Beer School › Hops · Hop variety
Riwaka
Riwaka is a New Zealand aroma hop from 1997, with Saaz as one of its ancestors. According to the breeder, it has a powerful aroma of citrus and grapefruit, with pine and passion fruit.
- CountryNew Zealand
- BreederPlant & Food Research (merged into the Bioeconomy Science Institute on 1 July 2025), together with NZ Hops
- Introduced1997
- Parentage'Old Line' Saazer × New Zealand breeding selections (according to NZ Hops)
- Typearoma (according to NZ Hops)
- Alpha acids4.5–6.5% (according to NZ Hops; varies by harvest)
What is it?
Aroma and flavour
Use and similar hops
Myth or fact?
Partly true
‘Motueka and Riwaka are really just Saaz growing in New Zealand.’
Saaz is one of the parents, and Motueka was even first called B-Saaz. But both are crosses and therefore varieties in their own right, with a very different aroma: lime, grapefruit and passion fruit instead of subtly floral and spicy.
A bit of history
How to taste it
Where it takes centre stage
Similar to: Motueka, Nelson Sauvin
More hop varieties
AmarilloCascadeCentennialChinookCitraColumbus (CTZ)East Kent GoldingsEl DoradoFuggleGalaxyHallertau BlancHallertauer MittelfrühIdaho 7MosaicMotuekaNectaronNelson SauvinSaazSabroSimcoeStrataTettnangerVic Secret
Terms
- Hops
- The cone-shaped flowers of the female hop plant (Humulus lupulus), which give beer bitterness, aroma and flavour and inhibit bacteria.
- Hop oil
- The volatile, fragrant oil from hops (according to John Palmer 0.5–3% of dried hops; some modern varieties are higher, Galaxy according to HPA 2.6–3.3 ml per 100 grams), with compounds such as myrcene, linalool and geraniol; it largely evaporates during the boil, which is why brewers add aroma hops late or dry hop them.
- Alpha acids
- The main bitter compounds from hops (humulones); they dissolve poorly and are hardly bitter, but during the boil they turn into iso-alpha acids, which do taste bitter.
- Lupulin
- The small yellow grains (glands) at the base of the small leaves of the hop cone; they contain the resins with the bitter compounds and the hop oil that gives the aroma.
- Triploid hop
- Hops with three sets of chromosomes instead of the usual two, usually bred by crossing a tetraploid mother plant (four sets) with an ordinary male plant. Triploid plants set little seed; according to NZ Hops, New Zealand has been growing such almost seedless varieties commercially since 1972.
- Breeding programme
- The long-term work in which a breeder crosses hop plants, tests the seedlings for years in the field and in beer, and releases only the best as a new variety. Nectaron, for example, was crossed in 2004 and only came on the market in 2020.
- Cryo hop
- Pellets of concentrated lupulin: the resins and aroma oil of the hop, without the plant material of the cone. Intended to give a lot of hop flavour and aroma without astringent flavours or extra plant material in the beer. NZ Hops offers Cryo Hops® of its varieties in cooperation with Yakima Chief Hops.
Sources for this page
- NZ Hops Ltd — Riwaka™ (rassenpagina)
- NZ Hops Ltd — Riwaka™ Variety Sheet (pdf)
- NZ Hops Ltd — Innovation (geschiedenis en kweekprogramma)
- NZ Hops Ltd — Cryo Hops®
- NZ Hops Ltd — Post-Harvest Report 2026 (pdf)
- Nieuwenhuizen e.a. (2023), The hops (Humulus lupulus) genome contains a mid-sized terpene synthase family that shows wide functional and allelic diversity, BMC Plant Biology 23: 280
- Purdy e.a. (2021), Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds, Foods 10: 414
- BJCP 2021 Style Guidelines — Beer (volledige tekst; Hop Terms en Appendix B, X5 New Zealand Pilsner)
- Bioeconomy Science Institute — About us (ontstaan op 1 juli 2025 uit AgResearch, Manaaki Whenua – Landcare Research, Plant & Food Research en Scion)







