those gardens had been growing wildly for 136 years.
Limealicious® has a mother of Motueka™ and an unnamed father in 2020. Bred by Wild About Hops gets its name from the lime green leaves that glow yellow with lime stripes in the sun.
Mellow Yellow® was bred by Wild About Hops from Hersbrucker seed brought over by German immigrants. The gentle and subtle profile lend to the hops name: Mellow Yellow.
Motueka™ was bred by New Zealand's Plant & Food Research, a triploid descendant of Saaz. A great dual purpose hop.
Moutere™ is bred from Southern Cross™ and a New Zealand male and released in 2015. Developed at New Zealands's Plant & Food Research Center. Moutere™ is a high alpha acid hop with tropical, grapefruit and passion fruit. Pronounced "Mow-terry".
Nectaron® was developed by New Zealand's Plant & Food Research. The triploid hop that is a sister of Waimea™. Based on the bio makeup of Nectaron®, it creates a different profile when used with American and English yeast. Best used late and for dry hopping. Nectaron® is named by putting together "Nectar of the Gods and Ron Beaston, the principle scientist at Plant and Food Research.
Nelson Sauvin™ was first released in 2000, is a triploid variety developed by Hort Research, Riwaka Research Centre (Plant & Food Research). Bred from New Zealand Smoothcone and a New Zealand male. Definitely imparts a unique aroma. High alpha acids makes Nelson Sauvin™ a great dual hop.
Orange Sunrise® was bred at Monhopoly Hop Breeding in New Zealand bred from a male and female from the United States and United Kingdom respectively. The robust fruit flavors make this a perfect hop for pale and India pale ales.
Pacific Gem™ was commercially released in 1987, it is a triploid of Fuggle, Cluster, and Smoothcone. It was bred at New Zealand's HortResearch Institute.
Pacific Sunrise™ was released in 2000 by New Zealand HortSearch program. Pedigree is from Cluster, Fuggle, European and New Zealand male hops. Currently registered with New Zealand Hops Ltd. Pacific Sunrise has both clean bittering and aroma. The hop has not been used much commercially. May be experiencing a new push to introduce the hop. The high alpha acid content allows Pacific Sunrise to work well as an early boil addition but the aroma profile makes it perfect for late additions: boil, whirlpool and dry hopping.
Pacifica™ has German lineage. Bred by HortResearch in New Zealand it was released commercially in 1994. Open breeding of Hallertau and is mostly known for its aroma qualities.
Purple Haze® was bred by Wild About Hops from a Riwaka™ female and a Nelson Sauvin™ male with a Saaz grand parent. A soft bitterness and Saaz heritage make it ideal for lagers. Purple Haze gets it name from the deep purple hue of the bine it grows on.
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.
Sticklebract was bred in New Zealand, by the DSIR Research Station, to help fight Black Root Rot that had affected the hops in the 1960s. It was released in 1972. A versatile 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.
Waimea™ is a high-alpha force of nature, released in 2012 by the New Zealand Institute for Plant & Food Research. It was originally bred to meet the growing demand for efficient bittering hops that didn’t sacrifice aromatic soul. Its lineage is an impressive "greatest hits" of brewing history, pulling genetic traits from Saaz, Fuggle, and California Late Cluster. Despite its "big beer" reputation and alpha acid levels that can soar up to 19%, Waimea is far from a blunt instrument. It was engineered with exceptionally low cohumulone levels, ensuring that its massive bittering potential remains smooth and clean rather than harsh. This unique balance has made it a favorite for brewers who need the sheer muscle for a 60-minute boil but want the sophisticated, fruit-forward nuance required for a world-class 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.