RiwakavsSouthern Tropic
Riwaka (aroma) and Southern Tropic (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Southern Tropic
Alpha acid
12.6–18.1%
Beta acid
5–6.5%
Total oil
-
South Africa
Key differences
When to pick Riwaka
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Southern Tropic
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in Riwaka
TropicalPassion fruitGrapefruit
Only in Southern Tropic
MelonTroicalGuavaButterscotchLemongrassCoconutPungentPineappleBubblegum
Property
| Property | Riwaka | Southern Tropic |
|---|---|---|
| Alpha acid | 4.5–6.5% | 12.6–18.1% |
| Beta acid | 4–5% | 5–6.5% |
| Co-humulone | 29–38% | 26–30% |
| Total oil | 0.8–1.5 mL | - |
| Myrcene | 67–70% | 19–46% |
| Humulene | 8–10% | 14–40% |
| Caryophyllene | 2–6% | 6–14% |
| Farnesene | 0–1% | 8–11% |
| Origin | New Zealand | South Africa |
| Purpose | Aroma | Bittering |
Calypso