Godiva
Alpha acid
6–9%
Beta acid
1.9–3%
Total oil
0.4–0.8 mL
UK
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Godiva
- Higher alpha acid - stronger bittering
When to pick Riwaka
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Godiva
SpicyTangerineGooseberryWhite
Only in Riwaka
TropicalPassion fruitGrapefruitCitrus
Property
| Property | Godiva | Riwaka |
|---|---|---|
| Alpha acid | 6–9% | 4.5–6.5% |
| Beta acid | 1.9–3% | 4–5% |
| Co-humulone | 25–29% | 29–38% |
| Total oil | 0.4–0.8 mL | 0.8–1.5 mL |
| Myrcene | - | 67–70% |
| Humulene | - | 8–10% |
| Caryophyllene | - | 2–6% |
| Farnesene | - | 0–1% |
| Origin | UK | New Zealand |
| Purpose | Aroma | Aroma |
Calypso
Hallertau Blanc