Riwaka Hop Profile
Origin:
- New Zealand
- Developed by New Zealand’s Plant & Food Research; formerly known as “Saaz D”
Type:
- Aroma hop (with some use for flavor/late bittering)
Typical Alpha Acids:
- 4.5–6.5% (lower than many modern varieties, but very high oil content)
Beta Acids:
Aroma & Flavor Notes:
-
Grapefruit: Massive, punchy grapefruit zest and juice—Riwaka’s most famous trait
-
Citrus: Lemon, lime, orange (big, fresh, and expressive)
-
Tropical Fruit: Passionfruit, papaya, and a bit of lychee
-
Herbal: Sweet basil, herbal tea, lemongrass
-
Other: Sometimes green gooseberry, and a note of Sauvignon Blanc grape
-
Floral: Light, with spring blossom fragrance
Brewing Characteristics:
- Riwaka is legendary for its intense, zesty, citrus-forward character, driven by high oil content (especially myrcene)
- Outstanding for late/whirlpool/dry hopping—produces big flavor impact even at low doses
- Can be a single-hop showcase, or bring crisp complexity to blends
Best Beer Styles:
- IPA, Hazy IPA, and NEIPA
- Pale Ale
- NZ Pilsner, hoppy lager
- American Wheat, Saison, Witbier
- Anything where intense citrus pop is desired
Substitutes:
- Motueka (for NZ lime, but less intense and less grapefruit)
- Citra (intense citrus, but sweeter and more tropical)
- Nelson Sauvin (for white grape/gooseberry, but less blast of grapefruit)
Fun Fact:
Brewers love Riwaka for creating ultra “juicy” modern beers—it’s often considered one of the most distinctive and prized New Zealand hops, but supply is limited so it’s extra coveted!