Best way to showcase Nelson Sauvin Hops

[Howhownow]

I have a half pound of Nelson Sauvin Hops, and I am really looking forward to brewing with them- I have heard so many fantastic things. I think that based on the descriptions of the hop flavors, a Saison/Belgian style may be ideal. I have been brewing those styles like crazy this summer, though, and am ready to get into some cooler weather styles. I have also been brewing a lot of really complex and big recipes lately, and would like something fairly straightforward in flavor that really showcases the hop.
I was thinking a half and half 2Row/ Pilsner base with a bit of flaked rye and possibly some vienna, moderately hopped with just the Nelson. Was also thinking about doing this on a clean lager or steam style yeast.

Thoughts? Suggestions? I am up for anything as long as it fits this particular hop.

 

[BarleyAndVine]

Widmer Brothers had a Nelson Imperial IPA that was great. They have changed the name to Deadlift IPA, but is pretty much the same. This was the first beer that I tried that had Nelson hops in it. Fell in love with it.

 

[MrSnacks]

I'd make a pale ale with another hop you know fairly well instead of using just Nelson. Citra or Centennial or something like that.

 

[bottlebomber]

I'd make a pale ale with another hop you know fairly well instead of using just Nelson. Citra or Centennial or something like that.

I think what he was trying to get across was that he already had the hops.

OP, if you are doing a saison with the NS hops and intend to use more than an ounce or so prepare for it to be more like a belgian IPA. They are extremely hoppy and potent, and like Citra are a hop that some people really like while others hate them. I made an IPA with them to bring to my homebrew club about a year or so ago, and everybody was beside themselves. One guy didn't care for it at all though, saying that it was like drinking ladies perfume.

 

[hannibalmdq]

I did an American Wheat a few months ago with a small bittering hit of Magnum and a hit of Nelson at flameout. It was one of the more interesting beers I've brewed (mostly because of the uniqueness of the Nelson) and was a huge hit.

I went with WLP028 and a 40/30/30 split of wheat/US 2-Row/Bel 2-Row. I think other yeasts would do fine (including chico) as long as they don't try to get out in front of your hops. You'd still have a bunch left over but the softness of the wheat and the small clean bitter of the magnum really let the Nelson shine. The white grape/winey were right up front and it was a very enjoyable beer. My brew day sheet is linked below.

Brew Sheet

 

[Talgrath]

Believe it or not, I think Nelson does its best work in lightly hopped beers instead of IPAs or pale ales. I use Nelson Sauvin in my amber ale and saison to give a unique hop flavor and aroma, without overpowering the other flavors. That said, if you want to just taste the hop, I would suggest using 1-2 oz in a pale ale, possibly using 0.5-1 oz in dry hopping.

 

[MrSnacks]

I think what he was trying to get across was that he already had the hops.

OP, if you are doing a saison with the NS hops and intend to use more than an ounce or so prepare for it to be more like a belgian IPA. They are extremely hoppy and potent, and like Citra are a hop that some people really like while others hate them. I made an IPA with them to bring to my homebrew club about a year or so ago, and everybody was beside themselves. One guy didn't care for it at all though, saying that it was like drinking ladies perfume.

I understand what he's saying and my point was that the best way to showcase a hop isn't necessarily to single-hop a beer.

 

[bottlebomber]

I understand what he's saying and my point was that the best way to showcase a hop isn't necessarily to single-hop a beer.

Gotcha, I misunderstood you as trying to disuade him from using the hops.

 

[hannibalmdq]

I understand what he's saying and my point was that the best way to showcase a hop isn't necessarily to single-hop a beer.

I agree. Some hops don't bitter particularly well.

I'm kind of a sucker for bittering with magnum to a specific IBU, then the the later additions showcase the hop of the hour. I think a lot of Nelson's appeal is in it's aroma, I'm not sure about it's bittering properties.

Use a nice clean bitter to get to an appropriate bite for the style your going for, then make the sure yeast doesn't get in the way of the hop (either by aggressively muting hop flavor/aroma or by putting off it's own competing flavors, I'm looking at you WLP300/380) and choose a malt bill that'll play to the hop strength. Nelson is powerful but delicate and a big roast malt bill(for example) isn't one I imagine it would play well with.

 

[biertourist]

Put them in a glass or lexan case on top of a tall staircase; make the lighting in the room dim and shine a spotlight on them directly.

 

[biertourist]

I agree with pretty much everything that everyone has said here; I don't find the advice mutually exclusive.

I find that NS is best along with another hop and that it's quite "potent", so I like to blend it with another hop; I think Centennial would be GREAT with NS.

I'd also use NS for late kettle / flame out / whirlpool hopping to get that great grapey flavor and not use it for dry hop as, like all hops, under dry hopping the flavor is different.

I'd keep the grain bill plain and light; mostly base malt with Vienna sounds lovely.


I'd also agree with more pale ale than IPA for NS. (Plus then you can use it in more beers.) ;-)

A neutral ale strain will show off the hop more than a Saison strain.


Adam

 

[ICWiener]

I love Nelson. My opinion...make an APA or IPA...simple grain bill, maybe a little C-40 or some carapils. Bitter with Warrior, finish with Nelson and Galaxy (or Citra, or Simcoe if you can't get Galaxy). Save all of your additions for the last 10 or 15 minutes. WLP001. Dry hop. Boom. That is a fantastic beer right there.

 

[slcalex]

I've got a Nelson/Galaxy/Mosaic IPA in my primary now. Pretty excited to see how it turns out.


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[ddicker60]

I would say ipa. Their flavor- dank/white grape/citrus speaks for a ipa


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[badlee]

I reckon you shoud go with the Saison-ish idea you had.
I am about to bottle a Nelson sour saison.
Simple grain bill,kind of Berliner-like: 50% pale and 50% wheat with an OG of 1.042 in a 17 litre batch.
I went for 5 IBUs from a FWH and added an equal amount in weight for a hop stand.
I was then hit with Lacto Brevis for two weeks and then dry hopped with 80gr of Nelson for 4 days.
When I took a reading yesterday it was down to 1.003 and like a wheat beer crossed with a very young dry sourfruity white wine. Brilliant!

 

[Howhownow]

Wow, lots of awesome ideas here. First of all B&V, I was actually able to pick up a 4 pack of those this evening- Widmer Bros are one of my favorite breweries, but I've never had this one. It was old- from January- but still great, and I have a much better idea of the flavors folks are describing.
I think the ticket is a nice light APA using my go-to neutral bittering, Warrior, and a neutral yeast.
Below is a draft. Figure I'll mash a bit low, maybe 149-52. May sub out the Pilsner for all 2-Row or Munich. Any more ideas are appreciated.

Fermentables Efficiency: 75.0 % Batch size: 5.25 gal

Fermentable Amount Use PPG Color
Pilsner (US) 4.0 lb 36 % Mash 37 1 °L
2-Row (US) 4.0 lb 36 % Mash 37 1 °L
Vienna (US) 1.0 lb 9 % Mash 33 4 °L
Flaked Rye 1.0 lb 9 % 36 2 °L
Crystal Rye (UK) 0.5 lb 4 % Mash 33 90 °L
Carapils (Dextrine Malt) (US) 0.5 lb 4 % 33 4 °L
Hops Boil time: 60 min

Hop Amount Time Use Form AA
Nelson Sauvin (NZ) 0.5 oz First Wort Pellet 12.5%
Warrior (US) 0.5 oz 60 min Boil Pellet 16.0%
Nelson Sauvin (NZ) 0.25 oz 15 min Boil Pellet 12.5%
Nelson Sauvin (NZ) 1.0 oz 1 min Boil Pellet 12.5%
Nelson Sauvin (NZ) 1.0 oz 5 days Dry Hop Pellet 12.5%
Yeasts

Name Lab/Product Average Attenuation
Workhorse Mangrove Jack's M10 77.5%

 

[Howhownow]

I am about to bottle a Nelson sour saison.
Simple grain bill,kind of Berliner-like: 50% pale and 50% wheat with an OG of 1.042 in a 17 litre batch.
I went for 5 IBUs from a FWH and added an equal amount in weight for a hop stand.
I was then hit with Lacto Brevis for two weeks and then dry hopped with 80gr of Nelson for 4 days.
When I took a reading yesterday it was down to 1.003 and like a wheat beer crossed with a very young dry sourfruity white wine. Brilliant!

This sounds freaking awesome. Maybe not the way to showcase a hop, but likely an idea I'll revisit.