Miklix

Hops in Beer Brewing: First Choice

Published: October 15, 2025 at 5:32:08 PM UTC

Hops are essential in brewing, influencing bitterness, aroma, and beer stability. They balance malt sweetness, protect against spoilage, and add unique flavors. These can range from citrusy to piney, defining a beer's character. First Choice hops originated at Riwaka Research Station in New Zealand. They were commercially available from the 1960s to the 1980s. Despite being out of production, they remain in hop studies for their high yield and versatility.


A cluster of vibrant green and golden yellow hop cones glistening with dew, captured in sharp detail against a softly blurred background.
A cluster of vibrant green and golden yellow hop cones glistening with dew, captured in sharp detail against a softly blurred background. More information

Choosing the right hop cultivar is crucial. Factors include alpha-acid content, co-humulone percentage, aroma oil composition, pedigree, and intended use. Brewers often create single-hop beers to understand a hop's characteristics in different styles.

When evaluating raw cones and pellets, inspect crop purity, color, and gloss. Also, check cone shape, lupulin color, and aroma. The European Hop Producers Commission scoring system helps classify hops. This system remains useful for evaluating historical varieties like First Choice.

Key Takeaways

  • First Choice hops are a New Zealand variety known for high yield and dual-purpose use.
  • Hops in brewing provide bitterness, aroma, head retention, and antimicrobial benefits.
  • Alpha-acid, aroma oil composition, and pedigree guide hop selection and use.
  • Single-hop brews help brewers understand a hop variety profile before blending.
  • Inspect cones for lupulin, color, and disease to assess quality and storability.

Why Hops Matter in Brewing: Bitterness, Aroma, and Stability

Hops play a crucial role in beer, contributing bitterness, aroma, and stability. Brewers use alpha-acid levels to gauge bitterness. High alpha-acid hops create a more bitter taste, while low-alpha hops allow malt sweetness to shine.

Hop aroma is derived from essential oils like myrcene and humulene. These oils contribute citrus, pine, and floral notes, enhancing the beer's flavor. Aroma hops, with their lower alpha-acid content, pack a significant punch in the finished product.

Hop stability is vital for beer's shelf life and taste. Certain compounds in hops have antibacterial properties, slowing oxidation and preserving head retention. The co-humulone content within alpha acids impacts bitterness and foam stability. Brewers select bittering hops based on co-humulone levels for a clean bitterness.

Terroir and pedigree influence a hop's character. Saaz hops are known for pilsner styles, while East Kent Goldings are favored for English ales. American varieties like Cascade and Willamette offer unique citrus and floral notes. Single-hop brews allow brewers to assess a hop's contribution to bitterness, aroma, and stability.

First Choice hops have traditionally been used for basic bittering and mild aroma. Their low alpha-acid content and limited oil data make them less favored today. When available, brewers use them for small-batch trials to gauge their impact on bitterness, aroma, and stability.

History and Origin of First Choice Hops

First Choice hops were born from the mid-20th century's hop breeding efforts. The goal was to enhance aroma, boost disease resistance, and increase yield. Breeders combined European and American hop varieties to adapt to local climates and meet processing requirements.

Dr. R.H.J. Roborgh at the Riwaka Research Station in New Zealand chose this cultivar. Trials at Riwaka evaluated its traits, focusing on what growers and brewers of the time valued.

First Choice was commercially grown for about two decades, from the 1960s to the 1980s. Growers continuously assessed its agronomy against evolving market demands and hop quality standards.

In the broader context of New Zealand hop history, First Choice symbolizes a significant chapter in national breeding endeavors. These efforts aimed to develop varieties that thrived in local soils, weather, and brewing traditions.

Global hop families have distinct roles in beer styles. First Choice was part of New Zealand's mid-century breeding program but eventually fell out of commercial production.

Its lower alpha acid levels and shifting buyer preferences likely diminished its appeal. Yet, the story of First Choice's origin remains a vital part of local hop breeding heritage.

Alpha and Beta Acid Profile of First Choice Hops

First Choice alpha acids range from 4.8% to 6.7%. This places them at the lower end of bittering hops. This classification impacts how brewers view its role in the brewing process.

Beta acids for First Choice are between 3.5% and 6.7%. Unlike alpha acids, beta acids do not isomerize during boiling. Yet, they play a crucial role in stability and the development of aroma over time.

  • Low to moderate First Choice alpha acids make the hop less attractive as a sole bittering source for high-IBU beers.
  • Beta acids provide background structure and can contribute to perceived bitterness as beer ages.

The co-humulone percentage is a notable characteristic, at 39%. This high percentage can give the hop bitterness a firmer, more assertive edge.

Brewers need to consider kettle timing and hopping rate when using First Choice. Shorter boil times result in softer bitterness. Longer boils emphasize isomerized alpha acids, making the bitterness more pronounced.

Decisions on using First Choice as a bittering hop versus an aroma hop depend on the beer style and desired bitterness. Low-alpha varieties with higher co-humulone percentages are often better suited for session ales, lagers, or as blending partners. They help temper the bittering traits with their oil composition.

Illustration of green hop cones alongside a molecular diagram of alpha acids, set against a warm background of rolling hop fields with bold text reading Alpha Acids and First Choice.
Illustration of green hop cones alongside a molecular diagram of alpha acids, set against a warm background of rolling hop fields with bold text reading Alpha Acids and First Choice. More information

Aroma and Oil Composition of First Choice Hops

The aroma of First Choice hops is characterized by a rich, resinous profile. With total oil values ranging from 0.51 to 1.25 mL per 100 g of cones, brewers can expect a potent aroma. This is evident when cones or pellets are crushed.

Myrcene is the dominant component in First Choice hop oil, making up approximately 71% of the total. This high myrcene content imparts a pungent, citrusy, and resinous character to both raw cones and the finished beer.

Humulene and caryophyllene, on the other hand, are present in much smaller quantities. Humulene accounts for about 1% of the oil, while caryophyllene is around 1.3%. These lower percentages mean that spicy, woody, or herbal notes are less pronounced compared to other Australasian varieties.

Due to the dominance of myrcene, the aroma of First Choice hops is often described as sharper and less fruit-driven. This makes it appealing to brewers looking for a bright, resinous character in their beers. It stands in contrast to the more fruit-forward aromas found in many modern New Zealand hops.

Stability of the aroma is another important consideration. Myrcene oxidizes rapidly, which can impact the hop's aroma in the final beer. Factors such as timing of additions, whirlpool rests, and dry hopping can influence the balance between resinous and citrus notes.

  • Crush-cone evaluation helps gauge fresh oil character before brewing.
  • Late additions and dry hopping preserve more myrcene-derived aroma.
  • Extended storage can reduce volatile myrcene and mute the hop’s intensity.

First Choice hops are best suited for beers where a direct, green-citrus resin note is desired. The low levels of humulene and caryophyllene suggest that blending or pairing these cones with others may be necessary to achieve added spice or woody complexity.

First Choice hops: Agronomy and Yield Characteristics

First Choice is renowned for its robust growth under optimal conditions. Grower experiences and trials highlight its vigorous bine development. This supports heavy cone loads, provided trellis and nutrition are adequately managed.

Historical data show yields ranging from 900 to 1570 kg/hectare (800–1400 lbs/acre). This makes First Choice appealing for areas aiming for higher output per hectare.

The harvest season for First Choice falls late in the calendar. Its late maturity necessitates precise timing for picking. This is crucial to preserve lupulin quality and cone condition.

Recent breeding trends focus on ease of harvest, packaging traits, disease resistance, and higher yield per acre. First Choice aligns with these goals, despite its lower alpha acids. This sometimes reduces its farmgate value compared to newer high-alpha cultivars.

  • Growth potential: vigorous bine vigor that responds to good trellising and fertilization.
  • Yield traits: historically high kilos per hectare when managed for density and nutrition.
  • Harvest season: late maturity requires planning for labor and storage logistics.

Regional differences significantly impact hop cultivation. Soil type, climate, and local pest pressure influence outcomes. Growers in New Zealand and similar climates once favored First Choice for its consistent tonnage, despite modest alpha levels.

Cone shape and lupulin concentration are key to commercial desirability. While detailed cone density measures are scarce, First Choice's reliable yield and predictable harvest season make it practical for volume-focused production systems.

Storage, Storability, and Processing of First Choice Hops

Proper hop drying is crucial for all subsequent hop processing steps. Drying at controlled temperatures ensures moisture is reduced without introducing burnt or vegetal flavors. This method preserves volatile oils but increases the risk of microbial activity and hop creep during maturation.

Pelletization is a prevalent method for commercial breweries. It compacts cones, reduces oxidation, simplifies dosing, and extends shelf life when vacuum-sealed. Pelletized hops, though, may exhibit different performance in the brewhouse compared to whole cones.

First Choice hops show moderate stability in storability. Studies indicate about 74% hop alpha retention after six months at 20°C (68°F). This suggests that room-temperature storage erodes alpha acids more than refrigeration. Thus, cool storage is safer for long-term storage.

Good handling is essential, following European Hop Producers Commission criteria. These criteria include dryness, color, gloss, and defect limits. Both whole cones and pellets must meet these standards. Light, heat, and oxygen can significantly reduce aroma and bittering power.

Brewers must consider trade-offs when selecting drying regimes. Lower kilning temperatures preserve aromatics better for late additions and dry hopping. Higher kilning, on the other hand, reduces moisture and microbial risk, enhancing shelf life and consistency for bittering hops.

Protecting hop value involves cold storage, nitrogen or vacuum packaging, and minimal handling before packaging. These steps improve hop alpha retention and preserve delicate oils. This ensures First Choice performs predictably in mash and kettle.

For small breweries and homebrewers, quick turnover and smaller lots reduce degradation exposure. Inspect cones for color, tackiness, and aroma before use. Adjust rates for older stock to compensate for measured losses in alpha acids.

  • Drying: balance aroma preservation with moisture removal.
  • Processing: pelletize for storage, keep whole cones for aroma checks.
  • Storage: cool, oxygen-free environments slow alpha and oil loss.
  • Quality checks: follow dryness, color, and defect scoring systems.
Close-up photo of vibrant green First Choice hop cones resting on a wooden surface, with soft lighting emphasizing their plump texture and delicate structure.
Close-up photo of vibrant green First Choice hop cones resting on a wooden surface, with soft lighting emphasizing their plump texture and delicate structure. More information

Pest and Disease Susceptibility for First Choice

First Choice disease susceptibility centers on a moderate risk from downy mildew. Growers note that this variety does not show strong resistance. Thus, scouting during wet springs is critical to limit spread.

Field signs to watch for include blackened foliage from aphids, tiny webbing and browning from spider mites, and reddish tips that point to gall midge. Cones may show death or unusual seed formation when stress from hop pests builds up.

Breeders at institutions such as Yakima Chief and growers in Washington and Oregon balance yield and hop resilience when choosing varieties. A cultivar that succumbs to common threats raises handling and chemical input costs for commercial operations.

Integrated pest management steps help protect First Choice. Regular monitoring, targeted insecticide use for outbreaks, and cultural moves like improved air flow reduce humidity pockets that favor downy mildew.

  • Scout weekly during bud break and pre-cone set for early signs.
  • Remove heavily infected bines and manage field debris to cut inoculum.
  • Use resistant cultivars nearby when possible to improve overall hop resilience in a yard.

Understanding First Choice disease susceptibility keeps decisions practical. Growers can weigh its brewing traits against increased vigilance and treatment needs when planning plantings.

How First Choice Functions in the Wort: Bittering vs. Aroma

First Choice falls into a moderate alpha acid range, between 4.8–6.7%. This positioning makes it less effective for heavy early-kettle bittering. High-alpha varieties like Magnum or Warrior are more suited for this task.

As an aroma hop, First Choice shines. Its essential oils bring floral and citrus notes when added late in the boil or during whirlpool. This approach enhances volatile compounds without adding harsh bitterness.

Its co-humulone percentage is near 39%. Large bittering additions can result in a sharp, firm bite. To prevent this, use small early additions and rely on late additions for flavor.

First Choice can also serve as a dual-purpose hop. Use modest early additions for background bitterness. Then, add whirlpool and dry-hop additions to highlight aroma and hop utilization at lower temperatures.

For a better understanding, try a single-hop pale ale or a late-addition single-hop test. Single-hop beers allow for easy evaluation of hop utilization and aroma character without interference from other varieties.

  • Best for: late-boil and whirlpool aroma extraction.
  • Recommended use: small bittering additions plus dry-hop for cleaner aromatics.
  • Watch for: overuse in early kettle additions that can emphasize co-humulone-derived harshness.

When used correctly, First Choice adds subtle bitterness and a strong aromatic lift. Brewers who optimize hop utilization with temperature and timing will reap the most benefits from this variety.

Flavor and Style Pairings for First Choice Hops

First Choice hops are known for their subtle, resinous flavors with a hint of citrus. They are best used in beers where the focus is on aroma rather than intense bitterness. This makes them ideal for brewers looking to enhance the beer's scent without overpowering it.

For lighter beer styles, First Choice hops can complement the malt without overpowering it. They pair well with pale ales, session ales, and English-style bitters. These styles allow the hop's delicate aromatics to shine. Single-hop brews are also great for tasting panels and recipe development.

To create aroma-forward beers, use late additions, whirlpool, or dry hopping. This method emphasizes the volatile oils in First Choice hops. It ensures that the myrcene and herbal notes are preserved, rather than being overpowered by high IBUs.

In the Australian context, First Choice hops differ from Nelson Sauvin or Galaxy. While New Zealand hops are known for their bright tropical esters, First Choice offers a different profile. It pairs well with balanced malt bills that highlight resinous or green-citrus traits.

Blend ideas:

  • Light American pale ale with light crystal malt and late First Choice additions for a restrained citrus lift.
  • Session brown or English pale with First Choice dry hops to add herbal lift without tropical fruit overload.
  • Experimental single-hop mini-batch to document its aromatic range across dry-hop rates.

Timing is key when using First Choice hops to avoid harsh bitterness. Opt for hop-forward methods in low-IBU recipes to showcase the hop's nuance. Brewers aiming for clear, approachable beers will find First Choice a valuable tool.

Rustic wooden table with four glasses of amber beer, fresh green hops, citrus wedges, chili peppers, and herbs in the foreground, with blurred malt sacks and brewing equipment in the background.
Rustic wooden table with four glasses of amber beer, fresh green hops, citrus wedges, chili peppers, and herbs in the foreground, with blurred malt sacks and brewing equipment in the background. More information

Blending First Choice with Other Hop Varieties

When blending First Choice hops, it's crucial to consider its California Cluster heritage and myrcene-rich oil profile. Begin by brewing a single-hop beer to grasp its green, citrus, and resinous flavors. This step lays the groundwork for crafting balanced blends.

To enhance First Choice, choose hops that complement its profile. Hops with high humulene or caryophyllene content add spice and wood notes. New Zealand and Australian hops bring bright tropical flavors, contrasting First Choice's pine and citrus. Small pilot batches are essential for testing ratios before scaling up.

  • Pair with a humulene-rich hop to add herbal and woody depth.
  • Use a caryophyllene-forward hop for a subtle peppery backbone.
  • Introduce modern fruity varieties for high-contrast aroma layers.

Many brewers layer hop additions throughout the boil and whirlpool to create complex aromas without excessive bitterness. Thoughtful timing is key to preserving delicate esters and achieving hop synergy. Dry hopping with a complementary hop often highlights the interplay between resinous and fruity notes.

Given the scarcity of commercial blending examples with First Choice, experimentation is paramount. Start with simple recipes, document every change, and gather feedback from taste panels or taproom patrons. Through practical trial and error, you'll discover which hops create the perfect synergy for your beer.

Brewing Techniques to Showcase First Choice Hops

To bring out First Choice's resinous and citrus notes, timing is key. Late additions near the boil's end extract oils, avoiding bitterness. A brief whirlpool hop rest allows volatile aromatics to dissolve into the wort.

Crush a small hop sample before brewing for sensory evaluation. This sets the stage for aroma intensity. Single-hop pilot batches provide clear feedback on First Choice's role in aroma versus flavor.

Dry hopping is crucial for this variety. Cold temperatures preserve myrcene-rich aromatics. Experiment with dry-hop contact times to balance aroma lift and hop creep risk.

  • Use whirlpool hops at 160–180°F for 10–30 minutes to balance extraction and aroma retention.
  • Favor pelletized hops when efficiency is needed; handle whole cones gently to protect oils when aroma is the priority.
  • Adjust hop utilization techniques by increasing late additions rather than early bittering additions to avoid harsh bitterness.

Low-temperature kilning preserves volatile oils. Store First Choice properly and brew promptly to capture top aromatics. Use it as a supporting variety, blending with a firmer bittering hop.

Modern hop stands and controlled dry-hop schedules reveal subtle differences. Test small increments of whirlpool hops, late additions, and dry-hopping across trials. Track results and refine your hop utilization techniques for consistent, aromatic beers.

Sourcing First Choice Hops and Availability

Finding First Choice hops requires patience. This variety is no longer commercially produced. It's considered a historic hop variety, preserved by collectors and heritage programs. Most large nurseries and distributors do not list it in their regular catalogs.

For U.S.-based brewers, expect limited supply and higher costs when buying First Choice hops. Specialty hop merchants, hop museums, and preservation projects sometimes offer small lots or cuttings for trial. Ordering from international heritage sources can be an option when local stock is absent.

Contacting New Zealand hop suppliers may be useful for rare requests. Some New Zealand growers and heritage stockists keep records of older cultivars. They can point buyers toward available material or propagation partners. Broad national shipping of First Choice availability is uncommon.

Try these practical steps when searching:

  • Ask regional craft hop merchants whether they handle heritage lots or can broker small orders.
  • Reach out to hop preservation groups and hop museums for leads on historic hop varieties.
  • Consider substitutes or modern derivatives when immediate volume is needed, then source original First Choice for trial batches.

Expect lead times and variable quality for rare stock. Clear communication about cone or pellet condition, storage history, and lot size helps set realistic expectations. This is crucial when you buy First Choice hops from specialty sources or international New Zealand hop suppliers.

A sunny hop field with tall green vines and cones, a wooden trellis, and a rustic table in the foreground featuring four glasses of beer, citrus wedges, chili peppers, and herbs.
A sunny hop field with tall green vines and cones, a wooden trellis, and a rustic table in the foreground featuring four glasses of beer, citrus wedges, chili peppers, and herbs. More information

Comparing First Choice to Other Regional Hop Families

Regional hop families each impart a distinct flavor to beer. German and Czech noble hops, like Saaz and Hallertauer, offer floral and spicy notes, perfect for lagers. English hops, including East Kent Goldings and Fuggle, are earthy and floral, ideal for traditional ales.

American hops, such as Cascade, Centennial, Citra, and Simcoe, are known for their citrus, pine, and tropical fruit flavors. This contrasts with the older New Zealand cultivars. First Choice has a simpler oil profile, dominated by myrcene, and lower alpha acids compared to modern Australasian varieties.

  • Hop family comparison often highlights pedigree and terroir. A Hallertauer grown in the U.S. will not match German Hallertauer exactly.
  • First Choice vs noble hops shows how an older New Zealand line differs from refined noble spice and floral notes.
  • New Zealand vs American hops frames a contrast between bright tropical esters and the bold citrus/pine character of U.S. breeding.

First Choice’s parentage includes California Cluster, which bridges American and New Zealand breeding lines. This lineage explains some shared traits with U.S. varieties while maintaining a distinct, older NZ character.

Brewers should consider bitterness, oil composition, and style when choosing between families. For a hop family comparison, First Choice adds a restrained, herbaceous note. It contrasts with the flashy tropical esters found in Nelson Sauvin or Galaxy.

Use First Choice when a subtle, traditional hop presence is needed. Pair it against modern U.S. or Australasian hops to highlight differences in alpha acids, aroma complexity, and regional identity.

Practical Evaluation: How to Assess First Choice Cones and Pellets

Begin by visually inspecting hop cones for purity. Ensure they are free from stems and excess leaves. Healthy cones display a yellowish-green color and a silky sheen. Uniform, closed cones suggest careful handling and quality grading.

Conduct a hop freshness test by gently squeezing a cone in your palm. It should not stick or exhibit moldy characteristics. When crushed, it should release a clear, varietal aroma. Avoid any smoky, onion, or cheesy sulfur notes.

Directly assess the lupulin. It should appear yellow-golden, shiny, and slightly sticky. An abundance of lupulin indicates strong aromatics and bittering potential. Brown or sparse lupulin suggests lower contribution in the brew.

For pellets, examine the cut and compaction. Pelletized hops offer convenience. Check the storage date and smell the pellet for freshness. A flat or stale odor indicates lost volatiles. Fresh pellets retain a bright, varietal scent when broken.

Look for signs of disease and damage: blackness, browning, reddish tips, or cone death. Overdried or burned hops appear faded and brittle. These issues impact hop grading and can reduce oil content and alpha retention.

Employ a simple scoring system based on EU Hop Producers Commission guidelines. Rate crop purity, dryness, color/gloss, cone shape, lupulin content, aroma, and disease on a five-point scale. Translate scores into poor, average, good, very good, or premium for clear grading.

Consider storage when evaluating. First Choice exhibits moderate alpha retention. Older samples may have reduced bitterness potential, even if cones appear sound. Record harvest and packing dates to estimate kettle performance.

In cases of uncertainty, crush a small sample and brew a test infusion. A short-scale evaluation of aroma and bitterness in wort offers practical insight. This hands-on approach complements visual scoring and freshness tests.

First Choice hops in Homebrewing and Small Brewery Contexts

Homebrewers frequently conduct single-hop trials with First Choice to understand its impact on beer. These tests reveal bitterness, aroma, and the optimal timing for late additions. This approach helps in refining brewing techniques.

In planning experimental batches, brewers must choose between replicating established styles or exploring new territories. A simple pale malt bill is recommended to highlight the hop's characteristics. This method ensures that each trial showcases the hop's unique qualities.

Small breweries can compare First Choice against well-known hops like Cascade or Willamette. By running identical recipes with only the hop variation, brewers can observe differences in aroma, flavor, and bitterness. This comparison aids in understanding the hop's role in various beer styles.

Given the rarity of First Choice hops in commercial production, they should be treated as a precious ingredient. Small quantities should be reserved for experimental batches. Proper storage in cold temperatures, using vacuum-sealed packaging, is crucial to preserve the delicate hop oils.

  • Run single-hop First Choice tests at 1–2 gallon or 5–10 liter scale to limit waste.
  • Dry-hop and late-addition trials reveal aromatic traits that bittering runs may hide.
  • Document each trial: hop weight, addition times, wort gravity, and sensory notes.

For small brewery teams, organizing tasting panels and comparing notes from staff and customers is beneficial. This practice helps in deciding whether First Choice is suitable for seasonal ales, IPAs, or specialty beers. Recorded results can guide these decisions.

Hobbyists should share their findings with local clubs or online forums. This collective knowledge makes rare hops like First Choice more accessible for future brewers. It fosters a community-driven approach to brewing.

Conclusion

First Choice summary: This hop combines historical significance with practical brewing knowledge. Originating in New Zealand, it was commercially grown from the 1960s to the 1980s. It boasts modest alpha acids, a high myrcene oil fraction, and a late-maturing, high-yield profile. Its character makes it most valuable as an experimental aroma hop rather than a primary bittering choice.

For hop selection guidance, focus on alpha acids, co-humulone, and oil composition. Run single-hop trials to see real impact. Use late kettle additions and dry-hop techniques to pull forward First Choice’s aromatic traits. Evaluate cones and pellets carefully and store hops properly to retain oils and alpha potency.

As a representative of legacy hop varieties, First Choice is useful for brewers who want to explore heritage aromatics and regional lineage. It pairs best in small-batch trials and blended recipes where the brewer can balance subtle bitterness and floral, green notes. Treat this variety as a historical resource to inform modern recipes and hop blending choices.

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John Miller

About the Author

John Miller
John is an enthusiastic home brewer with many years of experience and several hundred fermentations under his belt. He likes all beer styles, but the strong Belgians have a special place in his heart. In addition to beer, he also brews mead from time to time, but beer is his main interest. He is a guest blogger here on miklix.com, where he is keen to share his knowledge and experience with all aspects of the ancient art of brewing.

Images on this page may be computer generated illustrations or approximations and are therefore not necessarily actual photographs. Such images may contain inaccuracies and should not be considered scientifically correct without verification.