Behind the distinctive flavors of many New Zealand brewed beers sits more than seven decades of hop science. New Zealand produces some of the most sought‑after hops in the world, most of them bred at a research station near Motueka at the top of the South Island. 

New Zealand hops, harvested from a hop garden near Nelson

The hop breeding programme began in the 1950s, when disease threatened imported varieties. Early breeders focused on resilience and productivity before turning their attention to flavour. This shift transformed New Zealand hops into globally recognised ‘New World’ varieties. Today, 20 cultivars developed by the breeding programme are being grown in New Zealand – the majority are sold through NZ Hops Limited, a grower owned cooperative that’s been working alongside hop breeders for more than 70 years.

Only one per cent of the world’s hops are grown in New Zealand, yet about 85 per cent are exported to more than 20 countries. More cultivars are constantly in development as part of breeding projects in partnership with industry, with seventy years of unique plant material supporting the ongoing commercial success of these programmes. 

Beyond beer, scientist expertise in hop breeding combined with bioactive science has led to commercial outcomes like Amarasate™, an extract from a New Zealand-bred hop proven to trigger the body’s natural satiety response, marketed globally as Calocurb.