|Country:||New Zealand (NZ)|
|Ownership:||™ NZ Hops, Ltd.|
Purchase Wakatu Hops
This hop can be purchased at Yakima Valley Hops.
Origin and Geneology of the Wakatu Hop
Wakatu is a triplod variety that came from an open pollination of Hallertau Mittelfruh and a New Zealand-derived male. It was released in 1988, as Hallertau Aroma, Wakatu was renamed in 2011.
New Zealand hops begin to be harvested in late February or March and continues through to early April.
Flavor & Aroma Profile of Wakatu Hops
Wakatu is a dual-purpose hop that can be used in all hop additions throughout the brewing process.
Wakatu has a pronounced earthy-sweet floral Hallertau character underscored by tropical fruit notes. Other specific aroma descriptors include restrained floral notes and freshly zested lime.
Brewing Values for Wakatu Hops
These are the common ranges that we've seen with Wakatu 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 »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||8.0-8.5%8.3% 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.||1:1 - 1:11:1 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 »||28-30%29% 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 »||0.9-1.2 mL1.1mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||35-36%35.5% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||16-17%16.5% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||8-9%8.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||6-7%6.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||31-35%|
Beer Styles using Wakatu Hops
Some popular beer styles that make use of the Wakatu hop include Belgian Ale, Lager, Pale Ale & Pilsner.
Wakatu Hop Substitutions
If the Wakatu 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 Wakatu substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Wakatu:
Is Wakatu available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Wakatu 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.
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