Sabro hop: alpha acid, oil profile and typical use
Data sheetThe published Sabro hop data, the aroma it gives, the beers it suits, and what to use if you cannot get it.
Published hop data
| Origin | United States (Aroma) |
|---|---|
| Alpha acid | 11.6 to 17 % |
| Beta acid | 4 to 6.5 % |
| Cohumulone | not published |
| Total oil | up to 3.4 mL/100 g |
| Myrcene | 26.2 to 60 % |
| Humulene | 2.3 to 12.8 % |
| Caryophyllene | 7.1 to 15.1 % of oil |
| Farnesene | 0.4 to 1 % of oil |
Notes
Typical use: Aroma. Recommended for hazy NEIPA, pale ale, fruited sour.
Aroma: Tangerine, pineapple and peach with a strong coconut and vanilla creaminess, and hints of cedar, dill and mint.
A Neomexicanus-derived hop known for a coconut-and-cream character unlike any other, alongside tangerine and stone fruit. That creaminess is polarising and easy to overdo, so it is usually a supporting hop rather than the whole show. Its high alpha means it can bitter, but the aroma is the reason to buy it.
Substitutes, styles and pairings
Sources: BarthHaas Sabro hop variety profile