Richmond, Tasman 7081,
New Zealand Hops Ltd
PO Box 3205
Richmond, Nelson 7050,
Phone +64 3 544 8989
Fax +64 3 544 6007
New Zealand Hops Ltd has a range of hops and hop products to meet the brewers' needs. Specialists in the development of dual purpose and aroma varieties, we also grow several unique alpha varieties. All are available in various pack sizes as whole cone, type 90 pellets and Supercritical CO2 Extract.
Pressed hop cones (flowers) are received into New Zealand Hops cold storage facilities direct from the growers during harvest and after checking moisture content and sampling for grading and chemistry the bales are placed into cold storage to preserve the hops at peak harvest freshness. The bales are then either held for pelleting operations or shipped direct under refrigeration to brewers who continue to purchase hops in this traditional fashion.
Dimensions: 150 cm x 75 cm x 75 cm
Net Weight: Approx. 120 kg
Gross Weight: Approx. 122 kg
This pack type aids the long term stability of cone hops during storage and is ideal for those breweries that use cone hops in smaller quantities. Available as compressed 1, 5 & 10 kilogram whole hop cones vacuum packed in aluminum barrier foil and shipped in a cardboard outer.
A superior alternative to other hop forms, pellets have wide commercial acceptance. Made by pulverising the hop to hop powder then extruding the powder through the die of the Amandus Kahl hop press at New Zealand Hops Ltd, designed to keep the product as cool as possible at all times, even before the final cooling process, the fresh hop flavour and aromatics are retained very well. Finally back flushed with inert gas and vacuum packed, New Zealand hop pellets have readily gained international acceptance, and are sold to many breweries in different countries overseas.
5, 20 or 25kg Cartons of New Zealand hop pellets Type 90, are vacuum packed with alu-foil liner and backflushed with Nitrogen to produce a free-flow effect.
Dimensions: 36 cm x 23 cm x 14 cm
Net Weight: 5 KG
Gross Weight: 6 KG
Volume: 0.01 m3
Available in all varieties.
Dimensions: 53.5 cm x 36.6 cm x 20.2 cm
Net Weight: 20kg
Gross Weight: 21.5kg
Volume: 0.04 m3
Available in all varieties.
Dimensions: 53.5 cm x 36.6 cm x 25.3 cm
Net Weight: 25kg
Gross Weight: 26.5kg
Volume: 0.05 m3
Available in all varieties.
Developed for the homebrew market these sachets are also ideal as samples of our New Zealand hop varieties.
Dimensions: 15 cm x 20 cm
Net Weight: 100 grams
Gross Weight: 105 grams
Available in all varieties
Supercritical CO2 hop extract made from our New Zealand varieties by Pharmalink Extracts Ltd.
CO2 hop extract is a golden to tan, thick honey-like paste with all the natural hop variety specific brewing characteristics. As a pure resin, the alpha acids concentration is variety specific, typically between 25% and 60%.CO2 Hop Extract Typically contains between 3% to 12% hop oils, depending on variety.
Available in drums, pails or cans for the varieties:
and others upon request.
New Zealand C02 Hop Extract can be packed according to a set amount of alpha acid by weight in partially-filled containers (for example 300 gram alpha in a can. At 50% alpha concentration in the extract can will contain 600 grams of extract.)
New Zealand Hops is a proud distributor of the Fermentis brand of yeast.
Fermentis produces true brewer’s yeast in ready to pitch dry form in formats meeting the requirements of industrial brewers, craft and homebrewers. The yeasts are produced in dedicated, state-of-the-art propagation facilities and then carefully dried to preserve their characteristics.
Yeast is typically supplied in 500gm sealed yeast bricks and is for commercial application only.
If you are interested in purchasing dry yeast on behalf of your business then please email email@example.com to enquire about our range of products.
Download the Fermentis App now, available from both the Google Play and Apple stores.
Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.
→ Able to reach 18% v/v of ethanol, depending on the process and the substrate.
→ Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast).
The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.
→ Produces highly refreshing and drinkable beers.
→ Offers fruity aromas and spicy character such as clove notes.
Recommended for high alcohol content beers such as Abbey style.
→ Well known for its very fast and complete fermentation profile.
→ Reveals subtle and well-balanced aromas.
A suitable yeast for English style ales.
→ Specially adapted to cask-conditioned ales and fermentation in cylindro-conical tanks.
→ Able to form compact sediment at the end of fermentation.
Ideal strain for typical American Ales.
→ Produces well balanced beers with very clean, crisp end palate.
→ Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.
Famous for its estery development and some spicy notes.
→ Presents pronounce fruity characters somewhat peppery and spicy flavor development.
→ Forms no clumps but a powdery haze when resuspended in the beer.
Ideal for specialty ales and trappist type beers.
→ Recommended for the production of low attenuating beers.
→ Produces beers with a very good length on the palate thanks to its low sedimentation.
Typical German ale yeast.
→ Selected for its ability to form a large firm head when fermenting.
→ Suitable to brew ales with low esters and can be used for Belgian type wheat beers.
The choice for wheat beer fermentation.
→ Offers subtle fruity and phenol flavor notes.
→ Produces beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
Specifically designed for bottle and cask conditioning.
→ Assimilates basic sugars (glucose, fructose, saccharose, maltose) and very little maltotriose.
→ Characterized by a neutral aroma profile respecting the base beer character.
The Swiss bottom fermenting strain.
→ Produces fairly neutral flavor beers.
→ Present a particularly high drinkability.
The bottom fermenting strain originating from Munich.
→ Recommended for the production of fruity and floral lagers.
→ Produces beers with a good length on the palate
The bottom fermenting strain originating from Weihenstephan.
→ Able to produce beers well balanced between higher alcohol and fruity aromas.
→ Gives clean flavors and high drinkable beers.
For the fermentation of wine and the production of brandy.
→ For clean and crispy wine spirits, especially distilled on lees
→ Enhances fruity (acetate and fatty acid esters) and floral (2-phenylethanol) flavors.
Excellent option to produce very neutral alcohol, especially vodka from grain and other kind of amylaceous substrates.
Its regular kinetics avoid explosive fermentations and peaks of high temperatures during the growing phase, making it an ideal option for plants without temperature control or insufficient cooling capacity.
Ideal yeast for fruit fermentation.
Recommended for fruit fermentation due to it fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good option to produce most of fruits distillates, calvados, pears, brandies, etc. Very good results in agave distillates.
The choice for very high gravity fermentation.
Used for Very High Gravity (VHG) fermentation. High tolerance to ethanol, able to reach 18% v/v, depending on the process and substrate. Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast). This strain achieves good yields when fermenting at VHG, allowing maximized production capacity, generating incredible savings in energy. Generally produces neutral alcohol profiles. Ferments all kind of mashes, worts, or juices produced from any kind of grain, potatoes or other type of starches, sugar cane substrates, agave or tequila juice, and pure sugar solutions.
The most popular strain with distillers.
Robust, multipurpose strain and one of the most popular within distillers. Produces very high quality alcohol from all kinds of substrates, with subtle congeners. Used extensively in the Caribbean and Central America for producing good quality potable alcohol and rums from sugar cane juice or molasses. Very good performance in agave juice (mezcales and tequila). Good option for low and medium gravity grain mash fermentation.
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable fruit notes in the fermentation of new-make spirits. Able to give a large variety of flavors such as white fruits (apple, pear, peach) or exotic fruits (banana, mango), this yeast is ideal for distillers wishing to produce tasty malt new-make spirits.
For the distilled grain beverages that will be aged in barrels.
The most famous and almost inevitable strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels. Good alcohol resistance (over 15% v/v). Very good attenuation due to the assimilation of complex sugars, making it the best option for whiskies produced from malt, when enzyme additions are not allowed. Good choice for continuous fermentation. Despite its popularity in Scotland, it is suitable for producing all kind of whiskies or distilled grain (raw or malted) beverages that will be aged in barrels.
The health package for your yeast.
→ Optimizes effects on yeast growth & yeast performance under stress conditions.
→ Reduces the risk of sluggish or stuck fermentation typically in wort containing high adjuncts level.