Items found matching the tag "waimea"
Motueka™ was bred by New Zealand's Plant & Food Research, a triploid descendant of Saaz. A great dual purpose hop.
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.
Rakau™ is a powerhouse variety that defines the intense, fruit-driven capability of the New Zealand Hop Breeding Program. Though originally bred in the 1970s and released in 1983, it was re-released in 2007 as brewers rediscovered its massive aromatic potential. Derived from the Smooth Cone lineage, it is famously described by its breeders as containing "the whole orchard." While initially considered for its high-alpha bittering potential, Rakau™ is now a proprietary favorite for its exceptionally low cohumulone levels, which ensure a remarkably clean, smooth bitterness even when used in massive additions. It remains a vigorous and reliable performer in the Nelson region, serving as a staple for bold, Southern Hemisphere craft styles. The sensory profile of Rakau™ is a lush and expansive arrangement of stone fruit and sweet tropical notes. It leads with a primary, "saturated" bouquet of fresh apricot and ripe peach, followed by a vibrant surge of passionfruit and pear. As the profile develops, brewers will find subtle secondary notes of pine resin and a soft, candy-like sweetness. Thanks to its exceptionally high myrcene oil content, Rakau™ delivers a dense, "juicy" aromatic impact and a velvety finish. It is the definitive choice for brewers seeking a whole-orchard fruit presence that remains elegant, avoiding the grassy or herbal astringency often found in other high-intensity varieties.