Items found matching the tag "pacific jade"
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.
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.
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.
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.