GR Saphir (Saphir) Hop Profile
Origin
- Germany
- Bred by the Hop Research Institute in Hüll, released in 2002
- Developed as an aroma hop with “noble hop” character and modern citrus complexity
Typical Alpha Acids
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2–5% (usually around 3–4.5%)
Beta Acids
Co-Humulone
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12–17% (relatively low, which results in a smooth bitterness)
Aroma & Flavor Notes
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Tangerine/Citrus: Bright, vibrant tangerine is the signature (also orange and lemon zest)
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Floral: Delicate and aromatic, like blossoms
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Spice: Gentle, subtle note similar to classic German noble hops
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Herbal: Elegant and restrained, think fresh-cut grass or herbs
- Mild red berry or black currant can sometimes appear
Brewing Characteristics
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Smooth, approachable bitterness and complex aroma—great for delicate styles
- Brings both classic German floral-herbal and a modern citrus twist to beers
- Used primarily in aroma (late kettle, whirlpool, dry hopping)
Best Beer Styles
- Pilsner and Helles Lagers
- Kölsch, Wheat Beers, Blonde Ales
- Cream Ales and subtle Pale Ales
Substitutes
- Hallertau Mittelfrüh (for classic German aroma)
- Tettnang, Spalt, or even a restrained East Kent Golding for “noble” notes
Fun Fact:
Saphir is popular with brewers wanting to add a distinct tangerine-citrus note to lagers or kölsch, while still keeping beers balanced and not overpoweringly fruity.
