GlaciervsNelson Sauvin
Glacier (dual purpose) and Nelson Sauvin (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 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 Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Nelson Sauvin
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Nelson Sauvin
WhiteFruityGooseberryGrapesSauvignon
Property
| Property | Glacier | Nelson Sauvin |
|---|---|---|
| Alpha acid | 3.3–9.7% | 10–13% |
| Beta acid | 5.4–10% | 5–8% |
| Co-humulone | 11–16% | 20–25% |
| Total oil | 0.5–1.5 mL | 0.8–1.5 mL |
| Myrcene | 35–45% | 20–45% |
| Humulene | 25–35% | 25–37% |
| Caryophyllene | 8–13% | 6–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |
Enigma
Fuggle
Hallertau Blanc