ChelanvsNelson Sauvin
Chelan (bittering) and Nelson Sauvin (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Chelan
Alpha acid
12–15%
Beta acid
8.5–10%
Total oil
1.5–1.9 mL
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 Chelan
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Nelson Sauvin
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Fruity
Only in Chelan
FloralCitrusMild
Only in Nelson Sauvin
WhiteGooseberryGrapesSauvignon
Property
| Property | Chelan | Nelson Sauvin |
|---|---|---|
| Alpha acid | 12–15% | 10–13% |
| Beta acid | 8.5–10% | 5–8% |
| Co-humulone | 33–35% | 20–25% |
| Total oil | 1.5–1.9 mL | 0.8–1.5 mL |
| Myrcene | 45–55% | 20–45% |
| Humulene | 12–15% | 25–37% |
| Caryophyllene | 9–12% | 6–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Bittering | Aroma |
Enigma
Hallertau Blanc