An aroma /dual purpose flavor hop with distinctive New World white wine characters.

Breeding:
Nelson Sauvin Brand 85-03-06 is a triploid variety bred from the New Zealand variety Smooth cone and a selected New Zealand male. Developed by New Zealand's Plant & Food Research and released in 2000, the essential oil profile displays characteristics of fresh crushed gooseberries a descriptor often used for the grape variety Sauvignon Blanc, giving rise to this variety's name.

Selection:
Described during selection as breathtaking Nelson Sauvin has the unique ability to impart a distinctive cool climate white wine fruitiness. The complexity of the oils profile has seen selectors stretched looking for descriptors to document this unique new world variety.

 Brewing:
A hop that may require judicious application in the brew house, this truly unique dual-purpose variety can be used to produce big punchy Ales as well as subtle aroma driven Lagers. The fruitiness may be a little overpowering for the un-initiated, however those with a penchant for bold hop character will find several applications for this true brewer's hop.

'The quintessential New Zealand hop'

Applications:
Very much at home in the new-world styles such as American Pale Ale and IPAs. This hop is considered by some as being extreme and it certainly makes it presence felt in specialty craft and seasonal beers while having gained a considerable international reputation in recent times.

Cryo Hops® pellets are the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to efficiently dose large quantities of alpha acids and oils without introducing astringent flavors or vegetative material. Cryo Hops® pellets can be utilized anywhere whole-leaf hops and hop pellets are traditionally applied.

Cryo Hops deliver:

• Nearly twice the resin content of traditional T-90 hop pellets

• Intense contribution of hop flavor and aroma

• Reduced grassy and vegetal characteristics

• Increased yield through reduced brewhouse and cellar trub

• Cost savings and net increases in revenue per batch

Cryo Hops solve multiple problems for the brewer by concentrating the flavors of the lupulin into pellets or powder. In short you can make more beer with a less hops.

And with less leaf material in the finished Cryo Hops, less beer is wasted to trub, increasing the yield.