Nelson Sauvin

Famous for its distinct white wine character with tropical fruit. Often described as floral and herbal, and sometimes a "catty" note that can be intense for some drinkers - more below.

Where It Lives

• Tropical & Citrus (primary)
• Floral & Herbal (secondary)

Storytime

Nelson Sauvin comes from the Nelson region of New Zealand and was released in 2000. It was named after Sauvignon Blanc because of its distinctive white wine aroma. It brings a bright, almost vinous quality with passionfruit and grapefruit notes that stands out from most other hops.

Key Specs

• Alpha Acids: 12 – 14%
• Total Oil: 1.0 – 1.5 mL/100g
• Origin: New Zealand
• Form: Pellet
• Common Substitutions: Motueka or Hallertau Blanc (in some recipes)
• More tech specs here

Practical Use

What does catty mean? Some people get a bright but slightly funky, green, or cat pee edge alongside the white wine and tropical fruit. It’s not always super strong, but can be perceived as intense for some drinkers. Thank a sulfur compound called 4-MMP (4-mercapto-4-methyl-2-pentanone). Regardless, this hop is cherished!

Nelson Sauvin works for both bittering and aroma, but it really shines in late boil, whirlpool, and dry hopping. It adds a bright, wine-like tropical character that can make a beer feel more complex. Because it’s pretty distinctive, many brewers use it as a supporting hop rather than the main one - it pairs especially well with fruitier hops like Citra or Galaxy.

On the dry hop side, 1.5–3.5 oz total in 5 gallons is usually enough. It’s potent, so going too heavy can make the beer feel sharp or one-dimensional. It tends to work best when it has other hops to play with.

Best for: Late boil, whirlpool, and dry hopping. Brew day tip: Use it alongside Citra, Mosaic, or Galaxy if you want to add a bright, slightly winey edge to a juicy IPA.