New Zealand hops: the hunt for green gold

New Zealand hops are highly prized in the brewing world for their organoleptic qualities, diversity of taste and dual function Aromaticand bittering. However, these varieties are relatively new to the brewing world.

Let's take a look at the birth and development of the green gold of these distant lands.

Article written in collaboration with Alexandra Berry.

A little history

The first New Zealand hops were planted in 1842 in the Nelson area. Generally of European or North American heritage, they were brought back by German and English settlers. The first plants to be grown in New Zealand were mainly from England (Fuggle, Bumford, Cluster and Goldings) and Germany (Hallertauer and Spalt).

More precisely, it was in the early 1900s that the Bisley Brothers & Co, a hop sales company, imported a Californian variety, Cluster, which was particularly well adapted to the climate and soil and quickly became the most widespread in the area. However, this popularity reached its limit when an infection of Phytophthora Cactorum, a fungus called "Black Root Rot", rotted all the plantations. The hop growers were unable to fight the infection and had to switch to more resistant plants.

In this context, in 1947, the Department of Scientific and Industrial Research established a research centre in Riwaka, with the task of developing varieties that combine yield and resistance to disease. For example, despite its low yield, Fuggle was selected and crossed with Californian varieties to produce a hop that was both Aromaticand resistant. This resulted in First Choice, Smooth Cone and Calicross.

In 1972, New Zealand produced its first commercial Triploid hops with an alpha acid content of 10% and was the first country in the world to offer such a hop to meet brewers' demand for seedless hops.

In the 1980s, research continued with several cultivars derived from aromatic noble hops. Although the country represents only 0.5% of the world's production, it offers the largest variety Aromatic, with no less than 6 different certified organic varieties : "An Island Apart from Pests and Pollution"!

An ideal soil for ecological and fruitful cultivation

Thanks to their sunny climate, the countryside of Motueka and Riwaka, which later inspired a number of varieties, has seen abundant and aromatic hop gardens.

However, it should be noted that the days in New Zealand are shorter than in Europe and therefore yields may be lower. You can't have everything.

The majority of the hops are still grown in the Nelson region of the South Island, which is protected from the wind by valleys and mountains and offers an average annual temperature of 11°C, 2,400 hours of sunshine per year, and an annual rainfall of about 139.7cm - ideal conditions for growing hops. In addition, the soils have a unique composition due to the proximity of the sea which, like the grape variety in the wine, affects theAromaticand creates unique varieties in the world.

Not subject to the infections found in the northern hemisphere, New Zealand hop growers have been able to develop a very ecological and healthy ethic, avoiding pesticides or inputs to protect the plants. The country in general is known for its harmony with nature, anti-nuclear and very conscious of the fragility of its ecosystem. So, thanks to this philosophy, the terroir and the climate, they are able to provide quality and aromatic hops all over the world, especially during the winter seasons.

Between the terroir, the climate and the reversed calendar, hop companies can thrive by offering their products internationally all year round.

These hops in beer

Sold exclusively to brewers in the country, New Zealand hops began to be exported at the beginning of the 20th century, notably to Ireland, England and Germany. Indeed, Guinness Stouts and Allsopp & Inde Coope IPAs were made with kiwi hops at that time.

Thanks to their history, design and quality-conscious cultivation, there is no denying the high quality of these varieties (hence the nice price difference too). Moreover, their profile Aromaticfits perfectly with the fashionable styles: IPAs, and especially juicy, fruity and aromatic IPAs.

Their terroir is unique to this country, which also means that it is difficult to reproduce these aromas and alphas elsewhere in the world. The New Zealanders have an extremely varied range of aromas despite the proximity of the plants: from exotic fruit in the Mouterecitrus in Motuekaspices in the Wai-Ti or plants and floral notes in the Wakatu... without forgetting the indisputable Nelson Sauvin and its winegrower notes! All of which will delight the brewers and enrich all styles of beer!

Source : @nzhopstltd

The success of these varieties is also simply due to their rarity. Indeed, in 2018 the demand for New Zealand varieties has exploded, on a rather limited supply. The hunt for Nelson Sauvinthe Motueka or Riwaka was very tight! Despite a 44% increase in national production in 2019, their popularity only increased and 90% of production was sold before the harvest! By way of comparison and to understand the rarity of these little jewels, you should know that hop growers in the North West of the United States produced 49,000 tonnes of hops in 2018, compared to just over 1,000 in New Zealand.

Last but not least, brewers love novelty! In this still relatively unexplored territory, new varieties, crossbreeds and flavours are explored and revealed, to the delight of brewers and beer lovers!

After the huge success of the Nelson with its white grape notes, the new favourite is the Nectaron. Used at the end of the boil or as a dry hop, it offers powerful aromas of tropical fruits, pineapple and passion fruit!

For several years now, HOPSTORE has been importing these aromatic bombs directly from New Zealand to delight your beers, nostrils and taste buds!

Do not hesitate to contact us for more information 😉