Beer Making
These varieties, although high in alpha acids, have quite acceptable aroma properties. These can be used for boiling and late additions but are usually unsuitable for dry hopping.
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Nelson Sauvin
from £5.95
New season's supply now in - this little beauty was developed at New Zealand's HortResearch and was released during the year 2000.
This unique variety produces an aroma of fresh crushed gooseberries, a description often used for the grape variety Sauvignon Blanc, hence the name.
Its fruitiness may be a little overpowering for the un-initiated but brewers who like a big bold hop character will want to experiment with this punchy new world variety.
New Zealand
Alpha Acid 11.5%
