Creative Beer Recipes Using Nelson Sauvin Hops

Nelson Sauvin hops have that unique white wine, gooseberry, and tropical fruit character that makes them a fantastic choice for creative homebrew beers.

Here are some unique recipes using Nelson Sauvin hops:

Nelson Sauvin Hazy Pale Ale

ABV: ~5.5% | IBU: ~35
A juicy, tropical pale ale bursting with Nelson Sauvin’s signature white wine and gooseberry flavors.

Ingredients (23L Batch):

  • Malts:
    • 4.5kg Pale Ale Malt
    • 500g Wheat Malt
    • 250g Oats
    • 200g Carapils
  • Hops:
    • 10g Nelson Sauvin @ 60 min
    • 20g Nelson Sauvin @ 10 min
    • 30g Nelson Sauvin @ Whirlpool (80°C for 20 min)
    • 50g Nelson Sauvin Dry Hop (3 days)
  • Yeast:
    • Safale US-05, Wyeast London Ale III, Lallemand Verdant IPA

Process:

  1. Mash:
    • Mash at 67°C for 60 minutes.
    • Sparge with water at 75°C to reach pre-boil volume.
  2. Boil:
    • Boil for 60 minutes.
    • Add 10g Nelson Sauvin at the start of the boil (60 minutes remaining).
    • Add 20g Nelson Sauvin with 10 minutes left in the boil.
  3. Whirlpool:
    • After the boil, cool wort to 80°C and add 30g Nelson Sauvin.
    • Let steep for 20 minutes before cooling to fermentation temperature.
  4. Fermentation:
    • Pitch yeast and ferment at 18-20°C for 10-14 days.
  5. Dry Hop:
    • Add 50g Nelson Sauvin 3 days before packaging.
  6. Carbonation:
    • Carbonate to 12 PSI (2.5 volumes CO₂ at 12°C).

Expected Outcome:
A hazy, juicy beer with tropical fruit and sauvignon blanc character.

Nelson Sauvin Brut IPA

ABV: ~6.5% | IBU: ~40
A bone-dry, champagne-like IPA with Nelson Sauvin’s wine-like aroma.

Ingredients (23L Batch):

  • Malts:
    • 4.5kg Pilsner Malt
    • 500g Flaked Corn
    • 500g Rice
  • Hops:
    • 20g Nelson Sauvin @ 60 min
    • 30g Nelson Sauvin @ 10 min
    • 50g Nelson Sauvin @ Whirlpool
    • 75g Nelson Sauvin Dry Hop
  • Yeast:
    • SafAle US-05 or Mangrove Jack New World Strong Ale
  • Extras:
    • Dry enzyme (for ultra-dry finish)

Process:

  1. Mash:
    • Mash at 63°C for 60 minutes to promote fermentability.
    • Sparge with water at 75°C to reach pre-boil volume.
  2. Boil:
    • Boil for 60 minutes.
    • Add 20g Nelson Sauvin at the start of the boil (60 minutes remaining).
    • Add 30g Nelson Sauvin with 10 minutes left in the boil.
  3. Whirlpool:
    • Cool wort to 80°C and add 50g Nelson Sauvin.
    • Steep for 20 minutes before cooling to fermentation temperature.
  4. Fermentation:
    • Pitch yeast and add the dry enzyme at the start of fermentation.
    • Ferment at 18-20°C for 10-14 days.
  5. Dry Hop:
    • Add 75g Nelson Sauvin at high krausen (around day 3-4 of fermentation).
  6. Carbonation:
    • Carbonate to 14 PSI (2.8 volumes CO₂ at 12°C).

Expected Outcome:
A crisp, ultra-dry beer with wine-like aromas and high effervescence.

Nelson Sauvin Saison

ABV: ~6.0% | IBU: ~25
A refreshing, funky farmhouse ale with hints of white wine and spice.

Ingredients (23L Batch):

  • Malts:
    • 4.5kg Pilsner Malt
    • 500g Wheat Malt
  • Hops:
    • 10g Nelson Sauvin @ 60 min
    • 20g Nelson Sauvin @ 15 min
    • 30g Nelson Sauvin @ Whirlpool
    • 40g Nelson Sauvin Dry Hop
  • Yeast:
    • Wyeast 3724 Belgian Saison or Mangrove Jack French Saison

Process:

  1. Mash:
    • Mash at 65°C for 60 minutes.
    • Sparge with water at 75°C to reach pre-boil volume.
  2. Boil:
    • Boil for 60 minutes.
    • Add 10g Nelson Sauvin at the start of the boil (60 minutes remaining).
    • Add 20g Nelson Sauvin with 15 minutes left in the boil.
  3. Whirlpool:
    • Cool wort to 80°C and add 30g Nelson Sauvin.
    • Steep for 20 minutes before cooling to fermentation temperature.
  4. Fermentation:
    • Pitch yeast and ferment at 24-26°C for 10-14 days.
  5. Dry Hop:
    • Add 40g Nelson Sauvin 3 days before packaging.
  6. Carbonation:
    • Carbonate to 13 PSI (2.6 volumes CO₂ at 12°C).

Expected Outcome:
A dry, spicy, slightly funky beer with wine and citrus notes.

Nelson Sauvin & Passionfruit Hazy IPA

ABV: ~6.0% | IBU: ~40
A tropical explosion of passionfruit, gooseberry, and sauvignon blanc notes with a juicy mouthfeel.

Ingredients (23L Batch):

  • Malts:
    • 4.5kg Pale Ale Malt
    • 500g Wheat Malt
    • 500g Flaked Oats
    • 200g Carapils
  • Hops:
    • 10g Nelson Sauvin @ 60 min
    • 20g Nelson Sauvin @ 10 min
    • 40g Nelson Sauvin @ Whirlpool (80°C for 20 min)
    • 75g Nelson Sauvin Dry Hop (3 days)
  • Fruit Addition:
    • 1.5kg Passionfruit Puree (add at the end of fermentation)
  • Yeast:
    • Safale US-05 or Wyeast 1318 London Ale III

Process:

  1. Mash:
    • Mash at 67°C for 60 minutes.
    • Sparge with water at 75°C to reach pre-boil volume.
  2. Boil:
    • Boil for 60 minutes.
    • Add 10g Nelson Sauvin at the start of the boil (60 minutes remaining).
    • Add 20g Nelson Sauvin with 10 minutes left in the boil.
  3. Whirlpool:
    • Cool wort to 80°C and add 40g Nelson Sauvin.
    • Steep for 20 minutes before cooling to fermentation temperature.
  4. Fermentation:
    • Pitch yeast and ferment at 18-20°C for 10-14 days.
  5. Passionfruit Addition:
    • Add 1.5kg passionfruit puree after fermentation slows (around day 5-7).
    • Let sit for 3-5 days.
  6. Dry Hop:
    • Add 75g Nelson Sauvin on day 10 for 3 days.
  7. Carbonation:
    • Carbonate to 12 PSI (2.5 volumes CO₂ at 12°C).

Expected Outcome:
A juicy, fruit-forward IPA with intense tropical flavors.

Nelson Sauvin & Lychee Sour Ale

ABV: ~4.5% | IBU: ~15
A tart, refreshing sour with exotic lychee sweetness and white wine notes.

Ingredients (23L Batch):

  • Malts:
    • 3.5kg Pilsner Malt
    • 1kg Wheat Malt
    • 500g Flaked Oats
  • Hops:
    • 10g Nelson Sauvin @ 60 min
    • 20g Nelson Sauvin @ Whirlpool (80°C for 20 min)
    • 50g Nelson Sauvin Dry Hop (3 days)
  • Fruit Addition:
    • 2kg Lychee Puree (added post-fermentation)
  • Yeast & Bacteria:
    • Lactobacillus culture (for kettle souring)
    • Lallemand Philly Sour or Wyeast 5335 Lactobacillus

Process:

  1. Mash:
    • Mash at 65°C for 60 minutes.
    • Sparge with water at 75°C to reach pre-boil volume.
  2. Kettle Sour:
    • After boil, cool wort to 37-40°C and pitch Lactobacillus.
    • Let sour for 24-48 hours until pH reaches 3.4-3.6.
  3. Boil Again:
    • Boil for 15 minutes to kill bacteria.
  4. Fermentation:
    • Pitch yeast and ferment at 18-20°C for 10-14 days.
  5. Lychee Addition:
    • Add 2kg lychee puree after primary fermentation.
  6. Dry Hop:
    • Add 50g Nelson Sauvin on day 10 for 3 days.
  7. Carbonation:
    • Carbonate to 14 PSI (2.8 volumes CO₂ at 12°C).

Expected Outcome:
A tropical sour with lychee sweetness, white wine acidity, and bright gooseberry hop notes.

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