Terroir, a concept rooted in winemaking, is increasingly relevant in the craft beer industry, especially with the rise of New Zealand hops. These hops, including Nelson Sauvin and Riwaka, impart distinctive characteristics that highlight their regional origins. Jude La Rose of Hop Butcher explains that New Zealand hops offer intense flavors akin to American counterparts but also introduce a cool-climate wine character. With craft brewing embracing terroir, the distinctiveness of these hops enhances the narrative of place-based flavor in beer, appealing to consumers' palates.
New Zealand has a catalog of higher intensity hops-not just Nelson and Motueka, but Riwaka, Peacharine, Nectaron, and Pacific Sunrise-that deliver in the same way as American hops.
Craft beer has due claim to terroir; malt, yeast, and water live in agricultural abundance, delivering the unique flavors and aromas of the source to a finished product.
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