New Zealand Hops

Hops were brought to New Zealand by British and German settlers in the mid 1800s and have been grown there since, primarily in the Nelson region at the top of the South Island. This area was found to have the perfect climate for growing hops. Initially, hops were grown for local brewers only, but by the early 20th century, farmers began exporting “kiwi hops” to countries in Europe.

Today’s highly sought-after New Zealand hops varietals evolved from a breeding program established in the 1950s. The original European  varietals had been replaced by hops imported from the US, and disease was crippling the crop. So hop breeders went to work creating new resistant versions.

After resolving the disease issue, they turned their attentions to creating seedless cultivars. Hop seeds can contribute up to 20% of the harvest weight, but they don’t provide any value in the brewing process.

Then came the challenge of competing with Europe and the US. As an island way off in the Pacific, costs in New Zealand were higher, and because of their smaller land mass, their crop volumes were lower.

As a way to set their crops apart, growers abandoned their high alpha-acid bittering hops in favor of something unique that would entice the fast-growing craft brewing industry. And that became their golden ticket: completely unprecedented aroma-driven hop varietals.