Dr. Rudi Hops

Dr. Rudi hops, originally known as SuperAlpha, were first released in 1976 by the New Zealand Horticultural Research Center. The variety was renamed in 2012 to honor Dr. Rudi Roborgh, who is considered the father of New Zealand's hop program. Dr. Rudi is a triploid variety bred from an open cross of Smoothcone, a New Zealand hop variety. Initially marketed as a bittering hop due to its relatively high alpha acid content, Dr. Rudi is now viewed as a dual-purpose variety, contributing notes of bright pine, lemon, and sweet grass when used later in the brewing process.

The Dr. Rudi hop variety is characterized by its lemongrass-pine character and is known for its versatility. It was initially intended as a bittering hop, but its oil profile suits modern craft styles very well, making it a popular choice for hoppy lagers, bitters, and pale ales. The aroma profile of Dr. Rudi is moderate, with sweetly grassy overtones and hints of lemongrass, pine sap, and dried fruit. When used as a late addition in brewing, these aromas become evident in the top notes. The hop is also known for its crisp and clean bittering qualities.