US Sabro Hops 100g
- Buy 5 for $11.51 each and save 10%
US Sabro Hops 100g — The Tropical Powerhouse for Hazy IPAs, Pale Ales & Beyond
Sabro is one of the most distinctive American hop varieties to emerge from the craft brewing revolution — a complex, fruit-forward hop that brings tangerine, coconut, tropical fruit, and stone fruit into a single pellet. At 100g, this pack gives homebrewers the flexibility to experiment with late additions, whirlpool charges, and dry hopping without committing to a full commercial batch.
Ordinary hops make ordinary beer. Sabro makes people ask what's in it.
Why Brewers Reach for Sabro
Most hops offer bitterness with a side of aroma. Sabro flips that equation. Its alpha acid content (around 12–16%) makes it perfectly capable as a bittering hop, but where it truly shines is in the late kettle and dry hop, where heat and contact time are kept low enough to preserve the delicate tropical and citrus oils that define its character. The coconut note in particular is polarising in the best way: unmistakable, unusual, and instantly memorable in the glass.
- Intense tropical aroma profile: tangerine, coconut, stone fruit, and passionfruit
- Dual-purpose variety suitable for bittering and late/dry hop additions
- Alpha acids approx. 12–16% — punchy bitterness without harshness
- Pairs brilliantly with other fruity American hops for layered complexity
- 100g pack — ideal for 20–23L homebrew batches
Best Styles for Sabro
Sabro's bold character means it works best in beers where the hops are meant to be front and centre, not a background note. It's a natural fit for:
- Hazy IPAs and New England IPAs where soft bitterness meets tropical aroma
- American Pale Ales and Session IPAs where drinkability meets hop interest
- West Coast IPAs where citrus and resinous character are welcome
- Craft lagers and wheat beers for a modern, hop-forward twist
- Experimental sours and farmhouse ales where tropical funk plays well
How to Use Sabro Hops
For bitterness, add at the start of the boil (60 minutes). For aroma, add in the final 10 minutes or at flameout during the whirlpool stage — keeping wort temperature below 80°C preserves the volatile aromatic oils that carry the tropical character. For dry hopping, add during or after active fermentation has subsided and allow 3–5 days of contact time before packaging. A typical dry hop rate for a 23L batch is 50–100g, depending on desired intensity.
At 100g, this pack is sized for a single generous dry hop addition or split across bittering and late additions in one batch.
Good to Know
Sabro can be a bold hop to work with — a little goes a long way in delicate or lower-ABV beers where the coconut note can tip from interesting to dominant. If you're using it for the first time, start conservatively and blend with a more neutral variety like Centennial or Mosaic to build complexity without overwhelming the base beer. Store unused hops sealed in the freezer to preserve freshness and aromatic potency.