Per LB CAD
Origin
Nectaron is a triploid aroma type developed by New Zealand’s Plant & Food Research. Nectaron (HORT4337) is a full sister to Waimea and daughter of Pacific Jade. This hop variety was first bred in 2004, expanded in 2016-2017 and finally released commercially in 2020.
Flavor & Aroma Profile
Nectaron is an aroma hop that is typically used in only late boil additions, including dry hopping.
Nectaron has intense tropical fruit and citrus aroma characters evident during selection. Over successive commercial brewing trials in styles such as Strong Pale Ales and India Pale Ales, Nectaron has displayed high levels of tropical fruit characters of pineapple and passionfruit as well as stone fruit (peach) and citrus (grapefruit).
Brewing Values
These are the common ranges that we've seen with Nectaron hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
https://beermaverick.com/hop/nectaron/
Alpha Acid % (AA)
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
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9.5-12%
10.8% avg
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| Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.
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4.5-5.0%
4.8% avg
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| Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.
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2:1 - 3:1
2:1 avg
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| Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »
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26-28%
27% avg
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| Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »
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1.0-1.7 mL
1.4mL avg
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| TOTAL OIL BREAKDOWN: |
| › MyrceneFlavors: resinous, citrus, fruity (β-myrcene)
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59-65%
62% avg
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| › HumuleneFlavors: woody, noble, spicy (α-caryophyllene)
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10-20%
15% avg
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| › CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)
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4-5%
4.5% avg.
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| › FarneseneFlavors: fresh, green, floral (β-farnesene)
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0-1%
0.5% avg
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| › All OthersIncluding β-pinene, linalool, geranoil & selinene
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9-27%
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