Sabro® HBC 438 is the newest release from the Hop Breeding Company. Sabro is an aroma hop that is notable for its complexity of fruity and citrus flavours. Sabro’s pedigree is the result of a unique cross pollination of a female neomexicanus hop. With a robust brewing performance, Sabro proves to be a strongly expressive hop that translates its flavour incredibly well into beer.
- Country: USA
- Beta Acids: 9-11%
- Alpha Acid: 20.5%
- Characteristics: CITRUS, COCONUT, HERBAL, STONE FRUIT, TROPICAL
- Beer Styles: IPA, NEIPA, Pale Ale
What are Cryo Hops?
Derived from the Greek word ‘kryos’, meaning frost, Cryo Hops® is an industry-leading, cryogenic hop-processing technology used to separate whole cones into two components—concentrated lupulin and bract. Each component of the hop is preserved using low temperatures in a nitrogen-rich environment during the entire process, from separation to pelleting.
Cryo Hops® pellets are the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavour and aroma, enabling brewers to efficiently dose large quantities of alpha acids and oils without introducing astringent flavours or vegetative material. Cryo Hops® pellets can be utilized anywhere whole-leaf hops and hop pellets are traditionally applied.
Advantages of Cryo Hops
- early twice the resin content of traditional T-90 hop pellets
- Intense contribution of hop flavour and aroma
- Reduced grassy and vegetal characteristics
- Increased yield through reduced brewhouse and cellar trub
- Cost savings and net increases in revenue per batch
How to brew with Cryo Hops
We recommend adapting any recipe by substituting 40g of Cryo Hops pellets for every 100g of T-90 used. For new recipes we recommend starting with an estimated dosing rate of Cryo Hops pellets at 40-50% of T-90 hop pellets by weight. Cryo Hops can be utilized anywhere whole leaf hops and hop pellets are traditionally applied.
KETTLE: Late additions only; early kettle additions should be avoided to prevent boiling out the intense aroma characteristics.
POST BOIL/WHIRLPOOL: Whirlpool additions are an excellent way to increase aroma and reduce trub load from large, late additions.
FERMENTATION: Using Cryo Hops® pellets in the fermenter is an excellent way to increase aroma while reducing trub loss.
DRY HOPPING: An excellent way to harness the massive aroma and flavour characteristics of Cryo Hops while reducing trub loss. Cryo Hops will settle out during normal conditioning and can be fined, filtered, or centrifuged as normal.