HerkulesvsNelson Sauvin
Herkules (bittering) and Nelson Sauvin (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Herkules
Alpha acid
12–17%
Beta acid
4–5.5%
Total oil
1.4–2.4 mL
Germany
Nelson Sauvin
Alpha acid
10–13%
Beta acid
5–8%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Herkules
- Higher alpha acid - stronger bittering
- 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 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 Herkules
CitrusMelon
Only in Nelson Sauvin
WhiteFruityGooseberryGrapesSauvignon
Property
| Property | Herkules | Nelson Sauvin |
|---|---|---|
| Alpha acid | 12–17% | 10–13% |
| Beta acid | 4–5.5% | 5–8% |
| Co-humulone | 32–38% | 20–25% |
| Total oil | 1.4–2.4 mL | 0.8–1.5 mL |
| Myrcene | 30–50% | 20–45% |
| Humulene | 30–45% | 25–37% |
| Caryophyllene | 7–12% | 6–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | New Zealand |
| Purpose | Bittering | Aroma |
Enigma