Riwaka

aroma · New Zealand

NZ triploid aroma hop bred from Old Line Saazer as part of the 'Hops with a Difference' programme, released in 1997. Named after the Riwaka region at the top of the South Island. Nearly double the oil content of its Saazer parent, delivering powerfully vivid grapefruit and passionfruit character.

grapefruitpassionfruitcitrus zesttropical fruitfloral

25 brews

About

A New Zealand triploid aroma hop (brand 85.6-23) bred from Old Line Saazer crossed with NZ selections, released by Plant & Food Research in 1997 and named after the Riwaka region at the top of the South Island. It carries nearly double the oil of its Saazer parent, giving a powerfully vivid grapefruit and tropical passionfruit character that holds from selection through to the glass. Low alpha makes it an aroma hop; it is best used fresh as its punch fades quickly.

Specs

Alpha acids: 4.5–6.5%
Beta acids: 4–5%

Use rates

Bittering: Rarely used; low alpha makes it inefficient for bittering
Flavour: 0.5–1 g/L at 15–20 min
Whirlpool: 1–3 g/L for full citrus/tropical expression
Dry hop: 2–5 g/L for 3–5 days; 2–6 g/L total typical

Pairings

Grains: Pale malt base, light crystal; works well with Gladfield Aurora for complexity
Yeasts: Safale US-05, LalBrew BRY-97 West Coast Ale, LalBrew Pomona
Other hops: Nectaron, Mosaic, Nelson Sauvin
Styles: Pale Ale, IPA, Session IPA, Summer Ale, Blonde Ale

Substitutes

Nectaron Citra Motueka

In your brews

Used in 25 brews 2020-03-28 → 2026-03-22

Total used 3259 g ~130 g/batch

Most used at Boil

Most-paired hops

Mosaic 8 Nectaron 6 Simcoe 4 Pacific Jade 3 Nelson Sauvin 3

Usage by stage

Boil

Whirlpool

Dry hop

Styles brewed

18B American Pale Ale

21B Specialty IPA: Red IPA

21C Hazy IPA

25A Belgian Blonde Ale

21B Specialty IPA: Black IPA

21B Black IPA

25B Saison

25B Saison / Belgian Blonde

26A Belgian Single

21A American IPA

26D Belgian Dark Strong Ale

34C Specialty Beer