Why we love New Zealand hops

Why We Love New Zealand Hops in Pale Ales

If you’ve ever sipped a pale ale and thought, “Wow, that tastes super fresh and fruity,” chances are New Zealand hops were involved. These hops, grown in the lush valleys of Nelson and Motueka, are famous for bringing something unique to the glass.

Unlike some of the bold, piney hops from the U.S., New Zealand varieties lean toward bright, tropical, and citrusy flavours. Nelson Sauvin is the rockstar of the group, with notes of gooseberry and even white wine. Motueka adds a hit of lime zest, while Riwaka is bursting with passionfruit. Put them in a pale ale, and suddenly you’ve got a beer that’s crisp, refreshing, and packed with juicy character.

Brewers love working with these hops because they shine when used late in the brewing process or as a dry hop. That means less sharp bitterness and more of those lively aromas and flavours. The hops layer beautifully over a pale ale’s smooth malt backbone, creating beers that are balanced, flavourful, and super drinkable.

For us, New Zealand-hopped pale ales hit the sweet spot. They’re approachable enough for anyone new to craft beer, but still interesting enough to keep seasoned drinkers coming back. Easy to enjoy on a sunny afternoon, they also pair perfectly with everything from fresh seafood to spicy tacos, perfect for a limited release run!

So next time you’re in the mood for a pale ale that’s a little different, look out for a Mad Squirrel NZ Pale and you’ll taste why we’re big fans.  You won’t need to wait long!