Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Key differences
When to pick Riwaka
- Aroma-focused - ideal for dry hopping
When to pick Belma
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
TropicalGrapefruitCitrus
Only in Riwaka
Passion fruit
Only in Belma
OrangeMelonStrawberryPineappleBerry
Property
| Property | Riwaka | Belma |
|---|---|---|
| Alpha acid | 4.5–6.5% | 8.5–12.1% |
| Beta acid | 4–5% | 4–8% |
| Co-humulone | 29–38% | - |
| Total oil | 0.8–1.5 mL | 1–2.5 mL |
| Myrcene | 67–70% | 65–68% |
| Humulene | 8–10% | - |
| Caryophyllene | 2–6% | - |
| Farnesene | 0–1% | - |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |
Huell Melon