Breeding/Development: New Zealand. A variety named for the Sauvignon Blanc grape, with which it shares some aroma characteristics. Nelson Sauvin™ was developed at Plant and Foods Research and released in 2000.
Brewing Application: High enough alpha acid content to make it truly dual-purpose, but best known for its distinct gooseberry, white wine-like aroma. Nelson Sauvin’s lush tropical fruit character and low cohumulone levels have made it a favorite for IPA. Adds a lovely dimension to saison and wheat ales as well.
Sensory: Striking and pronounced elements of cold-climate Sauvignon Blanc and freshly crushed gooseberries. Also look for Key lime, pine needles, earthy dill, and tropical fruit (lychee, papaya, passionfruit).
| Alpha Acid Range % | 12.0-13.0 |
| Beta Acid Range % | 6.0-8.0 |
| Co-Humulone as % of Alpha | 23-25 |
| Total Oil mL/100 g | 0.9-1.2 |