Kohatu Hops

Recipes:
1,275
Purpose:
Aroma
Alpha:
Moderate
Origin:
🇳🇿 New Zealand

Profile

Kohatu hops, a dual-purpose variety, were developed by the New Zealand Institute for Plant and Food Research and released in 2011. The hop is a triploid aroma type, produced through the crossing of a Hallertau Mittlefruh and a New Zealand Male with North American and European parentage. Kohatu hops are known for their fresh tropical fruit characters and excellent finish and bitterness. This hop variety is versatile and can be used in all hop additions throughout the brewing

Kohatu hops have a unique blend of subtle tropical fruit and pine aromatics. They are described as having an intense fresh tropical fruit character, with bright lime and pineapple notes, traces of pine, and a pleasant, rounded bitterness. This hop variety works really well in single hop applications, showcasing its fruity aroma characters balanced by the extraordinary quality of bitterness. Higher addition rates can pack a fruit-driven punch in bigger beer styles. The hop is ideal for use in IPAs, dry-hopped sours, and blonde ales or lagers.

Characteristics

Alpha Acid

4.8 < 6.5 < 8.1 %

Beta Acid

2.0 < 5.3 < 5.5 %

Amount

7.8 < 33.3 < 100.0 %

Usage

Purpose: Aroma

Popularity Over Time

Popularity within Beer Styles

Common Beer Styles

Dosage per Style

Dosage per Use

Hop Pairings

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