Riwaka Hops
Riwaka™ is an intensely aromatic New Zealand hop famous for its powerful pink grapefruit, passionfruit, lime and tropical-citrus character. Originally developed from Saaz genetics and New Zealand breeding selections, Riwaka delivers a distinctive aroma that is bright, punchy and unmistakably New Zealand.
Riwaka T90 hop pellets are particularly well suited to New Zealand Pilsners, West Coast Pilsners, pale ales, IPAs and hazy beers. Its relatively low alpha-acid content means it is generally reserved for late-boil, whirlpool and dry-hop additions where its highly sought-after aroma can take centre stage.
Riwaka Hop Specifications
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Origin: New Zealand
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Formerly known as: D-Saaz
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Form: T90 hop pellets
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Alpha acids: Approx. 4.5–7.5%
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Beta acids: Approx. 4–5%
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Total oils: Approx. 0.9–1.5ml per 100g
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Primary use: Aroma and flavour
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Aroma profile: Pink grapefruit, passionfruit, lime, lemon and tropical fruit
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Secondary notes: Light resin, herbs and subtle dank character
Alpha acid levels vary between crops and individual batches. Check the product title, packaging or current certificate of analysis for the exact alpha-acid content before calculating bitterness.
What Do Riwaka Hops Taste Like?
Riwaka produces an intense New Zealand hop profile with flavours and aromas reminiscent of:
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Pink grapefruit and grapefruit zest
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Passionfruit
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Fresh lime
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Lemon peel
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Tropical fruit
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Light resinous and herbal notes
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Subtle dank complexity
Its saturated citrus character can remain prominent even when Riwaka is combined with other highly aromatic hop varieties.
How to Use Riwaka Hops
Riwaka has relatively low alpha acids and is best used where its distinctive aroma and flavour can be retained.
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Late boil: Add during the final 5–10 minutes for grapefruit, lime and tropical flavour.
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Whirlpool: Add at approximately 75–85°C for intense citrus and passionfruit character.
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Dry hopping: Add during or after fermentation for maximum grapefruit, lime and tropical aroma.
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Bittering: Riwaka can provide bitterness, but its limited availability and lower alpha acids generally make it more valuable as a late or cold-side addition.
For better value and bittering efficiency, use Magnum or another clean bittering hop early in the boil and reserve Riwaka for aroma additions.
Recommended Beer Styles and Usage Rates
The following rates are practical starting points. “Aroma addition” refers to hops added during the final 10 minutes of the boil or in the whirlpool.
| Recommended beer style | Aroma addition | Dry hop |
|---|---|---|
| New Zealand Pilsner | 0.5–1.5g/L | 0.5–2g/L |
| Hop-Forward Lager | 0.5–2g/L | 1–2.5g/L |
| West Coast Pilsner | 1–2.5g/L | 1.5–3.5g/L |
| Session Pale Ale | 1–2.5g/L | 2–4g/L |
| New Zealand Pale Ale | 2–4g/L | 3–6g/L |
| Hazy Pale Ale | 2.5–5g/L | 4–8g/L |
| New Zealand IPA | 3–6g/L | 5–10g/L |
| West Coast IPA | 2.5–5g/L | 4–8g/L |
| Hazy IPA or New England IPA | 3–6g/L | 6–12g/L |
| Double IPA | 4–7g/L | 8–15g/L |
These rates refer to the total hops used at each stage. When using Riwaka in a hop blend, it can make up approximately 20–50% of the total aroma or dry-hop addition.
Riwaka can also be used for 100% of the addition in a single-hop beer. Start toward the lower end in lagers and lighter styles because its grapefruit and passionfruit character can be extremely expressive.
What Hops Pair Well with Riwaka?
Riwaka works beautifully with other New Zealand hops and modern American varieties.
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Motueka reinforces lime, lemon and fresh citrus character.
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Nelson Sauvin adds white grape, gooseberry and tropical complexity.
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Nectaron adds peach, pineapple and passionfruit.
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Superdelic adds red fruit, candy, citrus and tropical fruit.
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Mosaic adds berry, citrus, tropical fruit and subtle dankness.
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Citra adds grapefruit, lime, mango and passionfruit.
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Simcoe adds grapefruit, pine and resin.
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Taiheke adds grapefruit, lime and resinous citrus character.
Riwaka Hop Substitutions
There is no exact substitute for Riwaka’s intense combination of grapefruit, lime and passionfruit. Depending on the recipe, suitable alternatives include:
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Motueka for lime, lemon and fresh New Zealand citrus
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Nelson Sauvin for white grape, gooseberry and tropical fruit
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Citra for grapefruit, lime and tropical fruit
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Taiheke for grapefruit, lime and resinous citrus
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Nectaron for passionfruit, peach and pineapple
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Mosaic for citrus, tropical fruit and subtle dankness
When substituting another variety, recalculate any bitterness contribution using the alpha-acid percentage of the replacement hop.
Freshly Packed and Cold Stored
Our Riwaka T90 hop pellets are sealed in barrier packaging and cold stored to help protect their delicate essential oils, aroma, flavour and brewing quality.
For best results, keep unopened hops refrigerated or frozen. After opening, remove as much air as possible, reseal securely and return them to the freezer.
Explore our complete range of Australian and New Zealand hops or shop all homebrewing hops available from Border Brewing Supplies.
Frequently Asked Questions
Is Riwaka an aroma or bittering hop?
Riwaka is primarily an aroma and flavour hop. Although it can contribute bitterness, its relatively low alpha-acid content and highly desirable aroma make it better suited to late-boil, whirlpool and dry-hop additions.
What flavour does Riwaka add to beer?
Riwaka is best known for intense pink grapefruit, passionfruit, lime and lemon character. It may also contribute tropical fruit, light resin and subtle dank complexity.
Can Riwaka be used as a single hop?
Yes. Riwaka is an excellent single-hop variety for New Zealand Pilsners, pale ales and IPAs. Using it alone allows its distinctive grapefruit, lime and passionfruit profile to stand out.
Is Riwaka suitable for dry hopping?
Yes. Dry hopping is one of the best ways to showcase Riwaka’s intense citrus and tropical aroma. It can be used alone or combined with Motueka, Nelson Sauvin, Nectaron, Citra or Mosaic.
How much Riwaka should I use?
The ideal amount depends on the beer style and desired intensity. A New Zealand Pilsner may use approximately 0.5–2g/L in the dry hop, while pale ales may use 3–6g/L. Intensely aromatic IPAs may use total dry-hop rates of approximately 5–12g/L.
When using a hop blend, Riwaka can make up approximately 20–50% of the total aroma or dry-hop addition.
What temperature should I use for a Riwaka whirlpool addition?
A whirlpool temperature of approximately 75–85°C is a useful starting point. This helps retain Riwaka’s grapefruit, lime and passionfruit aroma while limiting additional bitterness.
What is the best hop to pair with Riwaka?
Motueka is an excellent pairing when a bright New Zealand citrus profile is wanted. Nelson Sauvin adds white grape and gooseberry, while Nectaron adds peach, pineapple and additional passionfruit.
Why are Riwaka hops difficult to find?
Riwaka is grown in limited quantities and is highly sought after by commercial and home brewers. Demand can exceed supply, making it less consistently available than many widely grown hop varieties.
How should Riwaka hops be stored?
Keep unopened Riwaka hops refrigerated or frozen in their original sealed packaging. Once opened, remove as much air as possible, reseal securely and store them in the freezer.
