Dr. Rudi is a dual-purpose hop developed in New Zealand and originally released under the name Super Alpha before being renamed in honor of Dr. Rudi Slabbert, one of the key figures in New Zealand hop breeding. It was released by New Zealand’s HortResearch in the 1970s.

Harvested between late February and early April, Dr. Rudi is known for its versatility in the brew kettle—offering both substantial bittering power and bright, distinctive aromatics. With alpha acids typically in the 10% to 13% range, it delivers a clean, firm bitterness suitable for a variety of beer styles.

On the aroma side, Dr. Rudi is marked by intense notes of pine and citrus peel, particularly lemon and grapefruit. These are accompanied by subtle herbal and grassy undertones that give the hop a clean, refreshing character when used in late boil additions or dry hopping. It performs especially well in Pale Ales, IPAs, and Pilsners, where a crisp and vibrant hop expression is desired.

Due to its high alpha acids and pleasing aroma, Dr. Rudi is often used throughout the brewing process—from early bittering additions to final aroma contributions.

Common substitutes for Dr. Rudi include Pacific Jade and Green Bullet, though its unique pine-citrus signature is often sought on its own merit.