Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Key differences
When to pick Riwaka
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Taiheke
- Higher alpha acid - stronger bittering
- 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 Taiheke
LemonLimeFloralSpicy
Property
| Property | Riwaka | Taiheke |
|---|---|---|
| Alpha acid | 4.5–6.5% | 5–9% |
| Beta acid | 4–5% | 5–5.5% |
| Co-humulone | 29–38% | 33–40% |
| Total oil | 0.8–1.5 mL | 1–1.5 mL |
| Myrcene | 67–70% | 50–60% |
| Humulene | 8–10% | 10–20% |
| Caryophyllene | 2–6% | 5–10% |
| Farnesene | 0–1% | 0–5% |
| Origin | New Zealand | New Zealand |
| Purpose | Aroma | Dual purpose |
Calypso