CalientevsNelson Sauvin
Caliente (dual purpose) and Nelson Sauvin (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Caliente
Alpha acid
14–16%
Beta acid
4.3%
Total oil
-
United States
Nelson Sauvin
Alpha acid
10–13%
Beta acid
5–8%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Caliente
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Nelson Sauvin
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Caliente
CitrusPeachPineStone fruitMandarinLemonZest
Only in Nelson Sauvin
WhiteFruityGooseberryGrapesSauvignon
Property
| Property | Caliente | Nelson Sauvin |
|---|---|---|
| Alpha acid | 14–16% | 10–13% |
| Beta acid | 4.3% | 5–8% |
| Co-humulone | 35% | 20–25% |
| Total oil | - | 0.8–1.5 mL |
| Myrcene | - | 20–45% |
| Humulene | - | 25–37% |
| Caryophyllene | - | 6–11% |
| Farnesene | - | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |
Enigma
Hallertau Blanc