In a press release announcing that the experimental hop previously known at HPA-033 will be called Luna, Hop Products Australia states, “Just like our customers, our hops are big characters. When choosing a name, we like to consider both the hop’s flavour profile and its position in our portfolio. Luna seemed like the obvious choice for a hop that is distinguished by lush mango, dark berry and spicy citrus characters, alongside a high polyphenol content that elevates the flavour profile and mouthfeel.”
One more sentence from the press release to give you an idea which other varieties Luna is like to hang out with: “With an aroma intensity akin to Krush, and a biotransformation potential similar to Galaxy, Luna is a joy to experience in the whirlpool and dry hop.”
HPA suggests that a late whirlpool addition of 1-2g/L (0.4-0.7lb/bbl) accentuates spicy citrus characteristics, which can present as marmalade when interacting with darker malts. A dry hop of 4-10g/L (1.3-3.3lb/bbl) elevates the lush mango and dark berry character.
Luna is the result of a 2003 cross between a high alpha Australian male and Liberty, herself a cross made in Oregon between Hallertau Mittelfrüh and a German male. She contains 13.2-15% alpha acids, 7.5-8.2% beta acids, 1.9-2.5 mL/100 grams total oil.
Ross Terlick, head brewer at Rocky Ridge Brewery, which has been trialing HPA-033 for several years, says, “Luna’s seriously good in beer. It creates some beautifully complex notes of spicy citrus on the hot side, and juicy mango on the cold side. I can see Luna becoming a very popular hop. I honestly reckon it’s going to rival Galaxy.”
HPA will be showcasing Luna during harvest, which has begun in the Southern Hemisphere. John I. Haas will pour a Luna beer at the Craft Brewers Conference in April and US harvest in September, and BarthHaas will feature it in beer at Brew Asia in October and their Inspiration Range at BrauBeviale in November.
Both BarthHaas and Haas will also highlight Luna alongside our other Australian hops at AusFest – a series of guided sensory sessions and collaboration beers launching later this year to coincide with the arrival of crop 2026.