Herkules
Alpha acid
12–17%
Beta acid
4–5.5%
Total oil
1.4–2.4 mL
Germany
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 Herkules
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Riwaka
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in Herkules
Melon
Only in Riwaka
TropicalPassion fruitGrapefruit
Property
| Property | Herkules | Riwaka |
|---|---|---|
| Alpha acid | 12–17% | 4.5–6.5% |
| Beta acid | 4–5.5% | 4–5% |
| Co-humulone | 32–38% | 29–38% |
| Total oil | 1.4–2.4 mL | 0.8–1.5 mL |
| Myrcene | 30–50% | 67–70% |
| Humulene | 30–45% | 8–10% |
| Caryophyllene | 7–12% | 2–6% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | New Zealand |
| Purpose | Bittering | Aroma |
Calypso