BobekvsNelson Sauvin
Bobek (bittering) and Nelson Sauvin (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Nelson Sauvin
Alpha acid
10–13%
Beta acid
5–8%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Bobek
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Nelson Sauvin
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Bobek
PineFloral
Only in Nelson Sauvin
WhiteFruityGooseberryGrapesSauvignon
Property
| Property | Bobek | Nelson Sauvin |
|---|---|---|
| Alpha acid | 3.5–9.3% | 10–13% |
| Beta acid | 4–6.6% | 5–8% |
| Co-humulone | 26–31% | 20–25% |
| Total oil | 0.7–4 mL | 0.8–1.5 mL |
| Myrcene | 30–45% | 20–45% |
| Humulene | 13–19% | 25–37% |
| Caryophyllene | 4–6% | 6–11% |
| Farnesene | 4–7% | 0–1% |
| Origin | Slovenia | New Zealand |
| Purpose | Bittering | Aroma |
Enigma
Fuggle
Hallertau Blanc