The hops used in Sabro are derived from the H. lupulus var. neomexicanus variety, commonly known as “wild hops.” This particular variety is native to the American Southwest and brings a unique and exceptional flavor profile to the table. The use of neomexicanus hops in brewing can be quite challenging due to their wild nature, making it difficult to breed and cultivate them in large quantities.
As a sommelier and brewer, I have had the opportunity to work with different hop varieties and explore their characteristics. When it comes to Sabro, its name is derived from its heritage and the distinct qualities it brings to beer. The hops are bred and cultivated specifically to capture the flavor and aroma characteristics found in the neomexicanus wild hops.
The name “Sabro” itself is quite fitting for these hops as it encompasses the essence of their flavor profile. In my experience, Sabro hops impart a range of tropical and citrus flavors, including notes of tangerine, coconut, and cedar. These unique flavors contribute to a complex and enjoyable drinking experience.
It's worth noting that the name “Sabro” not only represents the flavor profile but also serves as a nod to the heritage and history of these hops. The American Southwest, where the neomexicanus variety originates, has a rich brewing tradition, and the use of these wild hops adds a touch of authenticity and regional identity to the beers brewed with them.
The name “Sabro” represents the unique characteristics and heritage of these hops, highlighting their exceptional flavor profile and their roots in the H. lupulus var. neomexicanus variety. This name not only captures the essence of the hops but also adds a sense of history and regional identity to the beers brewed with them.