Godiva
Alpha acid
6–9%
Beta acid
1.9–3%
Total oil
0.4–0.8 mL
UK
Motueka
Alpha acid
5–8.5%
Beta acid
5–5.5%
Total oil
0.8–1 mL
New Zealand
Key differences
When to pick Godiva
- Aroma-focused - ideal for dry hopping
When to pick Motueka
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Godiva
SpicyTangerineGooseberryWhite
Only in Motueka
CitrusMojitoLimeLemonTropicalFloral
Property
| Property | Godiva | Motueka |
|---|---|---|
| Alpha acid | 6–9% | 5–8.5% |
| Beta acid | 1.9–3% | 5–5.5% |
| Co-humulone | 25–29% | 25–35% |
| Total oil | 0.4–0.8 mL | 0.8–1 mL |
| Myrcene | - | 47–48% |
| Humulene | - | 3–4% |
| Caryophyllene | - | 1–3% |
| Farnesene | - | 12–13% |
| Origin | UK | New Zealand |
| Purpose | Aroma | Dual purpose |
Hallertau Blanc
Sterling