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Brooklyn Hop New Zealand Hop

Brooklyn Hop

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Country:New Zealand (NZ)

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Purchase Brooklyn Hops

This hop was discontinued and it is not available for purchase.

Origin and Geneology of the Brooklyn Hop

Released in 2015, Brooklyn is a triploid variety from New Zealand Southern Cross and a selected New Zealand male.

Flavor & Aroma Profile of Brooklyn Hops

Brooklyn is a dual-purpose hop that can be used in all hop additions throughout the brewing process.

Brooklyn was renamed Moutere (due to a certain brewery in NYC taking notice).

Brooklyn is a big hop with high alpha acid content, however, sensory panels have also indicated the presence of grapefruit, tropical fruit and passion fruit characteristics. Delivers intense fruity oils with top notes of baking spice and sweet hay.

Tags: #grapefruit  #tropical_fruit  #passion_fruit  #spicy  #hay 

Brewing Values for Brooklyn Hops

These are the common ranges that we've seen with Brooklyn hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.

Alpha Acid % (AA)
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
18.5% avg
Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.8-10%
9% avg
Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.2:1 - 2:1
2:1 avg
Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »26%
26% avg
Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »1.7 mL
1.7mL avg

Brooklyn Hop Substitutions

If the Brooklyn hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Brooklyn substitutions.

Experienced brewers have chosen the following hops as substitutions of Brooklyn:

Is Brooklyn available in lupulin powder?

Unfortunately, there is no lupulin powder version of the Brooklyn hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.

If you see an error in our data, please let us know!

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