Sabro (HBC-438) Hop Pellets - 1 oz Package
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Sabro (HBC-438) Hop Pellets - 1 oz Package

Code: 1032-HBC-5

$4.99 NEW

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Product Description

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AROMA PROFILE: CITRUS, STONE FRUIT, TROPICAL FRUIT, HERBAL

Developed by Hop Breeding Company, HBC 438 is an experimental variety originating from the open pollination of YCR 123, a cultivar derived from the subspecies neomexicanus. It is the sister to the well-known experimental HBC 472 and exhibits many of the same characteristics. Specific aroma descriptors include mango, coconut, grapefruit, lemon grass and wood.

Vinnie Cilurzo and Russian River Brewing Company created Ron Mexico, a special HBC 438 beer exclusive.

Aroma: Specific descriptors include peachy stone fruit, tropical pineapple, and lime with herbal notes of cedar and coconut; exceptionally distinct and pleasant.


Alpha Acid: 12.4 - 14.9%

Beta Acid: 5.1 - 6%

Total Oil: 3 - 3.4 mL/100g

WHAT IS HBC 438?
HBC 438 is a new experimental hop variety from Select Botanicals Group, LLC. It is in the elite stages of hop development and is currently performing on 1 acre trials.

BRIEF HISTORY OF HBC 438
The history of HBC 438 dates back to 1997 when Jason Perrault of Select Botanicals Group, LLC was provided a Humulus lupulus plant from the taxonomic variety neomexicanus by Chuck Zimmermann, a world famous hop breeder. Together, they nicknamed it “Chuck’s Mexican” due to its neomexicanus roots. The plant was rank and wild and beautiful. It was late flowering, if at all. In 2004, Jason and an assistant breeder had left over pollen and the only remaining viable female plant was Chuck’s Mexican. They mixed the remaining pollen and applied it to the neomexicanus mother. The outcome was completely unpredictable. In 2007, the breeders began to notice unique aromas from several plants, including HBC 438. A small sample was harvested for home brew. Great results and positive feedback ensued, getting us to today.

WHY IS HBC 438 BEING TESTED WITH HOME BREWERS FIRST?
Hop breeding, from initial cross to commercialization, is an 11 year (or more) process. After 8-10 years of evaluation by breeders and growers alike, commercialization is considered.  Although the variety is in elite breeding at this point, there is still a lot of work to do, including continued agronomic success, grower acceptance and brewer acceptance. Typically, brewer acceptance is gained via small scale volumes and experimental brews on pilot systems. Occasionally, the breeders themselves homebrew for small samples and quick results. After following this pattern for several recent varieties, the idea was sparked, “Why not utilize the entire home brew market as the testing mechanism?”