Nectaron is a newer New Zealand variety growing in popularity. This hop variety has bright peach aromas and when used in a beer it has wonderful flavors of pineapple, tangerine and nectarine.
Originally known as HORT 4337 took over 17 years of development before its 2020 commercial release, and gaining the name Nectaron after its breeder, Dr. Ron Beatson, who was nicknamed “Ronnie Nectar” by his colleagues.
The alpha acid content is 11.6% for the 2023 crop year and is great in a few different styles. I used this recently in a NZ Pilsner. I’ve also used it in a hazy ipa during whirlpool and dry hop to get really fruity flavors. I think this would make a great hop in a cold ipa or an American lager as well.
By Matt Dailey, Oil Creek Brewing Co.
Matt Dailey is an emotional support teacher in Titusville, Pennsylvania. When he’s not brewing you’ll find him spending time with his wife and 2 kids or on the golf course. You can check Matt out on Instagram and Facebook.
Crafting an Organic American Lager: A Sustainable Approach That Paid Off with Billy’s Tavern
As someone who is pretty much lager-focused in my brewing, I don’t usually spend much time thinking about American Lagers. That changed after a trip to San Diego. I tried the Kernza Lager from Pure Project and walked away wanting to brew my own take on a sustainable lager built around organic ingredients. Kernza is…
Brew a Heavily Saturated Hazy IPA with Mishicott Brewing
There is always a special kind of beauty in brewing a big hoppy IPA at home. It is the fun of building a recipe that pushes flavor to its limit and the satisfaction of watching it come together in the glass. Pheonix is one of those beers that reminds you why the process matters. It…
From Field to Fermentor: Believing in American Malt
For a long time, homebrewers have been told that imported malt is the gold standard. If it’s not from Germany or the U.K., it’s not the “real thing.” You hear people say they only use Weyermann for lagers or Crisp for English ales. Those are great malts, no doubt, but it’s time we start giving…
Discover more from MASHOUT MAGAZINE
Subscribe to get the latest posts sent to your email.
