ALL GRAIN BEER

Motueka (a.k.a. B Saaz) is a premier New Zealand hop. This triploid was bred from a New Zealand strain with a 1/3 Saazer parent. It lends itself well to Lagers, Pilsners, and Belgian Ales. In fact, the initial selection of this hop by a Belgian brewing company led to it being called Belgian Saaz, but later B Saaz so as not to confuse anyone as to its true origin. Now it is referred to both as B Saaz and Motueka. With 12% Farnesene and higher alpha acids, it makes an excellent dual-use hop. It carries an exciting fruity aroma with a refreshing citrus start finishing to a tropical note. It can be used at any point during the brewing process. Works well in malty sweet beers and fruit beers. In Europe it is used more often in fruit beers, but Massachusettsu2019 Brewmaster Jack brews a special Motueka in a fresh, hoppy Maibock style. Word has it that Sierra Nevada brewery will debut Southern Hemisphere Harvest fresh hops ale in April of 2014 using Motueka, along with Southern Cross, as its finishing hops.

The Nelson Sauvin hops variety usually divides beer enthusiasts wherever it is used. Some find the hop’s rich, fruity character, said to have the essence of “freshly crushed gooseberries,” while others find it tropical, and still others, white wine-like. It was actually name for the Sauvignon Blanc grape which many agree has the same flavor and aroma characteristics. It is too wild for most major brewers, but dearly loved by craft brewers and home brewers alike for its unique character. Nelson Sauvin is a New Zealand variety which has gained popularity in American-style Pale Ales. Definitely a hop that requires prudent and discerning application in brewing, but it can be extremely rewarding. Its oils profile is quite complex, and it works well as aroma, flavor and bittering, having a high hoppiness to accompany the distinctive fruit flavor. Low cohumulone guarantees a smooth bittering quality.

Pacific Jade is a new New Zealand hop bred with an eye to replacing some of the less exciting alpha hops with a more rounded bitterness and a higher oil content. She’s a cross between New Zealand First Choice and time-honored Saazer. With a cohumulone of 24% and her lovely oil balance of 1/3 Myrcene and 1/3 Humulene, she makes a nice aroma hop. However, up front in the boil of a dry lager, her soft bittering comes to the fore.

Pacific Hallertau was bred in New Zealand, and is said to be a distant relative of the Hallertauer varieties grown in Germany. Like Hallertauer Mittelfrüher, Pacific Hallertau is mostly known for its aromatic properties. It carries an alpha acid content of 3-6.5%. It has moderately low cohumulone and higher carophyllene which gives it a spicy, and decidedly floral aroma. It has a moderate yield, and good disease resistance which makes it a hopeful for new breeding projects. Word has it that Sierra Nevada brewery will debut Southern Hemisphere Harvest fresh hops ale in April of 2014 featuring Pacific Hallertau for bittering along with Southern Cross and Motueka, as its finishing hops.

A dual purpose variety typically with alpha acid above 10% and cohumulone less than 25% of alpha acids. Can be used for multiple additions with late hop character delivering tropical fruit aromas of passionfruit and peach. Quite high levels of oil with an H/C ratio typical of classical aroma varieties.

Waimea is a new New Zealand variety (2012), originally bred for high alpha and bittering qualities, but it is really a dual-use hop. It’s fresh-crushed citrus and understated pine characteristics are very prominent despite its high alpha content. It has an alpha acid content of 14% and an oil content of 2%. It is predicted to be used in many different beer styles.

Wakatu (aka Hallertau Aroma) is a New Zealand hop with a lot going for it! An alpha to beta acids ratio of 1:1, along with low cohumulone, are accompanied by nicely balanced oils which give this an understated floral aroma atop fresh lime. Alpha acids average 9%, so it makes for an outstanding dual-use hop. It can be added at any stage of the process from first wort to dry hopping. It has also been noted for its flavor stability. The cultivar is 2/3 Hallertauer Mittelfrüher and 1/3 New Zealand male.

Ella hops, formally known as Stella, gained celebrity status practically overnight when her outstanding qualities were noted as a seedling in 2001. By 2007 she was released for brewing trials. An immediate hit, Ella was fast-tracked into commercial production. Her amazing nature is such that, due to her high level of oils she can completely change character depending on how she is handled in the brew. When used in low quantity, she displays a spicy, floral character like star anise. When used in greater quantities or in dry hopping, she holds her own with any robust malt, conveying a decided tropical and grapefruit flavor. She was bred from a female tetraploid (J78) with a Spalt, and is a half-sister to Galaxy®.

Helga is an Australian cultivar, formerly known as Southern Hallertau. Helga was bred from a Hallertauer Mittelfrüher in order to have the same characteristic noble hops aroma. Helga is easy to work with—no matter at what point she is added into the brew, even dry hopping, the results are ever pleasant. It has an alpha acids content of 5.6% with high humulene. Mildly floral and spicy, Helga made a quiet debut, and it took nearly 10 years for her to catch on, but her production is being increased as craft brewers take interest.

It’s not difficult to see how the Australian hops variety, Summer, got her name when you breathe in her distinct notes of apricot and melon. Others have noted passionfruit and citrus. Summer is a low alpha aroma hop. It can be used late in the boil, but dry hopping is what really brings out its apricot and melon bouquet. The Malt Shovel Brewery just released their Mad Brewers Garden di Paradisi brew in February of 2014 with a mad mix of sweet, fruity hops including Summer.