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The Kohatu hop variety is a standout among New Zealand-grown hops, known for its unique balance and broad brewing appeal. Developed by New Zealand’s Plant & Food Research, Kohatu was released to the brewing world in 2011. Since then, it has gained popularity for its vibrant aroma and gentle bitterness. Its name comes from the Māori word for “stone,” a nod to its strong roots and character.
When brewing with Kohatu hops, brewers enjoy a consistent and manageable alpha acid range of around 5% to 7%. While suitable as a single hop in a recipe, it often performs well in blends. It works especially well in pale ales, session IPAs, and modern lagers. Because of its balanced bitterness, it complements a wide range of malt bases. Brewers also appreciate its ability to support rather than overpower other hop varieties.
The Kohatu hop variety offers a bouquet that leans toward tropical, citrus, and white fruit, with underlying herbal and pine notes. These aromatic qualities bring a clean and refreshing character to the beer.
Kohatu hops grow vigorously in New Zealand’s fertile regions. They are known for their medium cone size, high oil content, and good yield. Importantly, they also offer decent resistance to common hop diseases. This makes the Kohatu hop variety attractive to growers and brewers alike.
Castle Rock Brewery: Heaps of Sheeps
Moonwake Beer Co: DDH PALE – Superdelic Kohatu
