A versatile new variety from NZ Hops bursting with tropical, citrus, and candy character.

Brewer insights

Sawmill Brewery, New Zealand

Beer style brewed: Hazy IPA 6.0%

Single hopped NZH-102 Hazy IPA - Whirlpool

hop 4 g/L, DH1: 1.3 g/L @ 38% AF, DH2: 8 g/L

@ 65% AF.

a) Big notes of sweet berry in the final product,

potentially from the biotransformation.

We felt that there were bigger aromas of

citrus and mango with the raw hop and early

fermentation dry hop. Well-balanced resinous

backbone that helps round out the profile.

b) Lent itself well to our Hazy IPA. New world

pale ales and IPAs would benefit best.

Beers with a more pronounced ester character

from kviek yeasts may also do well with this

hop, as it seems to change quite drastically with

biotransformation. It would be worth noting

what characteristics come forward with a more

traditional cold dry hop (ripe mango, tropical)

as we dry hopped entirely during active

fermentation (sweet berries, bright citrus).

c) We hopped quite aggressively in the fermenter

(9.3g/l DH total), and certainly provided the

intensity we were looking for.

d) It was an interesting hop to work with,

provided a lot of characteristics that we don’t

feel are common to more classic NZ hops.

We are looking forward to using it again in

other styles and pushing it further.

Brewing properties

A versatile hop that can be used as a single hop

addition and has great synergies in combination

with other hops. Pairs well with Citra, Simcoe,

Nelson Sauvin, Motueka and Riwaka.