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Old 07-03-2009, 07:54 PM   #1
Dr. Fedwell
Feb 2007
Haiku Maui
Posts: 80

Friend in town who works for a brew supply house brought me a few ounces each of Saphir and Opal Hops. Both are of the German style as much as I have been able to determine so far. Any suggestions? I have Belgian pils malt, marris otter, and two row for bases, as well as a good selection of specialty malts. Thanks for any input. Open to all styles.

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Old 07-05-2009, 02:24 AM   #2
Jul 2007
Cheshire, OR
Posts: 120
Liked 3 Times on 3 Posts

I like Saphir and have done a few different beers with them. Currently I have a Pale Ale on tap that that uses them along with Summit. Nice combination.

5 gal batch
Pale Malt 66.7%
Munich Malt 16.7%
Caramunich II Malt 8.3%
Carafoam (or Cara-Pils) 8.3%

Summit .85 oz 60 min
Saphir 2 oz 20 min
Saphir 2 oz 0 min

I have also used them in a Alt in place of Spalt which turned out well. Small amouts for aroma in Pilsners works well too.

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Old 03-17-2012, 09:14 PM   #3
fastricky's Avatar
Feb 2009
Posts: 830
Liked 12 Times on 9 Posts

Anyone have any recent experience with Opal?

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Old 03-18-2012, 05:55 AM   #4
Sep 2011
Philadelphia, PA
Posts: 175
Liked 3 Times on 3 Posts

I really enjoy saphir. It's great in a saison when blended with EKG, and I really, really like it in an APA or even an IPA with centennial. Of course, I'd assume it's good for most German styles, as well.

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Old 06-13-2013, 12:44 AM   #5
Junior Member
Kozwald's Avatar
Apr 2012
Rockford, MI
Posts: 198
Liked 11 Times on 8 Posts

MrOH, Do you have a recipe for a good saison???

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Old 08-22-2013, 02:36 PM   #6
Dec 2012
Posts: 25

I have used it a lot and really enjoy that subdle tangerine-grassy taste. Very good in belgian style beers - wits, triples and blonds. Favourite combo is with NZ pacific jade in triple.

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