Saphir at 2.0%-5.0% has a great combination of “noble” hop characteristics with good cultivation properties. It is a multi purpose hop with low Alpha Acids and shines with its aroma. In the boil kettle it has a distinct and pleasantly spicy nose, with sweet and fruity overtones, red berries, and citrus (tangerine) tones. Mild and approachable in the “noble hop” sense. Saphir is also a great dry hop addition.
Released in 2002 from the Hop Research Center in Hull, Germany Saphir Hops, they are sometimes called Saphire, Sapphire, or Hallertau Saphir. It is a cross between two of the newer varieties from the program....83/17/20 and 80/56/6 and it was created around the same time as Opal and Smaragd Hops, all of which are noble-like varieties with extremely low co-humulone.
Saphir Hops has a very low alpha acid content at 2.0%-5.0% and more than double the beta acid content. The low co-humulone content really illustrates part of the presumed agenda from the breeding program in Hull, to create more varieties in the noble family, and comes in at 11.0%-17.0%. The oils are balanced in Saphir, with the exception of a commonly low farnesene. Saphir Hops is compared to Hallertauer Mittlefrueh, which is closely associated with German style beers and has been a trade mark of German Style Lagers. The bitterness is naturally very low with Saphir, and the real contribution from this hops is on the aroma side. Bringing a sweet citrus bouquet to the pot or fermentation tank, Saphir can be used throughout the brewing process.
Styles: Belgian ales, Weissbiers, farmhouse ales, as well as traditional continental lagers, German Lagers, Pilsner, Witbier, possibly American IPA.
Sub: Hallertau Mittlefruh
Recently used in Rogue’s Batch 10,000 brew.