Kohatu

Technical Data

HPLC & Oil Composition (Measured within 6 months of harvest, stored at 0C)

Alpha Acids6.0-7.0%
Beta Acids4.0-5.0%
Cohumulone21% of Alpha Acids
Total Oil1 ml oil per 100gm cone weight
Concentration180 uL Oil/gram Alpha
Myrcene35.5%
Humulene36.5%
Caryophyllene11.5%
Farnesene0.3%
Citrus-Piney Fraction3.5%
Floral Estery Fraction2.7%
H/C Ratio3.2
Other0%

Grower Comments

Maturity Early/Mid season
Yield Moderate
Growth Habit Columnar frame, short laterals
Cone Structure Ovate, loose cones
Disease Resistance New Zealand is hop disease free
Storage Stability Good
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A dual purpose hop with fresh tropical fruit characters and excellent finish and bitterness (6-7 %AA)

Breeding: 

A triploid aroma type produced through the crossing of a Hallertau Mittlefruh and a New Zealand Male with North American and European parentage. Kohatu was released from the New Zealand Plant and Food Research hop breeding programme in 2011.

Selection: 

Kohatu has been described as having an intense fresh tropical fruit character during selections and these early sensory evaluations brought this hop to the attention of researchers. 

Brewing: 

Initial brewing trials displayed a hop of great versatility with excellent stable flavour and aroma impacts. Fruity characters seen in sensory selections had carried through into the finished product, which was very satisfying. Importantly, the real stand out has been the consistency and quality of bitterness in dual purpose applications.

"Excellent flavour and bitterness"

Applications: 

Works really well in single hop applications to show case its fruity aroma characters balanced by the extraordinary quality of bitterness.  Higher addition rates can really pack a fruit driven punch in bigger beer styles.